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Treat yourself to this No-Bake Vegan Lemon Cheesecake, a creamy and tangy dessert topped with a luscious layer of raspberry jelly and fresh raspberries. This refreshing homemade dessert is the perfect choice for your next brunch or tea party, offering a delicious blend of flavors and textures that everyone will love.
5 from 2 votes
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Prep Time 30 minutes
Setting time 5 hours
Total Time 5 hours 30 minutes
Course Bakery, Dessert
Cuisine American
Servings 10
Calories 350 kcal

Ingredients
  

For the Crust:

  • 1 1/2 cups vegan graham cracker crumbs
  • 1/4 cup coconut oil melted
  • 2 tbsp maple syrup

For the Filling:

  • 2 cups raw cashews soaked overnight
  • 1/2 cup coconut cream
  • 1/3 cup lemon juice freshly squeezed
  • Zest of 1 lemon
  • 1/2 cup maple syrup
  • 1/4 cup coconut oil melted
  • 1 tsp vanilla extract

For the Raspberry Layer:

  • 1 1/2 cups fresh or frozen raspberries
  • 2 tbsp chia seeds
  • 2-3 tbsp maple syrup to taste
  • 1 tsp lemon juice

For the Topping:

  • Fresh raspberries
  • Lemon zest

Instructions
 

  • Prepare the Crust: In a mixing bowl, combine the vegan graham cracker crumbs, melted coconut oil, and maple syrup.
  • Press the mixture into the bottom of an 8-inch springform pan to form an even crust.
  • Place the pan in the refrigerator to set while you prepare the filling.
  • Make the Filling: Drain and rinse the soaked cashews.
  • In a high-speed blender, combine the cashews, coconut cream, lemon juice, lemon zest, maple syrup, melted coconut oil, and vanilla extract.
  • Blend until smooth and creamy, scraping down the sides as needed.
  • Pour the filling over the prepared crust, spreading it out evenly.
  • Place the cheesecake in the freezer to set for at least 4 hours or until firm.
  • Prepare the Raspberry Layer: In a small saucepan, combine the raspberries, chia seeds, maple syrup, and lemon juice.
  • Cook over medium heat, stirring frequently, until the raspberries break down and the mixture thickens, about 10 minutes.
  • Allow the mixture to cool to room temperature.
  • Assemble the Cheesecake: Once the cheesecake filling is set, spread the cooled raspberry mixture evenly over the top.
  • Return the cheesecake to the refrigerator for at least 1 hour to set.
  • Finish and Serve: Before serving, remove the cheesecake from the springform pan and transfer to a serving plate.
  • Garnish with fresh raspberries and a sprinkle of lemon zest.

Notes

Enjoy your Raspberry Lemon Vegan Cheesecake, a delightful and refreshing dessert!
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