Vegan Baked Raspberry Cheesecake Bliss

This is the creamiest, dreamiest vegan cheesecake I’ve ever slid out of a springform pan. It’s baked (yep, baked!), silky from cashews and vegan cream cheese, with a tangy lemon pop and a glossy raspberry swirl that makes you look like you know what you’re doing even if you’re taste-testing with a spatula. It sets up beautifully, slices clean, and feels like a bakery moment without the bakery prices.

My husband is a cheesecake purist, the “don’t mess with the classic” guy… and he demolished two slices before I even snapped the last photo. My little family calls this the “pink swirl cake” and suddenly everyone’s very helpful when it comes to washing dishes if it means a second slice later. It’s become our go-to celebration dessert, mostly because I can make it the night before and pretend I’m a calm person the day of.

How to Make It

Okay, first things first: line your springform pan—bottom and sides. I like parchment on the bottom and a quick swipe of coconut oil on the sides so nothing sticks and I don’t cry later. Preheat the oven to 325°F and clear a rack in the middle.

Crust is easy: pulse vegan graham crackers (or almonds + oats) with a pinch of sugar and salt, then pour in melted coconut oil or vegan butter until it’s sandy and packs when you press it. Smash it into the pan—use the bottom of a measuring cup to get it even. Bake it for a few minutes just to set. It’ll smell like a cookie candle. Good sign.

While the crust cools, make the filling. Drain your soaked cashews and blend them with vegan cream cheese, coconut cream, sugar, lemon juice and zest, vanilla, and a bit of cornstarch or arrowroot. Keep blending until you hear the blender change sounds—that smooth purr means it’s silky. If it’s warm, give it a minute so it doesn’t melt the crust.

Raspberry situation: you can go two ways. Quick jammy swirl (warm raspberries with a little sugar and lemon until syrupy, then cool) or lazy route (mash raspberries with a touch of jam). Both work. I’ve done both depending on my patience levels.

Pour the filling over the crust, tap the pan a few times to burp out bubbles, then dollop the raspberry on top and swirl with a butter knife—figure-eights, nothing fancy. Bake until the edges are set and the center still does a gentle jiggle. Turn off the oven, crack the door, and let it hang out for a bit so it doesn’t freak out and crack.

Cool completely on the counter, then chill it in the fridge for hours—overnight is best. This part is torture, sorry. But the set is perfect and the slice photos will make your group chat proud.

✔Ingredient Notes

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– Vegan cream cheese: The backbone of the “cheesecake” vibe. Go for a brand you’d happily schmear on a bagel—some are saltier than others.
– Soaked cashews: Blend into velvet and add body. Soak in hot water 30–40 minutes if you forget to overnight. Don’t skip unless you’re going nut-free.
– Coconut cream: Full-fat only. It keeps things lush. If you use light coconut milk, the texture gets sad and we don’t want that.
– Cane sugar or maple: Cane sugar gives a cleaner set; maple’s lovely but can soften the bake a touch. Both taste great.
– Lemon juice + zest: The tang that keeps this from tasting like frosting. Zest is small but mighty—don’t forget it.
– Cornstarch or arrowroot: Your insurance policy against runny slices. Cornstarch bakes a little sturdier; arrowroot is glassy-smooth.
– Raspberries: Fresh or frozen. If frozen, don’t thaw—cook straight into a quick swirl so it’s not watery.
– Vegan grahams or almond-oat crust: Graham is classic; almond-oat is gluten-free and a tiny bit nutty (in a good way).
– Coconut oil or vegan butter: Binds the crust. Coconut oil sets firmer in the fridge; vegan butter tastes more “bakery.”
– Vanilla + pinch of salt: Rounds out the sweetness. That tiny pinch of salt makes the raspberry pop.

✔Recipe Steps

1. Preheat oven to 325°F; line a 9-inch springform pan (parchment bottom, lightly grease sides).
2. Pulse crust ingredients, press firmly into pan, and bake 8–10 minutes; cool slightly.
3. Warm raspberries with a little sugar and lemon until syrupy (or mash with a spoon and a spoonful of jam); cool to room temp.
4. Blend soaked cashews, vegan cream cheese, coconut cream, sugar, lemon, vanilla, and starch until completely silky; rest 5 minutes.
5. Pour filling over crust, tap to release bubbles, dollop raspberry, and swirl; bake 45–55 minutes until edges set and center jiggles.
6. Turn off oven and crack the door 30 minutes, cool to room temp 1 hour, then chill at least 6 hours (overnight best); unmold and slice.

What to Serve It With

– Extra fresh raspberries and a whisper of powdered sugar.
– Lemon zest curls or a quick lemony coulis if you’re feeling extra.
– Hot coffee or an espresso—bitterness + creamy-sweet is magic.
– A scoop of vanilla or raspberry sorbet for the birthday treatment.

✔Tips & Mistakes

– Don’t rush the chill. Warm cheesecake slices like mashed potatoes—nope.
– If the top browns fast, tent loosely with foil around the 30-minute mark.
– Tiny jiggle = perfect. Fully firm in the oven means overbaked later.
– Room-temp ingredients blend smoother and trap fewer air bubbles.
– Water bath is optional; I set the pan on a sheet tray and add a small pan of hot water on the rack below. Same steam, less stress.
– If it cracks, cover with more raspberry swirl or fresh berries. Fixed.

✔Storage Tips

Fridge it: cover and keep 4–5 days. The flavors actually get better by day two. Freezer it: wrap slices individually and stash up to 2 months; thaw in the fridge so it stays creamy. And yes, eating a cold slice for breakfast straight from the pan is a personality trait I support.

✔Variations and Substitutions

– Blueberry swirl: swap raspberries for blueberries; add a squeeze of lemon so it doesn’t taste flat.
– Chocolate crust: use chocolate wafer cookies or add cocoa to the crust. Very dramatic. Very good.
– Gluten-free: use GF grahams or almond-oat crust. Easy win.
– Nut-free: skip cashews and use silken tofu plus extra vegan cream cheese. Texture is softer but still sliceable.
– Sweeteners: cane sugar, coconut sugar (darker vibe), or maple syrup (reduce by a smidge so it sets). If you’re not strictly vegan, honey ↔ sugar works too.
– Citrus twist: swap some lemon for lime or orange; zest is your friend.

Frequently Asked Questions

Vegan Baked Raspberry Cheesecake Bliss

Creamy, tangy, and lusciously smooth, this vegan baked raspberry cheesecake features a buttery graham crust, rich cashew–coconut filling, and a vibrant raspberry swirl.

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Prep Time: 25 minutes minutes

Cook Time: 55 minutes minutes

Total Time: 1 hour hour 20 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cup graham cracker crumbs about 18 full sheets, finely crushed
• ▢ 0.5 cup vegan butter, melted
• ▢ 0.25 cup organic cane sugar for crust
• ▢ 1.5 cup raw cashews soak in hot water 20 minutes, then drain
• ▢ 16 oz vegan cream cheese two 8 oz tubs
• ▢ 0.75 cup coconut cream use only the thick portion from a chilled can
• ▢ 0.75 cup granulated sugar for filling
• ▢ 0.25 cup maple syrup
• ▢ 0.25 cup lemon juice freshly squeezed
• ▢ 1 tsp lemon zest
• ▢ 2 tsp vanilla extract
• ▢ 0.25 cup cornstarch for filling
• ▢ 0.25 tsp fine sea salt
• ▢ 2 cup raspberries fresh or frozen, for sauce
• ▢ 0.25 cup granulated sugar for sauce
• ▢ 1 tbsp lemon juice for sauce
• ▢ 1 tbsp cornstarch for sauce slurry
• ▢ 1 tbsp water for sauce slurry
• ▢ 1 cup fresh raspberries for garnish
• ▢ 4 sprigs fresh mint optional garnish

Instructions

Preparation Steps

• Soak cashews in very hot water for 20 minutes, then drain well.
• Preheat oven to 325°F. Line the bottom of a 9 inch springform pan with parchment and lightly grease the sides. Wrap the outside with two layers of foil to prevent leaks.
• Make the crust: In a bowl, combine graham cracker crumbs, melted vegan butter, and cane sugar until the mixture resembles damp sand.
• Press the crust firmly into the bottom and slightly up the sides of the pan. Bake for 8 minutes, then set aside to cool slightly.
• Cook the raspberry sauce: In a small saucepan, add raspberries, sugar, and lemon juice. In a cup, mix cornstarch with water to make a slurry, then stir into the berries. Simmer over medium heat for 3 to 5 minutes until thick and jammy. Set aside to cool.
• Blend the filling: In a high speed blender, combine drained cashews, vegan cream cheese, coconut cream, sugar, maple syrup, lemon juice, lemon zest, vanilla, cornstarch, and salt. Blend until completely smooth and silky, scraping down as needed.
• Pour the filling over the crust. Dollop spoonfuls of raspberry sauce over the top and gently swirl with a skewer or butter knife, avoiding the edges.
• Place the pan on a rimmed baking sheet. Bake for 50 to 55 minutes, until the edges are set and the center has a slight jiggle.
• Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour to help prevent cracks.
• Remove, cool to room temperature, then cover and chill for at least 6 hours or overnight until fully set.
• Release the springform ring. Top with fresh raspberries and mint. Slice with a warm, dry knife and serve.

Notes

For a gluten-free version, use gluten-free graham crackers. If you prefer a stronger raspberry presence, reserve extra sauce for serving. Cheesecake keeps refrigerated for up to 5 days or frozen (well wrapped) for up to 2 months.