🍓🍰 No-Bake Layered Raspberry Vegan Cheesecake – Creamy, Elegant & Irresistible

If you’re looking for a stunning dessert that combines rich creaminess with the fresh flavor of berries, this No-Bake Layered Raspberry Vegan Cheesecake is the perfect choice. Featuring a crunchy biscuit base, a silky smooth cheesecake filling, and a vibrant raspberry layer, this dessert is as beautiful as it is delicious.

Completely dairy-free and requiring no oven, it’s the ideal make-ahead dessert for summer gatherings, celebrations, or whenever you’re craving something special.

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📋 Recipe Information

* Prep Time: 30 minutes

* Chilling Time: 6 hours

* Total Time: 6 hours 30 minutes

* Servings: 10

* Difficulty Level: Easy to Intermediate

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🛒 Ingredients

For the Crust

* 1½ cups vegan digestive biscuits or graham crackers

* ½ cup pitted dates

* 3 tablespoons melted coconut oil

For the Creamy Cheesecake Layer

* 2 cups raw cashews, soaked for 4 hours

* ½ cup full-fat coconut milk

* ⅓ cup maple syrup

* 2 tablespoons lemon juice

* 1 teaspoon vanilla extract

* ¼ cup melted coconut oil

For the Raspberry Layer

* 2 cups fresh or frozen raspberries

* 2 tablespoons maple syrup

* 1 tablespoon lemon juice

* ½ cup of the cheesecake filling mixture

For Garnish

* Fresh raspberries

* Powdered sugar (optional)

* Fresh mint leaves

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👨‍🍳 Instructions

1. Prepare the Crust

Place the biscuits and dates in a food processor and blend until finely crushed.

Add the melted coconut oil and pulse until combined.

Press the mixture firmly into the base of an 8-inch (20 cm) springform pan.

Refrigerate while preparing the filling.

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2. Make the Cheesecake Filling

Drain the soaked cashews thoroughly.

Add them to a high-speed blender along with the coconut milk, maple syrup, lemon juice, and vanilla extract.

Blend until completely smooth and creamy.

Add the melted coconut oil and blend again until incorporated.

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3. Prepare the Raspberry Layer

Blend the raspberries, maple syrup, and lemon juice until smooth.

Mix in ½ cup of the cheesecake filling to create a creamy raspberry mixture.

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4. Assemble the Cheesecake

Pour the plain cheesecake filling over the prepared crust and smooth the surface.

Carefully pour the raspberry layer on top.

For a decorative marbled effect, gently swirl the layers with a skewer or knife.

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5. Chill

Place the cheesecake in the freezer for 2 hours.

Transfer to the refrigerator and chill for at least 4 additional hours, or overnight for best results.

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6. Serve

Remove from the pan carefully.

Garnish with fresh raspberries, a light dusting of powdered sugar, and mint leaves.

Serve chilled and enjoy.

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💡 Chef’s Tips

* Soak the cashews thoroughly for the smoothest texture.

* Frozen raspberries work just as well as fresh.

* Chill overnight for cleaner slices and enhanced flavor.

* You can substitute raspberries with strawberries, blueberries, or mixed berries.

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🥘 Approximate Nutrition (Per Serving)

* Calories: 340

* Protein: 6g

* Carbohydrates: 28g

* Fat: 22g

* Fiber: 4g

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🎉 Perfect Occasions

* Birthday celebrations

* Summer parties

* Afternoon tea gatherings

* Holiday desserts

* Vegan entertaining

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❤️ Why You’ll Love This Recipe

This cheesecake delivers everything you want in a dessert: a crunchy base, a luxuriously creamy filling, and the bright, fruity flavor of raspberries. Best of all, it’s completely vegan, requires no baking, and looks impressive enough for any special occasion.