Vegan Cheesecake with Raspberry Sauce and Mixed Berries (No Bake Recipe, No Tofu!)

This Vegan Cheesecake is silky, rich, and completely dairy-free, made with a crunchy cookie base and a luscious cream filling that's light yet indulgent. Topped with a tangy raspberry sauce and fresh mixed berries, this no-bake dessert delivers all the elegance of a classic cheesecake without the need for eggs, dairy, or baking. It’s the perfect plant-based showstopper for dinner parties, holidays, or whenever you're craving something special and creamy.

What Is Vegan Cheesecake?

Vegan cheesecake is a dairy-free twist on the traditional dessert, replacing cream cheese and cream with vegan alternatives. This version keeps the creamy texture by using whipped plant-based cream and vegan cream cheese, sweetened with powdered sugar and flavored with lemon zest and vanilla. A simple base of crushed vegan cookies and margarine adds a firm, buttery crunch, while the homemade raspberry sauce provides a tart contrast that cuts through the richness beautifully.

Why Everyone Will Love This Recipe

• 100% plant-based with no dairy or eggs
• No baking required — easy and fuss-free
• Light, smooth texture with a zesty lemon twist
• Customizable with different berries or sauces
• A crowd-pleasing vegan dessert even non-vegans will love

Pro Tips for the Best Results

• Use a springform pan for easy unmolding
• Make sure the margarine is slightly cooled before mixing
• Chill the cheesecake overnight for perfect slicing
• Use powdered sugar for a smoother filling
• Strain the raspberry sauce for a velvety texture

Frequently Asked Questions

Can I use coconut cream instead of plant-based whipping cream?

Yes, full-fat canned coconut cream works, but whip it well and chill before using.

What’s the best vegan cream cheese brand?

Use a firm, unsweetened variety for best texture. Look for brands made from cashews, almonds, or soy.

Can I use frozen raspberries?

Yes, thaw them first and drain any excess liquid before cooking the sauce.

How long does it need to chill?

At least 12 hours is recommended to set properly.

Can I skip the raspberry sauce?

Absolutely, though it adds beautiful flavor. You can top the cake with other fruit sauces or even melted vegan chocolate.

How to Store

Keep the cheesecake in an airtight container or wrapped in plastic wrap in the refrigerator for up to 4 days. It’s best served chilled, straight from the fridge.

How to Freeze

To freeze, wrap the whole cheesecake or individual slices tightly in plastic wrap, then place in a freezer-safe container. It will keep for up to 1 month. Thaw overnight in the fridge before serving.

How to Make Vegan Cheesecake

Start by preparing the base. Place the vegan cookies in a food processor and blend until they become fine crumbs. Transfer the crumbs to a bowl and add the slightly cooled melted margarine.

Mix thoroughly until the mixture resembles wet sand. Press the mixture evenly into the base of a 20 cm (8-inch) springform pan lined with parchment paper, smoothing the surface with the back of a spoon. Place in the refrigerator to chill for 30 minutes.

While the base chills, prepare the cream.

In a large bowl, combine the vegan cream cheese with half of the powdered sugar, the grated lemon zest, and the vanilla extract. Whip the plant-based cream separately with the remaining powdered sugar until light and fluffy. Gently fold the whipped cream into the cream cheese mixture, combining the two until smooth and uniform.

Pour the cream mixture over the chilled base, level the top with a spatula, and return the cheesecake to the fridge to set for at least 12 hours.

To make the raspberry sauce, combine the fresh raspberries, vanilla powdered sugar, and lemon juice in a small saucepan. Simmer over low heat for a few minutes, stirring occasionally, until the fruit softens and the mixture thickens slightly. Strain the sauce through a fine mesh sieve into a bowl to remove the seeds. Chill until ready to use.

After the cheesecake has set, remove it from the springform pan and transfer it to a serving plate. Drizzle the chilled raspberry sauce generously over the top, then garnish with whole mixed berries and fresh mint leaves. Slice and serve this creamy, vibrant vegan delight.