This vegan raspberry cheesecake recipe is easy to make with a gluten free crust, tofu-almond filling and perfectly sweetened raspberry topping.
Together, these components make a cheesecake that’s rich, creamy and not-too-sweet. Want more sweetness? The fresh, bright raspberry topping can be sweetened to you liking.
This is an extremely versatile recipe as you can use any berries for the topping! The cheesecake (without fruit topping) is also delicious on its own.
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Ingredients for Vegan Raspberry Cheesecake
There are three parts to this recipe: the crust, the cheesecake filling and the raspberry sauce topping.
Vegan Cheesecake Crust Ingredients
For the gluten free crust, you’ll need:
- Oat flour: To keep the crust gluten free and tasty, I like to use oat flour. If you don’t have oat flour, simply blend rolled oats into flour using a high-powered blender or food processor.
- Almond flour: For richness and a slight nutty flavor, I love oat and almond flour together. There’s also almond flour in the filling so this helps create a cohesive flavor between the crust and cheesecake.
- Brown sugar: Some sugar helps make for a tasty crust. I haven’t tested any other types of sugar for this recipe.
- Vegan butter: You’ll need some vegan butter to bring the crust together. I haven’t tested this with vegan margarine or coconut oil. Either option should work, although I can’t guarantee it.
- Salt: A pinch of salt enhances the flavors in the crust and balances the overall sweetness of the cheesecake.
Tofu Cheesecake Filling Ingredients
For the rich and creamy cheesecake filling, you’ll need:
- Tofu: The cheesecake filling base is a block of extra firm tofu. This creates a rich, creamy cheesecake that’s firm and easily holds together. I’ve tested this recipe with medium firm and soft/ silken tofu, and while both technically work, they create a very soft (almost melty-textured) cheesecake which I didn’t enjoy as much.
- Almond flour: Along with tofu, almond flour adds bulk, flavor and richness to the cheesecake.
- Sugar and maple syrup: Combined, granulated sugar and maple syrup makes a perfectly sweetened cheesecake. I use mostly granulated sugar so that the final cheesecake doesn’t taste overly maple flavored. I haven’t tested this recipe with any other sugar or sweetening ingredients.
- Lemon juice: Cream cheese, which is the typical base for cheesecake, has a slightly tart flavor. This recipe replicates that flavor using some lemon juice. While fresh-squeezed is always best, bottled lemon juice is fine for this recipe. If you want additional lemon flavor, and are using fresh lemons, you can also zest them and add the zest to your cheesecake filling or raspberry topping.
- Corn starch: To ensure the cheesecake is firm and slices easily without falling apart, use some starch.
- Vanilla extract: Flavor the base of this cheesecake even further with vanilla extract. I use a lot in this recipe so feel free to adjust the amount based on your taste preferences. If you buy high-quality vanilla extract, you likely won’t need as much.
- Miso paste: This may sound like an odd ingredient, but the saltiness and umami flavor in miso paste really enhances this recipe. It helps make the filling taste more like cream cheese (which is fairly salty). You could make the recipe without miso paste by substituting ¼ to ½ teaspoon of salt instead, but the flavor won’t be the same.
- Coconut oil: Add some melted coconut oil into the filling for richness and to create an ultra-creamy cheesecake texture. Use coconut oil; other (liquid) oils won’t set properly in the baked cheesecake.
Raspberry Cheesecake Topping Ingredients
The raspberry topping is made from:
- Raspberries: Use fresh or frozen raspberries to make the cheesecake topping. Other berries and/or you a combination of berries can also work well.
- Sugar: Raspberries are often tart, so some sugar is nice to balance and enhance the flavor. You can sweeten the sauce however you like.
How to Make This Tofu Raspberry Cheesecake
Despite having three components, this is a very easy recipe to make. Just prepare the crust, then the tofu filling and bake those together. When out of the oven, top with raspberry sauce and serve!
Step 1: Prepare Crust
Before you start this recipe, preheat your oven to 350 °F.
The crust is very simple to prepare. Add the oat flour, almond flour, brown sugar and salt to a medium-sized mixing bowl and stir to combine evenly.
Then melt vegan butter and add it to your mixing bowl. I melt my butter in the microwave, but a small pot on the stove over medium-low heat also works.
Stir the crust ingredients together until evenly mixed. The crust should hold together when pressed, then easily crumble apart again.
Grease a 9-inch springform pan, then press your crust firmly into the bottom of it. I don’t bring the crust up the edges of this cheesecake and there isn’t enough crust to do so.
Step 2: Prepare Cheesecake Filling
The cheesecake filling is incredibly easy to make. Simply add all the ingredients, except for coconut oil, to a blender or food processor (I made this in a food processor before I had a high-powered blender).
Blend until extremely smooth and creamy. Scrape down the edges of your blender a couple times to make sure everything is well blended.
I use an unblanched almond flour in this recipe which is why my filling has small brown flecks throughout (it’s almond “skin”). If using blanched almond flour (which is white in color) your cheesecake will look lighter than mine.
Once the filling is smooth, and your oven is fully preheated, add melted coconut oil to the blender and blend to incorporate it into the cheesecake filling.
Working somewhat quickly, scrape the cheesecake filling out of the blender, over the crust pressed into the bottom of your springform pan.
Spread the cheesecake filling into an even layer, then place into your oven on a center rack.
Melted coconut oil tends to solidify in the filling, which is colder in temperature (because of the cold tofu). To prevent this, add the coconut oil last and get the cheesecake into your oven quickly.
Bake the cheesecake for 35-40 minutes. When done, the top should be golden brown with the edges appearing darker brown. The cheesecake should seem firm in the center if you give the pan a slight shake. Also, when very lightly pressed, the cheesecake should hold its form (and not dent).
Remove from your oven and cool completely to room temperature before releasing the springform pan. Cooling is essential to let the filling set properly.
Step 3: Prepare Raspberry Topping, Assemble and Serve
While the cheesecake bakes, prepare some raspberry topping. Simply add raspberries and sugar to a pot and cook on medium-low heat, stirring regularly, until a sauce forms.
You may need to add a small splash of water at the start of cooking. Some liquid in the pot helps make sure nothing burns (you could also mash up the berries first to release their liquid).
The berries should break down completely and look pureed.
Use the sauce as-is or strain out the seeds with a mesh strainer. I like to remove the seeds.
Place the sauce in your fridge while the cheesecake cools.
You can top the cooled cheesecake with the raspberry sauce, but it’s best to keep the sauce separate and simply pour it over each slice as you serve the cheesecake.
Vegan Cheesecake Variations
This cheesecake recipe is very versatile. You can use any berries (like blueberry), or combination of berries, to make the topping.
You can also serve with fresh berries on top, and maybe a sprinkle of powdered sugar.
For additional flavor options, get creative with flavor extracts. Replace up to one tablespoon of the vanilla extract with other flavors like orange or lemon (just be careful as extracts can have a very potent flavor).
For a brighter flavor, add citrus zest to the cheesecake or berry sauce.
How to Store Leftover Cheesecake
Once the cheesecake cools completely, you must refrigerate it. Use an airtight container and the cheesecake should last well for 3-4 days. It’s best to store the cake separately from your raspberry topping, as the sauce can cause the cheesecake (especially the crust) to become soggy.
If you make this recipe, please rate and comment below to help others benefit from your experience!
📖 Recipe
Vegan Raspberry Cheesecake
Equipment
- 9-inch springform pan (22.5 cm)
- Food processor (or blender)
- Measuring cups (or kitchen scale)
- Measuring spoons
Ingredients
Vegan Cheesecake Crust
- 1 cup oat flour (115 grams)
- ½ cup almond flour (45 grams)
- 3 tablespoons brown sugar , packed (40 grams)
- 3 tablespoons vegan butter , melted (45 grams)
- ¼ teaspoon salt
Tofu Cheesecake Filling
- 400 grams extra firm tofu , not pressed (1 block)
- ¾ cup almond flour (70 grams)
- ¾ cup granulated sugar (150 grams)
- ¼ cup maple syrup (80 grams/ 60 milliliters)
- 3 tablespoons lemon juice (45 milliliters)
- 3 tablespoons corn starch (25 grams)
- 1 ½ tablespoons vanilla extract (22.5 milliliters)
- 1 tablespoon white miso paste (20 grams)
- 2 tablespoons melted coconut oil (25 grams)
Raspberry Cheesecake Topping
- 450 grams raspberries (1 pound)
- ¼ - ½ cup sugar (50-100 grams)
Instructions
Step 1: Prepare Crust
- Preheat your oven to 350 °F.
- Add oat flour, almond flour, brown sugar and salt to a medium-sized mixing bowl and stir together until evenly mixed.1 cup oat flour, ½ cup almond flour, 3 tablespoons brown sugar, ¼ teaspoon salt
- Add in melted butter and mix until there aren’t any dry pieces of flour. The mixture should hold together when pressed then crumble apart easily.3 tablespoons vegan butter
- Press into the bottom of a 9-inch springform pan. I like to grease my pan with cooking spray first.
Step 2: Prepare Cheesecake Filling
- Add all the filling ingredients, EXCEPT for melted coconut oil, to a food processor or high-powered blender.400 grams extra firm tofu, ¾ cup almond flour, ¾ cup granulated sugar, ¼ cup maple syrup, 3 tablespoons lemon juice, 3 tablespoons corn starch, 1 ½ tablespoons vanilla extract, 1 tablespoon white miso paste
- Blend until completely smooth. You may need to scrape the edges down a couple times to get everything well blended.
- Add the melted coconut oil and blend into the filling.2 tablespoons melted coconut oil
- Working quickly, pour your filling over the pressed crust and spread it into an even layer.
- Place into the preheated oven and bake for 35-40 minutes.
- The cheesecake should slightly pull away from the edges of the pan and be lightly golden brown on top (the edges with be a darker golden brown). The cheesecake should hold its shape (not become dented) with a very light press and overall seem firm.
- Let the cheesecake cool completely to room temperature before releasing the springform pan. It’s important to let it cool and give the filling time to set properly.
Step 3: Prepare Raspberry Topping, Assemble and Serve
- Add raspberries and sugar to a small pot. Warm over medium heat until the berries break down and cook into a sauce. Stir regularly; this takes about 10 minutes.450 grams raspberries, ¼ - ½ cup sugar
- The sauce can be used as-is, or for a seedless version, strain the berry sauce with a mesh strainer (a nut-milk bag can also work if the berries are completely cooled).
- Refrigerate your sauce while the cheesecake cools.
- You can pour sauce over the cooled cheesecake, or top each slice with sauce as you serve.
Video
Notes
Nutrition
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About Nicole Stevens
Nicole is a vegan Registered Dietitian (RD) and founder of Lettuce Veg Out.
She helps people thrive on a vegan diet with balanced recipes and easy-to-understand nutrition science.
Susan Alexander says
Hi there. I need to make it nut free and dont have white miso paste. Can it work without the nuts and is tapioca flour ok? and can I add some coconut cream (the hard bit of coconut milk?). Thanks!
Nicole Stevens says
Hi Susan, thanks for the questions! You can leave out the miso paste as that's used for salty flavor (I would add a sprinkle of salt to make up for it though; maybe 1/8 - 1/4 tsp). I'm guessing tapioca flour is the same as tapioca starch (different names depending where you live) so that should be fine! As for making it without nuts and adding coconut cream, I've never tried those variations, especially not at the same time. I would guess replacing the nuts with coconut cream would work but can't guarantee it since I've never tried before. Hope that helps and if you do give it a go, let me know how it turns out!
Angela Williams says
Hi there,
They look great!
Could I do one big one and if so what adjustments would I need to make.
Thanks
Nicole Stevens says
I made a big version once (in an 8 or 9 inch round pan) with blueberry topping and it turned out great - I didn't change the recipe for the "cheesecake" at all but it may have taken longer in the oven. I would recommend starting with the regular cook time then check to see if the middle seems somewhat firm and edges are browned (it will be a bit soft but if you press on it it shouldn't feel runny/ liquid). I need to add this to my to-do list! If you do make it, I'd love to hear how long it takes to cook 🙂
suzi says
I would love to make these and maybe sell them at my organic farmers market table!! How do they hold up outside the fridge? Lovely recipe, I can tell its a winner!! THANK YOU!!
Nicole Stevens says
Hi Suzi, thanks for the comment! These do hold up outside of the fridge for a couple hours (as in, they don't change texture) but from a food safety perspective, should be kept cold as much as possible and not left out for more that a couple hours. I'm going to send you an email regarding selling this recipe at a farmers market 🙂
suzi says
Thank you for your helpful note, Nicole. I totally honor and respect your work and am so happy to have found you today. It's dedicated professionals like you that are the answer to todays question in regards to how we find a healthy lifestyle as far as diet, as well as to how it is properly practiced. Keep up the incredible work!!
Nicole Stevens says
Thank you so much 🙂 I'm glad you were able to find my site and enjoy this content!