Simple Vegan Lemon Cheesecake With Raspberry Jelly Recipe

Sweet memories of childhood desserts blend perfectly with this vegan lemon cheesecake that promises creamy, tangy delight.

Cashews work magic in creating an incredibly smooth base for our dreamy treat.

Zesty citrus notes dance alongside delicate raspberry layers, promising a refreshing experience.

Minimal ingredients and simple techniques make this dessert accessible for anyone seeking plant-based indulgence.

Silky textures and bright flavors combine in a recipe that feels both elegant and comforting.

Forget complicated baking steps – we’re crafting something spectacular with just a blender and refrigerator.

Each spoonful carries a promise of pure, guilt-free pleasure that connects you to clean, wholesome eating.

Prepare to fall in love with a dessert that breaks all traditional cheesecake rules.

Why No-Bake Vegan Lemon Cheesecake with Raspberry Jelly Is a Fresh Choice

• Create Without Oven: Skip the traditional baking process and enjoy a simple, stress-free dessert preparation that saves energy and kitchen heat.
• Pack Nutritious Delight: Leverage the power of cashews for a protein-rich, creamy base that delivers smooth texture and wholesome goodness without dairy ingredients.
• Customize with Ease: Swap raspberry jelly with other fruit toppings like blueberry or strawberry to match personal preferences and create exciting flavor variations.
• Impress Dietary Needs: Craft a dessert that welcomes vegans, lactose-intolerant guests, and health-conscious friends without compromising on taste or presentation.

Ingredients Needed for No-Bake Vegan Lemon Cheesecake with Raspberry Jelly

• Graham Cracker Crumbs: A classic base that provides a delightful crunch and sweet foundation for the cheesecake.
• Vegan Butter: Helps bind the crust ingredients and adds a rich, smooth texture.

• Cashews: Soaked cashews create a creamy, smooth base that mimics traditional cheesecake texture.
• Coconut Oil: Provides richness and helps the filling set firmly.
• Maple Syrup: Adds natural sweetness and depth of flavor to the cheesecake.
• Lemon Juice, Lemon Zest: Brings bright, tangy citrus notes that balance the richness of the filling.

• Raspberry Jelly: Adds a vibrant, sweet-tart layer that complements the lemon cheesecake perfectly.

How to Prepare No-Bake Vegan Lemon Cheesecake with Raspberry Jelly

Step 1: Craft The Crumbly Crust

Grab a mixing bowl and combine graham cracker crumbs with melted vegan butter. Press this delightful mixture firmly into the bottom of a springform pan, creating a solid and even base. Pop the pan into the refrigerator and let it chill for half an hour, allowing the crust to set perfectly.

Step 2: Whip Up The Creamy Filling

• Softened cashews
• Melted coconut oil
• Pure maple syrup
• Fresh lemon juice
• Bright lemon zest

Blend until the mixture transforms into a silky smooth consistency. Pour this luxurious filling over the chilled crust, spreading it evenly. Return the pan to the refrigerator and let it rest for at least 4 hours, allowing the filling to firm up completely.

Step 3: Top With Vibrant Raspberry Jelly

Just before serving, spread a layer of luscious raspberry jelly across the top of the cheesecake. The ruby-red jelly will create a stunning contrast against the creamy white filling, making your dessert look as incredible as it tastes.

Pro Tips for No-Bake Vegan Lemon Cheesecake with Raspberry Jelly

• Soak Cashews Completely: Cover cashews in hot water for at least 4 hours or overnight to ensure ultra-creamy, smooth texture without lumps.
• Zest Fresh Lemons: Use organic lemons and grate zest directly before mixing to capture maximum bright, citrusy flavor and aromatic oils.
• Press Crust Firmly: Compact graham cracker mixture evenly and tightly into pan bottom to create a solid, stable base that won't crumble when slicing.
• Chill Thoroughly: Allow cheesecake to set minimum 4-6 hours or overnight for perfect consistency and easy slicing with clean edges.
• Choose Quality Jelly: Select pure raspberry preserves without added artificial colors or excessive sugar for authentic, fresh raspberry taste and vibrant color.

Variation Ideas for No-Bake Vegan Lemon Cheesecake with Raspberry Jelly

• Gluten-Free Version: Replace graham crackers with almond flour or gluten-free cookie crumbs for a celiac-friendly option.
• Nut-Free Alternative: Swap cashews with silken tofu or coconut cream to create a creamy base without nuts.
• Low-Sugar Edition: Use stevia or monk fruit sweetener instead of maple syrup, reducing overall sugar content for diabetic-friendly dessert.
• Tropical Remix: Substitute lemon juice with passion fruit or mango puree for a different fruity flavor profile while maintaining the cheesecake's creamy texture.

Pairing Suggestions for No-Bake Vegan Lemon Cheesecake with Raspberry Jelly

• Pair with Crisp White Wine: A chilled Sauvignon Blanc perfectly complements the tangy lemon cheesecake, enhancing its citrusy notes while cutting through the creamy richness.
• Serve with Fresh Berry Sorbet: A light, refreshing raspberry or mixed berry sorbet adds a complementary fruity element that echoes the raspberry jelly topping and provides a palate-cleansing contrast.
• Match with Herbal Tea: A delicate chamomile or mint tea balances the dessert's sweetness, offering a soothing counterpoint to the zesty lemon and creamy cashew base.
• Accompany with Candied Lemon Peel: Sprinkle homemade candied lemon zest on the side to intensify the citrus flavor and add a delightful textural crunch to each bite.

Storage Advice for No-Bake Vegan Lemon Cheesecake with Raspberry Jelly

• Store the cheesecake in an airtight container in the refrigerator for up to 5 days. Cover with plastic wrap to prevent drying out and absorbing other food odors.
• Wrap the whole cheesecake or individual slices tightly in plastic wrap, then aluminum foil. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
• Keep the cheesecake at room temperature for no more than 2 hours to prevent bacterial growth. Always return it to the refrigerator promptly.
• Remove the cheesecake from the refrigerator 10-15 minutes before serving to soften slightly and enhance flavor. Use a clean, warm knife for smooth slicing.

FAQs for No-Bake Vegan Lemon Cheesecake with Raspberry Jelly

• Are cashews important for this cheesecake?

Yes, cashews are crucial because they create the creamy texture and provide a rich, smooth base without dairy products, making the cheesecake vegan and delicious.

• Can I use different nuts instead of cashews?

Almonds or macadamia nuts can work, but cashews are best because they blend the smoothest and have the most neutral flavor for a classic cheesecake texture.

• How do I know if my cashews are properly soaked?

Soak cashews in warm water for at least 4 hours or overnight until they become soft and plump. They should easily break apart when pressed between your fingers.

No-Bake Vegan Lemon Cheesecake With Raspberry Jelly Recipe

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4.5 from 27 reviews

• Total Time: 4 hours 45 minutes
• Yield: 6 1x

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Description

Creamy “no-bake vegan lemon cheesecake” whispers summer’s sweet promise, blending zesty citrus with silky plant-based richness. Refreshing raspberry jelly crowns this delightful dessert, inviting you to savor each cool, tangy spoonful.

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Ingredients

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Main Ingredients:

• 1 cup cashews, soaked overnight
• 1 cup vegan-friendly graham cracker crumbs
• 1/2 cup lemon juice

Crust Ingredients:

• 1/4 cup melted vegan butter

Topping and Sweeteners:

• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1/2 cup raspberry jelly
• 1 tablespoon lemon zest

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Instructions

1. Crush graham crackers and combine with melted vegan butter to create a uniform base mixture, pressing firmly into the bottom of a springform pan to form a compact crust.
2. Refrigerate the crust for approximately 30 minutes to solidify and enhance structural integrity.
3. Drain and rinse soaked cashews thoroughly to ensure clean flavor and smooth texture.
4. Transfer cashews to a high-powered blender, adding coconut oil, maple syrup, fresh lemon juice, and zesty lemon shavings.
5. Blend ingredients until achieving a silky, completely homogeneous consistency with no visible cashew fragments.
6. Carefully pour the creamy cashew mixture over the chilled crust, ensuring an even distribution.
7. Return the assembled cheesecake to the refrigerator for a minimum of 4 hours, allowing complete solidification and flavor melding.
8. Shortly before serving, prepare raspberry jelly and gently spread across the surface in a thin, uniform layer.
9. Allow the cheesecake to sit at room temperature for 5-10 minutes before slicing to facilitate easier cutting and serving.

Notes

• Soak cashews overnight for the smoothest, creamiest texture that mimics traditional cheesecake perfectly.
• Use fresh lemon juice and zest to enhance the bright, tangy flavor and avoid any artificial taste.
• For a gluten-free version, swap graham crackers with almond flour or gluten-free cookie crumbs to maintain the base’s crunchiness.
• Customize the topping by using other fruit jellies like strawberry or blueberry for seasonal variations and personal preference.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Desserts
• Method: Blending
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 271
• Sugar: 18 g
• Sodium: 70 mg
• Fat: 19 g
• Saturated Fat: 10 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 24 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 0 mg