Hello friends! This is my magical Vegan Fudge Raspberry Cheesecake. With swirls of fudge sauce and raspberry jam in the batter, topped with more fudge sauce. No bake, paleo, gluten-free, refined sugar free, super creamy and delicious. Do I need to say any more? Let me show you!
I made this vegan cheesecake for myself for my birthday! Well, actually I made myself two cakes for my birthday. This one, and a Vegan Biscoff Cake, and the recipe for that one is coming soon!
I wrote a very personal post about my birthday on Instagram, actually, and posted this picture above. If you want to read the post click here. It’s a very short version about how I started my transformational journey. I fully plan on sharing the whole story with the world someday. And I’ve been sharing bits and pieces here and there, it really touches my heart the way it’s been resonating with people who have also been through the same.
Anyway, I have a lot to talk about this Vegan Fudge Raspberry Cheesecake, so the personal stuff is not going to be included in this post today.
So let’s do it!
The first thing you should do is probably make the Raspberry Jam. If using store bought jam, you will probably need about 2/3 cup. If not, feel free to make your own, it’s easy, delicious, and only takes very simple ingredients.
Do you like your raspberry jam with seeds or strained? I am team strained all the way!
After you make the jam and let it cool down in the fridge, you should soak your cashews. You can soak the cashews overnight in room temperature water, or in hot water for a couple of hours before making the cheesecake.
Next thing you should do is make the Vegan Fudge Sauce.
This is the easiest thing you’ll ever make in your kitchen.
- Cocoa powder
- Maple syrup
- Coconut cream
- Chocolate chips
And all you do is melt the ingredients together while whisking. Don’t let it boil. Simply melt the ingredients and whisk until smooth.
Divide the fudge sauce between two bowls. In one bowl, place 1/3 of the sauce in, and place the remaining 2/3 of the sauce in another bowl. You can just eyeball it.
Let the fudge sauce cool down til room temperature before using. And you can place the 2/3 of the sauce in the fridge because you will use that amount to spread on top of the cheesecake once the cheesecake is frozen and has cooled in the freezer overnight.
Next thing, you can make the crust.
The crust is also super easy to make. Five simple ingredients processed together in the food processor, and pressed on the bottom of the cheesecake pan. No baking, no fussing.
Here are the ingredients to make the no-bake vegan cheesecake crust.
- Medjool dates
- Almond flour
- Cocoa powder
- Maple syrup
- Coconut oil melted
The ingredients should clump up when you grab some between your fingers. If it seems too dry, add a bit more of maple syrup or coconut oil, like a tiny bit.
Place the springform pan in the freezer while you prepare the rest of the cheesecake.
What you need to make the cheesecake batter:
- Soaked cashews
- Coconut cream
- Maple syrup
- Coconut oil
- Lemon juice
- Vanilla extract
All you have to do is place all the ingredients in a food processor, and process for a few minutes until very creamy and smooth. Time processing will depend on how powerful your food processor is.
Once your cheesecake batter is ready, the fudge sauce has cooled down, you can start assembling.
Follow instructions below on how to assemble the Vegan Fudge Raspberry Cheesecake.
- Remove the crust from the freezer
- Pour half of the vegan cheesecake batter in the pan.
- Spoon scattered spoonfuls of jam and fudge sauce on top of the batter.
- Use a knife to gently swirl the batter and the jam and fudge.
- Top with the remaining half of the vegan cheesecake batter.
- Spoon more jam and chocolate sauce on top.
Then you can repeat the swirling process with a knife, and tap the cheesecake lightly against the counter to smooth out the top. Place it in the freezer overnight, or at least 6 hours.
Once the cheesecake has rested in the freezer overnight, you can remove the remaining fudge sauce from the fridge, and microwave it very lightly for just a few seconds to make it spreadable.
Pour it or spoon it over the cheesecake. Make sure the cheesecake is set before you do this.
Use a knife to spread the vegan fudge sauce evenly on top of the cheesecake.
Place cheesecake back in the fridge or freezer to let the chocolate on top set.
Tips on how to make this Vegan Fudge Raspberry Cheesecake
- Squeeze the cashews lightly after draining them, to remove excess water.
- Make sure the fudge sauce is at room temperature before using it to swirl in the batter, and also before spreading it on top of the cake. The sauce can’t be hot or warm.
- When swirling the jam and the sauce in the cheesecake batter with a knife, do it gently, so the jam and sauce won’t actually become mixed in the batter.
- If you keep the cheesecake in the freezer, make sure to remove it 20 minutes before serving so it has a chance to get creamy.
Do you like vegan cheesecake? Well, I LOVE vegan cheesecake, no wonder why I chose it as one of my birthday cakes!
Here are some more vegan cheesecake recipes for you!
- Vegan Mango Bars (with video)
- Vegan Brownie Chocolate Chip Cheesecake (baked!!)
- Vegan Cookie Dough Bars
- Mini Beet Vegan Cheesecake
- Almond Blueberry Vegan Cheesecake
- Vegan Matcha Cheesecake
- Vegan Fig and Pistachio Cheesecake
- Vegan Strawberry Cheesecake (with brownie bottom yum!)
Check those recipes out! I am sure you will love them if you love vegan cheesecakes (or vegan cashew cakes!).
If you love vegan desserts, make sure to check my Vegan Desserts section on my blog, so many options! This is actually my largest category with the most amount of recipes on my entire blog!
I spent a lot of time photographing this cheesecake. And I left a lot of pictures out because I couldn’t fit them all here, but I am posting a couple more below because I really loved them and feel like displaying them here for everyone to see!
Have a fabulous day. Thank you for reading my blog and following along! Sending much love to each of you!
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Vegan Fudge Raspberry Cheesecake
- 3/4 cup medjool dates (4.6 oz, 130 grams)
- 2 cups almond flour (192 grams, 6.77 oz)
- 3 tablespoons cocoa powder (22.14 grams, 0.78 oz)
- 2 tablespoons maple syrup (30 ml)
- 4 tablespoons coconut oil melted (60 ml)
- 2 cups raspberries fresh or frozen (250 grams, 8.8 oz)
- 2-3 tablespoons maple syrup adjust for your preferred level of sweetness (30-45 ml)
- 2 teaspoons cornstarch
- 1 tablespoon cold water
- 2/3 cup coconut cream (157 ml)
- 2 tablespoons cocoa powder (14.8 grams, 0.52 oz)
- 1/2 cup chocolate chips (87.5 grams, 3.09 oz)
- 5 tablespoons maple syrup (25 ml)
- 2 1/2 cups raw cashews (375 grams, 13.23 oz)
- 2/3 cup coconut oil melted (157 ml)
- 2/3 cup coconut cream (157 ml)
- 2/3 cup maple syrup (157 ml)
- 1/3 cup lemon juice freshly squeezed (78.6 ml)
- 1 teaspoon vanilla extract
Place all ingredients in a food processor. Process until the ingredients come together in a dough. When you pinch the dough between your fingers, it must clump up together. If the dough seems dry, add a bit more maple syrup/coconut oil, or another liquid to help bring the dough together. But make sure to add just a tiny bit, just enough to make the dough clump up together.
Press the crust down on the bottom of a 8” or 9” springform pan. (this recipe will also work on a square 9×9” or 10×10” pan)
Place it in the freezer while you make the cheesecake.
I recommend making this a few hours prior, or the day before, so the jam has a chance to cool down and chill in the fridge.
Place raspberries and maple syrup in a small saucepan. Bring to a boil over medium heat, stirring constantly.
Let it simmer for about 10 minutes.
Mix cornstarch and water until cornstarch has dissolved.
Add it to the pan with the raspberries. Let it simmer while stirring, for a few minutes, until thickened. You may need to lower the heat quite a bit so the jam will burn and form clumps.
Strain if desired. Some people like seeds in their jam, I tend to always strain it.
Transfer to a container.
Let it cool and then place it in the fridge.
Place all ingredients in a small saucepan. Melt all ingredients together over medium heat, using a whisk to smooth it out.
Once all ingredients are melted and incorporated in a thick and shiny glaze, remove from the heat. Don’t actually let this come to a boil.
Let it cool down to room temperature.
Divide the fudge sauce. Place 1/3 of the sauce in a bowl. And place the other 2/3 of the sauce in another bowl. The larger amount will be used to top the cheesecake, and the 1/3 of the sauce will be used to swirl in the batter.
Place the larger amount (2/3 of the saucin the fridge, covered. We will use this last.
Soak the cashews in water the day before. Or soak them in hot water a few hours before making the recipe.
Drain cashews and make sure to squeeze them gently to remove the excess water.
Place cashews, coconut oil, coconut cream, maple syrup, lemon juice, and vanilla in a food processor.
Process until creamy, for a few minutes. Stop to scrape in between. Depending on how potent your food processor is, you might need 4-6 minutes processing.
Pour half of the cheesecake batter on the bottom of the pan.
Spoon half of the jam on top of the batter, scattered.
Grab the 1/3 of the fudge sauce you’ve separated before. Spoon half of it in scattered spoonfuls between the spoonfuls of the raspberry jam. Refer to the post above to see pictures.
Use a knife to swirl the jam and fudge sauce in the batter.
Top with the other half of the cheesecake batter.
Spoon the remaining jam on top of the batter, in scattered spoonfuls. Do the same with the fudge sauce.
Use a knife to gently swirl it all in.
Tap the cheesecake pan lightly on the counter to smooth and level out the top.
Place cheesecake in the freezer for at least 6 hours, or preferably overnight.
Remove the fudge sauce you had reserved the day before from the fridge. Microwave for a few seconds, don’t make it too hot, simply make it soft and spreadable again.
Microwave for a few seconds, then stir and microwave again for another few seconds if necessary. If it gets too hot, let it cool down for a bit before using.
Use a spatula to spread the chocolate fudge on top of the frozen cheesecake.
Place the cheesecake back in the freezer or fridge until the fudge sauce sets.
Make sure to remove the cheesecake from the freezer about 20 minutes before serving so it has a chance to be creamy.
You can serve it straight from the fridge.
This cheesecake will store well in the freezer for up to 2 weeks, if well packaged.
Store in the freezer for up to 5 days.