I had so much fun making this raspberry layered vegan cheesecake! Seriously, no-bake vegan cheesecakes are my new thing. I’m planning on making a pumpkin one for Fall, and a chocolate one may be in the works as well…. The possibilities are endless! Last week, my family and I headed to the Farmer’s market, where there is live music every Tuesday evening. It’s such a blast, and we try to go every week all Summer long. I got a 1/2 flat filled with blueberries, strawberries and raspberries and we just munched on those while listening to the music. My kids were so happy! Ah, summertime. We had so many raspberries left, that’s when I decided to make this cheesecake. And I’m so glad to be sharing it with you now. Don’t let the layers scare you, it’s actually really easy to make! *PLEASE NOTE THIS PAGE MAY CONTAIN AFFILIATE LINKS. I ONLY LINK TO PRODUCTS I ABSOLUTELY LOVE AND RECOMMEND. THANK YOU FOR YOUR SUPPORT.
What kind of pan do I need for this vegan cheesecake?
This recipe will be the best and prettiest if you have a 6 inch Springform pan. I only had a larger one on hand, but since this cheesecake is so rich, I didn’t want to make a huge one. So I did invest in the 6 inch pan, and I’m glad I did. You could also use a 6 inch cake pan, but if you do just make sure you grease it well (I like coconut oil for this) and/or line it with parchment paper strips to make it easier to remove the cheesecake. But really, if you see a lot of vegan cheesecakes in your future (like I do) it’s a pretty inexpensive pan to get. You won’t believe how luxuriously creamy the layers of this vegan cheesecake are! Cashews for the win. Make sure to soak those babies well so they will blend up smooth (see Note below).
If you make this recipe, let me know how it goes! Rate it & leave a comment below. Enjoy!
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Recipe inspired by Bakerita.
