vegan lemon raspberry cheesecake pie

This Vegan Lemon Raspberry Cheesecake Pie is made from healthy staples like cashews, agave, and almond milk, but tastes like creamy, decadent dairy cheesecake!

Hello, friends! I am so excited to be sharing this amazing recipe with y'all today! This little beauty is a Vegan Lemon Raspberry Cheesecake Pie and it's about to change your life. Totally dairy-free, made with HEALTHY ingredients, and no-bake. And it basically tastes like lemon cake batter. YOU'RE WELCOME. This is basically one of the greatest things to ever come out of my kitchen.

I recently went to Cheesecake Factory for my birthday dinner, and while I absolutely have to get a slice of Nutella cheesecake every time I go, the lemon raspberry cheesecake caught my eye too. While I didn't try it, it gave me just enough inspiration to want to make it at home! But healthy. Because now, in an evil marketing ploy, the Cheesecake Factory has a chart that shows you the calories for each slice of cheesecake. It's kind of traumatizing, to be honest. 😉 This healthy vegan cheesecake has all of the richness that you'd expect from the cream cheese classic, but with significantly more reasonable calorie counts and no artificial ingredients!

This vegan lemon raspberry cheesecake PIE is to celebrate Pi day, which is tomorrow (3.14). Is it nerdy? Perhaps. But it combines my two favorite things (food and science) so CLEARLY it's something I should be celebrating! This cheesecake is made with an ultra-creamy base of cashews, coconut oil, and agave syrup, and flavored with lemon juice, zest, extract, and raspberry jam! And, obviously, topped with some yummy fresh raspberries for the pretty factor.

I hope you'll try this delicious vegan lemon raspberry cheesecake! I promise it's not any harder to make than a regular cheesecake, and you'll be surprised at how creamy and decadent it is 😉 Happy baking!

Looking for more vegan desserts? Check out my Vegan Chocolate Bundt Cake, Vegan Cookies & Creme Cake, Vegan Strawberry Peach Cobbler, and Vegan Chocolate Chip Skillet Cookie!

{Adapted from my Vegan Mocha Cheesecake}

Print Recipe

5 from 1 vote

vegan lemon raspberry cheesecake pie

Prep Time30 minutes mins

Cook Time12 hours hrs

Total Time12 hours hrs 30 minutes mins

Course: Pies &amp, Tarts

Servings: 8

Author: Valentina | The Baking Fairy

Ingredients

• 1 store-bought graham cracker pie crust
• 3 cups raw unsalted cashews
• 1/ 2 cup agave syrup
• ½ cup coconut oil melted
• 2 teaspoon lemon extract
• juice of 1 lemon 3-4 tbsp
• zest of ½ lemon
• ½ cup unsweetened cashew milk or your favorite non-dairy milk!
• ½ cup raspberry jam
• for topping: fresh raspberries and lemon slices

Instructions

• First, either soak the cashews for 3 hours, or boil for 30 minutes. You want them to be soft so that they can easily be pureed.
• In a medium bowl, whisk together the agave syrup, coconut oil, lemon extract, juice, zest, and cashew milk until smooth.
• In a food processor or high-powered blender, combine the cashews with the agave mixture you just made, and process on high speed until completely smooth and creamy.
• Grab your pie crust, and pour in about half of the cashew mixture. Dollop about half of the raspberry jam on top, and gently swirl them together. Top with the remaining cashew cream and the rest of the jam, and swirl the top as well.
• Decorate the pie with the raspberries and lemon slices, and refrigerate overnight so that the pie completely solidifies. You can also freeze it for 6-8 hrs, but then you will have to let it thaw out before you can eat it. Serve and enjoy!