No-Bake Vegan Lemon Cheesecake with Raspberry Jelly

No-Bake Vegan Lemon Cheesecake with Raspberry Jelly is a refreshing and indulgent dessert that combines the zesty brightness of lemon with the sweet tartness of raspberry. This easy-to-make cheesecake is perfect for warm days and gatherings, offering a creamy texture without any baking required.

Ingredients

1 cup cashews, soaked overnight
1/4 cup coconut oil, melted
1/4 cup maple syrup
1/2 cup lemon juice
1 tbsp lemon zest
1/2 cup raspberry jelly
1 cup vegan-friendly graham cracker crumbs
1/4 cup melted vegan butter

Directions

1. In a bowl, mix the graham cracker crumbs with melted vegan butter. Press the mixture into a springform pan to form a crust and chill for 30 minutes.
2. In a blender, combine the soaked cashews, coconut oil, maple syrup, lemon juice, and lemon zest. Blend until smooth and creamy. Pour this mixture over the chilled crust and return to the refrigerator to chill for 4 hours.
3. Before serving, spread the raspberry jelly over the top of the cheesecake.

Servings and Timing

Servings: 8
Prep Time: 15 minutes (plus chilling time)
Cooking Time: 0 minutes
Total Time: 4 hours 15 minutes

Variations

• Use different fruit jellies such as strawberry or blueberry for a unique twist.
• Add fresh berries on top for added flavor and decoration.
• For a nut-free version, substitute cashews with soaked silken tofu.

Storage/Reheating

Store the cheesecake in an airtight container in the refrigerator for up to 5 days. This dessert is best enjoyed cold and does not require reheating.

FAQs

1. Can I use raw cashews?
   Yes, raw cashews work best for a smooth texture after soaking.
2. What can I use instead of maple syrup?
   Agave syrup or another liquid sweetener can be substituted.
3. How long do the cashews need to soak?
   Soaking for at least 4-6 hours or overnight is ideal for softness.
4. Can I make the crust gluten-free?
   Yes, use gluten-free graham crackers or a blend of ground nuts.
5. Is this dessert suitable for kids?
   Absolutely! It’s a kid-friendly dessert with no baking involved.
6. Can I freeze the cheesecake?
   Yes, you can freeze it, but it’s best to enjoy it fresh for the best texture.
7. How can I make this a chocolate cheesecake?
   Add cocoa powder to the cashew mixture for a chocolate flavor.
8. What if I don’t have a springform pan?
   You can use any pie dish or an 8×8 inch baking dish.
9. How can I make it more tart?
   Increase the amount of lemon juice or zest to enhance the tartness.
10. Can I use fresh raspberries instead of jelly?
    Yes, fresh raspberries can be used for a healthier option, though they won’t set like jelly.

Conclusion

No-Bake Vegan Lemon Cheesecake with Raspberry Jelly is a deliciously creamy dessert that captures the essence of summer in every bite. Easy to prepare and visually stunning, this cheesecake is perfect for any occasion, from casual gatherings to elegant celebrations. Treat yourself and your guests to this delightful vegan treat!

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