This one was a special request from my friend Randie, who loved my No Bake Gluten-Free Vegan Pumpkin Cheesecake recipe so much, she wanted a version for warm months. Featuring lemon juice and zest, plus fresh raspberries and raspberry preserves, this dessert is big on the flavors of summer, so make it now while raspberries are still fresh. Bonus: No baking required, and it freezes well for up to a week, so you can work ahead of any upcoming events or celebrations. Just be sure you reserve time to let it thaw before serving.
All of the specialty ingredients for this recipe can be found in Pittsburgh at Naturally Soergel’s.
Please note: This post may include affiliate links to featured products for your convenience. If you make a purchase using one of the links, I may receive a small commission, at zero extra cost to you. Win-win!
Equipment
- Gallon freezer bag
- Medium mixing bowl
- Large mixing bowl
- Spatula
Ingredients
For the Crust:
- 1 ¾ cup Kinnikinnick S'moreables graham crackers (this is equivalent to one full 8 ounce box)
- 6 tbsp melted soy-free Earth Balance (measure the 6 tbsp after the butter is melted)
- 3 tbsp sugar
- ½ tsp salt
For the Filling:
- 3 7.05-ounce packages of Violife Original Cream Cheese, brought to room temperature (you can find this at Whole Foods)
- 3 tbsp lemon juice
- 1 tsp lemon zest, plus more for topping
- ½ cup sugar
- 1 tsp vanilla extract
- ½ cup vegan, soy-free, nut-free vanilla yogurt, such as Oatly
- 1 dozen fresh raspberries
- ½ cup pre-made raspberry preserves
Instructions
- Grease the bottom and sides of a springform pan with soy-free Earth Balance or coconut oil.
- Place gluten-free graham crackers into a gallon freezer bag, seal, and pound with the flat side of a kitchen mallet until graham crackers are finely and evenly crushed.
- Place crushed graham crackers and remaining crust ingredients into a medium mixing bowl and mix with your hands to combine.
- Pour crust mixture into greased springform pan and press down with your hands so that an even layer covers the bottom of the pan only.
- Place crust in the refrigerator while you make the filling.
- Place the cream cheese, lemon juice, lemon zest, sugar, vanilla extract and yogurt into a large mixing bowl and use a hand mixer to whip until smooth.
- Remove the pan from the refrigerator and place the fresh raspberries on top of the crust, evenly spaced.
- Pour the filling over the crust and raspberries and use a spatula to spread the filling into a smooth, even layer.
- Spoon dollops of raspberry preserves on top of filling, then use a spoon or toothpick to swirl it into the filling (there's no right way to do this; use your creativity!)
- Sprinkle more lemon zest on top of the cheesecake.
- Cover the pan with plastic wrap and place in the freezer for at least four hours (or overnight).
- At least three hours before you plan to serve, remove the cheesecake from the freezer and allow to sit in the refrigerator or on the counter until you are able to unlatch and remove the springform collar.
- Slice, then serve. If the cheesecake is still a bit frosty when you're slicing it, run your knife under hot water to make it easier.
