No bake Raspberry Lemon Pie Recipe - Vegan Family Recipes

Vegan Raspberry Lemon Cheesecake

Course Dessert
Cuisine gluten-free, Paleo, vegan, vegetarian
Prep Time 15 minutes
Total Time 15 minutes
Makes 8
Author Vanessa


  • 3/4 cup Hazelnuts
  • 1 cup pitted Dates about 20
  • pinch of Salt
  • 2 cups Coconut Cream
  • 2/3 cup Cashews
  • 1/2 teaspoon fresh Lemon Zest
  • 4 tablespoons fresh Lemon Juice
  • 2 tablespoons pure Maple Syrup
  • 1/2 cup Raspberries
  • 2 tablespoons Powdered Sugar


  1. Line a 7 inch springform with parchment paper.
  2. Place hazelnuts, dates and pinch of salt in food processor and pulse until a sticky mass forms.
  3. Press hazelnut crust into bottom of springform and half way up the sides using fingers.
  4. Zest a lemon until you have 1/2 teaspoon lemon zest.
  5. Clean out food processor and place coconut cream, cashews, lemon zest, lemon juice, and maple syrup in it. Pulse and process until mixture is smooth.
  6. Pour lemon filling mixture into the springform.
  7. Clean out food processor again and add Raspberries and powdered sugar to it. Pulse again until smooth (raspberry seeds will remain whole and this is OK).
  8. Drop 2 tablespoons of raspberry mixture into center of lemon filling. Use a fork to swirl mixture through the lemon filling. Repeat this step until you have used up all the raspberry filling.
  9. Place cheesecake in refrigerator for at least 4 hours until filling is firm.

Recipe Notes

1) Cashews can be soaked in water for 10-15 minutes first to make filling extra smooth. Make sure to dry off excess water from them before placing them in food processor. 2) The recipe calls for 2 cups Coconut cream. This can be store bought coconut cream. Alternatively, you can place 2 cans of coconut milk in the refrigerator for at least 2 hours, then scoop the thick creamy part out of the can. Depending on the coconut milk brand, either 1 or 2 cans of coconut milk will yield 2 cups coconut cream.3) Pie can also be placed in the freezer to help firm the filling up quickly. 4) Raspberry Lemon pie will keep in refrigerator for up to 4 days.