gluten free vegan no-bake raspberry cheesecakes
RECIPE TYPE: desserts
graham cracker crust
  • 1 cup gluten free vegan graham cracker or vanilla cookie crumbs*
  • 2 tablespoons vegan butter, melted
  • 1 tablespoon cane sugar
raspberry cheesecake
  • 8 ounces dairy free cream cheese (such as Daiya or Kite Hill)
  • 1/2 cup, plus 2 tablespoons cane sugar
  • 1 tablespoon lemon juice
  • zest of 1 lemon
  • 1/2 teaspoon pure vanilla extract
  • 1 1/2 cups So Delicious Dairy Free original culinary coconut milk, refrigerated overnight**
  • 3/4 cup fresh raspberries, smashed
  • additional fresh raspberries for garnish
  1. Make crust by stirring together graham cracker crumbs, melted vegan butter and 1 tablespoon sugar.
  2. Divide graham cracker crust into individual serving dishes and press into bottom. Place in refrigerator until ready to use.
  3. In large bowl of stand mixer, cream together dairy free cream cheese and sugar, 2-3 minutes or until sugar is dissolved.
  4. Add lemon juice, lemon zest and vanilla extract. Mix until combined. Scoop out cream cheese mixture into separate bowl and set aside.
  5. Remove coconut milk from refrigerator. Open and scoop out only coconut cream, straining off all coconut water and save for another use.
  6. Place 1 1/2 cups coconut cream into large bowl of standing mixer. Whip on high for 3-5 minutes, until light and fluffy.
  7. Gently fold cream cheese mixture into whipped coconut cream, just until combined. Smash raspberries with fork and carefully fold into cheesecake mixture.
  8. Remove prepared individual serving dishes from refrigerator. Divide raspberry cheesecake mixture evenly over graham cracker crusts. Top with additional fresh raspberries.
  9. Cover cheesecakes with plastic wrap and chill 2-3 hours or until ready to serve. Serve chilled.
*To make homemade gluten free graham crackers, try this recipe!
**If you are unable to find So Delicious culinary milk, you can substitute canned full-fat coconut milk.
Recipe by Sarah Bakes Gluten Free at