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Raspberry Glazed No-Bake Cheesecake {dairy free}

February 13, 2022 by Erica 6 Comments

Raspberry No-Bake CheesecakeOn a whim I created this version of my New York Style Raw Cheesecake and covered it in a raspberry glaze. This is an early run recipe, so you may have other techniques for accomplishing what I’m presenting to you here and I may have further discoveries later on. I’m pretty happy with the results so far, but open to all your wonderful suggestions!

The first time I made it, I swirled the raspberry glaze on top of the cheesecake batter with a toothpick and then froze it. It tasted great but didn’t look as dramatic as the second version you see in the pictures, where I poured the glaze over the frozen cake. Both work, so up to you. Because the top of the cheesecake almost looks like a rose once it’s frozen, pouring the raspberry glaze on top makes it look a bit like a rose. I know, sappy. Just in time for Valentine’s Day.

I celebrate love as often as possible, and I use the word “love” frequently, which I’ve come to accept as one of my vocabulary building blocks. I recently discovered a poet, Nikki Giovanni, and today I share with you “I Wrote a Good Omelet” to celebrate the full-hearted, light-headed feeling of love.

I Wrote a Good Omelet

I wrote a good omelet… and ate
a hot poem… after loving you

Buttoned my car… and drove my
coat home… in the rain…
after loving you

I goed on red… and stopped on
green… floating somewhere in between…
being here and being there…
after loving you

I rolled my bed… turned down
my hair… slightly
confused but… I don’t care…

Laid out my teeth… and gargled my
gown… then I stood
…and laid me down…
To sleep…
after loving you

-Nikki Giovanni

Raspberry No-Bake CheesecakeRaspberry No-Bake Cheesecake Raspberry No-Bake Cheesecake   Raspberry No-Bake Cheesecake

Raspberry No-Bake Cheesecake Raspberry No-Bake Cheesecake Raspberry No-Bake Cheesecake  Raspberry No-Bake Cheesecake

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5 from 2 votes

Raspberry Glazed No-Bake Cheesecake

I use Meyer lemons for this cake when they're in season. They're slightly less acidic than regular lemons.
I use a 7-inch springform pan to bake this cheesecake, but you can use a smaller pan or go to an 8-inch (which will yield a flatter cake).
Servings: 10 slices
Calories: 281kcal

Equipment

  • 1 High speed blender

Ingredients

Crust

  • 1 cup blanched almond flour
  • 1/4 teaspoon salt
  • 2 tablespoons avocado oil or other oil

Filling

  • 1 1/2 cups cashews soaked in very hot water for at least 30 minutes, or overnight
  • 1/4 cup coconut oil melted
  • 1/3 cup lemon juice
  • 1/3 cup maple syrup or honey
  • 1/4 teaspoon salt

Glaze

  • 1/2 cup raspberries
  • 1 tablespoon maple syrup or honey

Instructions

Crust

  • In a mixing bowl blend the flour and salt with a fork, then add the maple syrup or honey and coconut oil and blend with a fork until it forms into crumbly dough.
  • Add the dough to a springform pan. Spread it out evenly and flatten a bit with your hands.

Filling

  • Place all the ingredients in a high-speed blender and blend until the filling is very creamy. I usually blend this layer for about a minute.
  • Use a spatula to scoop the cheesecake out of the blend and on top of the crust. Even out the top by shuffling the pan, or use a spatula.
  • Freeze the cheesecake for at least 4 hours.

Glaze

  • Add the raspberries and maple syrup or honey to a small saucepan and simmer, mixing occasionally, until the raspberries are broken down.
  • Place a fine strainer over a bowl, and pour the raspberry mix into the strainer. Use a spoon to press the raspberry mix through the strainer, capturing the raspberry glaze in the bowl. Toss the flesh and seeds in the strainer.
  • Cool the glaze and then pour it over the top of the frozen cheesecake.

Nutrition

Calories: 281kcal | Carbohydrates: 18g | Protein: 6g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 120mg | Potassium: 174mg | Fiber: 2g | Sugar: 10g | Vitamin A: 2IU | Vitamin C: 5mg | Calcium: 47mg | Iron: 2mg
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Filed Under: Dairy Free, Desserts, Egg Free, Gluten-Free, Lactose Free, Paleo, Plant-based, Quick & Easy, Snacks, Specific Carbohydrate Diet (SCD), Vegetarian Tagged With: cashews, coconut oil

Previous Post: « Roasted Fajitas {quick & easy}
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Reader Interactions

Comments

  1. Folien

    March 10, 2022 at 10:01 am

    5 stars
    It looks so delicious, I’ll try it too.

    Reply
    • Erica

      March 10, 2022 at 10:04 am

      It is! 🙂

      Reply
  2. FitGAG

    February 17, 2022 at 5:31 am

    I’m excited to give it a go… Your dishes are always easy to make and delicious! You are my go-to person for our diet’s special events… But I’ll be saving your recipes for future use since they’re so delicious!

    Reply
    • Erica

      February 17, 2022 at 8:30 am

      Thank you! Funny, that’s what started me, my son wasn’t able to eat cake and I wanted to create treats he could have 🙂

      Reply
  3. Isaac Robertson

    February 14, 2022 at 5:04 am

    5 stars
    I am a big fan of no-bake desserts, but they can sometimes be too sweet for my taste. When I saw this recipe, I was really skeptical because of the addition of raspberry preserves. But it turned out to be amazing! One of the best Raspberry Glazed Cheesecake recipes I’ve ever tried!

    Reply
    • Erica

      February 14, 2022 at 7:59 am

      Yay! So great to hear 🙂

      Reply

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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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About Erica

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I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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