Description
A delightful vegan raspberry cheesecake featuring a crunchy cookie crust, creamy cashew and vegan cream cheese filling, and a luscious homemade raspberry glaze. This no-bake cheesecake is set in the freezer and topped with fresh raspberries for a refreshing and elegant dessert perfect for any occasion.
Ingredients
Scale
Crust
- 180 g vegan digestive cookies (or other vegan cookies)
- 2 tablespoons coconut sugar (or cane sugar)
- ½ teaspoon sea salt
- 90 g vegan butter
Filling
- 200 g fresh raspberries
- 200 g cashews (soaked for at least 4 hours or overnight)
- 300 g vegan cream cheese
- 80 ml pure maple syrup
- 70 g coconut oil (solid)
- 1 tablespoon fresh lemon juice (or lime juice)
- 1 tablespoon vanilla extract
- 25 g raspberry powder (or freeze-dried raspberries, optional)
Raspberry Glaze
- 120 g fresh raspberries
- 30 g caster sugar
- 1 teaspoon fresh lemon juice
- 1 tablespoon cornstarch (cornflour)
- 118 ml water
- 200 g fresh raspberries (optional, for garnish)
Instructions
- Prepare the crust: Line the base of a 7″ or 8″ cake tin (with a removable base) with parchment paper. In a food processor, add the cookies, coconut sugar, and sea salt. Blitz for about 30 seconds until finely ground. Add the vegan butter and blend again until the mixture sticks together when pressed between your fingers. Press and compact the cookie mixture firmly into the base of the cake tin using a ¼ cup measure or a flat-bottomed glass. Place the tin in the freezer while preparing the filling.
- Make the filling: Add the fresh raspberries, soaked cashews, vegan cream cheese, maple syrup, solid coconut oil, lemon juice, vanilla extract, and raspberry powder (if using) into a high-speed blender. Blend for several minutes until the mixture is completely smooth and creamy. Pour the filling over the chilled crust in the cake tin and return it to the freezer. Freeze for at least 4 hours or overnight until fully set.
- Prepare the raspberry glaze: In a saucepan, combine 120 g fresh raspberries, caster sugar, and lemon juice. Heat on medium and bring to a simmer for 5 minutes, stirring occasionally to break down the raspberries and prevent sticking. Pass the mixture through a fine-mesh sieve to remove seeds, then return the smooth sauce to the pan. In a small bowl, whisk together the cornstarch and water until smooth. Add this to the simmering raspberry sauce and stir continuously as it thickens over 2-3 minutes. Remove from heat and let cool for 15-20 minutes.
- Glaze the cheesecake: Once the cheesecake is set and the glaze cooled, remove the cheesecake from the tin while still frozen. Pour about two-thirds of the raspberry glaze over the cheesecake, spreading gently to cover edges using an offset spatula. Reserve the remaining glaze for serving.
- Serve and store: Garnish with the optional fresh raspberries on top. Store the cheesecake in an airtight container in the refrigerator for up to 5 days, depending on the freshness of the raspberries used for garnish.
Notes
- Soak the cashews for at least 4 hours or overnight to ensure a smooth and creamy filling.
- If vegan cream cheese is not available, substitute with additional soaked cashews or a tofu-based alternative.
- Raspberry powder or freeze-dried raspberries are optional but add an extra depth of raspberry flavor.
- Use a high-speed blender for a smoother filling texture.
- Line the cake tin base well with parchment paper to ease removal of the frozen cheesecake.
- This cheesecake is best kept refrigerated once set and served chilled.
- Freezing time can be extended overnight for firmer texture.
