Vegan Baked Raspberry Cheesecake

8

When it comes to satisfying your sweet tooth without compromising on your dietary choices, a Vegan Baked Raspberry Cheesecake is a stellar choice. As a plant-based dessert, it boasts a rich, creamy filling and a tart raspberry layer that’s simply irresistible. This cheesecake stands out not only for its delectable flavors but also for being a guilt-free indulgence, perfect for any occasion—whether it’s a cozy family gathering or a festive celebration.

Why you’ll love this dish

Imagine sinking your fork into a slice of velvety cheesecake that’s entirely plant-based. This Vegan Baked Raspberry Cheesecake is not just another dessert; it’s a delightful experience! It’s quick and easy to prepare, making it ideal for weeknight cravings or a last-minute treat. Plus, it adapts to various dietary needs, ensuring everyone at the table can enjoy a piece. With its vibrant raspberry topping, this cheesecake is a stunning centerpiece for holiday desserts or summer picnics, proving that plant-based desserts can be both delicious and visually appealing.

Step-by-step overview

Creating this Vegan Baked Raspberry Cheesecake might seem daunting, but the process is surprisingly straightforward. You’ll start by making a luscious raspberry purée, then prepare a crunchy cookie crust. After that, you’ll whip up a creamy filling packed with firm silken tofu and vegan cream cheese, followed by a simple baking step for that perfect cheesecake texture. Finally, it’s time to decorate! This clear roadmap sets you up for success and ensures an enjoyable baking experience.

What you’ll need

Gather these key ingredients to make your delicious Vegan Baked Raspberry Cheesecake:

• 310 g raspberries (fresh or frozen)
• 40 g sugar
• 15 g cornflour (cornstarch)
• A dash of water
• 200 g plain sweet vegan biscuits/cookies
• 75 g vegan butter (margarine or coconut oil, melted)
• 300 g firm silken tofu
• 455 g vegan cream cheese (at room temperature)
• 180 g dairy-free yoghurt or coconut cream (thick part only)
• 150 g sugar (to taste)
• 3 Tbsp lemon juice and grated zest (to taste)
• 15 g cornflour (cornstarch)
• 1 tsp vanilla extract
• A pinch of salt
• Whipped dairy-free cream (for serving)
• Fresh raspberries (for decoration)

Feel free to substitute with your favorite vegan cookies or adjust the sweetness based on your preference!

Directions to follow

1. Preheat the oven to 160°C/Gas Mark 3. Line the bottom and sides of a 20cm (8in) springform or loose-bottom cake tin with baking paper.
2. Prepare the raspberry purée: In a small saucepan, combine the raspberries, 40 g sugar, 15 g cornflour, and a dash of water. Cook over medium heat until the mixture simmers and thickens. Remove from heat and let cool.
3. Make the crust: In a mixing bowl, combine the plain sweet vegan biscuits with the melted vegan butter, stirring until the mixture resembles wet sand. Press this mixture firmly into the base of the lined cake tin.
4. Prepare the filling: In a blender, combine the firm silken tofu, vegan cream cheese, dairy-free yogurt or coconut cream, 150 g sugar, lemon juice and zest, 15 g cornflour, vanilla extract, and a pinch of salt. Blend until smooth and creamy.
5. Assemble: Pour the filling over the crust, smoothing the top with a spatula. Drizzle your raspberry purée on top and use a knife to swirl it gently into the filling.
6. Bake for 45-50 minutes until the edges are set, but the center still has a slight jiggle. Allow the cheesecake to cool in the tin before refrigerating for at least 4 hours or overnight to set.
7. Decorate: Once set, remove from the tin, and top with whipped dairy-free cream and fresh raspberries just before serving.

Best ways to enjoy it

This cheesecake shines when served chilled and topped with the freshest ingredients. Consider pairing it with a dollop of whipped dairy-free cream for that extra indulgent touch. You can also serve it alongside a refreshing fruit salad or a scoop of your favorite dairy-free ice cream for a decadent dessert spread. For a sophisticated twist, drizzle some melted dark chocolate over the top!

Storage and reheating tips

If you find yourself with leftover cheesecake, the best way to keep it fresh is to store it in an airtight container in the refrigerator. It will stay good for up to five days. For longer storage, you can freeze the uncut cheesecake for up to three months. Make sure to wrap it tightly in plastic wrap and then foil to prevent freezer burn. When you’re ready to enjoy it again, simply thaw it in the refrigerator overnight.

Helpful cooking tips

To enhance the flavor of your cheesecake, consider using organic ingredients whenever possible. This will provide a more vibrant taste and is better for the environment. If you prefer a sweeter cheesecake, gradually add the extra sugar to your filling and taste as you go. Additionally, make sure your vegan cream cheese is at room temperature for a smoother blending process.

Creative twists

Looking to shake things up? Consider introducing different flavors into your cheesecake. Swapping in mashed bananas adds natural sweetness, while a hint of almond extract can provide a lovely nutty background. You might also experiment with seasonal fruits for the topping—think sliced strawberries in the spring or peaches in the summer. For a fun crunch, sprinkle some toasted nuts or granola on top right before serving.

Common questions

How long does this cheesecake take to prepare?
The prep time is roughly 30 minutes, followed by baking for around 45-50 minutes and a chilling period of at least 4 hours, making it an eminently doable dessert!

Can I use a different type of dairy-free yogurt?
Absolutely! Feel free to swap out with your favorite plant-based yogurt. Coconut yogurt tends to work best if you want a creamy texture.

How do I prevent the crust from getting soggy?
Press the crust firmly and ensure it is baked until slightly golden. This will help create a sturdier base for your cheesecake.

Embark on your dessert adventure with this delicious Vegan Baked Raspberry Cheesecake and enjoy a burst of joy in every slice!

Print