Vegan No Bake Raspberry Cheesecake Recipes
VEGAN NO-BAKE RASPBERRY CHEESECAKE
This Vegan No-Bake Raspberry Cheesecake Recipe is easy to make with a crunchy almond oat crust and is so delicious! It's a customizable refreshing cake that also works with gluten-free oats and is perfect as a dessert for spring and summer!
Provided by Bianca Zapatka
Number Of Ingredients 18
Steps:
- Line the bottom of a 8-Inch (20-cm) springform pan with parchment paper. Set aside.
- Place almonds and rolled oats in a food processor or blender and coarsely grind. Add dates and the melted coconut oil and blend until a slightly sticky mixture has formed.
- Transfer the mixture into the prepared springform pan and press firmly on the bottom using a spoon or your fingers. (If you like the bottom crispier, you can bake it at 356 °F (180 °C) for 10 minutes. Then allow to cool completely.)
- Place the raspberries in a saucepan and heat until thawed and soft. Transfer to a fine-meshed sieve with a bowl placed underneath and strain out the juice (you should get 1 cup (250 ml) of raspberry juice).
- In a mixing bowl, beat the dairy-free cream with a hand mixer until stiff peaks form. Set aside.
- Next, in a large mixing bowl, mix together the soy quark, coconut cream, sugar, vanilla extract, lemon juice, and raspberry juice with a hand mixer. Set aside.
- In a small saucepan, stir agar powder into ⅓ cup water. Once the powder is completely dissolved, bring mixture to a boil, stirring constantly, and cook for about 1-2 minutes or according to package directions. Set aside.
- Now work quickly so that the agar does not become lumpy: First mix the agar mixture into the raspberry cream, then quickly fold in the whipped cream. Pour the cheesecake cream onto the almond crust and smooth it out evenly. Tap the pan a few times on your work surface to remove the air bubbles.
- Put the cake in the refrigerator for at least 4 hours or better overnight, until completely set.
- Garnish with fresh raspberries, pomegranate seeds, desiccated coconut and mint if desired and enjoy with raspberry sauce or as it it!
- Cut into pieces and serve! ????
Nutrition Facts : Calories 236 kcal, Carbohydrate 25.1 g, Protein 6.2 g, Fat 12.2 g, SaturatedFat 3.9 g, Sodium 1.3 mg, Fiber 5 g, Sugar 16.9 g, ServingSize 1 Piece
NO-BAKE RASPBERRY CHEESECAKE
Customise our raspberry cheesecake by adding white chocolate, yogurt or mascarpone, or, for a richer base, swap the digestive biscuits for shortbread
Provided by Samuel Goldsmith
Categories Dessert
Time 30m
Number Of Ingredients 8
Steps:
- Blitz the biscuits in a food processor or tip into a food bag and bash to fine crumbs using a rolling pin. Transfer to a bowl and stir in the melted butter until the mixture looks like damp sand. Tip the buttery crumbs into a 20cm springform tin and press into the base using the back of a spoon until you have a smooth, even layer. Chill until needed.
- Tip the soft cheese, sugar, vanilla, and cream into a bowl and beat using an electric whisk until thick and creamy. Fold in about two-thirds of the raspberries, pressing the berries lightly against the side of the bowl as you do to squeeze out some of their juices and lightly ripple the cream.
- Scrape the cheesecake mixture over the chilled base and smooth the top with a spatula. Chill for at least 6 hrs, or preferably overnight. Can be made up to two days ahead and chilled. To serve, carefully remove from the tin, scatter with the remaining raspberries and dust with icing sugar, if using.
Nutrition Facts : Calories 459 calories, Fat 36 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 17 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.79 milligram of sodium
More about "vegan no bake raspberry cheesecake recipes"
VEGAN RASPBERRY CHEESECAKE (NO-BAKE) - ADDICTED TO DATES
From addictedtodates.com
5/5 (26)Total Time 4 hrs 35 minsCategory DessertCalories 324 per serving
- Add the toasted coconut flakes, rolled oats and salt to your food processor and blend to a crumb consistency. Add the coconut oil and maple syrup and blend until the ingredients stick together and form a dough consistency.
- Add the fresh raspberries, sugar and lemon juice to a saucepan and bring to a simmer on a medium heat for 5 minutes. Whisk every so often to break down the raspberries and prevent them from sticking to the bottom of the pan. Pass the mixture through a fine mesh sieve to remove the seeds. Add the raspberry sauce back to the saucepan.
- Add all of the ingredients to your high speed blender. Blitz for a few minutes until completely smooth and creamy.
- Similarly to the method used for the raspberry ripple sauce, add the fresh raspberries, sugar and lemon juice to a saucepan and bring to a simmer on a medium heat for 5 minutes. Whisk every so often to break down the raspberries and prevent them from sticking to the bottom of the pan. Pass the mixture through a fine mesh sieve to remove the seeds. Add the raspberry sauce back to the saucepan.
NO-BAKE RASPBERRY VEGAN CHEESECAKE - THE SIMPLE VEGANISTA
From simple-veganista.com
5/5 (2)Total Time 6 hrs 15 minsCategory DessertCalories 179 per serving
- Crust: Place almonds, dates and salt in a food processor/blender, and blend until course. Line a round 8 × 8 or 9 × 9 pan or spring-foam pan with parchment paper or cling wrap. Add the nut crust to the pan and gently press against the bottom and around the corners, filling in as evenly as possible.
- Filling: Place the drained cashews, milk, maple syrup, vanilla and salt back in the food processor/blender, blend until smooth scraping down the sides as needed. Be patient and let the machine run a few minutes extra to be sure it’s smooth. Add the raspberries to the filling and fold in by hand using a spatula. Add the mixture to the prepared pan, making sure to spread evenly filling in the entire pan. Gently tap pan on a flat, hard surface to remove air bubbles. Top with optional toppings (you can also add toppings after it’s been frozen).
NO-BAKE RASPBERRY VEGAN CHEESECAKE | ELIZABETH RIDER
From elizabethrider.com
5/5 (1)Category DessertServings 8Total Time 483895 hrs 38 mins
NO-BAKE RASPBERRY CHEESECAKES (VEGAN DESSERT) - BIANCA ZAPATKA
From biancazapatka.com
GLUTEN-FREE VEGAN CHOCOLATE CHEESECAKE
From plantbasednews.org
SECRET NO-BAKE MASON JAR CHEESECAKE - THIS OLD BAKER
From thisoldbaker.com
NO-BAKE MIXED BERRY CHEESECAKE RECIPE | FARM BOY
From farmboy.ca
NO-BAKE LEMON RASPBERRY CHEESECAKE (VEGAN / GLUTEN FREE / …
From bakingmehealthy.com
NO BAKE EASY VEGAN RASPBERRY CHEESECAKES - IRISH AMERICAN MOM
From irishamericanmom.com
VEGAN RASPBERRY CHEESECAKE (GLUTEN-FREE) - CAKED BY KATIE
From cakedbykatie.com
NO-BAKE VEGAN RASPBERRY CHEESECAKE - LAURA LIVE WELL
From lauralivewell.com
EASY VEGAN RASPBERRY CHEESECAKE - THE MOVEMENT MENU
From themovementmenu.com
RASPBERRY VEGAN CHEESECAKE RECIPE - LOVE AND LEMONS
From loveandlemons.com
THE VERY BEST VEGAN RASPBERRY CHEESECAKE (NO-BAKE, GLUTEN-FREE)
From nourishedwillow.com
NO-BAKE LAYERED RASPBERRY VEGAN CHEESECAKE - NORA COOKS
From noracooks.com
NO-BAKE VEGAN RASPBERRY CHEESECAKE - SKYTERRA AT HOME
From skyterraathome.com
VEGAN CHEESECAKE WITH RASPBERRY SAUCE AND MIXED BERRIES (NO …
From cookist.com
NO BAKE VEGAN CHEESECAKE MINIS THIS HEALTHY KITCHEN
From thishealthykitchen.com
BAILEYS NO-BAKE CHEESECAKE WITH RASPBERRY
From baileys.com
NO-BAKE RASPBERRY CHEESECAKE - BAKE TO THE ROOTS
From baketotheroots.de
HEALTHY NO-BAKE CHEESECAKE BITES
From nadiashealthykitchen.com
VEGAN MINI NO BAKE RASPBERRY CHEESECAKE | SIMPLY QUINOA
From simplyquinoa.com
CHEESECAKE RECIPE (NO BAKE) - CARLSBAD CRAVINGS
From carlsbadcravings.com
NO BAKE VEGAN RASPBERRY CHEESECAKE {PALEO, GLUTEN FREE}
From tastingpage.com
EASY BAKED VEGAN CHEESECAKE - MSN
From msn.com
NO BAKE VEGAN RASPBERRY CHEESECAKE TARTS RECIPE
From dessertsandsweets.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
