Vegan 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
VEGAN RASPBERRY CHEESECAKE
Yeah I know what everyone is thinking...vegan/tofu cheesecake (skeptical face)...well, I honestly haven't tried it but I want to post it just in case anyone wants to/I will eventually! This comes from vegweb.com.
Provided by QueenQT26
Categories Cheesecake
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Crumble tofu by hand and then put into a blender along with all pie ingredients.
- Blend until completely smooth- this will be relatively thick.
- Pour into pie crust and bake for 45 minutes to 1 hour or until a golden skin has formed on the top.
- Remove from oven and refrigerate several hours until cold.
- Top with a thin layer raspberry filling and sprinkle fresh raspberries on top of that.
Nutrition Facts : Calories 171.6, Fat 2.4, SaturatedFat 0.5, Sodium 6.9, Carbohydrate 34.7, Fiber 0.6, Sugar 33.8, Protein 4.7
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