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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- 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.
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- 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).
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- In a food processor, pulse the walnuts, dates, coconut oil and salt together until crumbly. Line an 8x4” loaf pan with parchment paper allowing 1 inch of overhang on each side. Press the crust into the bottom of the pan. Freeze for at least 15 minutes or as long as it takes to get the next layer ready.
- In a high-powered blender, blend the cashews, coconut milk, maple syrup, lemon juice, zest, vanilla and salt until completely creamy (about 1 minute). Pour the filling over the crust and smooth until even. Freeze until this layer is completely firm, at least 2 hours. (Alternatively, use a regular blender and blend the ingredients from Cheesecake Option 2, above)
- In the blender, combine the raspberries, lemon juice, maple syrup and chia seeds. Blend until smooth. Pour the raspberry mixture on top of the frozen cheesecake layer and smooth until even. Freeze for 4 hours or overnight.
- When ready to serve, remove the cake from the freezer and let it thaw for at least 20 minutes. Using the sides of the parchment paper, carefully lift the cheesecake out of the pan. Use a sharp chef’s knife to slice it into 8 to 10 slices. Let the individual slices thaw for an additional 15 to 20 minutes, until fully thawed so that the middle layer is creamy and the raspberry layer is less icy. Re-freeze any remaining slices.
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