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Vegan Raspberry Cheesecake Recipe
Let us introduce you to this amazing vegan raspberry cheesecake recipe - this cake will impress your guests with its flavor and exterior and will even be loved by non-vegans!
Cheesecake is a classic dessert that is easy to make, fun to serve, and even better to eat. Making a vegan cheesecake might have been a struggle back in the day - but we’ve finally mastered the recipe for how to make a vegan cheesecake that is creamy, sweet, and full of flavor. And you know what makes ours even better? It’s packed with nutrients.
This vegan raspberry cheesecake is not the fastest to make. But the hard part is thankfully done by the machines.
All you have to do is throw the right ingredients and amounts into the food processor and blender and pour them into the cake pan. You can do that right? And we promise, all the effort is worth the wait when you have a gorgeous and delicious three-layered cheesecake in front of you.
For this vegan cheesecake recipe, you need a food processor, a blender, and a round or square 20x25 tin or glass cake pan. Most of the ingredients you can possibly find at home and some of the special ones you should be able to find at PlantX or at your nearest grocery store. Keep reading to know how to make a vegan cheesecake that we know you will love!
This vegan cheesecake recipe can be done with different ingredients if preferred. For example, any frozen berries will do for the top layer (we just love the sweet and sour that comes from the frozen raspberries!). If you are allergic to nuts, try making the bottom layer with vegan graham crackers instead of walnuts.
Vegan Raspberry Cheesecake Recipe
- Prep Time: 40 Minutes
- Servings: Around 10 Slices
Here’s what you need:
- 1 cup of walnuts. Walnuts make an amazing base for a healthy bottom that delivers protein and healthy fats.
- 3 soft Medjool dates. Dates will bring sweetness into this crumbly and heavenly mixture.
- 1 tablespoon coconut oil. This will be the binding solution that holds it all together!
- ½ teaspoon sea salt to boost all the amazing flavors.
- Middle Cheesecake:
- 8 oz. pack of plain vegan cream cheese. This will be the creamy and irresistible part of your vegan raspberry cheesecake.
- ½ cup of coconut cream or canned coconut milk. To bring that extra smooth texture!
- ¼ cup maple syrup. It needs to be sweet, right? Maple syrup is an amazing natural sweetener that also brings flavor.
- 1 tablespoon of lemon juice. Freshly squeezed lemon will make the middle layer fresh.
- 1 teaspoon of vanilla extract. Choose a pure and natural one!
- Top Layer:
- 12-ounce bag of frozen raspberries. Let them thaw before blending.
- 1 teaspoon of lemon juice.
- 2 tablespoons chia seeds will bring some extra nutrients and texture into this gorgeous pinky top layer.
- Use a food processor to blend the walnuts, pitted dates, oil, and salt into a crumbly mix. Line a 25x20cm pan with a baking sheet and press the crumbly mix into the bottom of the pan. Use a spoon or your hands to press it even and tight to the bottom. Pop into the freezer for 10-20 minutes and prepare the next layer during this time.
- Use a blender to mix together the vegan cream cheese, coconut cream, maple syrup, lemon juice, and vanilla extract. Pour this cheesecake filling over the crust and use a spoon to get it as even as possible. Freeze until the top layer is firm - this will take about 2 hours.
- Use a blender to mix the mostly thawed raspberries, maple syrup, and chia seeds into a smooth mix. Pour this mixture onto the cheesecake layer and use a spoon to make an even top layer. Freeze for at least 4 hours or even overnight.
- Before serving, take the cheesecake out of the freezer at least 20 minutes before cutting. Let the individual pieces thaw for another 10 minutes. Garnish with vegan whipped cream, mint leaves, or fresh raspberries.
As a top tip, we would recommend using high-quality ingredients: real and fresh lemon juice, pure vanilla extract, and so on - you will taste the difference! Secondly, remember to be patient with the layers and the cake in the freezer. If you add the layers too early, it can affect the total exterior as the layers might get mixed up and the outcome would not be as even and pretty.
This vegan raspberry cheesecake lasts in the freezer for about a month - remember to wrap it well so it doesn’t take any flavor from the freezer!
To Wrap It All Up...
We bet your mouth is watering just from reading the instructions for this amazing vegan raspberry cheesecake recipe. No wonder, as it is the perfect dessert for the whole family, whether it’s for a regular treat or a celebratory occasion.
Have fun making it, maybe with friends, family, or just yourself - and don’t forget to tag @GoPlantX if you choose to share it on Instagram, as we’d love to see it!
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