Vegan Raspberry Cheesecake (no-bake)
Vegan raspberry cheesecake - this easy, no-bake vegan cheesecake is light, soft, creamy, tangy and utterly addictive!
Servings 10 people
Equipment
- blender
- 20 cm/8 in round springform cake tin
Ingredients
Base:
- 225 g (8 oz) Digestive biscuits
- 90 g (6 Tablespoons) vegan block butter melted
Filling:
- 250 g (9 oz) unroasted cashews
- 450 g (1 lb) raspberries*
- 4 Tablespoons lemon juice
- 450 g (1 lb) vegan cream cheese
- 80 g (6 Tablespoons) caster or granulated sugar
- 60 g (¼ cup) vegan block butter** melted
- 1 Tablespoon vanilla extract
- ½ batch vegan raspberry curd to top (optional) chilled
Instructions
- Line the base and sides of a 20 cm/8 in round springform cake tin with baking paper.
- Place the biscuits in a food processor and blitz until very finely crushed. Alternatively, place them in a sealable freezer bag wrapped in a tea towel and bash them with a rolling pin.225 g (8 oz) Digestive biscuits
- Tip the crushed biscuits into a bowl and mix in the melted vegan butter. It should resemble damp sand.90 g (6 Tablespoons) vegan block butter
- Tip the biscuit mixture into the prepared tin and pack the crumbs down really firmly and evenly, use the base of a glass to help press them down.
- Place the cashews in a large bowl, cover with a generous amount of boiling water and leave to soak for 30-60 minutes.250 g (9 oz) unroasted cashews
- Place the raspberries and lemon juice in a blender and blitz to a puree.450 g (1 lb) raspberries*, 4 Tablespoons lemon juice
- Press the raspberry mixture through a fine mesh sieve into a deep saucepan to remove the seeds. Really scrape it through using the back of a spoon or a spatula to extract as much of the pulp as possible. Discard the seeds.
- Bring the pan of raspberry puree up to a simmer; cook until it has reduced to a very thick paste, stirring often to prevent it from catching, especially near the end of cooking. It can take up to 30 minutes to fully reduce. Weigh the puree, there should be about 175g (¾ cup) left after reducing.
- Drain the cashews really well and transfer them to a blender along with the raspberry paste, cream cheese, sugar, melted butter and vanilla extract. Blend until totally smooth with no hint of graininess. This can take a while so stop regularly to let the blender cool down and scrape down the sides as needed.450 g (1 lb) vegan cream cheese, 80 g (6 Tablespoons) caster or granulated sugar, 60 g (¼ cup) vegan block butter**, 1 Tablespoon vanilla extract
- Pour the cheesecake mixture on top of the biscuit base and spread it level. Refrigerate for at least 4 hours, preferably overnight, until firm.
- Once the cheesecake has set, unclip the springform tin and remove the sides. Gently slide it onto a serving plate, a cake lifter is useful for this; then peel the baking paper off the sides of the cheesecake.
- Give the chilled raspberry curd a good stir until it is smooth and creamy then spread it over the top of the cheesecake and serve.½ batch vegan raspberry curd to top
Notes
- *Either fresh or frozen raspberries is fine. If using frozen, defrost first but do not drain them.
- **For a lighter, softer set cheesecake swap the butter for Greek style soya yogurt, coconut cream or silken tofu.
- See post above for tips, details and step-by-step photos.