Enjoy a delectable #eggless raspberry cheesecake recipe that is perfect for vegans and dessert lovers alike. This vegan #cheesecake dessert is easy to make and will surely satisfy your sweet cravings.
Creamy, rich, and bursting with fruity flavor, this dessert is sure to satisfy your sweet tooth.
How to Make this Vegan Cheesecake
You need some simple and wholesome ingredients to make this delicious cheesecake at home.
Vegan Cream Cheese: There are many brands of plantbased cream cheese that you can select from depending on where you are living. For this recipe I used SimplyV cream cheese which is primarily made with almond. You just need 600g of cream cheese to make the filling for this cheesecake.
Organic Cane Sugar: I used 6 tablespoons which can you can increased to 1/2 cup. This all depends on how sweet or tangy you want your cheesecake. You can also substitute with pure maple syrup.
Organic Plantbased Yogurt: Adding 400g of any creamy plantbased yogurt is necessary for this recipe. I used Alpro Natur Yogurt which is 100% Vegan.
Vanilla Pudding Powder: This powder is for the thickening of the cheesecake filling which will enhance stability. There are may brands in the market and some Vegan brands you can select from including BIOVEGAN Vanilla pudding powder which is my favourite. I also have some recipes with cornstarch substitute to thicken the filling.
Biscuit Base: I used Lotus Biscoff biscuits for the base. You can try any other Vegan biscuits or preferably making your own wholewheat base at home with wholewheat flour and butter as the main ingredients. I have tried making my own cheesecake base at home in my other cheesecake recipes. It is more healthier than pure biscuit base with less sugar and perfect flavour.
Flavour: This all depends on you! I used a good combination of vanilla extract with lemon juice. Adding some teaspoons of freshly grated lemon zest will enhance the flavour of your cheesecake.
INGREDIENTS
VEGAN BISCUIT BASE
250g of Lotus Biscoff biscuits
100g of plant based butter
1/4 teaspoon of salt
CHEESECAKE FILLING
600g of Vegan cream cheese
400g of organic plant based yogurt
74g of vanilla pudding powder
2 teaspoons of vanilla extract
2 teaspoons of lemon zest
1/4 cup of lemon juice
6 tablespoons of organic cane sugar
3/4 cup of vegetable oil
RASPBERRY TOPPING
1/2 cup of water
2 tablespoons of lemon juice
2 teaspoons of agar agar powder
5 cups of frozen or fresh raspberries
1 tablespoon of maple syrup
1/4 cup. of fresh raspberries as topping
INSTRUCTIONS
Mix together the biscuit base ingredients; Add Lotus biscoff biscuit, plant based butter and mix together in a food processor with just 1/4 teaspoon of salt.
Press the mixture firmly into a 9-inch cake pan with a removable bottom or use a springform pan.. Press to cover the base and sides of the pan.
Keep the biscuit base in the refrigerator to cool for 35 minutes.
Combine the ingredients for the filling in a mixer starting with cream cheese and then yogurt, vanilla extract, lemon juice, lemon zest, cane sugar, vegetable oil and vanilla pudding powder. Mix together until smooth starting from medium to high speed.
Pour the filling on top of the biscuit base.
Bake in a preheated oven for 50 to 55 minutes at 350 degrees Fahrenheit.
Set aside to cool completely at room temperature for about 6 to 8 hours.
Add lemon juice and water into a saucepan. Stir in agar agar powder and simmer at a low to medium heat. Add raspberries, maple syrup and vanilla extract. Simmer for 3 to 5 minutes and set aside to cool slightly.
Pour the sauce onto the cooled cheesecake. Spread the sauce to cover the top of the cheesecake and scatter some fresh raspberries as topping.
Refrigerate for 55 to an hour before serving.
How to Store Cheesecake
Put the cheesecake in a cake storage container or wrap tightly with a plastic wrap before storing the cheesecake in the refrigerator.
Enjoy your cheesecake within 24 to 48 hours.
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