This week I have been exploring the world of vegan baking and I wanted to start with a Vegan Raspberry Cheesecake. Truthfully I am not, and never will be, a full time vegan. However I have learnt to cook food that is often more delicious than a meat or dairy counterpart meal. On the days or weeks that I do eat a full plant based diet I feel more energetic, healthier and generally much better within myself. It may seen from that statement that going fully vegan would be a no brainer. The trouble is that when I did go vegan for a whole month for veganuary I missed cheese…. Like a lot. In fact an unreasonable amount. Now I am happy to work past that but what I can’t work past is my baking.

Vegan cheesecake is one of the most delicious vegan desserts. It is easy to make and always looks really impressive. As an added bonus this vegan cheesecake is also raw, paleo and gluten free. The perfect dessert for all dinner guests.

My Baking Addiction

love baking. I do it most weekends and if not at the weekend then I’ll squeeze in a bake during the week. I don’t even mind swapping some ingredients to make my bakes vegan. For example, I can use vegetable fat or oil instead of butter. This is actually a swap I make quite often and no one has ever noticed. I really want to attempt vegan brownies and see if anyone can tell the difference. But the things I really don’t want to give up eating and making are Macarons and Swiss Meringue Buttercream.

These little baked treats and the filling I make for them are my two favourite things. If a cake needs icing then I make meringue buttercream. Do I need a little homemade gift? I make macarons. And there is always some left for us to have.

Vegan cheesecake is one of the most delicious vegan desserts. It is easy to make and always looks really impressive. As an added bonus this vegan cheesecake is also raw, paleo and gluten free. The perfect dessert for all dinner guests.

Vegan Cheesecake

I decided to start my vegan baking with a cheesecake because I love normal cheesecake and because the recipe is so nut heavy I thought it would be a good way to show myself how delicious nuts can be when used the right way. I chose to make a raspberry flavour with a coulis as I felt the tartness of the raspberries would cut through the sweet and creamy cheesecake and nut base. The base is made with almonds and pistachios as I know I like those nuts but you could replace these with your own favourite nuts if you prefer. But I can assure you this combination is delicious.

I was of course dubious making this. It isn’t cheesecake, lets be honest. Not a gram of cheese goes anywhere near this. Nor is it baked or chilled, it is a frozen dessert as many vegan desserts are. I have never made anything like this before so I wasn’t sure how the taste or texture would turn out. I read about 20 different recipes as research and they all seemed to contain similar ingredients with small alterations. I have done enough baking in the past to know which I would and wouldn’t like and so I set out to buy the ingredients and then basically made it up as I went along. I opted to use coconut milk as I felt it would give a creamier texture but you could use coconut oil instead. The amounts may need to be altered but I am not completely sure as I haven’t tried it.

Vegan cheesecake is one of the most delicious vegan desserts. It is easy to make and always looks really impressive. As an added bonus this vegan cheesecake is also raw, paleo and gluten free. The perfect dessert for all dinner guests.

 

My Doubts Were Needless

Well, my doubts were needless. The taste of this vegan raspberry cheesecake is fantastic if a little coconutty, the texture is smooth and creamy just like a real cheesecake. The dessert as a whole worked perfectly and tasted amazing. For a first go I got it spot on (that never happens). The one thing I would still say is this isn’t a cheesecake. It just isn’t. That doesn’t stop it being delicious but it is a lot more enjoyable if you consider it a frozen mousse cake or an ice cream cake. Perhaps that is just because cheesecake is one of my favourite desserts, if I didn’t like it then this would probably be the best possible alternative. Either way I will be making this again and in many different flavours. It tastes great, looks impressive and was surprisingly easy to make.

Vegan cheesecake is one of the most delicious vegan desserts. It is easy to make and always looks really impressive. As an added bonus this vegan cheesecake is also raw, paleo and gluten free. The perfect dessert for all dinner guests.

Print Recipe
Vegan Raspberry Cheesecake
Vegan cheesecake is one of the most delicious vegan desserts. It is easy to make and always looks really impressive. As an added bonus this vegan cheesecake is also raw, paleo and gluten free. The perfect dessert for all dinner guests.
Course Dessert
Cuisine Paleo, Vegan
Servings
Ingredients
For The Base
For The Cheesecake
For The Coulis
For The Decoration
Course Dessert
Cuisine Paleo, Vegan
Servings
Ingredients
For The Base
For The Cheesecake
For The Coulis
For The Decoration
Vegan cheesecake is one of the most delicious vegan desserts. It is easy to make and always looks really impressive. As an added bonus this vegan cheesecake is also raw, paleo and gluten free. The perfect dessert for all dinner guests.
Instructions
For The Base
  1. Line a 6 inch baking tin (ideally spring form) with greaseproof paper.
  2. In a food processor add the base ingredients and mix until a slightly chunky and sticky mixture forms.
  3. Place the base mixture into the prepared baking tin and press down to form an even layer.
For The Cheesecake
  1. Once the cashews have been soaked in cold water for at least 8 hours then drain the excess water away.
  2. In a blender add all the cheesecake ingredients. For the coconut milk you want to use the thick top part of the tin and save the liquid half incase the mixture needs loosening.
  3. Blend until really smooth and loosen with the watery half of the coconut milk if required.
  4. Pour into the baking tin and then freeze whilst you make the coulis
For The Coulis
  1. In a saucepan bring the raspberries and sugar to a boil then reduce the heat to low. Allow the raspberries to reduce down to a liquid then turn off the heat.
  2. Leave to cool.
  3. Remove the cheese cake from the freezer and add the coulis to the top.
  4. Place back in the freezer and when the top has frozen you can remove the cheese cake from the tin.
To Serve
  1. When ready to serve remove from the freezer and allow to thaw slightly, just enough to be able to cut a lovely smooth slice. Decorate with slices of lime and fresh raspberries.
Recipe Notes
  • Soak the cashews in cold water. You can soak them in hot water to speed up the process.
  • Store the finished cheesecake in the freezer until ready to eat. It should keep for over a month if stored correctly but remember the longer it is frozen the more time it will take to thaw enough to cut it.
  • If using an 8 inch tin the just add another 20g of each nut to the base and another 40g of dates. The cheesecake mix will stretch to a bigger tin and the final result will simply look a little shorter.
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25 Comments

  1. June 5, 2018 / 9:55 am

    Ooh that does look delicious! My daughter is berry crazy at the moment and just today tried her very first raspberry that hadn’t been mushed up – her face was priceless and she declared she didn’t like raspberries – but I think she’d still give this a go if I left off the top bit.

  2. June 5, 2018 / 10:00 am

    I am a massive fan of cheesecakes. This looks amazing and can’t believe it is vegan!! x

  3. June 5, 2018 / 11:00 am

    This sounds delicious! Perfect for us as my son is dairy free. Cheesecake is one of the things that is quite hard to replicate but this looks great!

  4. June 5, 2018 / 12:10 pm

    Oh wow hun this looks absolutely divine and so lovely and summery I love that you are sticking with veganism!

  5. June 5, 2018 / 6:19 pm

    That looks amazing, I’ve been dairy free since feeding my baby and I didn’t think such yummy desserts were possible x

  6. June 5, 2018 / 6:35 pm

    My goodness this sounds amazing! Cheesecake is my absolute favourite dessert & the base ingredients sound right up my street! x

  7. June 6, 2018 / 6:50 am

    Yum! I love love cheesecake so I don’t know if I’d be able to get past the fact that this doesn’t have any cheese in it but I do love all the ingredients you have used so I bet it does taste amazing and looks incredible too. Like you said, maybe it’s best to not think of it as being a cheesecake at all!xx

  8. June 6, 2018 / 6:38 pm

    This cheesecake looks amazing and sounds quite simple to make. I do like the idea of veganism but I know us miss certain things too.

  9. June 6, 2018 / 8:59 pm

    Oh I love the sound of this, my husband loves cheesecake but this twist on it is worth a try. I am going to Pin this on Pinterest to try

  10. June 7, 2018 / 3:15 pm

    I know I would miss cheese, too! This sounds delicious! I adore baking and I cannot wait until my little one is old enough to pop up on a stool in the kitchen and help me make some delicious treats.
    #ThursdayTeam

  11. June 7, 2018 / 6:10 pm

    Cheesecake and fruit. Two of my favourite things! I do find that eating a lot of dairy doesn’t agree with me so I’m going to test drive this and expand my culinary skills. #ThursdayTeam

  12. June 8, 2018 / 1:21 pm

    This looks delicious! I’ve never gone vegan or tried vegan baking as to be honest, the recipes looked really complicated with a long list of ingredients. This one seems like it would be much easier to make!. #ThursdayTeam

  13. June 8, 2018 / 6:09 pm

    Ooh I wish I lived closer to you, as I would be definetly inviting myself over! I will be putting this on my Pinterest recipe board

  14. June 11, 2018 / 7:54 pm

    I saw this on your Instagram and it certainly looks delicious! I love cheescake., well I love any cake really! What’s not to love!! #thursdayteam

  15. June 12, 2018 / 2:51 pm

    This looks fantastic but I would leave hubby and my girls to eat it #ThursdayTeam

  16. June 12, 2018 / 5:29 pm

    Since going dairy free, cheese has been the thing I miss the most – the alternatives just don’t cut it! I love the sound of this so much – it doesn’t remotely bother me that it’s not a ‘proper’ cheesecake – an ice cream cake sounds delicious. We have a bbq coming up and I’m going to give it a whirl for that

  17. June 13, 2018 / 11:50 am

    This truly looks divine! I can’t get over the ingredients! I’ve never tried anything like this before. It’s gluten free too which is always a plus. It’s hard to think of desserts that don’t use flour!

  18. June 13, 2018 / 1:16 pm

    Oh wow this looks amazing! Can we be friends? I am terrible at baking really bad – this is so beautifully presented! Well done lovely x

  19. June 13, 2018 / 2:45 pm

    Wow you certainly seem to have done a great job – it looks amazing! I love raspberries and I would love to try this.

  20. June 13, 2018 / 3:40 pm

    Oh my goodness, this looks positively delicious.! We keep talking about looking more into vegan recipes… you’ve inspired me. I recently bought a vegan brownie from a local bakery and it was actually nicer than the regular brownie because it was less sickeningly sweet.

  21. June 14, 2018 / 11:15 am

    Oooh, I’m going to try this.. I’m not supposed to have a dairy but I do love a cheesecake so this dairy-free version is right up my street. It sounds yummy!

  22. June 14, 2018 / 9:32 pm

    This looks divine and I like the idea of the nut base, I bet that’s really tasty. Raspberries are also a real favourite so this is a winner all round. Mich x

  23. June 17, 2018 / 8:06 am

    My youngest has a dairy allergy so we are always on the look out for a dessert we can all enjoy. This looks and sounds lovely and will be giving it a go when we are next entertaining. Thank you xx

  24. June 18, 2018 / 2:00 pm

    Ooh this looks delicious! I love cheesecake but since I went gluten free I don’t have it very often unless I use GF biscuits. our friends are both vegan so I will make this, with GF base for when they are next over!

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