Indulge in a delightful and guilt-free dessert with our Raspberry Vegan Cheesecake recipe. This luscious creation combines the richness of a creamy filling with the tart sweetness of raspberries, all nestled atop a crunchy Biscoff cookie crust. Perfect for any occasion, this cheesecake is not only vegan but also incredibly easy to make. Whether you’re a seasoned vegan or simply looking to explore plant-based alternatives, this cheesecake is sure to impress your family and friends with its vibrant flavors and silky-smooth texture.
Ingredients
For the crust:
10 Biscoff cookies (crushed into powder)
1⁄4 cup vegan butter
1⁄4 cup maple syrup
For the filling:
1 cup Natura’s Oat Barista Milk
1 cup silken tofu
3⁄4 cup cashews (soaked in boiling water for 15 minutes)
1⁄2 cup vegan yogurt
1⁄2 cup vegan cream cheese
1⁄4 cup maple syrup
2 tbsp. lemon juice
1 tbsp. vanilla extract
1 tsp. agar agar
For the raspberry topping:
1 cup raspberry jam
Instructions
For the crust:
Mix all ingredients in a large bowl and set aside.
For the filling:
Blend all the ingredients together in a high-speed blender (take your time with this so there are no cashew crumbs in the mix). Set aside.
Assemble the cheesecake:
Pour the crust mixture into a round cake pan. Using your hands, press the mixture into the pan evenly.
Pour the cheesecake mixture on top of it and freeze for 1 hour.
Pour the raspberry jam on top of the cheesecake and spread all over the cheesecake. Freeze for an extra hour. Bon appétit!
