Vegan Raspberry Cheesecake
Recipe by Hervé Cuisine
100% plant-based, lactose-free cheesecake made with oat flakes and cashew nuts, topped with fresh raspberries. A creamy texture thanks to silken tofu, coconut cream and cornstarch, perfect for lactose intolerants or vegan cooking enthusiasts.
MediumFrenchServes 8
Printable version with shopping checklist
Source Video
1h 10m
Prep
55m
Cook
15m
Cleanup
2h 20m
Total
Cost Breakdown
Total cost:$13.11
Per serving:$1.64
Critical Success Points
- • Achieve a sandy yet cohesive texture for the crust.
- • Blend the filling until perfectly smooth, without lumps.
- • Do not overbake the cheesecake: the centre should remain slightly wobbly.
Safety Warnings
- • Handle the oven with gloves to avoid burns.
- • Make sure the processor lid is securely closed while blending to prevent splatters.
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