Vegan Raspberry Cheesecake

Ingredients

• 150 g Cashew nuts (unsalted, for the crust and puree)
• 100 g Oat flakes (large flakes)
• 30 g Cane sugar (or agave syrup)
• 30 ml Coconut oil (melted)
• 400 g Silken tofu (drained 1 h before use)
• 200 g Fresh raspberries (reserve 30 g for decoration)
• 200 ml Coconut cream (liquid part only)
• 20 g Cornstarch (Maizena) (about 2 tablespoons)
• 10 ml Vanilla paste or vanilla extract (about 2 teaspoons)
• 30 ml Agave syrup (or sugar to taste)
• 1 pinch Salt

Instructions

1. Prepare the crust

   In the processor, crush the cashew nuts until small pieces form, add the oat flakes, sugar and melted coconut oil, then blend until a sandy texture resembling breadcrumbs is achieved.

   Time: PT10M

2. Press the crust into the pan

   Line the bottom of the springform pan with a circle of parchment paper, then pour the crust mixture and press firmly with the back of a spoon or a cutter to form an even base.

   Time: PT5M

3. Cool the crust

   Place the pan in the freezer for about 5 minutes so the crust firms up before adding the filling.

   Time: PT5M

4. Prepare the filling

   In the same processor, add the drained silken tofu, the raspberries (reserve a few for decoration), coconut cream, cornstarch, vanilla paste, agave syrup, cashew puree (or blended cashew nuts) and a pinch of salt. Blend until smooth and creamy, similar to thick yogurt.

   Time: PT10M

5. Pour the filling

   Remove the pan from the freezer, pour the filling over the crust and smooth the surface with a spatula.

   Time: PT5M

6. Bake

   Bake the cheesecake at 180°C for 55 minutes. The centre should be slightly wobbly; it will set as it cools.

   Time: PT55M

   Temperature: 180°C

7. Room‑temperature cooling

   Let the cheesecake cool completely on the counter (about 30 minutes) before covering with plastic wrap.

   Time: PT30M

8. Refrigeration

   Place the cheesecake in the refrigerator for at least 4 hours, preferably overnight, to develop its full texture.

   Time: PT0M

9. Unmold and decorate

   Run a thin knife around the pan, remove the springform, then place the cheesecake on a serving plate. Decorate with the reserved raspberries and lightly dust with powdered sugar.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

30 g

Fat

15 g

Fiber

4 g

Ingredient Substitutions

• Instead of Cashew nuts: almonds, hazelnuts
• Instead of Oat flakes: quinoa flakes, millet flakes
• Instead of Cane sugar: maple syrup, coconut sugar
• Instead of Coconut oil: vegan butter, olive oil
• Instead of Silken tofu: soy yogurt, vegan cottage cheese
• Instead of Fresh raspberries: strawberries, blackberries
• Instead of Coconut cream: thick coconut milk, almond cream
• Instead of Cornstarch (Maizena): arrow-root, rice flour
• Instead of Vanilla paste or vanilla extract: vanilla sugar, vanilla powder
• Instead of Agave syrup: maple syrup, honey (non-vegan)

Equipment Needed

• Food processor / blender
• Springform pan (20 cm)
• Parchment paper
• Silicone spatula
• Mixing bowl
• Oven
• Fork or pastry press (optional)
• Kitchen scale
• Baking sheet
• Plastic wrap (optional)
• Freezer (optional)

Critical Steps — Do Not Skip

• 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.

Chef Tips from the Video

• Use slightly frozen raspberries for a brighter color.
• Soaking cashew nuts for 30 minutes before blending yields a creamier texture.
• Dust with lemon zest for an extra aromatic touch.

Troubleshooting

Storage

Refrigerator: Keep covered with plastic wrap for 3 to 4 days.

Freezer: Wrap tightly; can be stored up to 1 month.

Room temperature: Do not leave at room temperature more than 2 hours.

Make-Ahead Tips

• Prepare the crust and keep it frozen until ready to assemble.
• The filling can be blended ahead of time and stored in the refrigerator for 24 h before baking.
• The cheesecake freezes very well; thaw in the refrigerator before serving.