Description
This Vegan Raspberry Cheesecake is a luscious no-bake dessert perfect for any occasion. Featuring a crunchy digestive biscuit crust and a smooth, creamy cashew and vegan cream cheese filling infused with fresh raspberry puree, it’s topped with vibrant homemade raspberry curd for an extra burst of flavor. This recipe requires minimal prep and refrigeration time, delivering a delightful, dairy-free treat that’s both indulgent and refreshing.
Ingredients
For the Crust
- 225 g (8 oz) Digestive biscuits
- 90 g (6 Tablespoons) vegan block butter, melted
For the Filling
- 250 g (9 oz) unroasted cashews
- 450 g (1 lb) fresh raspberries
- 4 Tablespoons lemon juice
- 450 g (1 lb) vegan cream cheese
- 80 g (6 Tablespoons) caster or granulated sugar
- 60 g (¼ cup) vegan block butter, melted
- 1 Tablespoon vanilla extract
To Top
- ½ batch vegan raspberry curd (prepared separately)
Instructions
- Prepare the tin: Line the base and sides of a 20 cm (8 inch) round springform cake tin with baking paper to prevent sticking and make removal easier.
- Crush the biscuits: Place the digestive biscuits in a food processor and blitz until very finely crushed. Alternatively, place biscuits in a sealable freezer bag wrapped in a tea towel and crush with a rolling pin until finely ground.
- Make the crust: Transfer crushed biscuits into a bowl and mix thoroughly with the melted vegan butter until the consistency resembles damp sand.
- Form the base: Tip the biscuit mixture into the prepared tin and press down firmly and evenly using the base of a glass to compact it well, creating a solid crust.
- Soak the cashews: Place the cashews in a large bowl, cover with boiling water and let them soak for 30-60 minutes to soften, allowing for a smooth filling.
- Blend raspberries: Place fresh raspberries and lemon juice into a blender and puree until smooth.
- Strain raspberry puree: Pass the raspberry mixture through a fine mesh sieve into a deep saucepan to remove seeds, scraping the pulp thoroughly with a spoon or spatula. Discard the seeds.
- Reduce raspberry puree: Heat the saucepan with the raspberry puree over medium heat, bringing it to a simmer and stirring frequently to avoid burning. Continue cooking until it thickens to a very thick paste, approximately 30 minutes, leaving about 175 g (¾ cup) of reduced puree.
- Prepare the filling: Drain the soaked cashews very well and combine them in a blender with the thickened raspberry paste, vegan cream cheese, sugar, melted butter, and vanilla extract. Blend until completely smooth and creamy, stopping occasionally to scrape down the sides and prevent overheating.
- Assemble cheesecake: Pour the smooth cheesecake mixture over the biscuit base in the tin and spread evenly with a spatula.
- Chill until firm: Refrigerate the assembled cheesecake for at least 4 hours, preferably overnight, to allow it to set properly and develop flavors.
- Unmold the cheesecake: Once set, unclasp the springform tin and gently remove the sides. Carefully slide the cheesecake onto a serving plate, using a cake lifter if available. Peel off the baking paper from the sides.
- Add the raspberry curd topping: Stir the chilled raspberry curd until smooth and creamy, then evenly spread it over the top of the cheesecake before serving.
Notes
- Unroasted cashews must be soaked thoroughly for a smooth filling texture.
- Reducing the raspberry puree slowly prevents burning and intensifies the flavor.
- A cake lifter makes transferring the cheesecake easier and prevents damage.
- This cheesecake is best served chilled and can be stored covered in the refrigerator for up to 3 days.
- Ensure all vegan ingredients are certified to meet dietary preferences.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan, Western
