Description
This Vegan No-Bake Raspberry Cheesecake is a deliciously creamy and refreshing dessert made with a crunchy almond-oat crust and a smooth, fruity raspberry filling. Using plant-based ingredients like soy quark, coconut cream, and agar powder as a vegan gelatin substitute, this cheesecake sets perfectly without baking. It’s naturally sweetened with dates and cane sugar and garnished with fresh raspberries, pomegranate seeds, and mint, making it an elegant yet simple treat perfect for any occasion.
Ingredients
Almond Crust
- 1 ¼ cup almonds (or other nuts or seeds)
- ½ cup rolled oats (gluten-free if needed)
- ¾ cup soft dates (pitted)
- ½ tbsp coconut oil (melted, or vegan butter)
Cheesecake Filling
- 14 oz frozen raspberries (or fresh, for 250 ml juice)
- 14 oz soy quark (Alpro Skyr or Greek Style, or substitute silken tofu)
- 3.5 oz coconut cream (or vegan cream cheese)
- ½ cup raw cane sugar (finely ground, or other sugar to taste)
- 1.5 tsp vanilla extract
- 1-2 tbsp lemon juice (optional)
- ⅔ cup dairy-free whipping cream (or more coconut cream)
- 2 tsp 100% agar powder (enough for 1 liter of liquid)
- ⅓ cup cold water
Garnishes
- Raspberry sauce (see coconut rice pudding recipe)
- Fresh raspberries
- Pomegranate seeds
- Desiccated coconut
- Mint leaves
Instructions
- Prepare the Almond Crust: Line the bottom of an 8-inch (20-cm) springform pan with parchment paper and set aside.
- Grind Ingredients: Place almonds and rolled oats in a food processor or blender and coarsely grind. Add the pitted dates and melted coconut oil, then blend until a slightly sticky mixture forms.
- Press Crust Mixture: Transfer the mixture into the prepared pan and press firmly to form the crust using a spoon or your fingers. For a crispier crust, bake at 356 °F (180 °C) for 10 minutes and let it cool completely.
- Prepare Raspberry Juice: Heat frozen raspberries in a saucepan until thawed and soft. Strain the juice through a fine mesh sieve into a bowl to collect about 1 cup (250 ml) of raspberry juice.
- Whip Dairy-Free Cream: Using a hand mixer, beat the dairy-free whipping cream until stiff peaks form and set aside.
- Mix Cheesecake Base: In a large bowl, combine soy quark, coconut cream, raw cane sugar, vanilla extract, lemon juice (if using), and raspberry juice. Mix with a hand mixer until smooth.
- Prepare Agar Mixture: Stir agar powder into cold water in a small saucepan. Heat the mixture to a boil, stirring constantly, and cook for 1-2 minutes until dissolved. Remove from heat.
- Combine Agar and Cream Mixtures: Quickly mix the hot agar mixture into the raspberry cream base, then gently fold in the whipped dairy-free cream to maintain airiness.
- Assemble Cheesecake: Pour the cheesecake filling over the almond crust in the springform pan and smooth the top. Tap the pan gently to remove air bubbles.
- Chill to Set: Refrigerate the cheesecake for at least 4 hours or preferably overnight until completely set and firm.
- Garnish and Serve: Decorate with fresh raspberries, pomegranate seeds, desiccated coconut, and mint leaves. Serve with raspberry sauce or enjoy as is.
- Slice and Enjoy: Cut into 12 slices and serve chilled for the best texture and flavor.
Notes
- You can substitute almonds with other nuts or seeds according to preference or dietary needs.
- Using gluten-free rolled oats will keep this recipe gluten-free.
- For a firmer crust, baking it for 10 minutes is optional but recommended.
- Agar powder is used as a vegan gelatin alternative to set the cheesecake.
- Feel free to adjust sugar quantities based on your sweetness preference.
- If soy quark is unavailable, silken tofu is a good vegan substitute.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (optional for crust) + 5 minutes (for agar preparation)
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan, Western
