Oh my goodness, let me tell you about this vegan baked raspberry cheesecake! It’s the kind of dessert that’ll make your taste buds dance with joy. Seriously, it’s rich, creamy, and oh-so-delicious—all without a hint of dairy! I remember the first time I made this for a gathering; everyone was raving about it, and I couldn’t believe how easy it was to whip up. The blend of tangy raspberries with that velvety filling is just heavenly. Trust me, whether you’re vegan or not, this cheesecake will be the star of any dessert table. And the best part? You don’t have to sacrifice flavor for a healthy twist. So grab your ingredients, and let’s dive into the magic of this incredible cheesecake!
Ingredients List
Gathering the right ingredients is key to achieving that perfect vegan baked raspberry cheesecake. Here’s what you’ll need:
- 1 1/2 cups almond flour – This forms the deliciously nutty crust.
- 1/4 cup melted coconut oil – Make sure it’s melted for easy mixing!
- 1/4 cup maple syrup – For that natural sweetness that pairs beautifully with raspberries.
- 1/2 teaspoon vanilla extract – A splash of flavor that elevates the cheesecake.
- 2 cups soaked cashews – Soak them for at least 4 hours to ensure they blend smoothly and create that creamy texture.
- 1/2 cup coconut cream – This adds richness and a touch of tropical goodness.
- 1/2 cup fresh or frozen raspberries – I love using fresh for a burst of flavor, but frozen works just as well!
- 1/4 cup lemon juice – This brings a lovely brightness to balance the sweetness.
- 1/4 cup coconut sugar – A perfect sweetener that brings a hint of caramel flavor.
With these ingredients on hand, you’re one step closer to creating something truly special. Let’s get ready to make some magic happen!
How to Prepare the Vegan Baked Raspberry Cheesecake
Alright, let’s dive into the nitty-gritty of making this incredible vegan baked raspberry cheesecake! Follow these steps, and you’ll have a showstopper dessert ready to impress. Don’t forget, patience is key—especially with the cooling time!
Preheat the Oven
First things first, you’ll want to preheat your oven to 350°F (175°C). Preheating is super important because it helps the cheesecake bake evenly. Trust me, you don’t want any surprises in texture later on!
Prepare the Crust
Now, let’s get that crust going! In a mixing bowl, combine the almond flour, melted coconut oil, maple syrup, and vanilla extract. Stir it all together until it’s well mixed and looks like wet sand. You want that perfect texture! Then, press the mixture firmly into the bottom of a springform pan to create a nice, even crust. Make sure to really pack it down—this will give you that sturdy base for your cheesecake!
Create the Filling
Next up, it’s time to make the filling! In your blender, toss in the soaked cashews, coconut cream, raspberries, lemon juice, and coconut sugar. Blend everything together until it’s super smooth and creamy. You might need to scrape down the sides a couple of times to ensure everything’s well combined. The filling should be luscious and velvety—just what you want for a cheesecake!
Assemble the Cheesecake
Now for the fun part—assembling your cheesecake! Carefully pour that beautiful filling over the crust in the springform pan. Use a spatula to smooth the top if needed. Just imagine how amazing it’s going to look once it’s baked!
Baking Process
Slide your cheesecake into the preheated oven and bake for about 45 minutes. Keep an eye on it! You’ll know it’s ready when the edges are set but the center has a slight jiggle. This slight jiggle means it’ll firm up perfectly as it cools.
Cooling and Refrigerating
Once the baking time is up, take the cheesecake out of the oven and let it cool in the pan for about 30 minutes. Then, transfer it to the fridge and chill for at least 4 hours—or, if you can wait, overnight is even better! This cooling time is crucial to achieve that dreamy, creamy texture we all love. Trust me, the wait will be worth it!
Why You’ll Love This Recipe
Let me tell you why this vegan baked raspberry cheesecake is bound to become one of your favorites! First off, it’s incredibly quick to prepare. With just a bit of mixing and blending, you’ll have your cheesecake ready for the oven in no time—perfect for those last-minute dessert cravings!
Not only is this cheesecake vegan-friendly, but it also doesn’t skimp on flavor. The combination of tangy raspberries and creamy cashew filling creates a rich taste that’ll have everyone asking for seconds. Seriously, it’s hard to believe it’s dairy-free!
And let’s not forget how fantastic it is for gatherings! Whether it’s a birthday party, a potluck, or just a cozy get-together with friends, this cheesecake is sure to impress. Everyone loves a beautiful dessert, and this one definitely steals the show. Plus, it’s a great conversation starter—people will be curious to know how you made such a delicious vegan treat!
So, get ready to wow your friends and family with this stunning dessert that’s as delightful to make as it is to eat!
Tips for Success
Alright, let’s make sure you nail this vegan baked raspberry cheesecake! Here are some of my top tips for perfecting your dessert:
- Soak those cashews! – I can’t stress this enough: make sure your cashews are soaked for at least 4 hours. This step is crucial for achieving that creamy, dreamy filling. If you forget to soak them, you can try boiling them for 15-20 minutes, but soaking is definitely the best route!
- Fresh vs. frozen raspberries: While I love fresh raspberries for their burst of flavor, don’t hesitate to use frozen if that’s what you have on hand. Just make sure they’re thawed and drained of excess moisture to keep your filling from getting watery.
- Experiment with flavors: Feel free to get creative! You can add a splash of almond extract for a different twist or even mix in some cocoa powder for a chocolatey version. The possibilities are endless!
- Storage: If you have leftovers (though I doubt it!), store your cheesecake in an airtight container in the fridge for up to 5 days. It actually tastes even better the next day as the flavors meld together!
- Freezing: You can freeze slices of the cheesecake for a quick dessert fix later on. Just wrap each piece tightly in plastic wrap and store in a freezer-safe container. Thaw in the fridge overnight before serving.
- Presentation: When you’re ready to serve, consider topping each slice with additional fresh raspberries or a drizzle of raspberry sauce for a pop of color and extra flavor. It’ll look stunning!
With these tips in your back pocket, you’re all set to create a show-stopping vegan baked raspberry cheesecake that will have everyone talking. Happy baking!
Nutritional Information
Now, let’s take a look at the nutritional goodness packed into each slice of this vegan baked raspberry cheesecake! It’s always nice to know what you’re indulging in, especially when it’s as delicious as this. Here’s the estimated nutritional information per serving:
- Calories: 250
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Sugar: 12g
- Protein: 4g
- Sodium: 30mg
- Cholesterol: 0mg
With all these wholesome ingredients, you can enjoy a guilt-free slice that’s not just tasty but also nourishing. Perfect for satisfying that sweet tooth while sticking to your health goals! So go ahead, indulge in this creamy goodness!
FAQ Section
Can I use raw cashews instead of soaked ones?
Absolutely! But for the best results, soak your cashews for at least 4 hours. This step is crucial to achieve that silky smooth texture in your filling. If you’re in a pinch, you can boil them for about 15-20 minutes instead, but soaking is really the way to go!
What if I can’t find almond flour?
No worries! You can substitute it with oat flour or even make your own by blending rolled oats in a food processor until fine. Just keep in mind that the flavor and texture might be slightly different, but it’ll still be delicious!
Can I make this cheesecake nut-free?
Yes! To make it nut-free, try using sunflower seeds instead of cashews for the filling. Just soak them the same way, and you should get a nice creamy consistency. For the crust, you can use crushed graham crackers or a seed-based flour.
How do I store leftovers?
If you have any leftovers (which I seriously doubt you will!), store your cheesecake in an airtight container in the fridge for up to 5 days. It actually tastes even better the next day as the flavors meld together. Just make sure to cover it well to keep it fresh!
Can I freeze the cheesecake?
Yes! Freezing is a great option. Just wrap each slice tightly in plastic wrap and place them in a freezer-safe container. They can stay frozen for up to 2 months. When you’re ready to enjoy, thaw them overnight in the fridge before serving.
What’s the best way to serve this cheesecake?
For the ultimate presentation, top each slice with fresh raspberries or a drizzle of raspberry sauce before serving. It adds a lovely pop of color and makes it look even more enticing. Your guests will be wowed!
Can I use other fruits in this recipe?
Definitely! While raspberries are a star in this cheesecake, you can swap them out for other berries like strawberries, blueberries, or even mango for a tropical twist. Just adjust the sugar to taste, depending on the sweetness of the fruit you choose!
For more delicious dessert ideas, check out this cheesecake recipe guide!
Print
Vegan Baked Raspberry Cheesecake: 7 Steps to Blissful Joy
- Total Time: 4 hours 5 minutes
- Yield: 8 servings 1x
- Diet: Vegan
Description
A delicious vegan baked raspberry cheesecake that is rich and creamy.
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1/2 teaspoon vanilla extract
- 2 cups cashews, soaked for 4 hours
- 1/2 cup coconut cream
- 1/2 cup raspberries, fresh or frozen
- 1/4 cup lemon juice
- 1/4 cup coconut sugar
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix almond flour, melted coconut oil, maple syrup, and vanilla extract.
- Press the mixture into the bottom of a springform pan to form the crust.
- Blend soaked cashews, coconut cream, raspberries, lemon juice, and coconut sugar until smooth.
- Pour the filling over the crust in the pan.
- Bake for 45 minutes until set.
- Let it cool, then refrigerate for at least 4 hours before serving.
Notes
- Use fresh raspberries for a better flavor.
- Make sure cashews are well-soaked for creaminess.
- Store leftovers in the fridge.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12g
- Sodium: 30mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: vegan baked raspberry cheesecake
