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Vegan Raspberry Cheesecake (gluten, lactose and refined sugar free)

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Vegan Raspberry Cheesecake
  • Author: Delphine Fortin
  • Prep Time: 30 mins
  • Total Time: 30 mins
  • Yield: 6-8 servings 1x
  • Category: Cakes and Pies
  • Cuisine: Vegan

Naturally gluten, lactose and refined sugar free, this vegan raspberry cheesecake is packed with nutritious ingredients. A healthy dessert named “perfection”!

Ingredients

Scale

For the crust:

  • 1 cup(5 oz) almonds
  • 2/3 cup (2 oz) gluten free rolled oats
  • 3/4 cup (5 oz) fresh pitted dates
  • 1 Tablespoon coconut oil
  • 1/4 – 1/3 (60 ml – 80 ml) cup water

For the filling:

  • 1/3 teaspoon agar agar
  • 2 Tablespoons (30 ml) soy milk
  • 1 cup (7 oz) soy yogurt
  • 1/4 cup (2.5 oz) cashew butter
  • 1 vanilla bean
  • 1 Tablespoon coconut sugar*

For the raspberry coulis:

  • 2 cups (7 oz, 200g) raspberries
  • 1 Tablespoon coconut sugar
  • 1/2 teasoon agar agar
  • Fresh raspberries to decorate

Instructions

For the crust:

  1. Put almonds in a food processor and pulse until finely chopped. Add the oats and dates together with coconut oil and water and pulse until a paste forms. Add more water if needed.
  2. Press mixture into a 8-inch (20 cm) spring-form pan (or a regular cake pan covered with parchment paper). Put the pan in the freezer while you prepare the filling.

For the Filling:

  1. Whip agar agar with soy milk in a small saucepan and port to boil carefully on low-medium heat, stirring contently, about 2 minutes. Let cool.
  2. In the meantime, mix soy yogurt with cashew butter, vanilla seeds from the vanilla beans and coconut sugar.* Adjust coconut sugar if needed. Add in the agar agar soy milk immediately and mix well.
  3. Pour evenly onto the crust and store in the refrigerator for at least 2 hours (or in the freezer if you don’t have so much time ahead).

For the coulis:

  1. Mix raspberries and sugar together, add agar agar and port to boil carefully on low-medium heat, for about 2 minutes. Pour into the cake and let cool for 1 more hour in the refrigerator.
  2. Before serving, decorate with some fresh raspberries.

Notes

*Possibility to replace the coconut sugar with light-brown sugar if desired.

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https://www.delscookingtwist.com/vegan-raspberry-cheesecake-gluten-lactose-and-refined-sugar-free/