
Here’s a delicious Cashew-Free Raspberry Cheesecake recipe that’s creamy, rich, and satisfying. Instead of cashews, this recipe uses dairy-free cream cheese and plant based yogurt for a luscious texture and has a vibrant raspberry topping. Perfect for any special occasion or indulgent treat!
Yield: 12 Servings
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs (or crushed digestive biscuits)
- 1/3 cup melted coconut oil (or vegan butter)
- 3 tablespoons granulated sweetener of choice
- pinch of salt
- ½ teaspoon cinnamon (optional)
For the Filling:
- 3 cups dairy-free cream cheese (such as Violife, Kite Hill, or Miyoko’s)
- 1 cup plant-based plain yogurt (or plant-based sour cream)
- ¾ cup powdered sugar
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- 2 tablespoon cornstarch (or arrowroot powder)
For the Raspberry Topping:
- 2 cups fresh or frozen raspberries
- 3 tbsp granulated sugar (vegan)
- 2 tsp cornstarch or arrowroot powder
- 3 tbsp water
- 1/2 tsp vanilla extract
Instructions:
1. Prepare the Crust:
- Preheat oven to 325°F.
- In a bowl, mix the graham cracker crumbs, melted coconut oil, granulated sweetener, a pinch of salt and cinnamon (if using).
- Press the mixture evenly into the bottom of a 7- or 8-inch springform pan.
2. Make the Filling:
- In a large bowl, beat the dairy-free cream cheese with a hand mixer (or whisk) until smooth.
- Add the plant based yogurt and mix until fully combined.
- Mix in the powdered sugar, lemon juice, vanilla extract, and cornstarch. Beat until smooth and fluffy.
- Pour the filling over the prepared crust and spread evenly.
3. Bake the Cheesecake:
- Place the cheesecake in the middle rack of the oven and bake for 25 minutes.
4. Prepare the Raspberry Topping
- In a small saucepan, combine raspberries, sugar, cornstarch, and water.
- Cook over medium heat, stirring frequently, until the mixture thickens and the raspberries break down (about 10 minutes).
- Remove from heat and add vanilla extract.
- Let cool to room temperature.
- Place a fine mesh sieve over a bowl and pour the sauce into the sieve. Use a rubber spatula to gently press sauce through the sieve, then discard seeds that are left in the sieve.
5. Assemble the Cheesecake
- Remove the cheesecake from the oven and let it cool at room temperature for 30 minutes before removing the springform pan.
- Spread the raspberry topping evenly over the cheesecake.
- Slice and enjoy your creamy, cashew-free cheesecake!
Tips:
- Store in the fridge for up to 5 days.
- Freeze slices for up to 2 months (thaw in the fridge before serving).
- Decorations: Garnish with fresh raspberries, mint leaves, or a dusting of powdered sugar for an elegant finish.
Enjoy this decadent vegan raspberry cheesecake!