VEGAN CHEESECAKE (RASPBERRY SWIRL AND KEY LIME)
This is a basic vegan cheesecake which can be made plain or modified into a key lime and raspberry swirl variety. Very tasty. Even non-vegans can't tell the difference.
Provided by lemurgirl
Categories Cheesecake
Time 1h5m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Crust:.
- Combine cracker crumbs and sugar with melted margarine in a small bowl. Press mixture into a spring form cheesecake pan. (or other pan of choice.) Bake at 350°F for about 8-10 minutes. Remove from oven.
- Filling:.
- Combine all filling ingredients into blender or food processor. If you are not using the tofu, you can hand mix it, but with tofu it is necessary blend it really well or you will get lumps. If you use the pectin, make sure the pectin is properly dissolved and mixed well. (I usually add the pectin to the lemon juice and mix before adding the other ingredients).
- Pour mixture into prepared crust and bake for about 45 minutes at 350°F Check often. Cake is done when it begins to pull away from the sides and appears to be set in the middle. (Some people wait for a slightly brown top, but I find that if cooked too long it starts to bubble and crack).
- Chill for about 3 hours or overnight.
- For raspberry swirl:.
- Thaw raspberries. Press through a sieve to remove seeds (optional). Combine lemon juice, pectin and raspberries an stir thoroughly.
- Drop blobs of raspberry mixture onto surface of uncooked cheesecake. Stir in decorative swirls with a butter knife or chopstick. Bake as above. Be careful not to let the top bubble or crack too much or your design will be ruined.
- Happy baking. :).
Nutrition Facts : Calories 205.3, Fat 1.2, SaturatedFat 0.2, Sodium 64.4, Carbohydrate 49.5, Fiber 1.8, Sugar 41.8, Protein 1.1
BAKED VEGAN CHEESECAKE WITH RASPBERRIES & CLEMENTINE
Enjoy a baked cheesecake made with cashews for a vegan take on a classic dessert. With clementines, raspberries and pistachios, it's perfect for Christmas
Provided by Liberty Mendez
Categories Dessert
Time 1h55m
Number Of Ingredients 15
Steps:
- Put the cashews in a large heatproof bowl and cover with boiling water from the kettle. Leave to soften for 1 hr.
- Heat the oven to 200C/180C fan/gas 6. Line the base of a 20cm (4cm deep) round cake tin with baking parchment. To make the base, put the oats, sugar and a pinch of salt in a food processor and blitz to a fine powder. Pulse in the coconut oil until combined, then gradually pulse in 3-4 tbsp water until it comes together into a dough - it should be crumbly, not sticky.
- Press the dough into the base and up the side of the tin using the back of a spoon. Bake for 20-25 mins until golden. Leave to cool.
- Reduce the oven to 180C/160C fan/gas 4. Drain the cashews, then transfer to a blender along with the coconut cream, soft cheese, cornflour, vanilla, maple syrup, coconut oil, lemon juice and a pinch of salt. Blitz on high speed until the mixture is creamy and smooth.
- Pour the cashew and soft cheese mixture over the base and bake for 1 hr-1 hr 15 mins until the edge is just coloured and the centre has mostly set with just a slight wobble. Leave to cool completely (it will sink slightly as it cools), then chill for at least 3 hrs, or overnight.
- Put the raspberries and sugar in a heatproof bowl and microwave for 1 min 30 seconds on high. Stir and leave to cool completely, then pour this over the cheesecake. Scatter over the pistachios and candied clementine peel. Will keep chilled for up to three days.
Nutrition Facts : Calories 554 calories, Fat 34 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 27 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.28 milligram of sodium
VEGAN RASPBERRY CHEESECAKE
Yeah I know what everyone is thinking...vegan/tofu cheesecake (skeptical face)...well, I honestly haven't tried it but I want to post it just in case anyone wants to/I will eventually! This comes from vegweb.com.
Provided by QueenQT26
Categories Cheesecake
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Crumble tofu by hand and then put into a blender along with all pie ingredients.
- Blend until completely smooth- this will be relatively thick.
- Pour into pie crust and bake for 45 minutes to 1 hour or until a golden skin has formed on the top.
- Remove from oven and refrigerate several hours until cold.
- Top with a thin layer raspberry filling and sprinkle fresh raspberries on top of that.
Nutrition Facts : Calories 171.6, Fat 2.4, SaturatedFat 0.5, Sodium 6.9, Carbohydrate 34.7, Fiber 0.6, Sugar 33.8, Protein 4.7
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RASPBERRY VEGAN CHEESECAKE RECIPE - LOVE AND LEMONS
From loveandlemons.com
5/5 (56)Category DessertCuisine AmericanTotal Time 6 hrs 30 mins
- In a food processor, pulse the walnuts, dates, coconut oil and salt together until crumbly. Line an 8x4” loaf pan with parchment paper allowing 1 inch of overhang on each side. Press the crust into the bottom of the pan. Freeze for at least 15 minutes or as long as it takes to get the next layer ready.
- In a high-powered blender, blend the cashews, coconut milk, maple syrup, lemon juice, zest, vanilla and salt until completely creamy (about 1 minute). Pour the filling over the crust and smooth until even. Freeze until this layer is completely firm, at least 2 hours. (Alternatively, use a regular blender and blend the ingredients from Cheesecake Option 2, above)
- In the blender, combine the raspberries, lemon juice, maple syrup and chia seeds. Blend until smooth. Pour the raspberry mixture on top of the frozen cheesecake layer and smooth until even. Freeze for 4 hours or overnight.
- When ready to serve, remove the cake from the freezer and let it thaw for at least 20 minutes. Using the sides of the parchment paper, carefully lift the cheesecake out of the pan. Use a sharp chef’s knife to slice it into 8 to 10 slices. Let the individual slices thaw for an additional 15 to 20 minutes, until fully thawed so that the middle layer is creamy and the raspberry layer is less icy. Re-freeze any remaining slices.
NO-BAKE RASPBERRY VEGAN CHEESECAKE - THE SIMPLE …
From simple-veganista.com
5/5 (1)Total Time 6 hrs 15 minsCategory DessertCalories 179 per serving
- Crust: Place almonds, dates and salt in a food processor/blender, and blend until course. Line a round 8 × 8 or 9 × 9 pan or spring-foam pan with parchment paper or cling wrap. Add the nut crust to the pan and gently press against the bottom and around the corners, filling in as evenly as possible.
- Filling: Place the drained cashews, milk, maple syrup, vanilla and salt back in the food processor/blender, blend until smooth scraping down the sides as needed. Be patient and let the machine run a few minutes extra to be sure it’s smooth. Add the raspberries to the filling and fold in by hand using a spatula. Add the mixture to the prepared pan, making sure to spread evenly filling in the entire pan. Gently tap pan on a flat, hard surface to remove air bubbles. Top with optional toppings (you can also add toppings after it’s been frozen).
NO-BAKE RASPBERRY CHEESECAKES (VEGAN DESSERT) - BIANCA …
From biancazapatka.com
5/5 (2)Category Cake, DessertCuisine GermanCalories 296 per serving
- Line a small baking sheet or tray with parchment paper and place 6 dessert rings (each approx. 3-inch/8 cm in diameter) on it.
- Meanwhile, beat half amount of the dairy-free whipping cream (150 ml) with an electric handheld mixer until stiff peaks form and set aside.
- Heat the raspberries in a pot until they are thawed and soft. Then press them through a fine-meshed sieve and collect the juice (yields about 150 ml).
VEGAN RASPBERRY CHEESECAKE (NO-BAKE) - ADDICTED TO …
From addictedtodates.com
- Add the toasted coconut flakes, rolled oats and salt to your food processor and blend to a crumb consistency. Add the coconut oil and maple syrup and blend until the ingredients stick together and form a dough consistency.
- Add the fresh raspberries, sugar and lemon juice to a saucepan and bring to a simmer on a medium heat for 5 minutes. Whisk every so often to break down the raspberries and prevent them from sticking to the bottom of the pan. Pass the mixture through a fine mesh sieve to remove the seeds. Add the raspberry sauce back to the saucepan.
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