Oh my goodness, if you haven’t tried a vegan dessert yet, you’re in for a treat! This vegan baked raspberry cheesecake is the epitome of rich and creamy goodness. Seriously, it’s like a hug for your taste buds! The best part? It’s made with simple, wholesome ingredients that come together to create a decadent dessert that’s both satisfying and guilt-free. Imagine indulging in a slice that’s bursting with fresh raspberries and a velvety texture that melts in your mouth. Trust me, once you make this cheesecake, you’ll be hooked—and your friends will be begging for the recipe!
Ingredients List
Let’s gather our ingredients for this delightful vegan baked raspberry cheesecake! You’ll need 1 ½ cups of soaked cashews—this means soaking them in water for at least 4 hours to achieve that creamy texture. Next, grab 1 cup of coconut cream, which adds richness and a hint of sweetness. We’ll sweeten things up with ½ cup of maple syrup, and don’t forget about 1 cup of fresh raspberries to pack that fruity punch! For the crust, you’ll need ½ cup of almond flour and ¼ cup of melted coconut oil to bind everything together. Lastly, add a teaspoon of vanilla extract and a tablespoon of lemon juice for that zesty kick. Simple, right?
How to Prepare Vegan Baked Raspberry Cheesecake
Alright, let’s dive into making this luscious vegan baked raspberry cheesecake! The process is super straightforward, and I promise, the end result is so worth it. Follow these steps closely, and you’ll be savoring a slice of heaven in no time!
Step 1: Preheat the Oven
First things first, you’ll want to preheat your oven to 350°F (175°C). Preheating is crucial for even baking, so don’t skip this step! While your oven warms up, you can get started on the filling and crust.
Step 2: Blend the Filling
Now, grab your trusty blender! Toss in the soaked cashews, coconut cream, maple syrup, vanilla extract, and lemon juice. Blend these delightful ingredients until you achieve a luxuriously smooth and creamy consistency. You might need to stop and scrape down the sides to make sure everything’s well combined. The creaminess here is key—trust me, you want that velvety texture to shine through when you bite into your cheesecake!
Step 3: Prepare the Crust
In a separate bowl, mix together your almond flour and melted coconut oil until it forms a crumbly mixture. This is the base of our cheesecake! Press this mixture firmly into the bottom of a springform pan to create an even layer. Make sure it’s packed down well; this will help it hold its shape once baked. It’s okay if it crumbles a little—just remember, a little love goes into pressing it down!
Step 4: Combine and Bake
Pour that silky cheesecake filling over the crust, smoothing it out with a spatula to make it nice and even. Now, here comes the fun part—dot the top with those gorgeous fresh raspberries, arranging them however you like! Pop it in the oven and bake for about 45 minutes. You’ll know it’s done when the edges are set but the center has a slight jiggle. Let it cool for a bit, then chill it in the refrigerator for at least 4 hours before serving. Patience is a virtue, my friend!
Nutritional Information Disclaimer
Just a quick note before you indulge! The nutritional information provided is an estimate and can vary based on the specific ingredients and brands you use. So, while I aim to give you a good idea, it’s always best to check the labels of your ingredients for the most accurate information. Enjoy your cheesecake guilt-free!
Why You’ll Love This Recipe
- Quick preparation—whip it up in no time!
- Rich, creamy flavor that satisfies every sweet tooth
- Made with healthy, wholesome ingredients you can feel good about
- Completely vegan, so everyone can enjoy a slice
Tips for Success
To achieve the perfect texture and flavor for your vegan baked raspberry cheesecake, soaking the cashews is absolutely essential! This step creates that dreamy creaminess we’re after—so don’t rush it! Aim for at least 4 hours, or even overnight if you can. Another crucial tip is to let your cheesecake chill in the refrigerator for at least 4 hours after baking. This allows the flavors to meld beautifully and helps the cheesecake firm up. If you want an even firmer texture, pop it in the freezer for about an hour before serving. Trust me, these little details make all the difference!
Variations
One of the best things about this vegan baked raspberry cheesecake is how versatile it is! Feel free to get creative with different fruits—try swapping in blueberries or strawberries for a delightful twist. You could also mix in some cocoa powder for a chocolatey version or add a splash of almond extract for an extra layer of flavor. If you’re feeling adventurous, a swirl of peanut butter or coconut yogurt can elevate the taste even more! The sky’s the limit, so don’t hesitate to experiment while keeping that creamy base intact!
Serving Suggestions
To truly elevate your vegan baked raspberry cheesecake experience, consider pairing it with a dollop of coconut whipped cream or a drizzle of chocolate sauce for an extra touch of indulgence. A cup of herbal tea or a refreshing sparkling water with a slice of lemon makes for a delightful beverage pairing. Enjoy!
Storage & Reheating Instructions
To keep your vegan baked raspberry cheesecake fresh, store any leftovers in an airtight container in the refrigerator for up to 5 days. There’s no need to reheat this beauty; it’s best enjoyed chilled! Just slice, serve, and savor the creamy goodness whenever you’re ready for a treat!
For more information on the health benefits of raspberries, check out this Healthline article.
If you’re looking for more delicious vegan recipes, visit our dessert category for inspiration!
And for a quick and healthy dinner option, try our beef and broccoli stir fry.
Imprimer
Vegan Baked Raspberry Cheesecake: 4 Steps to Blissful Indulgence
- Temps Total: 4 hours 60 minutes
- Rendement: 8 slices 1x
- Alimentation: Vegan
Description
A delicious vegan baked raspberry cheesecake that’s rich and creamy.
Ingrédients
- 1 ½ cups cashews, soaked
- 1 cup coconut cream
- ½ cup maple syrup
- 1 cup fresh raspberries
- ½ cup almond flour
- ¼ cup coconut oil, melted
- 1 tsp vanilla extract
- 1 tbsp lemon juice
Instructions
- Preheat oven to 350°F (175°C).
- Blend soaked cashews, coconut cream, maple syrup, vanilla extract, and lemon juice until smooth.
- In a bowl, mix almond flour and melted coconut oil to form a crust.
- Press the crust mixture into the bottom of a springform pan.
- Pour the cheesecake filling over the crust and smooth the top.
- Dot the top with fresh raspberries.
- Bake for 45 minutes, then let cool.
- Chill in the refrigerator for at least 4 hours before serving.
Notes
- Store leftovers in the fridge for up to 5 days.
- Can be served with extra raspberries on top.
- For a firmer texture, freeze for 1 hour before serving.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 45 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: Vegan
La Nutrition
- Taille D'Une Portion: 1 slice
- Calories: 250
- Sucre: 10g
- De Sodium: 5mg
- La graisse: 18g
- Graisses Saturées: 14g
- Les Graisses Insaturées: 4g
- Les Gras Trans: 0g
- Les hydrates de carbone: 24g
- La fibre: 3g
- La protéine: 4g
- Le taux de cholestérol: 0mg
Mots-clés: vegan, cheesecake, raspberry, dessert
