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  • Vegan Recipes
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    • Snack
    • Appetizer
    • Side Dish
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Vegan Raspberry Cheesecake Recipe | Vegan Cheesecake Bites

June 22, 2020 //  by Nicole Stevens//  8 Comments

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This vegan raspberry cheesecake recipe is simple to make and creates a delicious baked tofu cheesecake that’s gluten free! Using mini muffin tins, this recipe makes tasty vegan cheesecake bites.

Skill: Easy | Time: 48 min | Servings: 12 muffin-size cheesecakes

Vegan raspberry cheesecake with piece cut out, topped with fresh raspberries and mint leaf

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How to Make Raspberry Cheesecake Vegan

There’s plenty of ways to make a delicious raspberry cheesecake vegan, but this recipe is for a baked tofu cheesecake. Along with a gluten free crust, this is a fantastic dessert option.

The raspberry coulis topping is packed with flavor and is not overly sweet which balances perfectly with the tofu cheesecake base and gluten free crust. Overall this is a fairly light dessert while still tasting rich and creamy.

Vegan Tofu Cheesecake

Making vegan tofu cheesecake is simple and delicious. Tofu is a great vegan and dairy free replacement for cream cheese.

Tofu is a fairly accessible ingredient whereas people may struggle to find vegan cream cheese alternatives. Beyond that, tofu offers a rich and creamy texture while keeping the recipe lighter than if we used vegan cream cheese.

Not only does tofu create a tasty vegan cheesecake with great texture, it’s a nutritious ingredient that adds plant-based protein and healthy fat to this dessert!

Three vegan cheesecake bites on a plate topped with raspberries

Gluten Free Vegan Cheesecake Crust

The base for this raspberry cheesecake is a delicious and simple gluten free vegan cheesecake crust.

Using oats and almonds, this crust offers a nice boost of nutrition while still providing plenty of delicious flavors. By processing the oats and almond flour, you achieve a nice crumbly crust texture, similar to a traditional cheesecake crust.

Many cheesecakes use a graham cracker crust. While there are vegan graham cracker options available, most easy-to-find options use honey which is not a vegan-friendly ingredient. Oats and almonds with a bit of maple syrup are fantastic gluten free and vegan substitutions!

Raspberry Coulis

The main event of this recipe is the raspberry coulis which tops the vegan cheesecake!

Raspberry coulis can be made with fresh or frozen raspberries. If using frozen, it takes a bit longer as they need to thaw before using but the end result is the same!

While raspberries are often quite sweet, sugar is needed to create a coulis. Sugar thickens up the raspberry sauce and creates the right texture to top a cheesecake.

Even with sugar, the raspberry coulis isn’t too sweet and the sugar balances perfectly with the tofu cheesecake base, which isn’t very sweet.

While raspberries are my favorite, this recipe can be made into a vegan berry cheesecake using any berry you like!

Vegan Raspberry Cheesecake Recipe with Tofu for Protein

Baked Vegan Cheesecake

Baked vegan cheesecakes are simple to make, especially with this recipe. Unlike regular baked cheesecake, there isn’t too much to consider when baking a tofu cheesecake recipe.

Baking this vegan cheesecake recipe allows the flavors of all three components to develop into an amazingly tasty dessert.

The oat and almond crust toasts up and brings plenty of roasted almond flavors. Meanwhile, the delicious raspberry coulis thickens up into a nice saucy top layer. And, the tofu cheesecake base firms up into a fantastic rich-but-light texture and browns on the edges for a nice boost of flavor.

I was never a fan of cheesecake before I was vegan, especially baked cheesecakes. It was mainly because cheesecake was always too sweet and rich for my liking. This recipe creates a tasty baked vegan cheesecake that is creamy and delicious while not being overpoweringly sweet.

Bite of baked tofu cheesecake on fork, topped with raspberry coulis (and rest of cheesecake on plate in back)

Vegan Cheesecake Bites

Making mini vegan cheesecake bites is a fun way to prepare this recipe. Creating cheesecake bites, instead of a full-size cheesecake, makes for easy serving to a group of people!

To make mini vegan raspberry cheesecake bites, use a mini muffin tin. This recipe makes 36 mini vegan cheesecake bites. This is a great option for potlucks or any event where there are multiple desserts to sample!

There’s also the option to use a regular sized muffin tin. This option creates a nicely portioned cheesecake for serving a regular-size dessert (as opposed to a bite-sized dessert as you would get with the mini muffin tin). You would get about 12 regular muffin-sized raspberry cheesecakes with this recipe.

I hope you enjoy this recipe! If you make it, please rate and comment below so others benefit from your experience.

More Delicious Vegan Dessert Recipes

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Vegan raspberry cheesecake with piece cut out, topped with fresh raspberries and mint leaf

Vegan Raspberry Cheesecake (Vegan Cheesecake Bites)

This rich and creamy, yet healthy, vegan raspberry cheesecake recipe is a game changer! With a gluten free crust, you can't go wrong.
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Prep Time 30 mins
Cook Time 18 mins
Total Time 48 mins
Servings 12 Cheesecakes
Calories 250 kcal
Cuisine American-inspired, Vegan

Equipment

  • Food processor
  • Mini muffin tin
  • Medium-sized Pot
  • Cheesecloth

Ingredients
  

Crust:

  • 1 C rolled oats (gluten free if required)
  • ½ C almond flour (ground almonds)
  • 1 ½ tbsp maple syrup
  • 1 ½ tbsp coconut oil

Filling:

  • 1 350 g block firm tofu
  • ¼ C cashews
  • ⅔ C almond flour (ground almonds)
  • ⅓ C maple syrup
  • 2 tbsp lemon juice , freshly squeezed
  • 2 tbsp starch (tapioca or corn starch)
  • 1 tbsp coconut oil
  • ½ tbsp miso paste (white type)
  • ½ tsp vanilla extract

Raspberry coulis:

  • 2 C raspberries (fresh or frozen)
  • ½ C sugar
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Instructions

  • Add all the crust ingredients to a food processor. Process on low speed until the oatmeal is finely ground. Scrape the edges and bottom as you go.
  • Generously grease mini muffin tin(s). Place a packed teaspoonful of the crust mix into the bottom of each muffin slot. Firmly press the crust down, trying to keep it from going up the edges. Place the tray(s) in the fridge.
  • Wash out your food processor.
  • Place all the filling ingredients into the processor. Process on high speed until the mix is completely smooth. Scrape the edges as you go.
  • Scoop a tablespoon of filling over the crust. The cheesecake should come about ¾ of the way up the edges; make sure to leave room for the raspberry coulis.
  • Preheat your oven to 325 °F.
  • Place the raspberries into a pot with the sugar. Heat the mixture on low heat until the sugar has completely dissolved (about 5 minutes if fresh, 12 minutes if frozen). Mash the raspberries as you heat the mixture.
  • Strain the coulis with a nut milk bag, cheesecloth or finely woven strainer.
  • Pour the raspberry coulis over each mini cheesecake.
  • Bake for 18 minutes.
  • Let the cheesecakes cool completely before removing from pan.
  • Garnish with a fresh raspberry and/ or sprinkle of powdered sugar (optional).

Notes

Recipe will create either 12 cupcake-sized cheesecakes or 36 mini cheesecakes.
Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Nutrition

Serving: 1 Cheesecake (1/12 of recipe)Calories: 250 kcalCarbohydrates: 31 gProtein: 8 gFat: 12 gSaturated Fat: 3 gPolyunsaturated Fat: 2 gMonounsaturated Fat: 5 gSodium: 36 mgPotassium: 283 mgFiber: 4 gSugar: 19 gVitamin A: 32 IUVitamin C: 8 mgCalcium: 131 mgIron: 2 mg
Tried this recipe?Let us know how it was!

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Filed Under: Vegan and Gluten Free Recipes, Vegan Dessert Recipes, Vegan Recipes Tagged With: Almond flour, Baking, Berries, Cashews, Coconut oil, Corn starch, Dessert, Fruit, Intermediate, Legumes, Lemon, Maple syrup, Miso, Oats, Plant-based protein, Raspberry, Sugar, Tofu, Vanilla extract, Whole grains

About Nicole Stevens

Nicole is a vegan Registered Dietitian (RD) and founder of Lettuce Veg Out. She provides vegans with balanced meals and easy-to-understand nutrition science.

Having attained a Masters degree and passing a national registration exam, Nicole is a trusted source of nutrition information. She uses this knowledge to educate others about vegan diets and how to thrive as a vegan.

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Reader Interactions

Comments

  1. Susan Alexander

    August 29, 2020 at 9:38 am

    Hi there. I need to make it nut free and dont have white miso paste. Can it work without the nuts and is tapioca flour ok? and can I add some coconut cream (the hard bit of coconut milk?). Thanks!

    Reply
    • Nicole Stevens

      August 29, 2020 at 12:07 pm

      Hi Susan, thanks for the questions! You can leave out the miso paste as that’s used for salty flavor (I would add a sprinkle of salt to make up for it though; maybe 1/8 – 1/4 tsp). I’m guessing tapioca flour is the same as tapioca starch (different names depending where you live) so that should be fine! As for making it without nuts and adding coconut cream, I’ve never tried those variations, especially not at the same time. I would guess replacing the nuts with coconut cream would work but can’t guarantee it since I’ve never tried before. Hope that helps and if you do give it a go, let me know how it turns out!

      Reply
  2. Angela Williams

    February 27, 2020 at 7:56 am

    Hi there,
    They look great!
    Could I do one big one and if so what adjustments would I need to make.
    Thanks

    Reply
    • Nicole Stevens

      February 27, 2020 at 10:49 am

      I made a big version once (in an 8 or 9 inch round pan) with blueberry topping and it turned out great – I didn’t change the recipe for the “cheesecake” at all but it may have taken longer in the oven. I would recommend starting with the regular cook time then check to see if the middle seems somewhat firm and edges are browned (it will be a bit soft but if you press on it it shouldn’t feel runny/ liquid). I need to add this to my to-do list! If you do make it, I’d love to hear how long it takes to cook 🙂

      Reply
  3. suzi

    February 24, 2020 at 10:00 am

    I would love to make these and maybe sell them at my organic farmers market table!! How do they hold up outside the fridge? Lovely recipe, I can tell its a winner!! THANK YOU!!

    Reply
    • Nicole Stevens

      February 24, 2020 at 11:12 am

      Hi Suzi, thanks for the comment! These do hold up outside of the fridge for a couple hours (as in, they don’t change texture) but from a food safety perspective, should be kept cold as much as possible and not left out for more that a couple hours. I’m going to send you an email regarding selling this recipe at a farmers market 🙂

      Reply
      • suzi

        February 24, 2020 at 2:57 pm

        Thank you for your helpful note, Nicole. I totally honor and respect your work and am so happy to have found you today. It’s dedicated professionals like you that are the answer to todays question in regards to how we find a healthy lifestyle as far as diet, as well as to how it is properly practiced. Keep up the incredible work!!

        Reply
        • Nicole Stevens

          February 24, 2020 at 3:15 pm

          Thank you so much 🙂 I’m glad you were able to find my site and enjoy this content!

          Reply

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Welcome to Lettuce Veg Out, a vegan recipe and nutrition website created by Nicole Stevens, MSc, RD. As a vegan Registered Dietitian, I empower vegans to live a balanced life and gain confidence in the kitchen. Read More

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