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.
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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!
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 favourite, this recipe can be made into a vegan berry cheesecake using any berry you like!
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.
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 cheesecakes 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 vegan raspberry cheesecake recipe! If you share your creations on social media, be sure to tag @lettucevegout because I’d love to see what you make.
Vegan Raspberry Cheesecake (Vegan Cheesecake Bites)
Equipment
- Food processor
- Mini muffin tin
- Medium-sized Pot
- Cheesecloth
Ingredients
Crust:
- 1 C oats gluten free if required
- ½ C almond flour (aka ground almonds)
- 1 ½ tbsp maple syrup
- 1 ½ tbsp coconut oil
Filling:
- 1 350 g pack firm tofu
- ¼ C cashews
- 2/3 C almond flour (ground almonds)
- 1/3 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 fresh or frozen raspberries
- ½ C sugar
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).
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Hi there,
They look great!
Could I do one big one and if so what adjustments would I need to make.
Thanks
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 🙂
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!!
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 🙂
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!!
Thank you so much 🙂 I’m glad you were able to find my site and enjoy this content!