Vegan Raspberry Cheesecake

Close up of a raspberry cheesecake with slices removed to show texture, topped with fresh raspberries and raspberry sauce.

This vegan raspberry cheesecake is made from tofu with some ground almonds for a rich, creamy cheesecake topped with tasty raspberry sauce.

Course Dessert

Cuisine Vegan

Keyword Vegan Raspberry Cheesecake

Prep Time 30

Cook Time 40

Total Time 1 10

Servings Slices

Calories 375kcal

Equipment

9-inch springform pan (22.5 cm)
Mixing bowl
Food processor (or blender)
Small pot
Measuring cups (or kitchen scale)
Measuring spoons

Ingredients

Vegan Cheesecake Crust

1 cup oat flour (115 grams)
½ cup almond flour (45 grams)
3 tablespoons brown sugar , packed (40 grams)
3 tablespoons vegan butter , melted (45 grams)
¼ teaspoon salt

Tofu Cheesecake Filling

400 grams extra firm tofu , not pressed (1 block)
¾ cup almond flour (70 grams)
¾ cup granulated sugar (150 grams)
¼ cup maple syrup (80 grams/ 60 milliliters)
3 tablespoons lemon juice (45 milliliters)
3 tablespoons corn starch (25 grams)
1 ½ tablespoons vanilla extract (22.5 milliliters)
1 tablespoon white miso paste (20 grams)
2 tablespoons melted coconut oil (25 grams)

Raspberry Cheesecake Topping

450 grams raspberries (1 pound)
¼ - ½ cup sugar (50-100 grams)

Instructions

Step 1: Prepare Crust

Preheat your oven to 350 °F.
Add oat flour, almond flour, brown sugar and salt to a medium-sized mixing bowl and stir together until evenly mixed.
1 cup oat flour, ½ cup almond flour, 3 tablespoons brown sugar, ¼ teaspoon salt
Add in melted butter and mix until there aren’t any dry pieces of flour. The mixture should hold together when pressed then crumble apart easily.
3 tablespoons vegan butter
Press into the bottom of a 9-inch springform pan. I like to grease my pan with cooking spray first.

Step 2: Prepare Cheesecake Filling

Add all the filling ingredients, EXCEPT for melted coconut oil, to a food processor or high-powered blender.
400 grams extra firm tofu, ¾ cup almond flour, ¾ cup granulated sugar, ¼ cup maple syrup, 3 tablespoons lemon juice, 3 tablespoons corn starch, 1 ½ tablespoons vanilla extract, 1 tablespoon white miso paste
Blend until completely smooth. You may need to scrape the edges down a couple times to get everything well blended.
Add the melted coconut oil and blend into the filling.
2 tablespoons melted coconut oil
Working quickly, pour your filling over the pressed crust and spread it into an even layer.
Place into the preheated oven and bake for 35-40 minutes.
The cheesecake should slightly pull away from the edges of the pan and be lightly golden brown on top (the edges with be a darker golden brown). The cheesecake should hold its shape (not become dented) with a very light press and overall seem firm.
Let the cheesecake cool completely to room temperature before releasing the springform pan. It’s important to let it cool and give the filling time to set properly.

Step 3: Prepare Raspberry Topping, Assemble and Serve

Add raspberries and sugar to a small pot. Warm over medium heat until the berries break down and cook into a sauce. Stir regularly; this takes about 10 minutes.
450 grams raspberries, ¼ - ½ cup sugar
The sauce can be used as-is, or for a seedless version, strain the berry sauce with a mesh strainer (a nut-milk bag can also work if the berries are completely cooled).
Refrigerate your sauce while the cheesecake cools.
You can pour sauce over the cooled cheesecake, or top each slice with sauce as you serve.

Notes

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