Vegan Mini Raspberry No-Bake Cheesecake

August 26, 2022

by Alyssa

How to make no-bake cheesecake with layers of creamy cashew cheesecake, home made raspberry jam, and wealthy chocolate. It’s wholesome, vegan, and mini too, so one slice is the proper quantity!

Mini No-Bake Raspberry Cheesecake with chocolate dripping down sides

I discover cheesecake to be fairly intimidating. It’s one thing I’ve by no means tried to make, so perhaps my base is slightly off, however it simply appears exhausting.

Like the water baths? The hours of gradual baking? The worry of cracking? It simply feels prefer it’s not price it. Plus, substituting the eggs and cream cheese with vegan variations looks like a recipe for catastrophe.

But what a couple of decadent cheesecake that does not require any baking? A model that’s creamy and scrumptious, but additionally dairy-free and vegan? A cheesecake that’s really straightforward to make? Now THAT is one thing I can get behind! This no-bake cheesecake is my type of dessert.

Slice of Mini No-Bake Raspberry Cheesecake being removed

What Is Vegan Cheesecake Made With?

While you could possibly try a cheesecake filling with vegan cream cheese or tofu, I begin with my fave creamy plant-based ingredient of all time: soaked cashews. This is essentially the most generally used base for vegan no-bake cheesecake.

You’ve most likely seen me use soaked cashews as a cream substitute earlier than (my kimchi vegan queso and my white quinoa chili are faves round right here), and it really works in dessert recipes like no-bake cheesecake too.

All you’ll must do is soak uncooked cashews in water for just a few hours. This softens them up and makes them straightforward to puree right into a easy no-bake cheesecake filling. Once they’re delicate, we mix them up with coconut oil (which helps with the ultimate texture), slightly water, some lime for a zing, vanilla for taste, and maple syrup for sweetness.

Slice of No-Bake Raspberry Cheesecake

What You’ll Need

Scroll right down to the recipe card under this put up for ingredient portions and full directions.

For the gluten-free nut crust:

PecansMedjool dates – These assist maintain the crust collectively, however additionally they add a caramel-like taste.Salt

For the no-bake cheesecake filling:

Raw cashews – Let these soak in filtered water for at the very least 4 hours.Coconut oilAlmond milk – Water works, too.Lime juiceMaple syrupVanilla powder – Or use vanilla extract.Raspberry chia jam – I used my home made raspberry chia jam, however you could possibly substitute store-bought jam when you’re in a time crunch. The raspberry chia jam provides a little bit of tartness to steadiness the cheesecake, so I like to recommend shopping for a jam that’s not overly candy.Chocolate chips – Be certain to make use of plant-based chocolate chips when you’re vegan!

Overhead view of vegan cashew cheesecake filling in food processor bowl

How to Make Mini Raspberry No-Bake Cheesecake

Ready for a creamy, dreamy no-bake cheesecake? Here’s what you’ll must do.

Prepare. Line the underside of a 4-inch springform pan with parchment paper.

Make the crust. In a meals processor, mix the pecans, dates, and salt. Process for a couple of minute, or till a dough varieties. Scoop the dough into the ready pan and press it into the underside to kind a crust.

Make the filling. Place the entire filling substances besides the jam and chocolate chips within the meals processor. Blend on excessive till the combination is totally easy.

Assemble. Pour half of the vegan cheesecake over the crust and use a spoon or rubber spatula to easy it out. Spread a layer of raspberry jam over the cheesecake, then the remainder of the filling, and one other layer of jam.

Chill. Place the cheesecake within the freezer for at the very least 5 hours, ideally in a single day, or till the cake is strong. 

Serve. Remove the cheesecake from the freezer half-hour earlier than you intend on serving it. Just earlier than serving, drizzle with melted chocolate, then slice with a pointy knife and serve.

Slice of Mini No-Bake Raspberry Cheesecake being lifted from cake

Tips for Success

These hints and ideas will make it easier to make the proper vegan no-bake cheesecake!

No springform pan? No downside! You could make this mini cheesecake in a daily 4-inch pan. If you don’t have a kind of both, you should utilize a loaf pan and make an oblong cheesecake—it’s slightly unconventional, however it’ll nonetheless style good!Blend the filling properly. To replicate the feel of conventional cheesecake, you really want to let your meals processor run for some time till there aren’t any lumps or bits of cashew left within the filling.Be affected person. If you narrow this right into a no-bake cheesecake earlier than it’s set, it’ll crumble. Once it’s frozen via, you’ll get good, clear slices.

Serving Suggestions

Fresh raspberries are the proper pairing with this no-bake cheesecake, however darkish chocolate shavings or cacao nibs are a scrumptious of entirety too. Or you may add a dollop of coconut whipped cream to every slice!

How to Store

You can retailer this Mini Raspberry No-Bake Cheesecake within the freezer for as much as 3 months. Wrap it properly, then place it in a freezer bag or hermetic storage container.

Once you’ve taken the cheesecake out of the freezer and put it within the fridge, you’ll want to make use of it inside about 4 days.

Slice of No-Bake Raspberry Cheesecake on plate

More Healthy No-Bake Desserts

No Bake Raspberry Mini Cheesecake

No-Bake Raspberry Cheesecake

This raspberry no-bake cheesecake is the proper candy deal with. It’s made in a mini model, so one slice is the proper quantity, and it is wholesome, vegan, gluten-free, and in addition uncooked!

Total Time 6 hours 15 minutes

Line the underside of a 4″ springform pan with parchment paper.

In a meals processor, mix the pecans, dates and a touch of the salt and course of till a dough varieties, about 1 minute. Press the dough into the underside of the springform pan and put aside.

Place the filling substances (minus the jam) within the meals processor and mix till excessive till easy.

Scoop half the filling into on high of the crust and easy over with the again of a spoon. Spread a skinny layer of raspberry jam on high of the filling, then high with the remainder of the filling, high once more with some jam.

Place the cake again within the freezer for at the very least 5 hours, ideally in a single day, till the cake is difficult. Remove from freezer half-hour earlier than serving. Just earlier than serving, drizzle with melted chocolate then slice with a pointy knife and serve.

* this recipe solely makes use of 1/4 cup of jam. Feel free to swap out the chia jam together with your favourite jam. Or make a batch and preserve the leftovers – my private suggestion!

Calories: 276kcal | Carbohydrates: 25g | Protein: 4g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 1mg | Sodium: 8mg | Potassium: 257mg | Fiber: 2g | Sugar: 18g | Vitamin A: 35IU | Calcium: 34mg | Iron: 1.7mg

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