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raspberry tart on a grey tile with flowers and fresh berries

Vegan Raspberry Ripple Cheesecake


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Description

A buttery biscuit base, raspberry cheesecake with raspberry swirls, topped with a raspberry ripple cream and fresh raspberries. Fruity and fresh, perfect for any occasion!


Ingredients

Units Scale

Ingredients for the base

  • 120g of vegan friendly digestive biscuits
  • 100g of dairy-free butter

Ingredients for the vanilla cheesecake filling

  • 70g of cashew nuts (see notes)
  • 170g of dairy-free cream cheese
  • 40g of icing icing sugar
  • 3 tablespoons of raspberry jam
  • 20g of fresh raspberries

Ingredients for the whipping cream

  • 220ml of dairy-free whipping cream (see notes)
  • 1 tablespoon of cornflour / cornstarch

Decorations

  • Raspberry jam
  • Fresh raspberries

Instructions

Method (base)

  1. Line the base of a loose base/push up tart tin with greaseproof paper. Grease up the sides of the fluted tin with dairy-free butter or coconut oil.
  2. Place the biscuits into a food processor/blender and whizz up until crumbly, but not too fine.
  3. Melt the dairy-free butter/margarine in a small saucepan over the hob.
  4. In a bowl, add in the crushed biscuits and pour over the melted butter and mix until like wet sand. You want it to hold it’s shape. 
  5. Press the mixture into the lined tin, making sure to compact it in using a spoon or clean hands. The more compact it is, the less likely it will crumble.
  6. Place into the freezer whilst you make the filling.

Method (filling)

  1. Before making the cheesecake filling, you’ll want to soak the cashew nuts in a bowl of warm water overnight. This will make the cashews softer, creamier and easier to blend.
  2. Wash the drain the cashew nuts and place them into a high speed blender along with all of the filling ingredients. Blend on high until smooth. This will take around 5 minutes. Stop the blender and scrape down the sides a few times to ensure everything gets fully blended.
  3. Pour the filling over the base in stages, swirling in some raspberry jam and fresh raspberries in-between. Tap the tin on the worktop to remove any air bubbles and to level out.
  4. Place the cheesecake into the fridge and allow to sit in the fridge for at least 4 hours, or overnight to fully set. You’ll know it’s ready when it’s firm to the touch.

Method (cream topping)

  1. Add the whipping cream into a stand mixer with a balloon whisk attachment or into a bowl using an electric hand whisk. Whip the whipping cream until soft peaks then add in the cornstarch/cornflour. The whipping cream should thicken. It won’t be incredibly thick, but thick enough that it’ll hold it’s shape on the dessert.
  2. Spread the cream over the top of the tart, swirling in more jam to create a ‘raspberry ripple’ effect.
  3. Top the tart with a handful of fresh raspberries.
  4. Allow the tart to chill in the fridge again until fully set, then tuck in and enjoy! 

Notes

To store: Store the tart in the fridge and enjoy chilled. Best eaten within 2 days of making.

  • Prep Time: Overnight
  • Category: Tarts and pies
  • Method: No-Bake
  • Cuisine: American