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🍰 Vegan Raspberry Cheesecake

542 kcal · 30 min · 4 servings

Vegan Raspberry Cheesecake Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Grind the cashew nuts finely into flour using a food processor.
  2. 2. Combine the cashew flour with 180 g of margarine, brown sugar, a pinch of salt, and flour in a bowl to form a dough.
  3. 3. Add 2–3 tablespoons of cold water if the dough is too crumbly.
  4. 4. Grease a 26 cm diameter springform pan.
  5. 5. Press the dough into the pan using lightly floured hands.
  6. 6. Form a border about 3 cm high in the process.
  7. 7. Prick the base several times with a fork.
  8. 8. Place the pan in the refrigerator for about 1 hour.
  9. 9. Preheat the oven to 180 °C with top and bottom heat.
  10. 10. Cover the dough base with baking paper.
  11. 11. Place legumes on top of the paper as weights.
  12. 12. Blind bake the base for about 8 minutes.
  13. 13. Remove the baking paper and the legumes.
  14. 14. Bake the base for another 5 minutes without weights.
  15. 15. Remove the base and let it cool.
  16. 16. Melt the remaining margarine in a pot.
  17. 17. Let the melted margarine cool slightly.
  18. 18. Wash the raspberries and let them drain.
  19. 19. Set aside 50 g of the raspberries for decoration.
  20. 20. Drain the tofu.
  21. 21. Blend the tofu finely in a tall container.
  22. 22. Mix tofu, soy yogurt, brown sugar, and vanilla sugar well in a bowl.
  23. 23. Stir the cooled, liquid margarine into the mixture.
  24. 24. Add the pudding powder.
  25. 25. Gently fold the raspberries into the cream.
  26. 26. Pour the cream onto the pre-baked base.
  27. 27. Bake the cake for about 60 minutes.
  28. 28. Carefully remove the vegan cheesecake from the oven.
  29. 29. Let the cake cool on a wire rack.
  30. 30. Decorate the cooled cheesecake with the remaining raspberries.
  31. 31. Enjoy your meal!

Nutrition per serving