Raspberry No-Bake Cheesecake Recipe
Try this no-bake completely dairy-free fruity cheesecake. This Raspberry No-Bake Cheesecake Recipe is a simple but delicious recipe. There is nothing more satisfying than cheesecake and this vegan twist makes it accessible to everyone. Perfect for family or decadent enough for a dinner party.
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Ingredients
For the base:
- 200 g oat biscuits check they’re vegan
- 80 g plant-based butter melted
For the filling:
- 400 g plant-based cream cheese
- 120 g organic raw cane sugar
- Juice of half a lemon
- 1 tsp vanilla extract
- 200 ml plant-based double cream
For the raspberry sauce:
- 200 g raspberries fresh or frozen
- 25 g soft light brown sugar
For the garnish:
- 1 oat biscuit crushed
- 8 rasberries
Instructions
- To make the base, crush the biscuits into fine crumbs, then stir through the melted butter.
- Divide between 8 glasses, press down gently with the back of a spoon, then pop into the fridge to set while you make the filling.
- For the filling, dissolve the brown sugar by warming it gently with a splash of water, then leave it to cool completely.
- Whip the cream until soft peaks form.
- In another bowl, beat the cream cheese with the cooled sugar syrup, lemon juice and vanilla until smooth, then fold in the whipped cream.
- To make the raspberry topping, put the raspberries and sugar into a small pan and heat gently until the fruit begins to break down.
- Remove from the heat, then leave to cool.
- Add a large spoonful of the filling followed by a large spoonful of the cooled raspberry sauce to each of the glasses with the biscuit base.
- Add a second spoonful of the filling, gently smooth down with a knife, then place in the fridge for at least an hour to set.
- Serve each glass with some of the crushed oat biscuit and a raspberry on top.
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