{Recipe} Raspberry Cheesecake (vegan, no-bake)

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Tiny Vegan, 6 years old, will celebrate his birthday soon.

He has reminded me several times that he would like a raw blueberry cheesecake for his birthday – the same cake that I made for his dad’s birthday.

The raw blueberry cheesecake is delicious and simple to prepare, but I had been planning on making some changes to the recipe.

With Father’s Day coming up (on Sunday, in Australia) and my son’s birthday only weeks away, it was a good time to experiment with cheesecake preparation.

So, I gave Mat a choice of strawberry or raspberry. No prizes for guessing which one he chose.

Fortunately, this cheesecake is suitable to freeze, so there is no ‘pressure’ to gobble it down in a few days. Unless you want to.

The base consists of raw macadamia nuts, medjool dates, raw cacao powder and desiccated coconut.

The filling consists of freshly squeezed lemon juice, maple syrup, raw macadamia butter, vanilla extract, and coconut oil.

Raw macadamia butter is a suitable and simple alternative to soaked macadamia nuts or cashews for the cheesecake filling. In fact, I think it is superior.

The topping features organic frozen raspberries, maple syrup and lemon juice.

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Ingredients

(The filling is inspired by this recipe)

Quantity- 10 slices

Base:

1 cup/150g raw macadamia nuts

1/3 cup/70g pitted medjool dates

1/2 Tbsp raw cacao powder

2 Tbsp desiccated coconut

Filling:

3/4 cup melted coconut oil

3/4 cup freshly squeezed lemon juice, strained of pulp

3/4 cup pure maple syrup

2 tsp vanilla extract

1 1/2 cups raw macadamia butter

Topping:

3/4 cup frozen organic raspberries, defrosted

1 Tbsp pure maple syrup

1/2 tsp freshly squeezed lemon juice

Method

1. Line the base of a springform cake tin with baking paper.

2. For base: Add macadamia nuts to a food processor. While processing the nuts, add the cacao powder and coconut through the chute. Once nuts have been processed to a crumb consistency, add the pitted dates and process until combined.

Press the mixture into the cake tin, and smooth the top with a spatula. Place in the freezer for a minimum of 2 hours.

3. For the filling: Prepare the filling once the base has been in the freezer for 2 hours. Add all of the ingredients to a high speed blender (or food processor) in the order that they are listed. Blend until smooth. I use the ‘smoothie’ setting on my Blendtec blender.

Retrieve the cake tin (base) from the freezer, and pour the filling into it. Smooth the top with a spatula. Set cake tin aside.

4. For the topping: Use a mini food processor or an immersion (stick) blender to combine the defrosted raspberries, maple syrup and lemon juice. Blend until smooth. Pour the raspberry sauce into a small jug.

5. Drizzle the raspberry sauce onto the top of the cake in a spiral pattern, starting from the outside and working inwards. Retain a couple of tablespoons of sauce in the jug, for serving. Use the tip of a chopstick (or similar implement) to create a swirl pattern in the raspberry sauce. Or, cover the entire surface of the cake with the raspberry sauce.

6. Cover the cake tin and place it in the freezer for a minimum of 4 hours.

7. Once the cheesecake is frozen, remove it from the freezer. You may need to run a knife around the inside edge of the cake tin to separate the cake from the sides before you undo the clasp.

Once you have removed the springform section of the tin, place the face of a large plate on top of the cake. Turn the cake upside down and carefully remove the cake tin bottom, and the baking paper. Then place the surface of another large plate (or cake stand) over the base of the cake, and invert the cake so that it now facing the right way up. If you do this before the cake is adequately frozen, you will smudge the raspberry topping.

8. Serve immediately. Decorate with additional raspberry sauce (optional).

9. Store leftovers in the fridge or freezer.

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Mat’s Verdict

Mat was very happy with his early Father’s Day ‘gift’. He insinuated that I should make another one on Sunday as this was only the ‘practice run’.

The Tiny Vegans’ Verdict

The kids were happy that Father’s Day had come early to our house.

6-year-old Tiny Vegan asked if he could have two birthday cakes: ‘this one, and the one that daddy had’. I suggested that I could make one the same as ‘this one’ but use blueberries instead. He contemplated that for a moment. But, it is obvious that he has his heart set on the raw blueberry cheesecake –  or the thought of two birthday cakes!

His reaction has left me pondering whether I really do need to tweak the other recipe. He loves it just how it is.

Each Monday, I feature a delicious vegan recipe that is enjoyed by my own family  – I hope your family enjoys it too.

Ally

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About Ally
Mamma. Vegan. I blog at Made of Stars.

16 Responses to {Recipe} Raspberry Cheesecake (vegan, no-bake)

  1. Sophie33 says:

    A wonderful tasty creation, Ally! I also love cheesecakes like,this delicious one! A must make! MMMMMMMM! 😀

  2. natarunmore says:

    Wow this looks amazing! I have to try this for our next family function.. thank you!

  3. Starr says:

    OMG, that looks delicious! Raspberries are my favorite cheesecake topping!… My mom has never had raw cheesecake, maybe I need to make this for her 🙂

    • Ally says:

      Hi Starr,
      It IS delicious. That would be a lovely thing to do for your mom and, of course, you would have to share it with her. 🙂

  4. What a beautiful cheesecake Ally!! Celeste 🙂

  5. Oh Ally! This looks incredible! I was reading your post in bed on my phone this morning… Ended up making a smoothie version of your recipe because the photos made me so hungry!! Hehe

  6. susykat says:

    WOW!!! This looks divine! 🙂

  7. liveblissful says:

    Wow that looks so decadent! Definitely pinning this one for later 🙂

  8. narf77 says:

    Yeah now THIS is a cheezecake! A perfect way to welcome spring methinks 🙂

  9. Pingback: {Vegan MoFo} A gluten-free, vegan lunchbox | Made of Stars

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