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Dessert and After Dinner Recipes

Vegan Raspberry Cheesecake

4 pieces
Easy
270
Egg Free
Vegan
Dairy Free
Gluten Free
The lightest, creamiest Raspberry Cheesecake with a drizzle of chocolate sauce - oh and it's all vegan!
Ingredients
Preparation
Ingredients for the Base
100 g
Dates
100 g
Almonds
25 g
Dr. Oetker Fine Dark Cocoa Powder
15 ml
Maple Syrup
For the Cheesecake
150 g
Cashews (soaked in water overnight)
75 ml
Coconut Milk
45 ml
Maple Syrup
30 ml
Lemon Juice
25 g
Coconut Oil (melted)
10 g
Dr. Oetker Madagascan Vanilla Paste (2 tsp)
100 g
Raspberries
For the Chocolate Sauce
60 ml
Coconut Cream
20 g
Dr. Oetker Dark Chocolate
10 g
Icing Sugar
10 g
Dr. Oetker Fine Dark Cocoa Powder
5 g
Dr. Oetker Madagascan Vanilla Paste
Hints
Tips
To make chocolate shards to place on top of the cheesecake, melt a small the remaining dark chocolate and pour onto a baking tray lined with baking parchment. Smooth out the chocolate and place in the fridge to set. Once set break into some chunks and add to the top of your cheesecake! 
Total:
270 min
Prep:
30 min
1
For the Base

Place the all the ingredients in a blender or food processor and blitz until mixed and the dates are smooth in texture.

2

Press the base mixture into the base of jars or cheesecake moulds and place in the fridge to chill.

3
For the Cheesecake

Place the soaked cashews in a food processor and blitz on a high speed until smooth, this might take a while depending on your food processor.

4

Once the cashews are smooth, add the coconut milk, maple syrup, lemon juice, coconut oil and Vanilla Paste to the food processor and blitz the mixture until all combined and smooth. Finally add in the raspberries and blitz until smooth.

5

Pour the cheesecake mixture over the chilled bases, making sure you divide the mixture equally between the bases and place in the freezers for 4 hours or overnight. 

6
For the Chocolate Sauce

The chocolate sauce can be made ahead of serving a keep in the fridge for up to a week, if it becomes too thick in the fridge place in the microwave to soften for 30 seconds. To make the chocolate sauce, heat the coconut cream in a pan over a low heat until just boiling. Remove from the heat and stir in the chocolate until it has melted.

7

 Add the icing sugar, Cocoa Powder and Vanilla Paste and stir through the mixture until dissolved – place the pan back on a low heat if the sauce is not fully melted and stir over the heat until smooth. Leave the sauce to cool and place in the fridge until required. 

8
To Serve

Remove the cheesecake from the freezer about 30 minutes before serving. Drizzle the chocolate sauce over the top of the cheesecake and finish with a raspberry!

Additional information
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Ingredients

Ingredients for the Base
100 gDates
100 gAlmonds
25 gDr. Oetker Fine Dark Cocoa Powder
15 mlMaple Syrup
For the Cheesecake
150 gCashews (soaked in water overnight)
75 mlCoconut Milk
45 mlMaple Syrup
30 mlLemon Juice
25 gCoconut Oil (melted)
10 gDr. Oetker Madagascan Vanilla Paste (2 tsp)
100 gRaspberries
For the Chocolate Sauce
60 mlCoconut Cream
20 gDr. Oetker Dark Chocolate
10 gIcing Sugar
10 gDr. Oetker Fine Dark Cocoa Powder
5 gDr. Oetker Madagascan Vanilla Paste
1

For the Base

Place the all the ingredients in a blender or food processor and blitz until mixed and the dates are smooth in texture.

2

Press the base mixture into the base of jars or cheesecake moulds and place in the fridge to chill.

3

For the Cheesecake

Place the soaked cashews in a food processor and blitz on a high speed until smooth, this might take a while depending on your food processor.

4

Once the cashews are smooth, add the coconut milk, maple syrup, lemon juice, coconut oil and Vanilla Paste to the food processor and blitz the mixture until all combined and smooth. Finally add in the raspberries and blitz until smooth.

5

Pour the cheesecake mixture over the chilled bases, making sure you divide the mixture equally between the bases and place in the freezers for 4 hours or overnight. 

6

For the Chocolate Sauce

The chocolate sauce can be made ahead of serving a keep in the fridge for up to a week, if it becomes too thick in the fridge place in the microwave to soften for 30 seconds. To make the chocolate sauce, heat the coconut cream in a pan over a low heat until just boiling. Remove from the heat and stir in the chocolate until it has melted.

7

 Add the icing sugar, Cocoa Powder and Vanilla Paste and stir through the mixture until dissolved – place the pan back on a low heat if the sauce is not fully melted and stir over the heat until smooth. Leave the sauce to cool and place in the fridge until required. 

8

To Serve

Remove the cheesecake from the freezer about 30 minutes before serving. Drizzle the chocolate sauce over the top of the cheesecake and finish with a raspberry!