I love making this raspberry ripple cheesecake – it’s as beautiful to look at as it is to eat! It’s also completely dairy free, utilising the creaminess of cashews and coconut yoghurt, in place of the usual cream cheese filling.
It’s a great recipe to play around with and create your own version, whether that’s using a biscuit base (which I’ve included instructions for at the bottom of the recipe), or switching out the raspberries for something else. I think that mangoes, blueberries and blackberries all work really well, and you can end up with some beautifully vibrant cheesecakes.
Raspberry ripple cheesecake
Refined sugar free and can be gluten free.
For the crust (a biscuit base can also be used, see bottom of recipe)
75g oats (gluten free if needed)
75g ground almonds
pinch of sea salt
30g agave syrup or maple syrup, or 35g brown sugar
50g vegan butter or coconut oil or, melted
For the filling
180g cashews, soaked for one hour in hot water
2 limes, zest and juice
80g coconut oil, melted
150g thick coconut yoghurt (coconut milk can be used, but won’t have the same tanginess)
120g agave or maple syrup or 150g sugar
pinch of salt
200g raspberries, fresh or frozen
1 tbsp agave or maple syrup or sugar
1 tbsp lemon juice
- Preheat oven to 180C/160Fan, with the oven rack in the centre position. Brush a nonstick 20cm tart tray or springform cake tin with melted vegan butter or coconut butter. Set aside.
- For the crust: In a food processor, combine oats, ground almonds, sea salt. Pulse into a fine meal then add agave syrup and coconut oil and pulse until a “dough” that holds together when you squeeze it between your fingers. If it appears dry, add a bit of water.
- Add the crust mixture to the prepared tart tray and use your hands to spread it into an even layer. To achieve a uniform layer, cover a flat-bottom object (such as a drinking glass) with parchment paper and press down firmly.
- Bake for 15 minutes. Remove from oven to cool for 20 minutes before filling.
- In a blender, combine filling ingredients and blend until smooth.
- For the raspberry coulis place all ingredients in a jug if using a hand blender or to a food processor and blend until smooth, then pass through a sieve to remove the pips.
- Pour into cooled tart tray. To make ripples with coulis, carefully pour a spiral of coulis around the top of the tart. Using a chopstick make a series of figure 8’s around the tart before freezing. You will have extra coulis to use on the plate when serving. Freeze for 2 hours or overnight in the fridge to set. Remove from freezer and let sit for 30-45 minutes to soften or serve straight from the fridge.
Variations include mango, blueberry, blackberry or blackcurrant.
200g vegan biscuits, Dove’s wholemeal digestives are my favourite
50g vegan butter or coconut oil, melted
- Preheat oven to 180C/160Fan, with the oven rack in the centre position. Brush a nonstick 20cm tart tray or springform cake tin with melted coconut oil or vegan butter. Set aside.
- Crush biscuits with a hand blender or in a food processor. Combine with melted vegan butter and press into a 9inch tart tray. Bake for 10 minutes, let cool.
Have you made this dish? I love seeing my delicious recipes come to life, so share a picture with me on Instagram by tagging @naturalcookeryschool and I’ll re-share your post!