A rich creamy no-bake vegan white chocolate cheesecake with a tart homemade raspberry coulis on a nutty gluten-free crust, it’s delicious, moreish and extremely easy to make!
Summer is around the corner which means berries are at their best at the moment! But don’t worry, you can use frozen berries if you want to!
This vegan tofu cheesecake is light and creamy, the gluten-free cheesecake crust – is sweet and nutty and the tangy raspberry sauce binds it all together. And you only need 8 ingredients!
This cheesecake is very easy to make, using minimal ingredients! The filling is not made with cashews or cream cheese, in fact, the secret ingredient is silken tofu!
Silken tofu is one of my favourite ingredients in cooking and it works perfectly well in cheesecake!
If you enjoyed this cheesecake, why not try my Vegan Chocolate Cheesecake!
Ingredients and substitutions
For the base you will need some ground nuts – you could either use ground almonds or simply blend any nuts until they are crumbly.
You will also need a bit of vegan butter (or margarine). You could use melted coconut oil instead.
To sweeten the crust, add some sugar! I like to use unrefined sugar like coconut or muscovado, but regular sugar or sweetener will also do the job.
For the filling, you will need some vegan white chocolate and some silken tofu. Regular tofu will not be as smooth and will leave you with a lumpy cheesecake (ew!).
And lastly, for the raspberry coulis, you will need some raspberries (fresh or frozen). You will also need some water, sugar and cornflour to thicken the sauce up. You could use regular flour, or tapioca starch – but I have only ever used cornflour! (if you don’t have cornflour I highly recommend purchasing some! This ingredient is incredible in baking as well as in sauces and soups!)
How to make Vegan White Chocolate Cheesecake
This recipe is split into three sections, but don’t worry, each step is incredibly easy!
1. Make the gluten-free cheesecake crust
For this recipe, I recommend using a springform cake tin. This is a tin where the sides can be removed from the base. This makes it a lot easier to remove the cheesecake once it has been set. I used a 6-inch one. If yours is bigger you can either double the recipe or just have a very thin cheesecake!
You could also use a square or rectangular baking tin, just line it with parchment paper and leave an overhang so that it’s easy to grab onto and remove.
The size of the tin you use does not affect much apart from the size of your cheesecake, you do not have to adjust anything!
To make the crust simply mix together your ground nuts, melted butter, sugar and a pinch of salt. Add to your tin and press down with a spatula until compact. Pop in the fridge to set.
2. Make your Raspberry Coulis
Next, start on your raspberry sauce. Add raspberries, water, sugar and cornflour to a saucepan and bring to a boil. Stir continuously until thick (around 5 minutes). Mash the raspberries whilst stirring! Pour the contents into a sieve over a bowl and use a spoon to push the liquid through to separate it from the seeds. Set the sauce aside to cool down, it will set more as it cools down.
3. Prepare the tofu cheesecake filling
To make the filling (the easiest part!) – melt the white chocolate using the bain-marie method. To do this bring a small saucepan with about 2cm of water to a simmer, and place the chocolate in a glass bowl that sits comfortably on the top of the saucepan yet not IN the saucepan and not touching the water. The heat from the water will melt the chocolate without burning it. You could also melt the chocolate in short bursts in the microwave, but you risk burning it.
Blend the tofu until smooth and then add in the melted chocolate and a pinch of salt if you like. Once smooth you could mix in some white chocolate chunks.
Pour half the mixture onto the crust, add some raspberry sauce then add the rest of the filling. Add small blobs of raspberry sauce on top and make swirls using a knife or skewer.
It’s important to allow the cheesecake to set for long enough, otherwise, it will fall flat. Leave it in the fridge for at least 4 hours, but the longer the better! You could also keep them in the freezer (I like them best frozen!).
How to store Vegan White Chocolate Cheesecake
Once set, remove from the tin and slice with a sharp, clean knife. Keep covered in the fridge for up to a week.
Or keep it in a freezer-safe container in the freezer for up to two months. Leave to thaw in the fridge or eat frozen!
Love Cheesecake? Try These:
BAKING IN GRAMS
All of the recipes I create are tried and tested a few times until it has been perfected. My goal is to develop recipes that are simple to make and easy to follow so that anyone can make them – even if you’ve never baked before!
One very important thing that will ensure that you get the best results is to measure your ingredients by weight! I recommend purchasing a kitchen scale, they are very affordable and it will honestly change your baking game for good! Not all measuring cups are made equally – for example, a cup of flour to me weighs 120g, but for you, it may be anywhere between 100g and 200g – that’s a BIG difference!
If you don’t have a kitchen scale yet, you can use this Ingredient Weight Chart as a guideline to convert the ingredients to help you!
Now – dust your apron off and get baking! X
Vegan White Chocolate Cheesecake with Raspberry Coulis
- 6-inch Spring-Form Cake Tin
- 100 g Ground Almond
- 3 tbsp Vegan Butter or Coconut Oil melted
- 2 tbsp Sugar
- pinch of Salt
- 140 g Vegan White Chocolate
- 350 g Silken Tofu
- 200 g Raspberries fresh or frozen
- 125 g Water
- 1 tbsp Cornflour or Arrowroot Flour
- 2 tbsp Sugar
- Melt your butter and add to the ground nuts sugar and salt. Mix until the butter is evenly distributed.
- Transfer into a 6″ springform cake tin and press into the bottom with a spatula until compact.
- Put in the fridge.
- Add all ingredients to a saucepan and bring to a boil. Leave to simmer for 5 minutes, continuously stirring (and mashing), until thick.
- Pour through a mesh sieve to get rid of the seeds. Set aside to cool.
- Add the silken tofu to a blender and blend until smooth.
- Melt your white chocolate then add to the blender and blend until combined.
- Pour half the filling onto the crust. Add some raspberry sauce and swirl around with a knife. Add the rest of the filling and flatten the top. Add small blobs of raspberry sauce and create swirls with a knife or skewer. (see blog post for process photos.)
- Refrigerate for at least 4 hours or freeze until set before removing from the cake tin.