Vegan White Chocolate Cheesecake with Raspberry Coulis
A rich, creamy no-bake vegan white chocolate cheesecake with a tart raspberry sauce on a nutty gluten-free crust, it's delicious, moreish and extremely easy to make!
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.
Notes
Please see the contents of the blog post for ingredient substitutions and photos of how to make this cheesecake!These nutritional values are provided as a guide only and may be different depending on your ingredients and measurements.
Nutrition
Nutrition Facts
Vegan White Chocolate Cheesecake with Raspberry Coulis
Serving Size
1 slice
Amount per Serving
Calories
285
% Daily Value*
Fat
18.9
g
29
%
Carbohydrates
22.3
g
7
%
Protein
6.5
g
13
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword cheesecake with tofu, gluten-free vegan cheesecake, healthy cheesecake brownies, no bake cheesecake, raspberry coulis recipe, vegan no-bake cheesecake, white chocolate cheesecake
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