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Two slices of vegan white chocolate cheesecake with raspberry coulis on a grey plate. There is a bite missing from one of the slices and there is a teaspoon standing upright in the slice. In the background there are some flowers as decoration.

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!
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Prep Time 15 minutes
Setting Time 3 hours
Total Time 15 minutes
Course Dessert
Cuisine Gluten-Free, Vegan
Servings 8 slices
Calories 285 kcal

Equipment

Ingredients
  

  • 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

Instructions
 

  • 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
Did you make this?Leave a rating & leave some feedback in the comments section below! You can also tag me on Instagram @Nourishing.Niki and use the #NourishingNiki