A Slice of Summer: The Story Behind the Vegan Baked Raspberry Cheesecake

There’s something magical about summer desserts. Maybe it’s the sun-ripened fruits, the vibrant colors, or the gatherings of family and friends. For me, the vegan baked raspberry cheesecake is more than just a dessert—it’s a nostalgic memory tied to late July afternoons, barefoot walks through raspberry brambles, and the laughter echoing across backyard tables.

This cheesecake was born out of a desire to create a plant-based dessert that didn’t feel like a compromise. Traditional cheesecakes rely heavily on dairy, but this vegan version stands tall with a silky filling made from firm silken tofu and vegan cream cheese. The first time I made it was for a friend’s summer birthday. She was transitioning to a plant-based lifestyle and missed the creamy richness of her grandmother’s baked cheesecakes. That day, with a thick slice topped with fresh berries and whipped coconut cream, she took a bite—and smiled. “This tastes like home,” she whispered.

That’s the beauty of this vegan baked raspberry cheesecake. It bridges generations and lifestyles. Whether you’re serving it at a picnic, bringing it to a celebration, or enjoying a quiet moment on the porch, it brings joy in every bite.

Why You’ll Love This Recipe

• Classic Comfort with a Vegan Twist: Creamy and rich without any dairy.
• Fresh Berry Burst: Raspberries give a tangy contrast to the mellow filling.
• Show-Stopping Appearance: A swirl of ruby red purée makes it a centerpiece-worthy dessert.
• Make-Ahead Friendly: It sets beautifully overnight, making it perfect for planning ahead.

Ingredients You’ll Need

For the Raspberry Purée

• 310g raspberries (fresh or frozen)
• 40g sugar
• 15g cornflour (cornstarch)
• A splash of water

For the Crust

• 200g vegan sweet biscuits or cookies
• 75g vegan butter or melted coconut oil

For the Filling

• 300g firm silken tofu
• 455g vegan cream cheese (room temperature)
• 180g thick dairy-free yogurt or coconut cream
• 150g sugar
• 3 tablespoons lemon juice and zest
• 15g cornflour (cornstarch)
• 1 teaspoon vanilla extract
• Pinch of salt

Optional Toppings

• Fresh raspberries
• Dairy-free whipped cream

How to Make Vegan Baked Raspberry Cheesecake

Creamy, Tangy, and Beautifully Baked

Creating this vegan baked raspberry cheesecake is like layering love into every step. Here’s how to bring this beauty to life:

Step-by-Step Instructions

Step 1: Simmer the Raspberry Purée

Start by heating raspberries with sugar, cornflour, and a little water in a saucepan. As the berries burst and release their juices, the mixture transforms into a thick, jewel-toned purée. Let it cool while you prepare the crust.

Step 2: Press the Crust

Pulse the biscuits into fine crumbs using a food processor. Stir in melted vegan butter or coconut oil until the crumbs resemble wet sand. Press this mixture firmly into a lined 20cm springform tin. Bake at 160°C (Gas Mark 3) for 10 minutes. The warm, toasty aroma fills your kitchen like a welcoming hug.

Step 3: Blend the Filling

In a blender or food processor, combine the silken tofu, vegan cream cheese, yogurt or coconut cream, sugar, lemon zest and juice, cornflour, vanilla, and a pinch of salt. Blend until it’s silky smooth with no lumps. The lemon brings brightness, cutting through the richness perfectly.

Step 4: Layer and Swirl

Pour half the filling into the crust, smoothing the surface. Then add a generous layer of the raspberry purée. Pour the remaining filling over the top, and if you like, drop spoonfuls of purée on the surface and use a skewer to swirl a beautiful raspberry marbled pattern.

Step 5: Bake Gently

Bake for 1 hour and 20 minutes. Don’t open the oven door—this keeps the surface from cracking. Once baked, leave the cheesecake in the oven with the door closed for another hour. This slow cooling process is key to a perfect set.

Step 6: Chill Overnight

Transfer the cheesecake to the fridge and let it chill overnight. This is where the magic happens—the flavors meld, and the texture becomes firm yet creamy.

Step 7: Serve and Savor

Before serving, top with a dollop of whipped cream and fresh raspberries. The moment your fork sinks into the velvety filling and the tangy purée hits your tastebuds, you’ll know—it was worth every minute.

Helpful Tips

• Room Temperature Ingredients: They blend better and create a smoother texture.
• No-Rush Cooling: Sudden changes in temperature can cause cracks. Let it rest in the oven, then chill overnight.
• Don’t Over-Mix: Too much blending can trap air, leading to cracks during baking.
• Fresh vs Frozen Berries: Both work! Frozen berries are perfect in off-season months.

Details

• Prep Time: 30 minutes
• Cook Time: 1 hour 20 minutes
• Chill Time: 13 hours
• Total Time: 14 hours 50 minutes
• Yield: 12 slices
• Category: Dessert
• Method: Baked
• Cuisine: Vegan, Modern British
• Diet: Plant-based

Notes

• Let the cheesecake cool completely before removing from the tin.
• The filling might seem soft straight from the oven but firms up significantly once chilled.

Nutritional Information (Per Slice)

• Calories: 364 kcal
• Total Fat: 24g
• Carbohydrates: 32g
• Protein: 5g
• Sugar: 20g
• Fiber: 2g

Frequently Asked Questions

What can I use instead of tofu?
Soaked cashews (blended with lemon and yogurt) can work, but the texture and flavor will differ.

Can I skip baking and make this no-bake?
This recipe is meant to be baked, but a no-bake version could use agar or vegan gelatin for structure.

Is it okay to use store-bought raspberry jam?
You can substitute the purée with a good-quality seedless raspberry jam, but homemade adds a fresh, tangy flavor that balances the richness.

Storage Instructions

• Fridge: Store tightly covered in the refrigerator for up to 5 days.
• Freezer: Wrap individual slices and freeze for up to a month. Thaw in the fridge overnight.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other creamy vegan creations:

• The Comfort of Cardamom Plum Sorbet: A Summer Memory in Every Bite
• Marry Me No Bake Raspberry Chocolate Mousse Cups
• Marry Me No-Bake Raspberry Chocolate Mousse Cups
• Strawberry Swirl Cheesecake

Conclusion

The vegan baked raspberry cheesecake is more than just a dessert—it’s a reminder that delicious traditions can evolve. Whether you’re new to plant-based eating or simply looking for a fresh twist on a classic, this cheesecake is a slice of summer wrapped in comfort. Serve it with love, share it with joy, and let it become part of your own sweet traditions.

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