When you have the best base recipes to work with anything is possible!
We all know by now that my Baked Vegan Cheesecake Recipe is the best around
And today I have created a quick Chocolate Raspberry Cheesecake with a simple two topping solution!
My Vegan Cheesecake recipe is unmatched so if you haven’t tried it yet today is your day!
Super creamy New York style cheesecake with a quick ganache and raspberry sauce topping!
Make it Gluten Free simply by using your favorite gluten free cookie for the crust!
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Notes for Success:
Tofutti Cream Cheese is the only brand I will use for my BAKED recipes *not sponsored
I had not had success with any other brand in BAKED recipes; for some reason some other brands I’ve tried have broken down into an oily mess when baked.
However more recently I tried Violife again and it works! Although I still prefer the Tofutti brand
When measuring cornstarch I cannot stress enough that a kitchen scale is the best way to go.
Cornstarch is a very difficult ingredient to measure consistently with a volume/spoons measure
So while I list both measures below I cannot stress enough how the grams measure with a scale is going to give you the best results.
7″ Cake pans are my choice for baking cheesecakes rather than the spring form pan
Chocolate Raspberry Cheesecake
Ingredients
For the Crust
- Your favorite gluten free or regular cookies 280g (2½ cups crushed)
- Vegan Butter 6 Tablespoons (85g)
For the Cheesecake Batter
- Vegan Cream Cheese 16ounce (454g) *see notes above
- Granulated Sugar 1 cup (200g)
- Vegan Butter melted 2 Tablespoons (28g)
- Salt ¼ teaspoon
- Vegan Lactic Acid or Apple Cider Vinegar ½ teaspoon
- Cornstarch 4 Tablespoons (32g) *see notes
- Gluten Free OR All Purpose Flour 3 Tablespoons (24g)
- Plant Milk 6fl oz (177ml)
- Vanilla Extract 2 teaspoons (10ml)
For the Topping:
for the raspberry sauce
- 1½ cups Fresh or Frozen Raspberries
- Granulated Sugar 2 Tablespoons
For the Garnish:
- Fresh Raspberries as needed
Instructions
- Prepare the crust for this cheesecake by placing your cookies in a food processor and grind to fine crumbs
- Add the melted vegan butter and pulse until the mixture resembles wet sand
- Press this mixture into the bottom of your greased & parchment lined 7" cake pan then freeze while you prepare the cheesecake batter.
- Place all of the cheesecake ingredients into the work bowl of your food processor and pulse to blend
- Scrape the sides of the bowl to ensure an even mix then blend again to a smooth mixture
- Pour the batter into the prepared crust and bake in a water bath in a preheated 350°F oven for 1 hour
- Prepare the ganache recipe according to the instructions on that recipe post, reserve at room temperature or refrigerate until needed
- For the quick raspberry sauce combine the raspberries & sugar together in a smal pot and cook over medium heat stirring frequently *If using fresh berries a couple tablespoons of water will be needed to help cook down to a sauce-like consistency
- Puree the berry sauce & strain if you do not like seeds in your sauce~ it will thicken as it cools & gets cold
- After 1 hour of baking the cheesecake, turn the oven off but leave the cheesecake in the oven to cool slowly for another hour.
- Remove the cheesecake to cool completely then refrigerate for at least 2 hours to set or overnight before unmolding.
- Loosen the sides and bottom of the cheesecake pan with a blowtorch, hairdryer OR by submerging the pan into hot water and running a small spatula around the edges
- Invert into your serving platter and then garnish with the vegan ganache & raspberry sauce as pictured OR just add fresh raspberries to the top for a simpler preparation
Notes
Cheesecake must be kept refrigerated at all times, store loosely wrapped for up to 1 week
This is a general question.
I’ve decided to learn to bake. (Thank you GBBO)
I have also decided to become vegan. So I bought Modern Vegan Baking. Can I substitute Oatmilk or nutmilk for the soy milk called for in many of the recipes??
Thank you. I’m so excited to start!
Hi! YAY! Awesome! Thank you for the support! yes you can sub in any milk you prefer! The only thing to know is that when making a mock buttermilk in vegan baking, Soy milk is the only one that will sour & thicken like real buttermilk. Not a deal breaker though! The other milks still work great!
Hello, I would like to ask a question about vegan butter in general. For example, can we use coconut oil in this recipe or we definitely need to use some kind of shortening?
Thanks a lot for the recipe! I will try it as soon as possible!
Hi Thank you too! and great question! Honestly I use vegan butter solely for texture and a bit of taste *specifically earth balance, but you can absolutely leave it out of the recipe and would probably not notice that it is not there! I wouldn’t recommend using oil as a replacement since this will not add anything but “oil” taste to the recipe and the vegan cream cheese already has enough of that!
Baked this in a 7″ springform at 350 in a water bath for 1 hour, then left in oven for another hour, then chilled 9 hours. When sliced, the middle was still a bit liquid. Oven temperature was correct. Also ended up with a thick bottom crust – measured the cookies by weight 8 oz, but ended up with more than needed for the 7″ pan. Any ideas where I went wrong/suggestions for next time? Flavor was excellent. Thank you!
HI Kate! Hmmm, the thickener in this recipe is the cornstarch, so that would be the culprit if it was not enough or measured correctly? I find that most people (*who don’t use a scale) will often measure really heavy on the cornstarch since it’s such a finicky ingredient to measure in the first place, and a couple of grams too much can cause a rubber cheesecake, but it sounds like yours was too little?? Since again this is what is going to set the cheesecake
Hi Gretchen, I was wondering if you could recommended a lactic acid? https://www.amazon.com/dp/B00ZPVJKN2/ref=twister_B06XQ6DD1T?_encoding=UTF8&psc=1 I found this 88% one on amazon and was wondering if this is what you used? Thank you!
This is the one I use
Thank you , I followed the recipe and it came out perfect… Serving it tonight for my fiancés birthday. The only question I have is there is no quantity listed for the raspberries in the raspberry sauce.
Great! Thankyou! I’ll update that now!
1½ cups