Recipe: Raw vegan cheesecake

I’ve always wanted to make a raw, vegan New York cheesecake that tastes just as good as the real thing. And I did it! The key is to use a combination of firm and silken tofu for the filling and raw nuts for the crust. This tofu cake is amazing and doesn’t even need baking! Vegan food has never been so good (and easy).

First, make a deliciously sweet nutty crust.

Second, a lemony, creamy filling (which you would never guess is entirely vegan) which you simply pour over the crust.

Just look at this beauty! The jam on top is unsweetened to create a nice sweet/soury combination

Fresh blueberries can be expensive (they were on sale in the Netherlands when I was making this recipe) so by all means leave them out if you don’t want to spend a lot of money. They are delicious though and look so pretty on the cake! I hope you love it as much as I do! Scroll down for the full recipe.

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Vegan cheesecake

Easy vegan cheesecake recipe and a delicious alternative to New York cheesecake.

Course

Dessert

Cuisine

Vegan

Prep Time

30 mins

Cook Time

1 day

Servings

cake

Ingredients

For the crust:

• 4 tbsp. coconut oil extra virgin
• 300 grams nuts raw, unsalted
• 50 grams coconut sugar
• pinch of salt

For the filling:

• 400 grams silken tofu
• 250 grams firm tofu
• 150 grams agave syrup
• 1 lemon juice & finely grated zest
• 125 ml coconut milk
• 75 grams apple sauce unsweetened
• 1 tsp. vanilla essence
• 1/2 tsp. salt

For the topping:

• 250 grams berry jam unsweetend (1 small jar)

Course Dessert Cuisine Vegan Prep Time 30 mins Cook Time 1 day Servings cake Ingredients For the crust: 4 tbsp. coconut oil extra virgin 300 grams nuts raw, unsalted 50 grams coconut sugar pinch of salt For the filling: 400 grams silken tofu 250 grams firm tofu 150 grams agave syrup 1 lemon juice & finely grated zest 125 ml coconut milk 75 grams apple sauce unsweetened 1 tsp. vanilla essence 1/2 tsp. salt For the topping: 250 grams berry jam unsweetend (1 small jar)

Instructions

1. Drain and press the firm tofu so that most of the water is gone. You can wrap the tofu in kitchen towels or a clean cloth and put something heavy on top to speed up the process. Note: this is very important; if you don’t drain the tofu your cake will become too runny.
2. Lightly grease a springform pan (24 cm) with some coconut oil.
3. In a food processor, pulse the raw nuts until finely ground. Add the coconut sugar, coconut oil and salt and pulse a few more times.
4. Transfer the nuts to the springform and press firmly into the bottom with the back of a spoon or using your hands, to form an even crust. Put in the fridge while you make the filling.
5. For the filling, cut the firm (drained) tofu into small cubes and add to your food processor.
6. Add the silken tofu and all other ingredients to your food processor and pulse until you have a smooth mixture.
7. Pour the mixture into the springform pan and refrigerate the cake overnight.
8. Before serving the cake, spoon the jam on top of the cake. This might go easier after heating the jam in a small saucepan (medium-low heat). Just simmer for a few minutes until warm and pour on top of the cake.
9. Serve this delicious cake with some fresh blueberries. Enjoy!

Recipe Notes

1. Make this cake a day before – it needs to chill in the fridge overnight to become firm.
2. If you’re unsure if you’ve drained the tofu well enough, just take the cake out of the fridge after a few hours and slightly tilt the springform pan above the sink. You’ll see some liquid pour out of the bottom. This isn’t a big deal, but it’s better to ‘drain’ it than leave it in – your cake might become a bit runny or soggy and you don’t want that!

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