Indulge in a Dairy-Free Delight!
This vegan raspberry cheesecake offers a delightful alternative to traditional cheesecake recipes. Combining the wholesome goodness of tofu and the natural sweetness of raspberries, this plant-based dessert boasts not only a rich flavor but also a wealth of health benefits. With a lower risk of heart disease, reduced inflammation, and a creamy, refined sugar-free taste, it�s a treat worth savoring!
Swap the dairy for tofu in this recipe and reap the rewards! Tofu is a plant-based source of complete protein and contains essential minerals like calcium and iron. By choosing this vegan substitute, you're reducing your risk of certain health issues linked to dairy consumption, including heart disease and osteoporosis.
Ingredients
Crust:
2 cups graham crackers crumbs
1/4 cup vegan butter, melted
Cheesecake Filling:
1 package extra firm tofu, pressed and drained
1 package silken tofu
1/4 cup cornstarch
1/4 cup olive oil
1 tbsp vanilla extract
1/4 cup maple syrup (additional for sweetness)
Juice of one lemon
Zest of one lemon
Raspberry Topping:
1 container of raspberries
2 tbsp maple syrup
2 tbsp water
Preparation
1. Crush graham crackers into fine crumbs in a resealable bag. Mix melted vegan butter with the graham cracker crumbs in a baking dish. Press the mixture firmly onto the bottom of the dish to form the crust.
2. Press and drain the extra firm tofu using paper towels and a weighted object.
3. Crumble the pressed tofu into small pieces in a mixer. Add vanilla extract, cornstarch, olive oil, lemon juice and zest, silken tofu, and maple syrup to the crumbled tofu. Blend until smooth and well combined. Pour the cheesecake mixture evenly over the prepared graham cracker crust in the baking dish.
4. Preheat the oven to 350�F (175�C). Bake the cheesecake in the center of the oven for 20-30 minutes until the top lightly browns. Once baked, allow the cheesecake to cool, then refrigerate for 2-3 hours until fully chilled.
5. In a hot pan, cook raspberries until they break down, then add water and cook until a jam-like texture forms. Stir in maple syrup until well combined.
6. Once chilled, top the cheesecake with the raspberry jam and garnish with additional raspberries. Slice and serve the delightful Vegan Raspberry Cheesecake!