Baked Vegan Cheesecake with Raspberries & Clementine

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Baked Vegan Cheesecake with Raspberries & Clementine is a velvety, indulgent dessert that’s perfect for any special occasion. The creamy filling is made with cashews for a rich, dairy-free experience, and the seasonal fruit topping of tangy raspberries and sweet clementine slices adds a refreshing burst of flavor. This cheesecake is both comforting and light, offering a plant-based take on a classic favorite.

Servings: 8-10
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Chill Time: 4 hours (or overnight)

Ingredients:

For the Crust:

• 1 1/2 cups digestive biscuits (or gluten-free biscuits for a GF option), crushed
• 1/4 cup melted coconut oil
• 2 tablespoons maple syrup (or agave)

For the Cheesecake Filling:

• 1 1/2 cups raw cashews, soaked in water for at least 4 hours or overnight, then drained
• 1/2 cup full-fat coconut milk
• 1/4 cup lemon juice
• 1/4 cup maple syrup
• 2 teaspoons vanilla extract
• 1 tablespoon coconut oil, melted
• 1/4 cup cornstarch or arrowroot powder (for thickening)
• A pinch of salt

For the Topping:

• 1/2 cup fresh raspberries
• 2 clementines, peeled and segmented
• 1 tablespoon maple syrup (optional)

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Instructions:

1. Prepare the Crust:

• Preheat your oven to 350°F (175°C). Line the base of a 9-inch springform pan with parchment paper.
• In a medium bowl, combine the crushed biscuits, melted coconut oil, and maple syrup. Stir until well combined.
• Press the mixture into the bottom of the springform pan to form an even crust. Bake in the preheated oven for 10-12 minutes, or until golden and firm. Set aside to cool.

1. Prepare the Cheesecake Filling:

• While the crust cools, place the soaked and drained cashews into a high-speed blender or food processor.
• Add the coconut milk, lemon juice, maple syrup, vanilla extract, coconut oil, cornstarch, and salt to the cashews. Blend until smooth and creamy, scraping down the sides as needed.
• Taste and adjust sweetness or acidity, adding more maple syrup or lemon juice if desired.

1. Bake the Cheesecake:

• Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.
• Bake in the preheated oven for 50-60 minutes, or until the center is just set and the top is slightly golden. The cheesecake should still have a slight wobble in the middle.
• Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour. Then, transfer to the fridge to chill for at least 4 hours or overnight to set.

1. Prepare the Topping:

• Just before serving, gently place the fresh raspberries and clementine segments on top of the chilled cheesecake.
• Optionally, drizzle the top with a bit of maple syrup for a glossy finish.

1. Serve:

• Carefully remove the cheesecake from the springform pan and transfer to a serving platter.
• Slice and serve chilled. Enjoy the rich, creamy texture paired with the fresh, fruity topping.

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Tips:

• Soaking the Cashews: Make sure to soak the cashews for at least 4 hours (or overnight) to ensure a smooth, creamy filling. If you’re short on time, you can soak them in boiling water for about 1 hour.
• No Springform Pan?: If you don’t have a springform pan, you can use a regular cake pan lined with parchment paper. Just be sure to line it well so you can remove the cheesecake easily.
• Other Fruit Toppings: Feel free to experiment with other seasonal fruits like blueberries, strawberries, or pears, depending on what’s available.

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This Baked Vegan Cheesecake with Raspberries & Clementine is a perfect balance of creamy, tart, and sweet, with the richness of cashews and the refreshing touch of citrus. It’s an ideal dessert for any occasion, offering a satisfying and healthy vegan option that everyone will love!