This vegan cheesecake with raspberries is one of my favorite vegan cakes! It's super easy to make and unlike many vegan cheesecake recipes it's baked and not made with cashews.
1/2cupplant-based margarineIt should be soft, so put it out of the fridge about 1 hour before using.
1/4cupagave
1 1/2tablespoonsbaking powder
2tablespoonswater
For the cheesecake:
35ozvanilla soy yogurt(1 kg)
2bagsvanilla pudding powder or custard powder (make sure it's vegan)(2.8 oz or 80 g in total)
1/2cupmelted margarine
1/4cupagave
For the topping:
1/2cup pureed raspberries
fresh raspberries
fresh mint leaves
Instructions
Preheat the oven to 350 °F. Prepare the crust: Combine all ingredients in a mixing bowl and use your hands to knead it into a soft dough.
Rub the pan with margarine all over the bottom and sides of the pan.
Press the dough into the bottom and up the sides of the pan, making a thicker layer on the bottom than on the sides.
In a large mixing bowl combine all the ingredients for the cheesecake filling. Beat with a hand-held electric mixer until well combined.
Pour in the filling and bake for about 1 hour. Don't worry if the filling is still soft and a bit runny. It will harden once the cake has cooled down. Let it cool down for an hour. Then place it in the fridge for at least 4 hours.
Top it with the raspberry sauce, some fresh raspberries, and some mint leaves. Enjoy!