Baked Vegan Raspberry and Clementine Cheesecake

Name: Baked Vegan Raspberry and Clementine Cheesecake
Prep time: 25 min
Cook time: 90 min
Total time: 115 min
Yield: 8
Ingredients: 200 g porridge oats; 100 g unsalted cashews; 150 g vegan soft cheese; 175 g coconut cream; 70 ml maple syrup; 50 g coconut oil melted; 200 g raspberries; 50 g shelled pistachios roughly chopped; 50 g candied clementine peel; 2 tbsp caster sugar; 2 tsp vanilla bean paste; 1 tbsp cornflour; 0.5 unit lemon, juiced

A luxurious and creamy dairy-free cheesecake featuring a wholesome oat crust and a rich cashew-coconut filling. Topped with a vibrant raspberry glaze and zesty candied clementine, this elegant dessert is perfect for celebrations.

Servings8 Portions

Prep Time25 Mins

Cook Time90 Mins

Difficulty

Intermediate

Ingredients

porridge oats
200 g
unsalted cashews
100 g
vegan soft cheese
150 g
coconut cream
175 g
maple syrup
70 ml
coconut oil melted
50 g
raspberries
200 g
shelled pistachios roughly chopped
50 g
candied clementine peel
50 g
caster sugar
2 tbsp
vanilla bean paste
2 tsp
cornflour
1 tbsp
lemon, juiced
0.5 unit

Step-by-Step Instructions

Place the unsalted cashews in a heatproof bowl and cover them with boiling water. Allow them to soak and soften for at least 1 hour before draining.

Preheat your oven to 200°C (180°C fan/gas 6). Line the base of a 20cm round springform cake tin with baking parchment. To prepare the crust, combine the porridge oats, 1 tablespoon of caster sugar, and a pinch of salt in a food processor. Blitz until the mixture reaches a fine, powdery consistency.

Add the melted coconut oil to the food processor and pulse until combined. Gradually add 3-4 tablespoons of water, pulsing until the mixture forms a crumbly dough that holds together when pressed. Press the dough firmly into the bottom and slightly up the sides of the prepared tin. Bake for 20-25 minutes until golden brown, then set aside to cool.

Reduce the oven temperature to 180°C (160°C fan/gas 4). Drain the soaked cashews and place them in a high-speed blender. Add the coconut cream, vegan soft cheese, cornflour, vanilla bean paste, maple syrup, melted coconut oil, lemon juice, and a pinch of salt. Blitz on high until the filling is completely smooth and creamy.