This Vegan White Chocolate Cheesecake with Raspberry Coulis is a show-stopping dessert that perfectly blends rich, creamy flavors with a tart raspberry sauce. Ideal for celebrations, dinner parties, or simply as a sweet treat at home, this no-bake cheesecake is not only delicious but also easy to prepare. The combination of vegan white chocolate and silken tofu creates a luscious filling that pairs beautifully with the vibrant raspberry coulis, making it an unforgettable dessert.
Why You’ll Love This Recipe
- No-Bake Convenience: This cheesecake requires no baking, saving you time and effort in the kitchen.
- Decadent Flavor: The combination of vegan white chocolate and fresh raspberries delivers a rich taste that satisfies your sweet tooth.
- Gluten-Free: Made with ground almonds, this dessert caters to gluten-sensitive diets without compromising on flavor.
- Versatile Serving Options: Perfect for any occasion—birthdays, holidays, or casual weeknight treats—this cheesecake is sure to impress.
- Simple Ingredients: With just a few accessible ingredients, you can whip up this delightful dessert quickly.
Tools and Preparation
Before diving into the recipe, gather your tools for a smooth preparation process. Having the right equipment will make the making of this vegan cheesecake easier and more efficient.
Essential Tools and Equipment
- Springform cake tin
- Blender
- Saucepan
- Mesh sieve
- Spatula
Importance of Each Tool
- Springform cake tin: This tool makes it easy to remove the cheesecake after it has set without damaging its shape.
- Blender: A high-powered blender ensures that your silken tofu and melted chocolate blend smoothly for a creamy filling.
- Mesh sieve: Using a sieve to strain the raspberry sauce removes seeds and achieves a silky texture.
Ingredients
For the Crust
- 100 g Ground Almond
- 3 tbsp Vegan Butter or Coconut Oil (melted)
- 2 tbsp Sugar
- pinch of Salt
For the Filling
- 140 g Vegan White Chocolate
- 350 g Silken Tofu
For the Raspberry Coulis
- 200 g Raspberries (fresh or frozen)
- 125 g Water
- 1 tbsp Cornflour or Arrowroot Flour
- 2 tbsp Sugar
How to Make Vegan White Chocolate Cheesecake with Raspberry Coulis
Step 1: Prepare the Crust
- Melt your butter (or coconut oil) in a saucepan.
- In a bowl, combine ground almonds, sugar, and salt. Mix well.
- Pour the melted butter into the dry mixture and stir until evenly distributed.
- Transfer this mixture into a 6 springform cake tin and press it down firmly with a spatula until compact.
- Place the crust in the fridge while you prepare the filling.
Step 2: Make the Raspberry Coulis
- In a saucepan, combine raspberries, water, cornflour (or arrowroot flour), and sugar.
- Bring to a boil over medium heat, stirring continuously.
- Let it simmer for about 5 minutes until thickened, mashing the raspberries as you go.
- Once thickened, pour through a mesh sieve to remove seeds and set aside to cool.
Step 3: Blend the Filling
- In your blender, add silken tofu and blend until smooth.
- Melt the vegan white chocolate gently using either a microwave or double boiler method.
- Add melted chocolate to the blender with tofu and blend until well combined.
Step 4: Assemble the Cheesecake
- Pour half of your filling onto the chilled crust in the springform tin.
- Drizzle some raspberry coulis over this layer and swirl it around gently using a knife for marbling effects.
- Pour in the remaining filling on top of this layer; flatten it out evenly.
- Add small blobs of raspberry coulis on top and create swirls using a knife or skewer.
Step 5: Chill Time
- Refrigerate your cheesecake for at least 4 hours or place it in the freezer until set before removing from the cake tin.
Now your Vegan White Chocolate Cheesecake with Raspberry Coulis is ready to be enjoyed!
How to Serve Vegan White Chocolate Cheesecake with Raspberry Coulis
Serving your Vegan White Chocolate Cheesecake with Raspberry Coulis can elevate the dessert experience. Here are some delightful ways to serve this creamy treat.
With Fresh Berries
- Raspberries: Top each slice with fresh raspberries for added tartness and a pop of color.
- Blueberries: Scatter blueberries around the cheesecake for a sweet contrast to the raspberry coulis.
Accompanied by Whipped Coconut Cream
- Coconut Whipped Cream: Serve a dollop of whipped coconut cream on top to add a light, fluffy texture that complements the cheesecake.
Garnished with Mint Leaves
- Fresh Mint: A few fresh mint leaves can add a refreshing flavor and beautiful presentation to each plate.
On a Dessert Platter
- Dessert Platter: Arrange slices on a platter alongside other vegan desserts like brownies or fruit tarts for an impressive dessert spread.
How to Perfect Vegan White Chocolate Cheesecake with Raspberry Coulis
To ensure your Vegan White Chocolate Cheesecake with Raspberry Coulis turns out perfectly, follow these helpful tips.
- Use Silken Tofu: Silken tofu provides the creamy base for your cheesecake. Make sure it’s smooth and well-blended for the best texture.
- Melt Chocolate Gently: Melt the vegan white chocolate slowly in a double boiler or microwave to prevent burning and maintain its creamy consistency.
- Chill Thoroughly: Refrigerate the cheesecake for at least 4 hours. This helps it set properly and enhances the flavors.
- Adjust Sweetness: Taste your raspberry coulis before serving. Feel free to adjust sugar levels based on your preference for tartness or sweetness.
- Avoid Overmixing: When blending the filling, mix just until combined to keep it airy and light—overmixing can lead to a dense texture.
- Experiment with Toppings: Don’t hesitate to try different toppings, like crushed nuts or edible flowers, for added flavor and visual appeal.
Best Side Dishes for Vegan White Chocolate Cheesecake with Raspberry Coulis
Pairing side dishes with your cheesecake can enhance its flavors and make your meal more satisfying. Here are some excellent options to consider.
- Vegan Fruit Salad: A mix of seasonal fruits adds freshness and balance to the rich cheesecake.
- Chocolate Avocado Mousse: This creamy mousse offers a rich chocolate flavor that complements the white chocolate cheesecake.
- Nutty Granola Bars: Crunchy granola bars provide a delightful crunch that contrasts nicely with the smooth cheesecake.
- Chilled Lemonade: A refreshing glass of lemonade can cleanse the palate between bites of rich dessert.
- Herbal Tea: Serve herbal teas like chamomile or mint for a soothing drink that pairs well post-dessert.
- Coconut Macaroons: These chewy treats echo the coconut flavor in your cheesecake while adding another layer of texture.
Common Mistakes to Avoid
Making a vegan white chocolate cheesecake with raspberry coulis can be simple, but there are common pitfalls to watch out for. Here are some mistakes to avoid:
- Using regular chocolate: Many people use non-vegan white chocolate by mistake. Always choose vegan white chocolate made without dairy to keep your cheesecake truly vegan.
- Not blending tofu enough: If the silken tofu isn’t blended until smooth, your cheesecake may end up lumpy. Blend until you achieve a creamy consistency for the best texture.
- Skipping the chilling step: Failing to refrigerate the cheesecake can result in a soft and unformed dessert. Be sure to chill it for at least 4 hours or freeze until set.
- Overcooking the raspberry coulis: Cooking the raspberries too long can make them bitter. Simmer just until they thicken for a perfectly sweet sauce.
- Ignoring crust firmness: If you don’t pack the crust tightly, it may crumble when sliced. Press down firmly to ensure it holds together well.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftover cheesecake in an airtight container in the fridge.
- It will keep well for up to 5 days.
Freezing Vegan White Chocolate Cheesecake with Raspberry Coulis
- Wrap slices individually in plastic wrap before placing in a freezer-safe container.
- Can be frozen for up to 3 months.
Reheating Vegan White Chocolate Cheesecake with Raspberry Coulis
- Oven: Preheat to 350°F (175°C), cover with foil, and warm for about 10-15 minutes.
- Microwave: Use a microwave-safe plate and heat on low power in short bursts of 15 seconds until warm.
- Stovetop: Place a slice in a pan over low heat, covering it to retain moisture; heat for about 5 minutes.
Frequently Asked Questions
Here are some common questions about making this delicious dessert.
How do I make Vegan White Chocolate Cheesecake with Raspberry Coulis?
To make this dessert, blend silken tofu and melted vegan white chocolate, layer with a nutty crust, and top with raspberry coulis. Chill until set.
Can I substitute ingredients in this recipe?
Yes! You can swap almond flour for other gluten-free flours and use different fruits for coulis if desired, but this may alter the flavor profile.
What is the best way to serve this cheesecake?
This cheesecake is best served chilled. Top each slice with extra raspberry coulis or fresh berries for added flavor and decoration.
How long does Vegan White Chocolate Cheesecake with Raspberry Coulis last?
When stored properly, it lasts up to 5 days in the fridge and up to 3 months in the freezer.
Final Thoughts
This Vegan White Chocolate Cheesecake with Raspberry Coulis is not only easy to make but also incredibly satisfying. Its rich creaminess paired with tart raspberry sauce creates a delightful balance that is sure to impress friends and family. Don’t hesitate to customize it by adding your favorite flavors or toppings—enjoy experimenting!
Vegan White Chocolate Cheesecake with Raspberry Coulis
Indulge in this Vegan White Chocolate Cheesecake with Raspberry Coulis, a delightful dessert that combines the rich flavors of vegan white chocolate with the tartness of fresh raspberries. This no-bake cheesecake is not only simple to prepare but also gluten-free and made with wholesome ingredients like silken tofu and ground almonds. Perfect for any occasion, this show-stopping treat will impress your guests and satisfy your sweet cravings. The luscious filling sits atop a nutty crust, beautifully complemented by a vibrant raspberry coulis that adds a refreshing touch. Enjoy this creamy, indulgent dessert as a guilt-free pleasure any time of year.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: Serves 8
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
Ingredients
- 100 g Ground Almond
- 3 tbsp Vegan Butter or Coconut Oil (melted)
- 2 tbsp Sugar
- pinch of Salt
- 140 g Vegan White Chocolate
- 350 g Silken Tofu
- 200 g Raspberries (fresh or frozen)
- 125 g Water
- 1 tbsp Cornflour or Arrowroot Flour
- 2 tbsp Sugar
Instructions
- Prepare the crust by mixing ground almonds, melted vegan butter, sugar, and salt. Press into a springform tin and chill.
- Make the raspberry coulis by cooking raspberries, water, cornflour, and sugar until thickened. Strain to remove seeds and set aside.
- Blend silken tofu until smooth, then mix in melted vegan white chocolate.
- Layer half the filling over the chilled crust, swirl in some raspberry coulis, then add the remaining filling and top with more coulis.
- Chill for at least 4 hours or freeze until set before serving.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 290
- Sugar: 15g
- Sodium: 45mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
