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
Scale
- 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