Ingredients
Almond Crust
- 1 ¼ cup almonds (or other nuts or seeds)
- ½ cup rolled oats (gluten-free if needed)
- ¾ cup soft dates (pitted)
- ½ tbsp coconut oil (melted, or vegan butter)
Cheesecake Filling
- 14 oz frozen raspberries (or fresh, about 250 ml juice)
- 14 oz soy quark (“Alpro Skyr or Greek Style” or substitute silken tofu)
- 3.5 oz coconut cream (or vegan cream cheese)
- ½ cup raw cane sugar (finely ground, or other sugar to taste)
- 1.5 tsp vanilla extract
- 1-2 tbsp lemon juice (optional)
- ⅔ cup dairy-free whipping cream (or more coconut cream)
- 2 tsp 100% agar powder (enough for 1 liter of liquid)
- ⅓ cup cold water
Garnish
- Raspberry sauce (see coconut rice pudding recipe)
- Fresh raspberries
- Pomegranate seeds
- Desiccated coconut
- Mint leaves
Instructions
- Prepare the pan: Line the bottom of an 8-inch (20-cm) springform pan with parchment paper to prevent sticking and set aside.
- Make the crust: Place almonds and rolled oats in a food processor or blender and pulse to coarsely grind. Add the soft pitted dates and melted coconut oil, then blend until a sticky dough forms.
- Form the crust: Transfer the mixture into the prepared springform pan and press firmly and evenly onto the bottom using a spoon or your fingers. For a crispier crust, optionally bake at 356 °F (180 °C) for 10 minutes and then let cool completely.
- Extract raspberry juice: Place frozen raspberries in a saucepan and heat gently until thawed and soft. Pour through a fine-mesh sieve set over a bowl to strain out about 1 cup (250 ml) raspberry juice. Discard seeds or save for garnish.
- Whip the cream: In a mixing bowl, beat the dairy-free whipping cream with a hand mixer until stiff peaks form; set aside.
- Mix cheesecake base: In a separate large bowl, combine the soy quark, coconut cream, raw cane sugar, vanilla extract, optional lemon juice, and freshly strained raspberry juice. Use a hand mixer to blend until smooth.
- Prepare agar mixture: In a small saucepan, stir the agar powder into ⅓ cup cold water until dissolved. Bring to a boil over medium heat, stirring constantly, and cook for 1-2 minutes according to package instructions. Remove from heat.
- Combine agar with filling: Quickly stir the hot agar mixture into the raspberry cheesecake base to avoid lumps. Then gently fold in the whipped dairy-free cream, maintaining the airy texture.
- Assemble cheesecake: Pour the cheesecake filling onto the almond crust, smoothing the surface with a spatula. Tap the pan gently on the countertop a few times to eliminate air bubbles.
- Chill to set: Refrigerate the cheesecake for at least 4 hours or preferably overnight until fully set and firm to the touch.
- Garnish and serve: Decorate the set cheesecake with fresh raspberries, pomegranate seeds, desiccated coconut, and mint leaves. Serve with raspberry sauce or as desired. Cut into pieces and enjoy!
Notes
- For a crispier crust, bake the base for 10 minutes at 180 °C (356 °F) and allow to cool completely before adding filling.
- You can substitute almonds with other nuts or seeds based on preference or allergies.
- If soy quark is unavailable, silken tofu works as a vegan substitute in the filling.
- Agar powder is used as a plant-based gelatin alternative to set the cheesecake firmly.
- Raw cane sugar can be replaced with other natural sweeteners to taste.
- The lemon juice is optional but adds brightness to the filling.
- The cheesecake must be refrigerated long enough to fully set due to the agar setting process.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (optional crust baking, agar boiling included in filling prep)
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
- Diet: Vegan
