Raspberry & Coconut Vegan 'Cheesecake'

In celebration of Vegan Cake Day, our friends at Wiltshire have developed a delicious raspberry and coconut vegan cheesecake using cashews and soft silken tofu to make a creamy plant-based filling.

Ingredients

600g soft silken tofu, drained
1 cup raw cashews soaked for minimum 4 hours, drained
125g raspberries
150ml coconut oil, melted
100ml maple syrup
1 ½ cups pitted dates
½ cup sunflower seeds
½ cup pumpkin seeds
½ cup almonds
¼ cup coconut oil, melted
Shaved fresh coconut
Raspberries
Pistachios
Edible flowers

Method

Grease and line a Wiltshire Large Springform Pan 24.5cm.
To make the crust, place all the ingredients in the bowl of a food processor and pulse until the mixture comes together. Spoon the mixture into the base of the pan and press the mixture evenly and firmly over the base and up the sides of the pan until 4cm deep. Refrigerate until required.
To make the &amp;ldquo;cheesecake&amp;rdquo; filling, place all the ingredients in the bowl of a food processor and process until smooth. Pour into the crust then refrigerate for 6 hours or until set.
To serve decorate with the coconut, raspberries, pistachios and flowers.
This recipe is a modern take on the traditional baked cheesecake. No baking required. Best enjoyed chilled.

81 Comments

- - Princess Peach said
  - 31 Jul 2023
    11:05 pm
My vegan Aunty is coming over soon and I was looking for something like this! This is gorgeous!

- - BellaB said
  - 20 Jul 2023
    7:14 pm
This looks so great. I love the presentation.

- - mom473441 said
  - 06 Jul 2023
    8:01 am
My two favourite ingredients raspberries and coconut.

- - Julzie13 said
  - 03 Jul 2023
    8:05 am
Looks good, but with so many different ingredients I wouldn’t make it. I’d be more than happy for someone else to make it and give give it a taste test.

- - ashlieej said
  - 01 Jul 2023
    7:48 am
I’ve never tried nor made anything like this
So it will be good to try it, and see if my kids think it is a hit!

- - sars_angelchik said
  - 30 Jun 2023
    9:24 pm
Eeeewwww! You can’t do a cheeseless cheesecake- that’s wrong!

- - ASH&FELIX said
  - 12 May 2023
    9:26 am
We tried this over the Easter weekend and what a hit! It was absolutely delicious, even my meat/cheese/dairy loving husband raved about it!

- - Sklh said
  - 28 Apr 2023
    9:13 pm
I’m vegetarian and love vegan food but I love Cheese Cake even more and couldn’t give up the cream cheese version!

- - Cb727 said
  - 25 Apr 2023
    5:05 pm
Thanks for the vegan recipe, I am trying to avoid gluten at the moment so this is great.

- - Mumto4boys said
  - 20 Apr 2023
    11:03 am
Having to go dairy free again for my babies intolerances I love new recipes! It’s a tad confusing which ingredients go where but I’m sure I will figure it out! Thanks for sharing!

- - ASH&FELIX said
  - 05 Apr 2023
    9:51 am
Can anyone break down which components are to be mixed together for both the base & the filling and potentially what is left over for topping. Just a little confused as to if the seeds/nuts go in the base or filling. It just states “put all ingredients”
- mom101628 replied
  
  15 Apr 2023 , 9:43 am
  Well I can tell that the last 4 ingredients are for decoration, perhaps the tofu, maple syrup, raspberries and coconut oil would be the filling and all the rest would make up the base. It is just a guess on my part, but doubt that a trial wouldn’t work that way.
- - mom160270 said
  - 29 Mar 2023
    8:48 pm
I’d love to try this recipe. I’m curious about the texture compared to a standard cheese cake.

- - mom492578 said
  - 07 Mar 2023
    1:24 pm
This looks so beautiful. ????

- - Cookfromscratchmum said
  - 12 Feb 2023
    6:40 am
This beautiful cheesecake looks amazingly delicious it’s a nice gift to take with you if invited to a lunch or bbq

- - Chelsea1905 said
  - 03 Jan 2023
    8:59 pm
I love the look of this!