Vegan raspberry cheesecake

Ingredients

• 200 g dates
• 150 g almonds
• Salt 
• 300 g vegan cream cheese (supermarket or organic food store) 
• 2 tsp lemon zest, grated finely
• 2 tbsp lemon juice
• 2 tsp vanilla extract
• 1 tsp turmeric
• 350 g raspberries
• 100 g agave syrup
• 2 tsp agar-agar
• 200 ml coconut milk
• 100 ml almond milk

Directions

To make the base, first remove the stones from the dates and chop roughly. Chop the almonds roughly and toast in a dry pan. Place the dates, almonds and salt in a blender and process until smooth. Spread the date mixture out on a baking tin (21 cm in diameter) lined with parchment paper, ensuring that the paper extends 2 cm above the edge of the tin. Place the baking tin in the fridge.

To make the fruity cream cheese mixture, place the cream cheese, lemon juice and zest, vanilla, turmeric, 200 g of raspberries and agave syrup in a jug blender and process until very smooth. Place the agar-agar, coconut milk and almond milk in a saucepan, boil it up and simmer for 5 minutes. Allow to cool slightly and stir into the cream mixture.

Finally, spread the filling over the chilled base and smooth it out, return the tin to the fridge and chill for at least 2 hours (or ideally overnight). Blend the remaining raspberries with 2 tablespoons of water until smooth and spread over the cake. Tip: If you like a particularly fruity taste, add some lemon zest to the raspberry sauce to taste. Garnish the cake with the remaining raspberries, and if you like, the lemon zest, and serve.

A lemony berry dream come true!

Your Dole team