Vegan CheesecakeWith Raspberries

Written by Madara

As vegetarians we loved cheesecakes. I think there was a period in our lives when we were baking them almost daily. So obviously I had to make a vegan version, but for a long time I could not find the right ingredients. When we became vegans two and a half years ago there were no vegan cheese alternatives in stores, but in the past year the situation has gotten much better and I found the perfect brand to use for this cake. It's called Sheese. It is very thick just like mascarpone and it's also very nice in sushi.

I first made this cake for a classmate reunion party and everyone said it tasted just like the real thing. Success! :D So take their word for it not mine because I don't really remember how the real thing tastes.




You will also need


Preheat your oven to 170° C.


  1. Line base and sides of your springform with baking paper. To make the baking paper stick to the sides you can spread some light olive oil or butter one them.
  2. Place biscuits in a food processor and process until finely ground.
  3. Transfer them into a bowl and work in the vegan butter with your hands.
  4. Now spread the mixture evenly into the springform using your hands or the back of a spoon.


  1. Take the soaked cashew nuts, lemon juice, zest, sugar, vanilla and blend until completely smooth. (you might have to add couple tbsp of water to make the blender work properly)
  2. If your blender is powerful you can add the vegan cream cheese and blend everything together in smooth mixture. Otherwise transfer everything into a bowl and mix together with a whisk.
  3. Pour the mixture into the springform.
  4. Decorate with raspberries or any other fruit.

Bake for about 50 minutes to 1 hour. Let the cake cool down before you dig in. It's even better after it has been in the fridge for couple of hours.