If you need to whip up a pudding for a dinner party you can guarantee that a cheesecake will always go down a treat. Throw some raspberries into the mix and a thick buttery biscuit base and you are onto a winner. And for vegans it should be no different!
When we were students our favourite dessert was something we named the 5 minute cheesecake. Five minutes went on the clock and between us we would bash biscuits, melt butter and chocolate and mix it all in with the soft cheese and top with raspberries. It was a favourite and was so quick that you could whip it up when you need every precious minute you could find to sit and study for those pesky university exams. Plus, whoever was on biscuit bashing always had the advantage of taking our their exam stress on the biscuits! This recipe takes a little longer than five minutes to make but I am still keen for simplicity so this recipe only contains five ingredients and doesn’t take long to make.
There are lots of vegan recipes out there for cheesecake, many making the “cheese” from scratch by using cashew nuts. I commend them for this, however, a non-vegan would never sit and make soft cheese from scratch I don’t see why vegans should when there are some fantastic soft “cheeses” available. We love Violife (link below) dairy-free soft cheese and whilst it is slightly firmer than dairy soft cheese, this can play to your advantage when you want a nice “set” texture to your cheesecake.
Vegan 5-Ingredient Raspberry Ombre Cheesecake
- 150g Violife cream cheese (Original flavour)
- 24 raspberries, fresh or frozen
- 1 tsp icing sugar
- 3 ginger nut biscuits (vegan)
- 2 tsp vegan margarine, melted
- Crush up the biscuits into a fine crumb and add the melted margarine and stir until well combined. Compact them into the base of a small ramekin which is lined with baking parchment.
- Get three bowls ready. In bowl 1 put 100g cream cheese, in bowl 2 50g cream cheese and in bowl 3 twelve raspberries.
- With bowls 1 and 2, give the cream cheese a really good stir until it is smooth and creamy.
- With bowl 3, cook the raspberries gently until liquid and coulis-like in consistency (I used the microwave on a medium heat for this). Add 1 tsp of icing sugar to add a little sweetness, or more if you want a sweeter result.
- Add a little of the raspberry sauce (1tsp) from bowl 3 into bowl 2 and give it a good stir until uniform in colour.
- Start layering up the cheesecake on top of the base. Start with the plain cream cheese from bowl 1, then the pink cream cheese from bowl 2 and lastly the raspberry sauce.
- Top with the remaining raspberries and allow to chill in the fridge for 3 hours prior to serving.
Serve and enjoy!