Try this vegan raspberry cheesecake, a creamy Italian dessert with no eggs or dairy.

Cheesecake vegana ai lamponi

If you’re searching for a fresh, no-bake dessert, the vegan raspberry cheesecake is the perfect choice! This creamy and delicate dessert is made without milk, eggs, or butter, making it ideal for impressing everyone with ease. This chilled cheesecake is prepared with plant-based Philadelphia cream cheese and vegan cream, thickened with agar agar, a natural alternative to gelatin that ensures a firm and velvety texture.

The contrast between the crunchy biscuit base and the soft cream blends with the slightly tangy taste of fresh raspberries, for a balanced and irresistible result.

Perfect to prepare in advance, the vegan raspberry cheesecake is the ideal dessert to end a dinner or for a tasty break. Try it and let yourself be conquered by its creaminess!

Here are more vegan desserts not to miss:

• Vegan Peach Cheesecake Cups
• Vegan Pumpkin Cheesecake Cups
• Vegan Chocolate Cake
• Vegan Tart
• Vegan Chocolate Salami

Ingredients

• 200g digestive biscuits
• 100g vegan butter
• 400g plant-based Philadelphia cream cheese
• 200ml vegan cream
• 100g sugar
• 5g agar agar
• 200g fresh raspberries

Instructions

1. Crush the digestive biscuits and mix with melted vegan butter. Press into a cake tin to form the base. Refrigerate.
2. In a pot, combine the vegan cream and sugar. Heat until the sugar dissolves.
3. Add the agar agar and bring to a boil for a minute. Let it cool slightly.
4. Mix the plant-based Philadelphia cream cheese into the cooled cream mixture.
5. Pour the cream mixture over the biscuit base. Refrigerate until set.
6. Top with fresh raspberries before serving.

Total Time: 30 min

Cuisine: Italian