Vegan white chocolate and raspberry cheesecake recipe

White chocolate is not technically chocolate as it does not contain cocoa solids. It is made from cocoa butter, sugar, and milk solids (in the case of traditional white chocolate). Vegan white chocolate is made without any animal products.

This is vegan and gluten free recipe. Dish can be prepared in 270 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.

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Vegan white chocolate and raspberry cheesecake recipe

Cooking Method: Refrigeration Cuisine: International, Vegan Courses: Dessert, Vegan Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 30 min Rest Time 240 min Total Time 4 hrs 30 mins

Servings: 8 Calories: 2560

Best Season: Suitable throughout the year

Ingredients

Servings

• 16 ounce Vegan cream cheese
• 200 gram Vegan white chocolate
• 100 gram Vegan butter
• 200 gram Digestive biscuits
• 1 cup Raspberries
• 4 tablespoon Agave syrup
• 1 teaspoon Vanilla extract
• 2 tablespoon Lemon juice

Instructions

1. Crush the digestive biscuits and mix with melted vegan butter. Press the mixture into the base of a greased springform pan.
2. Melt the vegan white chocolate and set aside.
3. In a mixing bowl, beat the vegan cream cheese until smooth. Add melted white chocolate, agave syrup, vanilla extract, and lemon juice. Mix well.
4. Pour the cream cheese mixture onto the biscuit base and smooth the top.
5. Refrigerate for at least 4 hours or until set.
6. Before serving, decorate the cheesecake with fresh raspberries.
7. Slice and enjoy!

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 20g31%

Total Carbohydrate 32g11%

Sugars 20g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.