No-Bake Raspberry Swirl Cheese with Almond Shortbread Crust
Okay, you all, it is a bit of an effort and will definitely mess up some pans, but you can just buy a vegan cheesecake instead if you want to miss out on this pretty easy, extremely delicious cheesecake. I think it’s worth it. (Especially since my husband does the dishes). This is a creamy, tangy and absolutely beautiful “special occasion” no-bake pie that you can enjoy any time.
Cashew Cream
¾ cup unsalted, untoasted cashews
Cover with boiling water and set aside as you prepare the rest.
Raspberry Sauce
10-ounces frozen or fresh raspberries
¼ cup granulated sugar
1 teaspoon lemon zest
Combine the raspberries, sugar and lemon zest in a medium pan over medium heat. Stir frequently until it comes to a simmer, and increase the heat to medium-high. Stir until thickened, four to five minutes, then pour into a fine mesh sieve over a bowl. Press the thickened berries through the sieve until you’ve separated the sauce from the seeds. Save the seeds in the freezer for a future use, like in a smoothie. Put the raspberry syrup in the refrigerator to cool as you prepare the rest of the cheesecake.
Almond Shortbread Crust
¾ cup almond flour (I made mine in my food processor)
¾ cup gluten-free all purpose baking flour or regular flour
½ teaspoon salt
½ cup unsalted vegan butter (ideally from a stick), room temperature
½ cup brown sugar
1 teaspoon almond extract
1 teaspoon pure vanilla extract
Preheat the oven to 350 degrees.
Stir together the flours and the salt.
In a stand mixer, cream together the butter and sugar using the paddle attachment for about five minutes on medium-high, until it is light and fluffy. Pause to scrape down the sides of the bowl with a silicone spatula or spoon on occasion. Add the extracts and mix again. On low, add the flour mixture a bit at a time, scraping down the sides of the mixing bowl, until it comes together. Press this equally into the bottom and a little up the sides of a round 10-X-10 tart or springform pan.
Bake for about 23 minutes, or until golden brown. Set aside.
Filling
16-ounces plain vegan cream cheese, room temperature
¾ cup granulated sugar
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract
Dash salt
Combine the cream cheese, sugar, lemon juice, vanilla and salt in a stand mixer and mix, starting at low, with the paddle attachment. Increase to medium speed until it’s smooth and glossy.
Scrape the bowl and switch to a whisk attachment.
Drain the cashews that have been soaking and add to a blender with ¾ cup water. Blend on high for several minutes, until smooth and creamy.
Add this to the cream cheese mixture, and whip in the stand mixer, increasing from low to high, for five minutes.
Add this to the prepared crust and gently spread until smooth.
Dot the top with your chilled raspberry sauce, then drag a paring knife or chopstick through to swirl the sauce.
Place in your freezer and allow to chill for two hours or until the filling is firm and cold. Before serving, remove from the freezer for 30 minutes or so, unmold and slice, serving cold.
Okay, you all, it is a bit of an effort and will definitely mess up some pans, but you can just buy a vegan cheesecake instead if you want to miss out on this pretty easy, extremely delicious cheesecake. I think it’s worth it. (Especially since my husband does the dishes). This is a creamy, tangy and absolutely beautiful “special occasion” no-bake pie that you can enjoy any time.
Cashew Cream
¾ cup unsalted, untoasted cashews
Cover with boiling water and set aside as you prepare the rest.
Raspberry Sauce
10-ounces frozen or fresh raspberries
¼ cup granulated sugar
1 teaspoon lemon zest
Combine the raspberries, sugar and lemon zest in a medium pan over medium heat. Stir frequently until it comes to a simmer, and increase the heat to medium-high. Stir until thickened, four to five minutes, then pour into a fine mesh sieve over a bowl. Press the thickened berries through the sieve until you’ve separated the sauce from the seeds. Save the seeds in the freezer for a future use, like in a smoothie. Put the raspberry syrup in the refrigerator to cool as you prepare the rest of the cheesecake.
Almond Shortbread Crust
¾ cup almond flour (I made mine in my food processor)
¾ cup gluten-free all purpose baking flour or regular flour
½ teaspoon salt
½ cup unsalted vegan butter (ideally from a stick), room temperature
½ cup brown sugar
1 teaspoon almond extract
1 teaspoon pure vanilla extract
Preheat the oven to 350 degrees.
Stir together the flours and the salt.
In a stand mixer, cream together the butter and sugar using the paddle attachment for about five minutes on medium-high, until it is light and fluffy. Pause to scrape down the sides of the bowl with a silicone spatula or spoon on occasion. Add the extracts and mix again. On low, add the flour mixture a bit at a time, scraping down the sides of the mixing bowl, until it comes together. Press this equally into the bottom and a little up the sides of a round 10-X-10 tart or springform pan.
Bake for about 23 minutes, or until golden brown. Set aside.
Filling
16-ounces plain vegan cream cheese, room temperature
¾ cup granulated sugar
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract
Dash salt
Combine the cream cheese, sugar, lemon juice, vanilla and salt in a stand mixer and mix, starting at low, with the paddle attachment. Increase to medium speed until it’s smooth and glossy.
Scrape the bowl and switch to a whisk attachment.
Drain the cashews that have been soaking and add to a blender with ¾ cup water. Blend on high for several minutes, until smooth and creamy.
Add this to the cream cheese mixture, and whip in the stand mixer, increasing from low to high, for five minutes.
Add this to the prepared crust and gently spread until smooth.
Dot the top with your chilled raspberry sauce, then drag a paring knife or chopstick through to swirl the sauce.
Place in your freezer and allow to chill for two hours or until the filling is firm and cold. Before serving, remove from the freezer for 30 minutes or so, unmold and slice, serving cold.
Vegan, Recipe, Dessert, No-Bake, Cheesecake, Raspberry, Almond, Treat, Sweet