How to make:
Vegan Raspberry Cheesecake with Oat Flour Pie Crust
Make this Vegan Raspberry Cheesecake for a fruity treat! It features a creamy tofu cheesecake filling and a gluten free oat flour pie crust.
Prep Time:
30 mins
Cook Time:
1 hour 10 mins
Total Time:
1 hour 40 mins
Author:
Yield:
8 1x
Rating:
Ingredients
For the crust:
- 1 1/2 cups rolled oats
- 1/2 cup walnut halves
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 3 tablespoons coconut oil, melted
For the filling:
- 2 12-ounce packages extra-firm silken tofu*
- 1 1/2 cups frozen raspberries
- 1/3 cup cane sugar
- 3 tablespoons oat flour**
- 2 tablespoons maple syrup
- 2 tablespoons almond or cashew butter
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
For the toppings:
- 1/2 cup dark chocolate chips or chunks
- 1 box perfectlyfree® Cocoa & Vanilla Frozen Bites
- 1/2 cup raspberries
Instructions
- Preheat oven to 350ºF. Lightly spray the inside of a springform pan*** with non-stick spray.
- For the crust: In a blender or food processor, add oats, walnuts, sugar, and salt. Blend until a fine flour forms; add to a medium bowl. Add melted coconut oil; stir until a dough ball forms. Gently press the dough into the bottom of the pan and up the sides. The dough should be 1/4 inch to 1/2 inch thick on the bottom.
- Bake crust for 10 minutes. Remove from the oven; let cool for 20 minutes.
- In a blender or food processor, add all filling ingredients. Blend until completely smooth. Once crust is cooled, pour filling into the pan.
- Bake for 55-60 minutes, until the top of the cake is firm. Remove from the oven; let cool for at least an hour. Place in the fridge to speed up cooling.
- Slice each frozen bite in half. Place on top of cheesecake.
- In a small bowl, add dark chocolate. Melt in the microwave in 30-second intervals, stirring between each, until chocolate is completely melted. Drizzle on top of cheesecake. Add raspberries.
Notes
*I like Mori-Nu Extra Firm.
**To make your own own oat flour, simply blend rolled oats into a fine flour using a high-speed blender or food processor.
***I used a 9-inch springform pan; however, you may also be able to use a pie pan.