Vegan white chocolate and raspberry cheesecake reci

Name: Vegan white chocolate and raspberry cheesecake recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 Oreos (which are vegan), crushed fine; 4 tbsp vegan margarine, softened; 1 x 450g container firm tofu, drained; 2 x 225g containers vegan cream cheese; 225 g (7.9oz) caster sugar; 55 ml (1.9fl oz) oil; 2 tbsp lemon juice; 0.5 tsp salt; 1 tsp vanilla; 200 g (7.1oz) vegan white chocolate chips; 85 g (3oz) raspberry jam

Servings: persons

1
Preheat oven to 180C/160C fan/gas 4.
2
Lightly grease a 9-inch springform pan.
3
In a small bowl, mix cookie crumbs with margarine.
4
Press into prepared pan.
5
Add tofu, cream cheese, sugar, oil, lemon juice, salt, and vanilla to a blender.
6
Blend until very smooth, about 2 minutes.
7
In a small microwave-safe container, melt half of the white chocolate chips, cooking at 15-second intervals, stirring after each until chocolate is smooth.
8
In a large bowl, stir together blended ingredients, melted white chocolate, and the remaining white chocolate chips.
9
Pour over cookie crust, reserving half a mug of batter.
10
In a small bowl, mix reserved batter with raspberry jam.
11
Spoon raspberry batter on top of cheesecake in a random pattern.
12
Using a butter knife, swirl lightly to marble top of cheesecake.
13
Bake for 45 minutes.
14
Turn oven off, leaving cheesecake in oven without opening door for another 20 minutes.
15
Remove from oven and cool on counter.
16
Refrigerate overnight.

789

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 15 Oreos (which are vegan), crushed fine, 4 tbsp vegan margarine, softened, 1 x 450g container firm tofu, drained, 2 x 225g containers vegan cream cheese, and more.

Yes, Vegan white chocolate and raspberry cheesecake recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vegan white chocolate and raspberry cheesecake recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions