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Raspberry Tofu Cheesecake

Serves: 6

Ready in: 15 to 30 mins

Eco FriendlyFreezes WellGluten Free‏Quick MakeVegan Friendly

Raspberry Tofu Cheesecake Recipe: Veggie Magazine


1 block Cauldron Tofu, drained and pressed well to remove excess water
200g vegan biscuits of your choice
70g vegetable fat spread, melted
250ml carton of soya cream
40g sugar
1 tsp of vanilla essence
10g vegan gelatine substitute
zest of 2 lemons
1 punnet of raspberries
1 tbsp lemon juice
1 tbsp icing sugar (or to taste)


  • Preheat the oven to 170C/325F/Gas 3). Crush the biscuits and add the melted spread, mix well and turn into six individual rings (or one large loose-bottomed tin). Place on a baking tray and bake in the oven for five minutes.
  • Meanwhile blend the tofu, soya cream, sugar, vanilla, vegan gelatine substitute and lemon zest together in a food blender until smooth. Pour over the biscuit base and bake for 10 minutes. When cooled, chill in the refrigerator until set.
  • While the cheesecake is cooling make the raspberry coulis. In a small blender or food processor add 50g raspberries from the punnet, the lemon juice and sugar. Blend for one minute and pass through a fine sieve to remove the seeds.
  • When you are ready to serve, run a knife around the inside of the cake tins and carefully turn out the cheesecakes. Place the remaining whole raspberries on top of the cheesecakes and drizzle over the raspberry coulis.
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