Vegan Raspberry Cheesecake (Gluten-Free) by Caked By Katie
A classic vegan gluten-free raspberry cheesecake with a buttery crust, topped with homemade raspberry sauce and whipped cream—perfectly creamy and delicious.
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Cooking tools:
- Springform pan
- Stand mixer
- Hand mixer
- Piping bag
- Fine-mesh sieve
- Pot
- Mixing bowl
- Glass
- Measuring cup
- Spatula
- Spoon
- Dish
- Plastic wrap
- Parchment paper
- Airtight container
- Refrigerator
- Freezer
- Stove
Ingredients
- .5 cup Plant-Based Butter
- 2 1/4 cups Graham Cracker Crumbs
- 400 grams Vegan Cream Cheese, Plain
- 1 cup Powdered Sugar
- 1 Tbsp Lemon Juice
- 1 tsp Vanilla Extract
- 1 pinch Salt
- .5 cup Dairy-Free Whipping Cream
- 2 cups Raspberries, Organic
- 1 1/2 cups Raspberries, Organic
- 2 Tbsp Lemon Juice
- 1 Tbsp Granulated White Sugar
- 1 tsp Cornstarch
- 1 cup Whipped Cream
- .5 cup Raspberries, Organic
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