I made this cheesecake awhile ago for friends that came to dinner and it was a hit! I must have been pining for spring because I was thrilled for the opportunity to make it again. The thing about this vegan chocolate cheesecake with raspberries is that the presentation is dramatic; the flavor is indulgent; and the texture is silky smooth. I love it because it’s vegan, it doesn’t leave me feeling full of regret. Well, I might have some regret…that I have to wait until tomorrow for the next piece! If you’re into rich, indulgent vegan chocolate desserts, check out my Vegan Chocolate Meringue Pie. Or how about my Vegan Better than Crack Brownies?
I’ve previously written on the word cheesecake. So today I thought we could talk about the raspberry. It’s a curious-sounding name and I did a little research to learn more about it. According to John Powers, the raspberry is a fruit that resides in the Rubus Idaeus (with red fruit) genus. It is the “rubus” from which we eventually get to the name raspberry.
But how did the word “raspberry” eventually evolve to a more vernacular term? Wikipedia describes “blowing a raspberry” as making “a noise signifying derision (and/or silliness), made by sticking out the tongue between the lips and blowing to make a sound reminiscent of flatulence.” The first reference to a raspberry in this fashion was used back in 1890. If you’re still confused about what this is, you can watch this footage of a raspberry recorded with a high speed camera.
But I digress. Let’s get to the point of this post, Vegan Chocolate Cheesecake with Raspberries.
Vegan Chocolate Cheesecake with Raspberries
This is a rich dessert, there’s no if’s and’s or but’s about it. And nine days out of ten, I’m not eating a rich dessert. Well, to be honest, it’s more like six days out of seven. I give myself one day a week to really indulge. And when I do? This vegan chocolate cheesecake is high on my list.
I originally published this recipe a long time ago. In fact, it was one of our first posts. We decided to update the photos and I’m so happy with the way they turned out. Nothing like showing those raspberries shining on top of that dark and handsome cheesecake!
I don’t know what it is about the combination of dark chocolate and raspberries, but it really does something for me. I love it! So, I went through this recipe and updated it a little. I like to reduce steps and ingredients whenever I can which is exactly what I did here. I’ve kind of refined my vegan cheesecake over the years so I used the same recipe from my Vegan NY Cheesecake and adapted it to add chocolate. I think you’ll agree the results are pretty spectacular.
Aspire to More
I hope you look at this recipe and aspire to something more. Kind of like that whole “dance like no one’s watching thing.” Why not play around with this recipe and change it to fit your own tastes…and moods? Maybe you don’t like raspberries? It’s ok. Make this vegan chocolate cheesecake your own and change it up a little. I feel like the guru of adapting recipes so if you’d like some help in getting started, here are some ways I would change this one up:
- Why not use blackberries instead of raspberries
- If chocolate is not your thing (wha????), then you could make a vanilla cheesecake in the middle, topped with chocolate and raspberries by using the recipe to the Vegan NY Cheesecake (see link above)
- I could absolutely see adding a little coffee liquor to the batter before baking
- I could also see adding a little coffee liquor to the chocolate topping. Right?
- How about some Coconut Whipped Cream to top things off?
No matter how you slice it (see my pun?), this is a recipe you’ll want to share on special occasions (Like Thanksgiving). For sure. Or maybe a fancy Saturday night dinner. Or how about even a Tuesday night “let’s make this special” treat.
We hope you love this recipe for Vegan Chocolate Cheesecake with Raspberries as much as we do! If you decide to make it, snap a photo and share it with us using #namelymarly on Instagram or Twitter. We LOVE seeing your creations!
Vegan Chocolate Cheesecake with Raspberries
- 1 ½ cups Chocolate sandwich cookies crumbled
- ¼ cup Coconut oil softened
- Cheesecake Filling
- 2 8 oz Containers plain nondairy cream cheese
- 1/2 cup Cashews Raw
- 1 12 oz Silken Tofu
- 1 cup Granulated Sugar
- 1/4 cup All-purpose Flour
- 1/3 cup Cocoa Powder unsweetened
- 1 ½ teaspoons vanilla
- Chocolate Topping
- 1 cup Semi-sweet chocolate chips Dairy-free
- ¼ cup Plant-based milk
- 1 cup Raspberries Fresh
- Heat your oven to 350 degrees.
- Begin by making the crust. Add the chocolate sandwich cookies to a food processor. Pulse until a crumbly. Add the coconut oil and pulse again. You should be able to press the mix between your fingers and it stays together.
- Press in the bottom of a spring pan and refrigerate while you’re preparing the cheesecake filling.
- Prepare the cheesecake filling by putting the nondairy cream cheese and raw cashews in a food processor. Pulse until the cashews are relatively smooth, about one minute.
- Add the sugar, silken tofu, flour, cocoa powder and vanilla. Pulse again until everything is combined and smooth, around one minute.
- Pour the chocolate cheesecake mixture into the prepared crust. Place in heated oven and bake for 60 minutes. See tip below for the immersion bath.
- While the cheesecake is baking, prepare the chocolate topping. Place the chocolate chips in a microwave-safe container with the plant-based milk. Stir to coat all the chips. Microwave for one minute. Remove from microwave and cover. Let sit for one minute. Then stir until nice and smooth. Cover and set aside until you’re ready to top your cheesecake.
- When the cheesecake is done, carefully remove from the oven and set aside to cool about 15 minutes. Run a knife along the edge of your springform pan and remove the outer casing. Top with the chocolate topping and Raspberries. Refrigerate for at least an hour (but preferably three hours) before serving.
- While the chocolate is still soft, top with fresh raspberries and chill for several hours before devouring!
- Keep cheesecake in a sealed container in the fridge for up to 5 days. Serve chilled.
Note: We recently updated this recipe for Vegan Chocolate Cheesecake based on my more recent vegan cheesecake recipes. I’m always looking for ways to improve on reducing ingredients while adding flavor and reducing steps. I hope you enjoy this new and improved recipe! Also, we are working on new photos to share with you soon as well!
Here’s an example of one of the older photos. Not bad, but nothing like our new and improved ones above!