Spooky Halloween Cheesecake

This spooky Halloween cheesecake is made from a vegan recipe, with a Biscoff base, creamy lemon cheesecake, and a spooky raspberry glaze.

🌱 Ingredients & Notes

Here is everything you need for this recipe:

• Biscoff Biscuits
• Medjool dates
• Raw Cashews - soaked and softened
• Lemon - Juice and zest, make sure it's unwaxed
• Plant milk - I used soya
• Salt - don't worry, this will not make the cheesecake salty. However, a little bit of salt will help bring out the natural flavours of the rest of the ingredients and actually make your cheesecake taste sweeter!
• Vegan Condensed Milk - I used the vegan carnation version
• Agave nectar - for sweetness
• Agar Agar powder - you can usually find this health food stores, or alternatively order it from Amazon
• Raspberries - Fresh or frozen
• Maple Syrup

Scroll to the recipe card at the bottom of the post for detailed quantities and measurements.

🔪 Equipment

Here is all the equipment you need to make this recipe:

• mixing bowl
• Food processor or blender
• 7'' round cake tin
• Measuring jug
• Nonstick saucepan
• Spatula
• Fine sieve

🧑‍🍳 Instructions (Step-by-Step)

Step 1 - Prepare Cashews:

Soak raw cashew nuts in water overnight to soften them. If in a hurry, boil them for 20-30 minutes.

Step 2 - Make the Base:

Blend Biscoff cookies and softened Medjool dates in a food processor until sticky. Press mixture into a 7-inch round cake tin evenly. Chill in the fridge.

Step 3 - Blend the Filling:

Place softened cashews, lemon juice, lemon zest, soya milk, a pinch of salt, vegan condensed milk, and agave nectar in a high-speed blender. Blend until smooth. Scrape down sides if needed.

Step 4 - Add Agar Agar:

Dissolve agar agar powder in water. Add to the blender. Blend for 10-20 seconds.

Step 5 - Heat the Filling:

Transfer mixture to a saucepan. Heat on low, stirring constantly. After 3-4 minutes, the mixture should thicken. Pour onto the cheesecake base. Smooth the top with a spatula. Tap to remove air bubbles. Chill for at least 2 hours.

Step 6 - Make Raspberry Glaze:

Add frozen raspberries, water, and maple syrup to a saucepan. Heat on low, stirring until raspberries melt. Strain to remove pips. Whisk in agar agar. Heat for 2 more minutes to thicken.

Step 7 - Assemble Cheesecake:

Remove cheesecake from the tin. Place on a serving platter. Pour raspberry glaze over the top. Use a spoon to create drips over the edges.

🍽️ Serving

Enjoy immediately or store in the fridge for up to 3 days. Add Halloween decorations if desired.

🔜 Related Recipes

Here's a handy recipe card that you can print out and keep in your kitchen for easy reference:

📖 Recipe Card

Spooky Halloween Cheesecake (Lemon Raspberry Cheesecake)

Romy

This spooky Halloween cheesecake is made to a vegan recipe, with a Biscoff base, creamy lemon cheesecake and a spooky raspberry glaze.

Print Recipe Pin Recipe

Prep Time 2 hours hrs 30 minutes mins

Cook Time 10 minutes mins

Total Time 2 hours hrs 40 minutes mins

Course Dessert

Cuisine American

Servings 10 slices

Equipment

• 1 7-inch round cake tin
• 1 food processor
• 1 high-speed blender

Ingredients

  

For the cheesecake base:

• 150 g biscoff biscuits
• 10 soft Medjool dates

For the lemon cheesecake filling:

• 100 g raw cashews softened
• 2 tablespoon fresh lemon juice
• zest of 1 lemon
• 1 pinch salt
• 80-100 ml plant milk I used soya
• 2 tablespoon vegan condensed milk
• 80 ml agave nectar
• 1 teaspoon agar agar powder

For the raspberry glaze:

• 200 g frozen raspberries
• 2 tablespoon maple syrup
• 2 tablespoon water
• ¼ teaspoon agar agar powder

Instructions

 

• To prepare your ingredients, make sure your cashews are softened. Either soak them for a minimum of 4 to 6 hours or alternatively boil them in water for 20 to 30 minutes until soft.
• Creating the cheesecake base: transfer the Biscoff biscuits and pitted dates to a food processor and pulse 20 to 30 times until you get a sticky cake base mix. Press the mixture into the bottom of a 7 inch round cake tin, and even it out with a spatula. Transferred to the fridge.
• In the meantime, place your soft cashews into a high-speed blender alongside lemon juice, lemon zest, soya milk, salt, vegan condensed milk, and agave nectar. Blend on high speed until you get a smooth mixture and no lumps remain. Dissolve the agar-agar powder in a little water and add to the blender. Blend for another 20 to 30 seconds to incorporate. Transfer the lemon cheesecake mixture into a nonstick saucepan, and heat gently over low heat whilst continuously stirring. After a few minutes, the mixture should begin to thicken. Remove from the heat.
• Pour the lemon cheesecake mixture onto your cake base and smooth out the top. Place in the fridge to set for at least two hours.
• Towards the end of the setting time, prepare the raspberry glaze. Add your frozen raspberries, maple syrup, and water into a saucepan over low heat and gently melt the raspberries until they are broken down. Run the mix through a fine sieve to remove any pips, then whisk in the agar agar powder over low heat. After two minutes, your raspberry glaze should begin to thicken, remove from the heat.
• Remove your Halloween cheesecake from the cake tin, and put the raspberry glaze on top. Use a small spoon to create the bloody drips on the edges and decorate the cake to your liking.
• You can serve the Halloween cheesecake right away, or stored it in the fridge for up to 3 days.

Notes

• You can store the cheesecake in the fridge for up to 3 days.
• To speed up the process of softening your cashew nuts, you can boil them in water for 20 to 30 minutes.

Keyword halloween, halloween cheesecake, halloween recipes, lemon raspberry cheesecake

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