fbpx Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Spooky Halloween Cheesecake (Lemon Raspberry Cheesecake)

  • Author: romylondonuk
  • Prep Time: 150
  • Cook Time: 10
  • Total Time: 2 hours 40 minutes
  • Yield: 8-10 1x
  • Category: Halloween
  • Method: No-bake
  • Cuisine: British
  • Diet: Vegan

Description

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


Ingredients

Scale

For the cheesecake base:

  • 150 g biscoff biscuits
  • 10 soft Medjool dates

For the creamy lemon cheesecake filling:

  • 100 g raw cashews
  • Juice and zest of one unwaxed lemon
  • 300 ml of plant milk
  • Pinch of salt
  • 2 tablespoons vegan condensed milk
  • 80 mL agave nectar
  • 1 teaspoon Agar Agar powder

For the raspberry glaze:

  • 200 g frozen raspberries
  • 2 tablespoons maple syrup
  • 2 tablespoons water
  • 1/4 tsp agar agar powder

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Keywords: Halloween cheesecake, vegan cheesecake, vegan lemon cheesecake, bloody cheesecake, spooky cheesecake, vegan Halloween cheesecake, vegan Halloween cake, raspberry glaze


Looking for Something?