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