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If there are two flavors that I like to combine, it is chocolate with red fruits, but particularly chocolate with raspberries.
Of all the red fruits, the raspberry is, let’s say, the most delicate, the softest, the least acidic and for that reason I love to combine it with chocolate.
Nutritionally speaking, raspberries are rich in vitamin C and manganese and also provide us with B vitamins, vitamin K, vitamin E, iron, magnesium, phosphorus, potassium and copper. Like all red fruits, it is rich in antioxidants, thus protecting our cells from premature aging and diseases such as cancer, cardiovascular diseases and diabetes.
Said like this, it sounds like a morning show advertisement, but the truth is that the regular consumption not only of raspberries but of red fruits in general, can even help to prevent future problems in our health, and let’s say that, better a handful of raspberries than a multivitamin pill right? Eating vitamins is much more practical, healthy and tasty than ingesting magic pills.
Based on my passion for this combo of chocolate and raspberry, and the amount of good things that raspberry has to offer us, I decided to create an absolutely delicious and irresistible cheesecake recipe (without cheese)!!
Those recipes that snatch hearts, that leave us speechless, that seduce us and involve us on every bite! Can you feel it?
CREAMY | SEDUCTIVE | PERFECTLY SWEET | OVEN FREE
This Chocolate Raspberry Cheesecake is as good as it looks! In fact, I’ll take the risk of saying it’s even better!
A first layer made simply with digestive cookies and vegan margarine, followed by a super creamy second layer made with silken tofu and chocolate, finishing with a bright red final layer made with raspberries. Can you imagine how good this cheesecake is?
The chocolate I used in this recipe were the Dragon SuperFoods Mylky Choco Drops. They’ve been my favorites since I first tried them on. I love the taste, I love the texture and they melt perfectly. Practical and easy to incorporate in the most varied recipes, they can never be missing on my pantry. These drops are made with cocoa mass, coconut sugar, coconut cream, cocoa butter and soy lecithin, all organically sourced.
Sometimes we tend to choose just any chocolate when it comes to cooking, but the truth is that the quality of the chocolate matters and makes all the difference in the final flavor and texture of a recipe. So, friendly advice, always choose a chocolate to cook that you also like to eat, the one that you always steal a little square, and when it’s time to make the recipe, you don’t have enough. That’s the one!
Speaking now of the middle layer made with tofu, pay attention! IT HAS TO BE SILKEN TOFU, it can’t be the normal tofu for common culinary use because the texture has absolutely nothing to do with it, ok? It is the silken tofu that gives the creamy and velvety texture in this recipe.
Finally, and speaking of the red layer on top, you will need a lot of raspberries, so I advise you to buy frozen raspberries, which I used too, not only are they cheaper, also they are easier to work with as well.
Now that I’ve given you all the tips to succeed with this recipe, let’s see the ingredients list?
CRUST
260g digestive cookies
95gr vegan margarine
CREAM
1 packeg of silken tofu (300gr)
110gr of Dragon SuperFoods Mylky Choco Drops
8 tbsp (85gr) of unsweetened soy milk
4 tbsp (35gr) of maple syrup
2 tbsp (30gr) of almond butter
1/2 coffee spoon of agar-agar powder + 5 coffee spoons of unsweetened soy milk
TOPPING
500g frozen raspberries
Zest and juice of 1 orange
5 tbsp maple syrup
1 cup (200gr) of water
1/2 tbsp of agar-agar powder
CRUST
260g digestive cookies
95gr vegan margarine
CREAM
1 packeg of silken tofu (300gr)
110gr of Dragon SuperFoods Mylky Choco Drops
8 tbsp (85gr) of unsweetened soy milk
4 tbsp (35gr) of maple syrup
2 tbsp (30gr) of almond butter
1/2 coffee spoon of agar-agar powder + 5 coffee spoons of unsweetened soy milk
TOPPING
500g frozen raspberries
Zest and juice of 1 orange
5 tbsp maple syrup
1 cup (200gr) of water
1/2 tbsp of agar-agar powder
1- Start by grind the cookies with the margarine in a food processor, until you form a moldable dough.
2- In a cake pan with removable bottom of about 18 cm, place the dough made with the cookies and margarine and with the help of a spoon press well, so that it fills the entire base evenly. Take it to the fridge.
3- Melt the chocolate chips in a bain-marie together with 8 tablespoons of soy milk.
4- In a food processor, place the tofu, the melted chocolate, maple syrup and almond butter and blend until you get a smooth and uniform cream. Transfer to the cake pan.
5- In a small bowl, dissolve the agar-agar in 4 coffee spoons of soy milk. When the tofu cream starts to boil, reduce the heat, add the agar-agar and stir with a whisk for about 2 minutes. Remove from the fire.
6- Pour the tofu cream over the biscuit base and put it back in the fridge.
7- Place the raspberries, together with the zest and orange juice in a pan and cook until completely liquid. Stir with a whisk occasionally.
8- Sieve all the raspberry reduction into another bowl, in order to obtain a smooth liquid and without lumps, seeds or peels. Pour this liquid back into the pan.
9- Dilute 1/2 tablespoon of agar-agar in 200gr of cold water, and when the raspberry reduction starts to boil, add the already diluted agar-agar, always stirring with the whisk for about 2 minutes.
10- Remove from heat and let cool down before pouring over the tofu layer.
11- When the reduction is tepid, pour it over the tofu layer and put it back into the fridge for about 4 hours, ideally
make the cheesecake overnight to make it all come together.
12- When serving, decorate with fresh raspberries, some chocolate sprinkles and chocolate chips.
13- Always keep the cheesecake in the fridge, no more than 3 days.
1- Start by grind the cookies with the margarine in a food processor, until you form a moldable dough.
2- In a cake pan with removable bottom of about 18 cm, place the dough made with the cookies and margarine and with the help of a spoon press well, so that it fills the entire base evenly. Take it to the fridge.
3- Melt the chocolate chips in a bain-marie together with 8 tablespoons of soy milk.
4- In a food processor, place the tofu, the melted chocolate, maple syrup and almond butter and blend until you get a smooth and uniform cream. Transfer to the cake pan.
5- In a small bowl, dissolve the agar-agar in 4 coffee spoons of soy milk. When the tofu cream starts to boil, reduce the heat, add the agar-agar and stir with a whisk for about 2 minutes. Remove from the fire.
6- Pour the tofu cream over the biscuit base and put it back in the fridge.
7- Place the raspberries, together with the zest and orange juice in a pan and cook until completely liquid. Stir with a whisk occasionally.
8- Sieve all the raspberry reduction into another bowl, in order to obtain a smooth liquid and without lumps, seeds or peels. Pour this liquid back into the pan.
9- Dilute 1/2 tablespoon of agar-agar in 200gr of cold water, and when the raspberry reduction starts to boil, add the already diluted agar-agar, always stirring with the whisk for about 2 minutes.
10- Remove from heat and let cool down before pouring over the tofu layer.
11- When the reduction is tepid, pour it over the tofu layer and put it back into the fridge for about 4 hours, ideally
make the cheesecake overnight to make it all come together.
12- When serving, decorate with fresh raspberries, some chocolate sprinkles and chocolate chips.
13- Always keep the cheesecake in the fridge, no more than 3 days.
*This recipe was supported by Pronatural.com.pt
*You can find Dragon SuperFoods Mylky Choco Drops at Pronatural’s online store with a 10% discount when using the code TAVG.
*You can replace the maple syrup with rice syrup, or any other liquid sweetener that is light in color and has a mild flavor. If you use honey the recipe will no longer be suitable for vegans and the taste will change drastically. If you use date syrup the color will also change. I do not recommend using molasses.
*The silken tofu I used was from the ClearSpring brand.
*This recipe was supported by Pronatural.com.pt
*You can find Dragon SuperFoods Mylky Choco Drops at Pronatural’s online store with a 10% discount when using the code TAVG.
*You can replace the maple syrup with rice syrup, or any other liquid sweetener that is light in color and has a mild flavor. If you use honey the recipe will no longer be suitable for vegans and the taste will change drastically. If you use date syrup the color will also change. I do not recommend using molasses.
*The silken tofu I used was from the ClearSpring brand.
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Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!
Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!