Baked vegan cheesecake with raspberries clementine

Baked vegan cheesecake with raspberries & clementine

Baked vegan cheesecake with raspberries & clementine

By BBC Good Food
1 hour 30 minutes

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Details
  • Servings:   14
  • Calories:   325
  • Protein:   8g
  •  
  • Fiber:   4g
  • Sugar:   13g
  • Carb Total:   25g
  •  
  • Trans Fat:   1g
  • Saturated:   13g
  • Fat Total:   22g
  •  
  • Diet:   Low-Sodium
  • Meal:   lunch, dinner
  • Dish:   desserts
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Cuisine
  • american
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Ingredients
  • 100g unsalted cashews
  • 175g coconut cream
  • 150g vegan soft cheese
  • 1 tbsp cornflour
  • 2 tsp vanilla bean paste
  • 70ml maple syrup
  • 50g coconut oil, melted
  • ½ lemon, juiced
  • 200g raspberries
  • 2 tbsp caster sugar
  • 50g shelled pistachios, roughly chopped
  • 50g candied clementine peel
  • 200g porridge oats
  • 75g caster sugar
  • 4 tbsp coconut oil, melted
Instructions

Baked vegan cheesecake with raspberries & clementine serves 14 original recipe by BBC Good Food.

View original preparation instructions

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