Pink Velvet Cheesecake

Name: Pink Velvet Cheesecake
Ingredients: 200 g (1⅔ cups) vegan chocolate biscuits, crushed; 3 tbsp melted coconut oil; 125 g (¾ cup) raspberries; 4 tbsp oat cream; 1 uncooked beetroot, roughly chopped; 400 g (1½ cups) firm tofu, roughly chopped; 150 g (⅔ cup) silken tofu; 6 tbsp cashew butter; 6 tbsp cornflour; 250 g (1¼ cups) hulled strawberries; 100 ml (¼ cup + 3 tbsp) water; ½ tsp agar-agar powder; 3 tbsp light brown sugar

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Ultimate Cheesecake Cookbook

By Michael Leventhal

Published 2025

About

Ingredients

For the biscuit base

200 g (1⅔ cups) vegan chocolate biscuits, crushed
3 tbsp melted

Cake
Vegan

Method

Biscuit base

Use a fork to combine the crushed biscuits with the coconut oil. Spread evenly in a Springform tin about 25 cm (10in) in diameter and use a flat-bottomed tumbler to press down well. Refrigerate for 15 minutes.

Cheesecake filling

Whiz the strawberries and raspberries w