Vegan Cheesecake with Raspberries and Clementines: A Symphony of Sweetness

Baked Vegan Cheesecake with Raspberries and Clementines

Indulge in the sweet and creamy decadence of this vegan baked cheesecake, adorned with vibrant raspberries and juicy clementines. This plant-based treat offers a delightful symphony of flavors and textures that will tantalize your taste buds.

Ingredients:

For the Crust:

* 1 cup rolled oats
* 1/2 cup almond flour
* 1/4 cup melted coconut oil
* 1/4 cup maple syrup
* 1 teaspoon vanilla extract

For the Cheesecake Filling:

* 1 block (8 ounces) vegan cream cheese, softened
* 1/2 cup granulated sugar
* 1/4 cup cornstarch
* 1/4 cup lemon juice
* 1/4 cup unsweetened almond milk
* 1 teaspoon vanilla extract

For the Raspberry-Clementine Topping:

* 1 cup fresh raspberries
* 1 cup peeled clementine segments
* 1/4 cup granulated sugar
* 1 tablespoon cornstarch
* 1/4 cup orange juice

Instructions:

To Make the Crust:

1. Preheat oven to 350°F (175°C).
2. Combine oats, almond flour, melted coconut oil, maple syrup, and vanilla extract in a food processor.
3. Pulse until mixture resembles coarse crumbs.
4. Press into the bottom of a 9-inch springform pan and bake for 10-15 minutes, or until golden brown.

To Make the Cheesecake Filling:

1. In a large bowl, beat vegan cream cheese, granulated sugar, cornstarch, lemon juice, almond milk, and vanilla extract until smooth and creamy.
2. Pour the filling over the cooled crust and bake for 45-50 minutes, or until the center is set but still slightly jiggly.

To Make the Raspberry-Clementine Topping:

1. In a small saucepan, combine raspberries, clementine segments, granulated sugar, cornstarch, and orange juice.
2. Cook over medium heat, stirring constantly, until mixture thickens and bubbles.
3. Remove from heat and set aside to cool slightly.

To Assemble the Cheesecake:

1. Once the cheesecake is completely cooled, spread the raspberry-clementine topping evenly over the surface.
2. Refrigerate for at least 4 hours or overnight before slicing and serving.

Tips:

* For a gluten-free crust, use gluten-free oats and almond flour.
* To enhance the citrus flavor, add a teaspoon of grated lemon or orange zest to the cheesecake filling.
* Serve the cheesecake with additional fresh raspberries and clementines for a vibrant presentation.

This vegan baked cheesecake with raspberries and clementines is a delightful treat that offers a burst of fruity sweetness and a creamy, indulgent texture. Perfect for special occasions or as a decadent dessert to satisfy your cravings, it's sure to impress your vegan and non-vegan guests alike.