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Creamy Cheesecake with Raspberry Jelly

Hello here,

New cheesecake recipe, with a rather nice texture game.

The cream is ultra smooth and the top gelatinized for a soft appearance but hard at the same time.

Obviously it's not raspberry season at all, I used frozen fruit for this recipe.

For this gelling aspect therefore, we use in pastry "agar agar" but what is it?

Did you know?: The origin of the word is Indonesian-Malay; it is a gelling product, the discovery of which was made in Japan in 1658 by Minora Tarazaemon, and not by Fanny and Walther Hesse (German microbiologists), the latter having discovered the agar agar in 1881.

It is called "kanten" in Japan where it is used in some traditional pastries such as "yōkan" *, or in the form of tokoroten *.

* Youkan is a sweet Japanese pastry made from a jellied Japanese red bean paste.

It looks like a fruit paste.

* Tokoroten is a dish made from the agar agar extracted by boiling certain edible seaweed such as "tengusa" and "ogonori"?

Using a dedicated tool which is the tentsuki, the gelatin is pressed into the shape of noodles. The resulting texture is firmer than gelatinous desserts such as jelly.

You can also find my other cheesecake recipes here:


The necessary ingredients are coconut oil, speculoos, salt, cashews (soaked for 2 to 3 hours in a bowl of water), oat milk, agave syrup, lemon juice , almond puree (or almond butter), frozen raspberries, agar agar (for the gelling aspect of the fruits), water and light sugar.

The necessary utensils are the springform pan (essential), a measuring cup, a kitchen scale, tablespoon, teaspoon, a blender, a saucepan, colander.


This creamy raspberry jelly cheesecake recipe is:

  • Vegan

  • Gluten free

  • No bake

  • Easy to do

  • Fruity

  • Creamy

  • Soy free

  • Light

  • Perfect for a dessert



For the crust:

  • 2 tbsp of melted coconut oil

  • 170g of speculoos

  • 1 pinch of salt

The garnish:

  • 280g of cashew nuts

  • 120ml oat milk

  • 120ml melted coconut oil

  • 1 pinch of salt

  • 90ml agave syrup

  • 1 tsp lemon juice

  • 2 tbsp of almond puree

The jelly:

  • 150g of frozen raspberries

  • 1 tsp agar agar

  • 150ml water

  • 2 tbsp of light sugar

First step:

- Melt the coconut oil in the microwave or in a saucepan.

- Put the pieces of speculoos in a blender as well as the melted coconut oil, mix everything.

- Put a baking paper at the bottom of your springform pan and put the mixed speculoos in it.

- Flatten well at the bottom of the mold with your hands and/or with the back of a large spoon.

- Put in the freezer while waiting.

Second step:

- Drain the cashews, dry them with a clean cloth and put them in a fairly powerful blender.

- Mix a little then add the oat milk, melted coconut oil, a pinch of salt, agave syrup, lemon juice and almond purée.

- Mix well until a homogeneous and creamy texture is obtained.

- Pour the contents of the blender onto the speculoos part in your springform pan.

- Put in the fridge while waiting.

Third step:

- In a saucepan, put 60ml of water and the frozen raspberries, turn the heat on to medium / high.

- In a bowl next to pour the rest of the water with the teaspoon of agar agar, mix and leave time for the raspberries to be pureed.

- Mix the raspberries from time to time to make it faster.

- Pour the water containing the agar agar over the raspberries and bring to the boil for about one minute, let heat for a few moments, add the two tablespoons of blond sugar, mix well.

- Using a colander, strain the raspberries to remove the grains.

Fourth step:

- Pour the raspberry coulis over the creamy part of your cheesecake.

- Put in the fridge overnight.

- The next day, before unmolding it, put the mold in the freezer or freezer for about 10min.

Enjoy !

Ps: I put the recipe in the gluten-free category, because the recipe itself does not contain any, you are free to use gluten-free cookies to make the crust :)

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