A delicious No-Bake Vegan Raspberry Ripple Tart with a buttery biscuit base, vanilla filling with a raspberry swirl, whipped cream and fresh raspberries. The perfect fruity treat for any occasion!
This recipe has been made in collaboration Planet Organic. All opinions expressed in this post are my own. (For more information along with affiliated links, check out my disclosure policy.)
Vegan Raspberry Ripple Tart
Its been incredibly hot this summer so no-one really wants to be in a hot and sweaty kitchen, right? This is where no-bake recipes come in super handy. And as its summer berries are in abundance. This tart is completely no-bake, with a biscuit base, creamy fillings, cram packed full of raspberries, it’s such an easy recipe with the most incredible flavours!
I am super excited to partner with Planet Organic for this delicious recipe! I have shopped at Planet organic for years and love their wide range and variety of vegan / cruelty-free snacks, food and beauty bits! You can find their stores around London and you can also order online. Check them out!
For this recipe, I used their own ‘Planet Organic Raspberries’ (yes, juicy raspberries that are also organic) I also used the ‘Thursday Cottage Organic Raspberry Jam‘ – super tasty! and also from Planet Organic. The raspberry flavour in this tart is insane, I’m completely obsessed with it!
The layers of this raspberry tart:
The base:
I used plain ‘vegan friendly’ digestives, but you can basically use any plain biscuit. If you’re gluten-free, simply use a gluten-free based plain biscuit. If you do switch the biscuits, you might need to adjust the quantity of butter. To create the perfect base, blend the biscuits to a really fine crumb in a food processor or blender, mix in the melted butter, then press into the bottom and sides of the tart tin!
The filling:
For the filling, I basically made a simply and no-bake vanilla cheesecake. I was going to make a white chocolate ganache but wanted the filling to be extremely creamy, light and not as sweet as white chocolate. The cheesecake in the middle is the perfect texture, flavour and consistency. It tastes like a raspberry cream pie! Simply blend everything together and pour onto the base.
The raspberry ripple:
You can make your own raspberry coulis or compote but I opted to save time and use the raspberry jam I got from Planet Organic. Simply open the jar and swirl it around in the cheesecake. I used about 2-3 tablespoons of jam, dolloped it into the vanilla cheesecake (whilst its still wet) and swirled it around with a tooth pick. It doesn’t only taste yummy, but looks gorgeous!
Raspberries:
As this is a fridge only dessert, you’ll want to use fresh raspberries, not frozen. You’ll want a large handful of raspberries, sprinkle them into the cheesecake mixer and swirl around. What this does is when you cut into the tart, you’ll get gorgeous chunks of fresh raspberry in each slice, which you’ll be able to see on the ides of the tart slices. It’s extremely gorgeous to look at and super appetising!
The cream
I wanted the cheesecake to taste and emulate a raspberry cream pie, so I whipped up a batch of vegan whipping cream and topped the tart with it. I added some cornstarch / cornflour into the cream to help stabilise it! Once the cream is on, swirl through more jam and raspberries. Chill, slice and enjoy!
How to make a raspberry ripple tart:
- Base
Blend melted butter and crumbled biscuits together, press into the base of a loose base tart tin. Set aside.
- Cheesecake filling
Blend all of the cheesecake ingredients together in a high speed blender, pour on top of the base and level out.
- Jam and raspberries
Swirl raspberry jam and whole fresh raspberries into the filling. Set in the fridge overnight.
- Whipped cream
Whip some dairy-free whipped cream and cornstarch/cornflour together then add to the top of the tart.
- More jam and raspberries
Swirl more jam and berries into the cream.
- Chill and serve
Allow the dessert to chill out in the fridge before tucking in.
Tips:
Use a loose base tin: Use this tin. It makes it easier to release the tart when chilled.
Soak the cashews overnight before using: Make sure the cashews are soaked in water for at least overnight in order for them to blend up easy, leaving you with an incredibly smooth and creamy cheesecake filling.
Make sure you stabilise the cream: Most vegan whipping creams aren’t thick naturally, so to help stabilise it, add in a dash of cornflour / cornstarch. It helps it get to stiff-ish peaks and won’t melt off the tart as easily.
Make sure to chill until set: Make sure to allow the tart to chill in the fridge before slicing and enjoying. The last thing you want is to cut the tart early and it not be set in the middle. It’s a nightmare when that happens- haha. To make sure it’s ready, touch the top of the tart with your finger, it should feel slightly firm to the touch.
Looking for more fruity desserts? Check these out:
Gluten-free Vegan Lemon Cupcakes
Gluten-free Vegan Chocolate Strawberry Cake
No-Bake Vegan Passionfruit Cheesecake
Mini No-Bake Vegan Banoffee Pies
Easy Vegan Strawberry Tiramisu
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Vegan Raspberry Ripple Cheesecake
- Total Time: Overnight
- Yield: 8–10 1x
- Diet: Vegan
Description
A buttery biscuit base, raspberry cheesecake with raspberry swirls, topped with a raspberry ripple cream and fresh raspberries. Fruity and fresh, perfect for any occasion!
Ingredients
Ingredients for the base
- 120g of vegan friendly digestive biscuits
- 100g of dairy-free butter
Ingredients for the vanilla cheesecake filling
- 70g of cashew nuts (see notes)
- 170g of dairy-free cream cheese
- 40g of icing icing sugar
- 3 tablespoons of raspberry jam
- 20g of fresh raspberries
Ingredients for the whipping cream
- 220ml of dairy-free whipping cream (see notes)
- 1 tablespoon of cornflour / cornstarch
Decorations
- Raspberry jam
- Fresh raspberries
Instructions
Method (base)
- Line the base of a loose base/push up tart tin with greaseproof paper. Grease up the sides of the fluted tin with dairy-free butter or coconut oil.
- Place the biscuits into a food processor/blender and whizz up until crumbly, but not too fine.
- Melt the dairy-free butter/margarine in a small saucepan over the hob.
- In a bowl, add in the crushed biscuits and pour over the melted butter and mix until like wet sand. You want it to hold it’s shape.
- Press the mixture into the lined tin, making sure to compact it in using a spoon or clean hands. The more compact it is, the less likely it will crumble.
- Place into the freezer whilst you make the filling.
Method (filling)
- Before making the cheesecake filling, you’ll want to soak the cashew nuts in a bowl of warm water overnight. This will make the cashews softer, creamier and easier to blend.
- Wash the drain the cashew nuts and place them into a high speed blender along with all of the filling ingredients. Blend on high until smooth. This will take around 5 minutes. Stop the blender and scrape down the sides a few times to ensure everything gets fully blended.
- Pour the filling over the base in stages, swirling in some raspberry jam and fresh raspberries in-between. Tap the tin on the worktop to remove any air bubbles and to level out.
- Place the cheesecake into the fridge and allow to sit in the fridge for at least 4 hours, or overnight to fully set. You’ll know it’s ready when it’s firm to the touch.
Method (cream topping)
- Add the whipping cream into a stand mixer with a balloon whisk attachment or into a bowl using an electric hand whisk. Whip the whipping cream until soft peaks then add in the cornstarch/cornflour. The whipping cream should thicken. It won’t be incredibly thick, but thick enough that it’ll hold it’s shape on the dessert.
- Spread the cream over the top of the tart, swirling in more jam to create a ‘raspberry ripple’ effect.
- Top the tart with a handful of fresh raspberries.
- Allow the tart to chill in the fridge again until fully set, then tuck in and enjoy!
Notes
To store: Store the tart in the fridge and enjoy chilled. Best eaten within 2 days of making.
- Prep Time: Overnight
- Category: Tarts and pies
- Method: No-Bake
- Cuisine: American
