½cup(60grams)powdered sugardouble that if you use unsweetened whipping cream or unsweetened coconut cream.
1tablespoon(15grams)vanilla extract
2tablespoons(30grams)lemon juice
2cups(460grams)vegan cream cheeseTofutti, Trader Joe's, or other
For the topping
9ounces(250grams)raspberriesfresh or frozen
3tablespoons(35grams)sugar
2tablespoons(30grams)lemon juice
2cups(300grams)fresh mixed berriesoptional
10mint leavesoptional
For the base
Coarsely crush or blend 8 ounces vegan graham crackers, then mix them in a bowl with 4 ounces vegan butter (melted).Transfer to a springform pan lined with parchment paper and press down with back of a spoon. Put in freezer while prepping the filling.
For the filling
In a bowl, whip 1⅔ cups vegan whipping cream with a hand mixer.Add ½ cup powdered sugar, 1 tablespoon vanilla extract, and 2 tablespoons lemon juice and keep whipping until well whipped.Add 2 cups vegan cream cheese and whisk for just a minute until combined.
Transfer the filling onto the base and level with a spoon.Refrigerate for at least 8 hours, best overnight. Even better if you make it a day in advance.
When the cheesecake is firm, remove the rim of the pan. If sticky, run a knife around the edge. Store in the fridge.
For the red berry topping
To a saucepan, add 9 ounces raspberries, 3 tablespoons sugar, and 2 tablespoons lemon juice. Cook 5 minutes on medium heat.Blend berries then pass them through a sift for a smooth syrup. Simmer for longer for a thicker syrup. Let cool down completely.
Pour syrup on cheesecake and garnish with 2 cups fresh mixed berries and 10 mint leaves.
Put in the freezer for 30 minutes before serving. It'll cut beautifully.