Baked Raspberry and Lemon Dairy-Free Cheesecake

Baked Raspberry and Lemon Dairy-Free Cheesecake

Yummy Dairy-Free Baked Raspberry and Lemon Cheesecake Recipe

This fun little recipe for Baked Raspberry and Lemon Dairy Free Cheesecake perfectly blends citrus and sweet flavours to create a treat everyone will love – because who doesn’t love cheesecake?

  • Makes 8
  • Prep Time 25 min
  • Cook Time 55 min


  • 50 g Flora Freedom
  • 50 g demerara sugar
  • 50 g porridge oats
  • 50 g plain wholemeal flour
  • 200 g dairy-free cream cheese
  • (violife creamy - dairy/lactose/soya/gluten free & suitable for vegans)
  • 2 medium eggs
  • 110 g caster sugar
  • 1 lemon grated rind and juice
  • 125 g raspberries
  • icing sugar for dusting


  1. Preheat oven to 190 C, 170 C fan, Gas mark 5.
  2. To make the base, cream Flora and sugar until light and fluffy. Stir in the oats and flour and mix well together.
  3. Spread the mixture over the base of a lightly greased 18cm loose bottomed cake tin. Bake in preheated oven for 10 minutes then remove from the oven and reduce temperature to 160 C, 140 C fan, Gas mark 3.
  4. Meanwhile, to make the filling place all the ingredients except the raspberries, in a mixing bowl and beat together until smooth.
  5. Add 100g raspberries to the filling and gently stir through the mix. Pour the filling over the baked base.
  6. Bake in preheated oven for 45 minutes until very lightly browned and just set.
  7. Leave to cool in the tin before removing and decorating with reserved raspberries. Chill before serving and dust with a little icing sugar.