EuropeanBaked goods

Raspberry Lemon Cheesecake Squares

Three chilled raspberry-lemon cheesecake squares with a pressed almond, oat and date base and a creamy silken-tofu, yogurt and white-bean filling.

Eat nowMake-aheadContains soy, tree nuts
Hands-on24 minTotal time3 hr 26 minEnergy761 kcalProtein39g
Recipe details
PortableLightKitchen projectFreezer-friendly

Equipment: Loaf tin, Oven, Blender

Keep chilled after cooking

Raspberry Lemon Cheesecake Squares
Servings1 standard portionAdjust

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Standard portions

About 700 kcal per adult reference portion

Making 1 standard portion. Ingredients, instructions and Cooking Mode update together.

Doubling up barely adds effort and covers another mealtime.

Ingredients

Lemon cheesecake

Raspberry ripple

Now we make

Method

Do the night before

  1. 1
    Defrost 100g cooked white beans overnight in the fridge if using frozen

These steps sit outside the cooking-day clock.

24 min hands-on 3 hr 26 min altogether
  1. 2
    Drain and rinse white beans thoroughly, then shake off the excess water
    πŸ– 1 min
  2. 3
    Heat the oven to 175Β°C. Line a small loaf tin or square tin with baking paper, leaving enough overhang to lift out the chilled slab
    πŸ– 3 min
  3. 4
    Pulse 30g oats, 15g almonds, 1 pitted Medjool dates, 5g ground flaxseed and 12ml water into damp, coarse crumbs that hold together when pressed. Pack firmly into the base of the tin in an even layer
    πŸ– 5 min
  4. 5
    Bake the pressed base for 8 minutes until lightly toasted at the edges, then set aside while making the filling
    πŸ– 1 minπŸ’€ 7 min unattended
  5. 6
    Blend 300g silken tofu, 170g plain, unsweetened soy yogurt, white beans, 8g cornstarch, most of 25ml lemon juice, 8ml maple syrup, Β½ tsp vanilla extract and 1 pinch salt until completely smooth, scraping down twice so no bean texture remains
    πŸ– 5 min
  6. 7
    Crush 120g fresh or frozen raspberries roughly with 4ml maple syrup and the remaining lemon. Pour the cheesecake filling over the warm base, spoon the raspberry mixture across the top, then drag a knife through it just enough to create a distinct ripple
    πŸ– 4 min
  7. 8
    Bake for 28-32 minutes until the edges are set but the centre still has a slight, even wobble. Avoid baking until firm or the chilled filling will become dry
    πŸ– 1 minπŸ’€ 30 min unattended
  8. 9
    Cool in the tin for 30 minutes, then cover and refrigerate for at least 2 hours until completely cold and cleanly sliceable
    πŸ– 1 minπŸ’€ 2 hr 30 min unattended
  9. 10
    Lift out by the paper and cut into 3 equal squares with a clean, damp knife.
    πŸ– 3 min

Look under the lid

Nutrition details

Nutrition is shown for one standard portion, not the whole batch selected above.

Explore full nutrition

Nutrition summary

At a glance

Higher inFibrePhosphorusMagnesium
Lower inVitamin AVitamin KVitamin B3

Worth noticing: Sugar uses more than half of the daily limit in this portion.

Calories

761kcal

36%
Top contributors
Silken Tofu Β· 21%Soy Yogurt Β· 14%Oats Β· 14%
21% cal

Protein

39.4g

62%
Top contributors
Silken Tofu Β· 42%White Beans Β· 21%Soy Yogurt Β· 11%
50% cal

Carbs

95.7g

Top contributors
White Beans Β· 21%Oats Β· 17%Dates Β· 15%
29% cal

Fat

24.6g

35%
Top contributors
Silken Tofu Β· 34%Almonds Β· 30%Soy Yogurt Β· 12%

Small numbers, big impact

Everyday essentials

Fibre27.69g
94%
Top contributors
White Beans Β· 38%Raspberries Β· 28%Oats Β· 10%
Vitamin B120.00ΞΌg
0%
Vitamin D2.21ΞΌg
15%
Top contributors
Soy Yogurt Β· 100%
Iodine0.00ΞΌg
0%
Iron8.42mg
47%
Top contributors
Silken Tofu Β· 32%White Beans Β· 28%Oats Β· 17%
Zinc4.98mg
45%
Top contributors
Silken Tofu Β· 30%White Beans Β· 21%Oats Β· 19%
Calcium811.33mg
81%
Top contributors
Silken Tofu Β· 48%Soy Yogurt Β· 28%White Beans Β· 9%

Nutrients food alone won't reliably cover

These three are commonly under-consumed across all diets, not just plant-based ones - the difference is mainly B12, which has no whole plant food source at all.

  • Vitamin B12: is absent from whole plant foods entirely - the number above only reflects fortified ingredients (nutritional yeast, fortified soy milk). A reliable B12 supplement or fortified source is the standard recommendation for a fully plant-based diet, regardless of what any single day's total shows.
  • Omega-3 (EPA/DHA): most people fall short here regardless of diet - the typical omnivore diet doesn't include much oily fish either. This app only tracks ALA, the plant form (flax, walnuts, hemp, chia). The body converts some ALA to EPA and very little to DHA - the forms most directly used by the brain, eyes and heart - and that conversion is inefficient. An algae-oil supplement is the usual plant-based way to get EPA/DHA directly; it won't show up as an ingredient in any recipe here.
  • Vitamin D: deficiency is widespread across all diets, not just plant-based ones - it's mostly absent from whole plant foods here, and even the fortified soy milk and yogurt tracked don't cover the full target from food alone. Reasonable sun exposure or a D2/D3 supplement is the standard recommendation.

Not medical advice - if you're eating fully plant-based long-term, it's worth a conversation with a GP or dietitian, and a blood test is the reliable way to check where you actually stand.

See the full supplement guide (incl. creatine) β†’
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