Secret Sauce

Raspberry Cheesecake by Public Records


From Joshua Lucio Lasso of Public Records:

This cheesecake is simple enough to do at home, and between your local market and the internet, it’s easier than ever to find the ingredients, too. The recipe is vegan, nut-free, soy-free, completely raw, and gluten-free.


Special Equipment

Food processor and blender



The Crust

150 grams sunflower seeds

100 grams pitted dates

100 grams golden raisins

2 tablespoons dried unsweetened coconut flakes

2 tablespoons light agave syrup


The Filling

300 grams strawberries, hulled

200 grams raspberries

200 grams soaked sunflower seeds

200 grams vegan cream cheese

Zest and juice of 1 lemon

80 milliliters agave syrup

150 milliliters oat milk

3 teaspoons agar agar

 3 tablespoons dried raspberries, for garnish



For the crust: Process the sunflower seeds, dates, raisins, coconut flakes, and agave syrup in a food processor until crumbly and sticky. Dump the mixture in a round cake tin lined with parchment paper, and spread the mixture out in an even layer. Using your fingers, tightly press the mixture into the tin so it forms a solid crust.  

For the filling: Using a blender, blend the strawberries, raspberries, soaked sunflower seeds, cream cheese, lemon zest and juice, and agave syrup until well combined. 

In a small pot, combine the oat milk with the agar-agar, and bring to a boil over medium heat for about 1-2 min. Add the oat milk mixture to the rest of the filling, and mix until smooth, creamy, and combined.

To finish and assemble: Pour the filling into the prepared crust. Decorate with the dried raspberries, and freeze for at least 2 hours before serving.


Makes 1 cheesecake.