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    Home » Recipes » Vegan Desserts

    Vegan Cheesecake with Berry Sauce

    Published: Feb 12, 2020 · Modified: Feb 23, 2021 by Kate Hackworthy · This post may contain affiliate links ·

    Jump to Recipe
    pinnable image for vegan cheesecake

    You're going to LOVE this easy and tasty Vegan Cheesecake. The creamy no-bake vanilla dairy-free cheesecake is smooth, rich and delicious. I've topped it with a simple quick berry sauce.

    Side view of a slice of cheesecake.

    Hands up if you LOVE cheesecake! It's a firm favorite around my house.

    And rightly so - crispy cookie base, creamy tangy filling and a topping of berries. Bliss. 

    My son is dairy-free, and cheesecake was his all-time fave dessert. So we came up with this vegan cheezecake together and he adores it. We all do. 

    This recipe is kid-approved to be just like the real thing. And we all know kids don't hold back if they don't like something.

    This cheesecake always gets two enthusiastic thumbs up! Just as much as a Cheesecake Factory vegan cheesecake.

    What's in it? 

    This soy-free cheesecake doesn't use tofu, instead, the filling is full of nutritious cashews.

    The creamy no-bake vanilla dairy-free cheesecake is smooth, rich and delicious.

    To make it even better, I've topped it with a quick and easy berry sauce.

    Use any berries you have - fresh or frozen. It adds so much tasty fruity flavor!

    Slice of cheesecake with berry sauce on a plate.

    Ingredients

    You only need simple ingredients for this cheezecake!

    For the crust:
    vegan cookies (graham crackers work well)
    coconut oil
    organic brown sugar
    vanilla extract

    For the filling:
    cashews (soaked overnight)
    coconut cream (the thick stuff from the top of the can)
    coconut oil
    maple syrup
    lemon juice
    vanilla extract

    For the berry topping (optional):
    fresh or frozen mixed berries
    organic sugar
    lemon juice

    Close up of a fork taking a bite from cheesecake.

    How to make vegan cheesecake

    This recipe really is super simple. 

    1 - Firstly, you need to soak the cashews. Soaking is how you get them really nice and creamy when you whiz them. Ideally, soak them overnight in cold water. If you're short on time, you can 'cheat' by adding the cashews to a pan of water, bring to the boil, then cover, remove from the heat and leave for 20 minutes.

    2 - For the cookie crust, just crush cookies (vegan graham crackers work well!), add melted coconut oil, a little brown sugar and vanilla. Mix it all up well, then press into the base of a springform pan.  

    3 - For the filling, just add the soaked and drained cashews to a blender with the coconut cream (the thick stuff from the top of the can), melted coconut oil, lemon juice, maple syrup and salt to a blender and process until smooth. Pour the filling onto the base and spread it out evenly then place in the freezer for 4-6 hours until firm. 

    4 - For the berry sauce, just add the frozen or fresh berries (any you like!) to a pan, with the sugar, lemon juice and water and bring to the boil for 5 mins (don't forget to stir often). Reduce the heat and simmer for 7minutes. Cool completely and serve on the cheesecake.

    Scroll down for the full ingredients list and method in the recipe card.

    A slice of cheesecake with berry topping.

    Recipe Tips

    If you don't have time to soak the cashews overnight, then you can add them to a pan of water, bring to the boil, then cover, remove from the heat and leave for 20 minutes.

    Want a berry sauce but don't want to make it yourself? Use canned pie filling instead.

    Be sure to get the filling really smooth in the blender. Scrape down the sides and keep going until it's a beautifully smooth texture.

    Variations

    Instead of the berry sauce for this vegan cheesecake recipe, try raspberry compote, mango compote or vanilla pineapple compote.

    Add a drizzle of 2-ingredient, 15 minute Raspberry Syrup.

    Try using Oreos or gingersnaps for the cookie crust. Double check that they're vegan.

    Add a little almond extract instead of vanilla into the filling for a different flavor. 

    Vegan Desserts

    Looking for more vegan cake and dessert recipes? Try these!

    Vegan Chocolate Cake
    Vegan Lemon Cake
    Cinnamon Twists
    Vegan Carrot Cake

    Collage of quick vegan dinner recipes.

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    Recipe

    Did you make this recipe? Please let me know how it turned out for you!
    Leave a comment and star rating below and share a picture with the hashtag #veggiedesserts. I love seeing your recreations of my vegetarian and vegan recipes.

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    A piece of cashew cheesecake (vegan, dairy free) with a berry topping on a plate in front of a bowl of berry compote.

    Vegan Cheesecake with Berry Topping

    Kate Hackworthy | Veggie Desserts
    You're going to LOVE this easy and tasty Vegan Cheesecake. The creamy no-bake vanilla dairy-free cheesecake is smooth, rich and delicious. I've topped it with a simple quick berry sauce.
    5 from 14 votes
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    Prep Time 20 mins
    Cook Time 0 mins
    soaking time 20 mins
    Total Time 40 mins
    Course Dessert
    Cuisine American
    Servings 12
    Calories 397 kcal

    Equipment

    • food processor
    • Bowl
    • 8" springform pan

    Ingredients
     

    For the crust

    • 1 ½ cups (150g) crushed vegan cookies vegan graham crackers, gingersnaps, digestives etc…
    • 4 tablespoons melted refined coconut oil
    • ¼ cup (50g) organic brown sugar
    • ½ teaspoon vanilla extract

    For the vegan cheesecake filling

    • 2 cups (300g) raw unsalted cashews soaked in cold water overnight or in boiling water for 1 hour
    • ¾ cup (200g) coconut cream the cream from the top of a can of coconut milk
    • ½ cup (170g) melted coconut oil
    • ½ cup (170g) maple syrup
    • ¼ cup (50ml) lemon juice (from approx 1 lemon)
    • 2 teaspoon vanilla extract
    • ½ teaspoon salt

    For the berry topping (optional)

    • 1 cup (100g) fresh or frozen mixed berries
    • 1 tablespoon sugar
    • ½ tablespoon lemon juice
    • 1 tablespoon water

    Instructions
     

    • Spray an 8” inch round springform pan with non-stick cooking spray and line the bottom with parchment paper. Set aside.
    • Note: cashews need to be prepared in advance, either by soaking overnight, or adding to a pan of water, bring to the boil, cover and set aside for 20 minutes, then drain.

    For the crust

    • Add the crushed cookies, melted coconut oil, sugar and vanilla to a medium bowl. Stir well until combined and the consistency of damp sand.
    • Press evenly and firmly into the base of the prepared pan and smooth with the back of a spoon. Place into the freezer to chill while preparing the filling.

    For the vegan cheesecake filling

    • Add the drained soaked cashews and all other filling ingredients to a blender and blend until it’s really smooth. You’ll probably need to stop occasionally and scrape the sides down. Pour it over the crust, smooth it out with the back of a spoon and place in the freezer until set: 4-6 hours.

    For the berry topping:

    • Add the raspberries, sugar, lemon juice and water to a pot, stir and bring to the boil. Allow it to boil for about 5 minutes, stirring often to stop it from scorching.
    • Reduce the heat to low and let it simmer and bubble for 7minutes. It will thicken further as it cools. Set aside to cool before spooning onto the vegan cheesecake.

    To serve

    • You can serve the cheesecake frozen, or let it thaw at room temperature for 30 minutes before serving.
    • Store in the freezer for up to 3 months

    Notes

    • Calculated time doesn't include time in the freezer
    • Crush the cookies by hand or in a food processor
    • Check the cookies are vegan. Some graham cracker brands have honey, but Nabisco should be vegan. Many gingersnaps (gingernuts) are vegan and add a nice gingery flavor.
    • If you only have a 7” or 9” springform pan, it will still work. The cheesecake will just be thicker or thinner.

    Nutrition

    Calories: 397kcalCarbohydrates: 33gProtein: 5gFat: 29gSaturated Fat: 18gSodium: 172mgPotassium: 234mgFiber: 1gSugar: 19gVitamin A: 6IUVitamin C: 1mgCalcium: 29mgIron: 2mg

    The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

    Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

    More Vegan Dessert Recipes

    • Vegan Rice Pudding
    • Vegan Tofu Chocolate Mousse
    • Vegan Banana Muffins
    • The Best Vegan Vanilla Cake
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    Comments

    1. sharon sharples

      June 30, 2021 at 3:43 pm

      5 stars
      making this today for the first time , it is in the freezer, and by the taste of the cheesecake topping its going to be eaten very slowly , or in the case of my hubby gone in 60 seconds lol

      Reply
    2. Jas

      April 12, 2020 at 3:11 pm

      5 stars
      I'm addicted to cheesecakes and my daughter is trying out veganism, so this was the perfect recipe to make. Thanks!

      Reply
    3. Pamela

      April 02, 2020 at 2:39 pm

      5 stars
      This cheesecake was so good, noone even noticed it's vegan! Saving to make again!

      Reply
    4. Heidy

      March 12, 2020 at 3:29 pm

      5 stars
      I have to admit this was an awesome tasting Vegan Cheesecake! I was thrilled with the outcome and will be making it again soon.

      Reply
    5. Tawnie

      February 12, 2020 at 3:33 pm

      5 stars
      This cheesecake looks phenomenal!! Cannot wait to make!!

      Reply
    6. Natalie

      February 12, 2020 at 2:57 pm

      5 stars
      Wow... This cheesecake is gorgeous. I would love to have slice right now. I will definitely make this for my family, soon. Can't wait.

      Reply
    7. Amanda

      February 12, 2020 at 1:57 pm

      5 stars
      I'm not a vegan but a cheesecake lover and this sounds delicious!

      Reply

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    Popular recipes

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    Easter Recipes

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    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

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