Vegan Cheesecake with Berry Sauce

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.

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!

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

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.

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

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Recipe

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📖 Recipe

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 minutes mins

Cook Time 0 minutes mins

soaking time 20 minutes mins

Total Time 40 minutes 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.