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!
You only need simple ingredients for this cheezecake!
For the crust:
vegan cookies (graham crackers work well)
organic brown sugar
For the filling:
cashews (soaked overnight)
coconut cream (the thick stuff from the top of the can)
For the berry topping (optional):
fresh or frozen mixed berries
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.
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.
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.
Looking for more vegan cake and dessert recipes? Try these!
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Did you make this recipe? Please let me know how it turned out for you!
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Vegan Cheesecake with Berry Topping
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 tsp 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 tsp vanilla extract
- ½ tsp salt
For the berry topping (optional)
- 1 cup (100g) fresh or frozen mixed berries
- 1 tbsp sugar
- ½ tbsp lemon juice
- 1 tbsp water
- 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.
- 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
- 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.