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All together now: NOM NOM NOM! <— That’s definitely what your tastebuds will be yelling when you bite into a piece of Very Berry Vegan Cheesecake! This cheesecake is plant-based, naturally-sweetened, and a healthy dessert. Or breakfast. I mean, hey. I’m not above that.
Very Berry Vegan Cheesecake Recipe
My obsession with vegan cheesecake is pretty well-known on the blog – as demonstrated by my Creamsicle Cheesecake and Hemp Seed Matcha Cheesecake recipes! Total plant-based creaminess, naturally-sweetened, gluten-free, and full of delicious flavors, this Very Berry Vegan Cheesecake is no exception.
Since I’m usually hustlin’ (I’m trying that word out, haha) in the mornings with recipe creations and photos, I had this berry cheesecake for breakfast. And guess what? NO GUILT. Nada, none. Because this cheesecake is healthy.
Of course, don’t let the word “healthy” cloud your judgement. Some people assume that plant-based or healthy desserts are weird or blah or won’t satisfy that sweet tooth. I’m here to prove those people wrong. I promise I won’t say I told you so – I only reserve “I told you so”s for my husband who will love me regardless. 😉
How to Make Berry Vegan Cheesecake
This recipe contains a total of just 9 ingredients, and most of those ingredients are essentially just thrown into a blender, put into mini springform pans, and then placed inthe freezer. Nothing crazy – and really no more than regular cheesecake. You really don’t even need a high-powered blender, though it would probably make this cheesecake creamy much faster. I just always use my ninja blender to make my vegan cheesecakes.
Prep work is simple, but the cashews have to be soaked ahead of time for at least 6 hours. Or, you can soak them in very hot water for an hour for a faster alternative. Soaked cashews are key to that creamy cheesecake texture.
As usual, the crust is simply medjool dates and walnuts blended together and mushed into the bottom of the pans, an idea pulled from Minimalist Baker – why mess with perfection?! I could eat this crust mixture by itself. So delicious.
The vegan cheesecake is made from: berries, soaked cashews, coconut cream, lemon juice, and a natural sweetener – I use maple syrup, but agave will also work. (Or honey, if you are not concerned with this recipe being totally vegan.)
The optional (but highly recommended) strawberry sauce topping is just made from strawberry jam and water. You can also top with more berries – the more the better, right? Hence “Very Berry Cheesecake”! I topped with blackberries to make a berry trifecta.
Note: You don’t need mini springform pans to make this – you can also just use one regular springform pan or even a muffin tin like I did in my hemp seed matcha cheesecake recipe. But the mini springform pans are super fun (and impressive if you’ll be serving these to guests!)
Very Berry Vegan Cheesecake
- 1 cup walnuts
- 1 cup medjool dates - de-pitted
- 2 cups soaked - raw cashews
- ¾ c coconut cream*
- 1/4 cup lemon juice
- 1/4 cup maple syrup or agave
- 3/4 cup raspberries
- 3/4 cup chopped strawberries
Optional Strawberry Sauce Topping
- 1/2 cup strawberry jam
- 2 tablespoons water
- Blend walnuts into a grainy texture. Add in dates and blend until well incorporated. Mixture should stick together when you pinch it.
- Divide the crust mixture evenly into threes and mash the mixture into the bottom of each mini springform pan.
- Blend all cheesecake filling ingredients together.
- Evenly distribute the filling into the pans.
- Place the cheesecakes into the freezer for 6-8 hours or until fully hardened.
- To serve, remove from the freezer, top with berries and sauce, and let sit for 10 minutes before eating.
- Whisk the jam and water together. Drizzle over cheesecake.