vegan berry cheesecake

Creamy vegan strawberry cheesecake which is no bake and has no cashews! This is the best vegan strawberry dessert you can ask for!

Vegan Strawberry Cheesecake

(75 grams) vegan butter, margarine oil

(480 grams) vegan cream cheese (room temperature (2 x regular tubs))

(100 grams) granulated sugar (or light-coloured sweetener of choice)

(45 grams) melted coconut oil

(45 grams) lemon juice and zest (or

vanilla extract or vanilla bean powder

strawberries

(240 grams) thick scoopable canned coconut cream ((note 3))

(30 grams) corn starch / corn flour

beetroot powder (to colour if ndeed)

corn starch / corn flour

Line a 20 cm (8 inch) spring-form or loose-bottom cake tin with baking paper.

Add the cookies to a food processor and pulse until fine crumbs. Add the melted butter and pulse until combined. Firmly press the mixture into the bottom of your cake tin. Set aside.

To make the crust:

Add the cream cheese, sugar, coconut oil, lemon juice/zest and vanilla extract to a food processor or blender. Blend until smooth.

Add the strawberries and a dash of water to a medium-size saucepan over high heat. Simmer and mash with a fork or stick blender to help the strawberries break down. Cook for 10-15 minutes or until the mixture has reduced to around 1/2 cup, heaped (~180g). It should be the texture of tomato pasta sauce.

Add the coconut cream and corn starch/flour to the saucepan of reduced strawberries and whisk thoroughly. Bring it to a gentle boil for 5 minutes or until the mixture thickens up. The mixture may seperate which is normal!

Add the strawberry mixture to your food processor/blender with the cream cheese mixture and blend until as smooth as possible. If desired, add beetroot powder to colour. Pour the cheesecake filling into your cake tin and smooth the top. Chill the cheesecake the fridge for 4 hours or until set.

To make the filling:

Add most of the strawberries and all the corn flour/starch to a small saucepan over high heat. Mash the strawberries with a fork or stick blender. Stir until thickened to a jam-like consistency. Sweeten if desired.

Just before serving, top the cheesecake with the strawberry compote and reserved strawberries. Leftovers will keep in the fridge for 5 days.

To decorate:

This raw cheesecake with a berry topping and vanilla bean center is gluten-free, dairy-free, vegan, paleo...and one of my favorite holiday and special occasion desserts.

Raw Mixed Berry and Vanilla Bean Cheesecake

raw cashews (soaked overnight)

water

raw honey or maple syrup

coconut oil

lemon juice

vanilla beans (scraped)

macadamia nuts

pecans

coconut

Medjool dates (pitted)

tsp salt

raspberries

blackberries

blueberries

tbsp raw honey or maple syrup

Place all of the crust ingredients (and 1/2 of the 3/4 cup of shredded coconut) into a food processor. Note: you'll use that remaining 1/4 cup shredded coconut later. Pulse the processor until the ingredients are mixed to your desired level of chunky or fine texture.

Sprinkle the remaining 1/4 cup of shredded coconut in the bottom of a 9-inch springform pan. this helps the cheesecake not to stick to the bottom. Place the crust mixture on top and gently flatten it with your fingers on the bottom of the pan.

For the main cheesecake filling, place all ingredients in a high-powered blender. A high-powered blender makes the filling creamy and fine (which is my recommendation), but you can also use your food processor. Blend for a minute or two, until thick and creamy.

Pour your filling on top of the crust. Shake the pan gently to remove any air bubbles. Then, place your pan in the freezer for 30 minutes.

While your cheesecake is hardening in the freezer, you can make your topping. Place all of the topping ingredients in your food processor (after you've cleaned it), and pulse it for 30 seconds. Then set aside until your cheesecake has hardened.

After 30 minutes, your cheesecake should have hardened enough to place the topping. Gently spoon the berry mixture on top and place back in the freezer. Freeze your cheesecake for at least 4 hours before serving.

When you're ready to serve the cheesecake, take it out of the freezer at least 20 minutes before eating. It will be much easier to slice after it's softened. Garnish with additional berries and enjoy!

Hi Lisa!  This looks so delicious and now I’m craving it! Could you please do a video for this?  I do much better when I follow along with your amazing videos.

I’m making this now and I’m excited to try it but I must admit, nearly 1000 calories and 62g of sugar a serving is obscene. I realize it’s made with natural ingredients and healthy fats but wow. I might have to eat a sliver once a month. 

This is my favorite go-to dessert, its so easy to throw together and tastes incredible! 
If I don't have fresh berries on hand, I just make a sort of 'jam' by defrosting them in a pan with some arrowroot powder so its not too watery and it works perfectly! 
My trick for the cashew-soaking (because my baking habits are more spontaneous) is to cover them in boiling water and let them soak for 30 minutes. 
Thanks for an incredible recipe!

Honestly, first attempt at a “cheesecake” and was skeptical. Only dessert I want to eat now. The first go at it, once thawed, I found to be too watery due to the berry layer. Second time making it, saved 1/3 of the cashew mixture and added dehydrated versions in the berries. This way, it sets just like the middle and doesn’t get watery while getting that berry taste. Haven’t changed one thing since. This cake is AMAZING!!

This turned out beautifully! I made my own crust that I’ve used for other raw pies/cheesecakes and went with your topping and cheesecake part—I subbed coconut oil for a mix of MCT and avocado oil and actual vanilla bean for vanilla extract, and 1/4 instead is 3/4 of the maple syrup; turned out beautifully and still sweet! Thanks so much! Excellent!

May I simply just say what a relief to discover someone that actually knows what they are talking about online. You actually know how to bring an issue to light and make it important. A lot more people ought to look at this and understand this side of the story. It's surprising you aren't more popular given that you definitely possess the gift.

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Top 2 vegan berry cheesecake recipes from across the web

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Vegan Strawberry Cheesecake

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The most viewed vegan berry cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine