Vegan Mixed Berry and Vanilla Cheesecake

This Raw Cheesecake with berry topping is gluten-free, dairy-free, refined sugar-free, vegan, paleo...and amazingly delicious! One of my favs to serve at parties or holidays!

Vegan Mixed Berry and Vanilla Cheesecake

I can't believe that up until a few days ago, I had gone my entire life without eating raw cheesecake, and might I add, vegan cheesecake?? Somehow, at the back of my mind, I never thought that vegan desserts were any good. And boy, was I wrong! With my husband being lactose, I literally thought that I will never eat or make cheesecake again. But this changes everything...

Whether your lactose or vegan and had a thought about never eating cheesecake, then wonder no more! The answer is yes! This plant-based cake is a recipe worth to try!


Tips For Making the Raw Vegan Cheesecake

  • Cashews. One secret to making the perfect filling, is blending the cashews as long as you can. A high-speed blender will do that in just a few minutes. You could use a food processor, but the cashews won't be as smooth and creamy. Which may give you a few cashew chunks, but regardless, still just as good!
  • Serving. Remove the cheesecake 20-30 minutes before serving. Serving the cheesecake slightly colder will make it taste creamy and almost like an ice cream cake!
  • Lemon Juice. I wouldn't skip the lemon juice in this recipe. Lemon juice will give the cheesecake it's "cream cheese" like flavor. Adjust the amount of lemon to your taste. If you love your cheesecake tangy in it's creaminess, adding more lemon juice won't hurt!
  • Crust. Though I used just a handful of nuts for my crust, you are welcome to use any nuts for your base. Such as, Almonds, Cashews, peanuts, hazelnuts, pecans, and even sunflower seeds. (You can sneak in some chia seeds and flax seeds as well!)
  • Topping. I couldn't settle on just one berry flavor, so I used a mixed berry blend. But you can just use one berry flavor. Or if berries won't cut it, try topping it with nut butters, caramel, or flavored syrups.


How to Serve and Store

You can store this cheesecake covered in the fridge for a week - if you're okay with your cheesecake very soft and thawed. Or tightly cover it and place it in the freezer for up to two months.

When you'd like a slice, simply remove the cheesecake from the freezer 20-30 minutes before serving. It will be a delicious semi-frozen state that is really creamy.

Serve it topped with fresh fruit, coconut flakes, or dairy-free chocolate - shredded or chips. You can even make this Homemade Raspberry Chia Seed Jam, which pairs wonderfully with this cheesecake.


Other Vegan Recipes to Try

Prep time:
30 minutes
Cook time:
12 hours
Chill time:
Total time:
30 minutes
Yield:
8 servings
Cuisine:
Category:

Ingredients

Crust

  • 1 cup Raw Almonds
  • 1 cup Shredded Coconut
  • 10 Medjool Dates
  • 1/2 tbsp Coconut Oil, melted

Cheesecake Filling

Topping

  • 1 cup Blackberries
  • 1 cup Blueberries
  • 1 cup Raspberries - or 3 cups of Frozen Mixed Berries, thawed
  • 2 tbsp Honey or Maple Syrup

Directions

  1. Crust. Place all of your ingredients for the crust into a blender or food processor - All except 1/4 cup of the coconut, you'll use that later. Pulse until the ingredients are mixed to your desired chunky level or fine texture. I prefer mine a little chunky.
  2. Sprinkle the remaining 1/4 cup of shredded coconut on the bottom of a 9" spring form pan. The coconut will help the cheesecake not to stick to the bottom. Pour in your crust and gently flatten it with your finger at the bottom of the pan.
  3. Cheesecake Filling. Place all of your ingredients into a high-powered blender - a blender will make the filling creamy and fine, but you could use a food processor. Blend for a few minutes until thick and creamy.
  4. Pour your filling into your pan on top of the crust. Shake the pan to remove any air bubbles. Place the cheesecake into the freezer for 30 minutes.
  5. Topping. While your cheesecake is in the freezer hardening, you can make go ahead and make your filling. Place your berries - fresh or thawed - into your food processor or blender. Pulse for 30 seconds or so. Then set aside until your cheesecake has hardened.
  6. After 30 minutes, take out your hardened cheesecake and gently spoon out the berry mixture on top and place back into the freezer for 4 hours before serving. When ready to serve, take out of the freezer and let it sit for at least 20 minutes before eating. It will be much easier to slice after it's softened. Garnish with additional berries and enjoy!

Recipe notes

Did You Make This Recipe?

Snap a photo of it and tag me on Instagram @emily_kovalev or use the hashtag #emily_kovalev so I can see it and feature it!