Vegan Cheesecake with Berry Sauce (2024)

You're going to LOVE this easy and tasty Vegan Cheesecake! The creamy no-bake vanilla dairy-free cheesecake is smooth, rich and delicious. Try it topped with a 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.

In the realm of desserts, cheesecake holds a special place. Its creamy texture and indulgent flavor are unparalleled, making it a favorite for many.

But what if you're following a vegan lifestyle or have dietary restrictions? Enter the Vegan Cheesecake – a dairy-free, plant-based alternative that's just as decadent and delicious as its traditional counterpart.

Made with wholesome ingredients like raw cashews, coconut cream, and maple syrup, this Vegan Cheesecake offers a guilt-free way to satisfy your sweet cravings.

Whether you're vegan, lactose intolerant, or simply looking to explore new culinary horizons, this recipe promises to deliver a creamy, dreamy dessert experience that's sure to impress.

Looking for more vegan desserts? Be sure to try out our super popular The Best Vegan Chocolate Cake, Easy Vegan Lemon Cake, or Easy Vegan Carrot Cake.

Reader Testimonials

⭐⭐⭐⭐⭐ "This cheesecake was phenomenal!! I only had blueberries so made a blueberry sauce. Cheesecake was tasty and creamy." - Tawnie
⭐⭐⭐⭐⭐ "This cheesecake was so good, noone even noticed it's vegan! Saving to make again!" - Pamela
⭐⭐⭐⭐⭐ "I have to admit this was an awesome tasting Vegan Cheesecake! I was thrilled with it and will be making it again soon." - Heidy

Reasons to Make the Recipe

1. It's dairy-free and vegan-friendly.
2. Made with natural, wholesome ingredients.
3. Offers a healthier alternative to traditional cheesecake.
4. Perfect for special occasions or everyday indulgence.

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!

• Crushed vegan cookies (such as graham crackers, gingersnaps, or digestives): Provides the base for the crust, adding a crunchy texture and sweet flavor.
• Refined coconut oil: Binds the crust ingredients together and adds a subtle coconut flavor.
• Organic brown sugar: Sweetens the crust and adds a hint of caramelized flavor.
• Vanilla extract: Enhances the overall flavor profile of the crust.
• Raw unsalted cashews: Soaked and blended to create a creamy, dairy-free filling.
• Coconut cream: Adds richness and creaminess to the filling, mimicking the texture of traditional cheesecake.
• Maple syrup: Sweetens the filling naturally, without the need for refined sugars.
• Lemon juice: Adds a tangy brightness to balance the sweetness of the cheesecake.
• Salt: Enhances the flavor and balances the sweetness.

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.

Storage Advice

To store leftover Vegan Cheesecake, wrap it tightly in plastic wrap or aluminum foil and place it in the freezer.

It will keep for up to three months. Thaw in the refrigerator before serving.

Vegan Desserts

Looking for more vegan cake and dessert recipes? Try these!

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