Vegan Berry Cheesecake
Ingredients
Raspberry Cream Filling
- 1 1/2 cup raw cashews
- 1 cup almond milk
- 8 ounces vegan cream cheese
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1/2 teaspoon sea salt
- 1/2 cup maple syrup
- 1 cup fresh raspberries
Blackberry Topping
- 1/2 cup black berries
- 2 tablespoons maple syrup
Crust
- 1/2 cup raw almonds
- 3/4 cup oats
- 1 cup dates, chopped
- 2+ tablespoons water. Add 2 tbsp and add more as needed
- 1 tablespoon coconut oil oil bottom and sides of springform pan
Instructions
Crust
- Add almonds to food processor with blade and process until almonds are nearly powder
- Chop dates into very small pieces. Add dates and oats to almonds in food processor and process until mixed well. Add 2+ tbsp of water until crust is sticky. Oil bottom of spring form pan (I used small 7" springform pan) with coconut oil to prevent sticking. Press the crust to the bottom. Place in freezer while you prepare filling.
Rasberry Cream Filling
- Add all ingredients for filling to high speed blender. Blend until filling is completely smooth, no lumps. Remove crust from freezer. Pour filling into springform pan on crust.
Blackberry Topping
- Blend blackberries and maple syrup in small blender. Using tablespoon, spoon several spoonfuls onto top of raspberry cream. Using skewer or pointed utensil, swirl the blackberry topping lightly to create a design. Gently place cheesecake into the freezer for 4 hours. Slice and serve.
Video
Notes
Vegan Berry Cheesecake is the perfect dessert for summer! This dessert is simple to make with a sweet oat date crust, a blended raspberry creamy cheesecake filling, and a maple blackberry topping. This yummy dish is ready for the freezer in less than 30 minutes.
The raspberry filling is delicious, but another flavor I absolutely love is mango. This Mango Chocolate Cheesecake is another vegan cheesecake recipe that is easy to make. The fresh mango filling is poured over an almond date crust and topped with chocolate.
Nothing is better on a hot summer day than a cold and creamy slice of cheesecake. It is one of my favorite indulgent desserts to make and I love that this recipe is vegan and gluten-free. The sweet date oat crust is so easy to make and for the filling, all you need to do is throw the ingredients into a blender. As far as cheesecake goes, this one is pretty simple to make.
So easy and light, this berry cheesecake is vegan, gluten-free, and dairy-free and will definitely cool off your hot summer days.
Ingredients
Take a quick look at the ingredient list to see if you have everything that you need to make this recipe. The exact amounts are listed down below in the recipe card.
For the crust:
- oats
- almonds
- dates
- coconut oil
For the filling:
- raspberries
- vegan cream cheese
- cinnamon
- salt
- almond milk
- maple syrup
- vanilla
- raw cashews
For the topping:
- blackberries
- maple syrup
Instructions
Cheesecake might not be the quickest dessert to make, but this vegan berry cheesecake is definitely worth the wait and the hard work. Here is how you make it.
To make the crust:
- Add almonds to a food processor and process until almonds are nearly powder.
- Chop dates into very small pieces. Add dates and oats to the almonds in the food processor and process until mixed well. Add water until the crust is sticky.
- Oil the bottom of a springform pan with coconut oil to prevent sticking.
- Press the crust to the bottom. Place it in the freezer while you are preparing the filling.
To make the raspberry filling:
- Add all ingredients for filling to a high-speed blender. Blend until the filling is completely smooth and there are no lumps.
- Remove crust from freezer and pour the filling into springform pan over crust.
To make the blackberry topping:
- Blend blackberries and maple syrup in a small blender.
- Spoon several spoonfuls of blackberry mixture onto the top of the raspberry filling. Using a skewer or pointed utensil, swirl the blackberry lightly to create a design.
- Gently place the cheesecake into the freezer for 4 hours.
- Slice and serve.
Tips
Vegan berry cheesecake is a delicious and indulgent dessert that is perfect on those hot summer days. Here are my tips for making this cheesecake.
- I used a small 7" springform pan. If you use a larger springform pan, your cheesecake will not be as tall.
- Leave cheesecake in the freezer for a minimum of four hours and don't skip this step.
- Run a sharp knife under hot water before slicing the cheesecake for the best clean cut pieces.
- Make sure to blend the filling ingredients together really well so there are no lumps remaining for a creamy and smooth filling.
- To save some extra time, instead of making the blackberry topping you can top raspberry filling with your favorite jam.
- Top cheesecake with extra berries, or even a coconut whipped cream.
Frequently Asked Questions
To make the best frozen cheesecake, I only use a springform pan. It has a base and a circular collar that secures with a latch. After your dessert is frozen (or baked), you open the latch and avoid the unpleasant task of trying to remove your dessert from the pan without damaging it.
Store vegan berry cheesecake in the fridge covered with plastic wrap or in slices in an airtight container. It will keep well in the fridge for up 7 days.
Yes! I love the springform pan because it's so easy to remove the cheesecake, but if you don't have one you can also make this in a 9-inch pie dish.
More Dessert Recipes
If you liked this vegan berry cheesecake, check out some more vegan desserts here on my blog.
- French Apple Cobbler - This delicious dessert is made using the Instant Pot.
- Peanut Butter Banana Squares - Full of flavor with good for you ingredients and make the perfect snack or dessert.
- Lemon Bites - A light and tangy gluten-free dessert.
- Chocolate Avocado Pudding - An easy chocolatey dessert that only takes 15 minutes to make.
Recipe
Vegan Berry Cheesecake
Ingredients
Raspberry Cream Filling
- 1 ½ cup raw cashews
- 1 cup almond milk
- 8 ounces vegan cream cheese
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- ½ teaspoon sea salt
- ½ cup maple syrup
- 1 cup fresh raspberries
Blackberry Topping
- ½ cup black berries
- 2 tablespoons maple syrup
Crust
- ½ cup raw almonds
- ¾ cup oats
- 1 cup dates, chopped
- 2+ tablespoons water. Add 2 tablespoon and add more as needed
- 1 tablespoon coconut oil oil bottom and sides of springform pan
Instructions
Crust
- Add almonds to food processor with blade and process until almonds are nearly powder
- Chop dates into very small pieces. Add dates and oats to almonds in food processor and process until mixed well. Add 2+ tablespoon of water until crust is sticky. Oil bottom of spring form pan (I used small 7" springform pan) with coconut oil to prevent sticking. Press the crust to the bottom. Place in freezer while you prepare filling.
Rasberry Cream Filling
- Add all ingredients for filling to high speed blender. Blend until filling is completely smooth, no lumps. Remove crust from freezer. Pour filling into springform pan on crust.
Blackberry Topping
- Blend blackberries and maple syrup in small blender. Using tablespoon, spoon several spoonfuls onto top of raspberry cream. Using skewer or pointed utensil, swirl the blackberry topping lightly to create a design. Gently place cheesecake into the freezer for 4 hours. Slice and serve.
Video
Notes
Tips For Making Vegan Berry Cheesecake
- This cheesecake mostly liquid, so be certain that your springform pan is leak proof. Freeze for several (4-5) hours before serving.
- I chose raspberries for the filling and blackberries for the topping. You can substitute any fruit that you like for either the filling or the topping.
- If you are making this cheesecake gluten free, but are not vegan or dairy free, you do not have to use vegan cream cheese.
- To cut the frozen cheesecake, run hot water on the knife for 2 seconds to make cutting easier.
- I used a metal skewer to swirl the blackberry topping. Be gentle when swirling so that your design will not sink into the raspberry cream.
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