Vegan Berry Cheesecake

Name: Vegan Berry Cheesecake
Prep time: 20 min
Total time: 20 min
Ingredients: 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; 1/2 cup black berries; 2 tablespoons maple syrup; 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)

Jump to Recipe - Print Recipe

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.

vegan berry cheesecake with flowers in the background

Jump to:

Ingredients
Instructions
Tips
Frequently Asked Questions
More Dessert Recipes
Recipe

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.

dates, oats, and almonds in a food processor

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.

crust pressed to the bottom of a springform pan

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.

cheesecake ingredients blended together in a blender

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.

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.

spoonfuls of blackberry mixture on top of the raspberry filling in the springform pan

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.

two slices of vegan berry cheesecake on white plates with a fork

Frequently Asked Questions

What kind of pan should I use?

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.

How do I store cheesecake?

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.

Can I make this recipe if I don't have a springform pan?

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