Baked Vegan Cheesecake with Berries
4.87 from 37 votes
Baked vegan cheesecake with a creamy filling and juicy berries. Includes options
for gluten free, refined sugar free and coconut free!
Prep Time Cook Time Total Time
20 mins 55 mins 1 hr 15 mins
Course: Dessert Cuisine: American, Gluten Free, Healthy, Refined Sugar Free, Vegan
Servings: 8
Ingredients
Crust
1 1/2 cups (240g) plain flour or gluten-free flour blend
1/2 cup (50g) blanched almond meal / almond flour, or substitute with more flour
1/4 cup (40g) cane sugar, or coconut sugar
3/4 cup (180g) vegan butter, or solid refined coconut oil
Cheesecake filling
2 cups (260g) raw cashews*
1 cup (250g) firm silken tofu, also known as 'traditional tofu'**
1/2 cup (180g) any light-coloured sweetener, such as rice malt syrup or maple syrup, to taste
1/2 cup (90g) dairy free yoghurt, such as coconut, soy or almond
1/4 cup (60g) dairy free milk, such as almond, soy or coconut
1 tbsp (7g) corn starch / corn flour, optional but creates a smoother cheesecake
2 tsp lemon juice, or apple cider vinegar***
2 tsp vanilla extract, or vanilla bean powder
Pinch of any good-quality salt
To decorate
1 1/2 cups (225g) frozen or fresh blueberries and raspberries
1/4 cup (100g) any light-coloured sweetener, such as rice malt syrup or maple syrup, optional
and to taste
1 tbsp (7g) corn starch / corn flour
Instructions
1. Preheat the oven to 180°C (350°F). Line the bottom and sides of a spring-form or loose-
bottom cake tin. I used a tall 20 cm (8-inch) cake tin.
To make the crust:
1. In a large bowl or food processor, mix all the crust ingredients until well combined. It should
stick together when pinched between two fingers. If the mixture is still a bit dry, add a dash of
water and mix until the ingredients come together. Firmly press the mixture into the bottom
and sides of the lined cake tin so it's about 8 mm thick.
2. Bake the crust for 15 minutes or until slightly golden and it's dry to the touch. Set aside.
To make the filling:
1. Add all ingredients to a blender and blend until there are no lumps. Taste and adjust the level
of sweetness and sourness, if needed. Pour the cheesecake filling into the crust.
2. Tap the cheesecake firmly on the counter a few times to remove any air bubbles.
Baking the cheesecake:
1. Bake the cheesecake for 45-50 minutes, just before the filling sets. If the crust is browning
too quickly, cover the cheesecake with a metal tray. The cheesecake is ready when the filling
is no longer liquid and the filling still 'jiggles' in the middle. Allow the cheesecake to cool in
the oven with the door ajar for at least 1 hour.
2. Remove the cheesecake from the oven. Let it come to room temperature, cover it and set it
aside in the fridge overnight to chill.
The next day, prepare the berry topping:
1. Add all or most of the berries and rest of the ingredients to a small saucepan and mix until
combined. Place the saucepan over medium heat and mix for 5 minutes until thickened.
Remove from the heat and allow it to cool.
2. Remove the cheesecake from its tin. Spoon and spread the berry topping on top and top with
additional berries if desired. Cut and serve!
3. The cheesecake can be kept in an airtight container at room temperature for 1 day or in the
fridge for up to 5 days.
Notes
* If you have a high-powered blender, you don't need to soak the cashews beforehand. If you don't
have a high-powered blender, soak the cashews overnight!
** Traditional tofu is halfway between extra silken tofu and extra firm tofu. It often comes in a tub
and wobbles a little when you shake it. When you blend it, it will completely break down into a
creamy mixture as opposed to firm tofu which will stay in small chunks.
*** Do not omit the lemon, vanilla and salt as these help the filling taste like a cheesecake.
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