Vegan Berry Cheesecake

Vegan Berry Cheesecake

Servings: 8
Prep. Time: 30 minutes (+ 2 hours soaking)
Cook Time: 2 hours

Vegan Berry Cheesecake is super easy to make and is a great alternative for an eggless, dairy free, no-bake dessert. With a deliciously creamy, cheese inspired filling, it’s the perfect dessert to make yourself at home.


For the Base:

  • 80g pecans
  • 150g dried mulberries
  • 30g coconut oil, melted
  • Pinch of sea salt

For the Filling:

  • 300g cashew nuts, soaked in cold water for at least 2 hours
  • 160g maple syrup
  • 3 tbsp. lemon juice
  • 1 tsp. vanilla essence
  • 1 tbsp. chia seeds

For the Topping:

  • 200g fresh blueberries
  • 1 tbsp. lemon juice
  • 1 tbsp. chia seeds


  1. Line a 20cm round springform tin with baking paper.
  2. For the base, add the pecans, mulberries, melted coconut oil and salt into a food processor and process until the ingredients start to come together, like fine breadcrumbs. Press the mixture evenly into the base of the cake tin. Set aside.
  3. To make the filling, add all the filling ingredients into the food processor and process for about 2 minutes, until the mixture is smooth and creamy. Pour into the prepared tin, onto the base layer. Smooth out the top before placing into the freezer.
  4. Rinse out the food processor. Add the fresh blueberries, lemon juice and chia seeds and process until smooth.
  5. Remove the cheesecake from the freezer and pour over the blueberry topping.
  6. Place back into the freezer and allow to set for about 2 hours before serving.

Note: This cheesecake can be stored for up to two weeks in the freezer in a suitable container. Allow to thaw a little before serving.