Classic Vegan Cheesecake with Cashew Cream and Berry Compote
This no-bake cheesecake gets its rich, creamy filling from blended cashews and coconut milk, set over an almond-date crust and topped with a fresh berry compote. It's gluten-free and refined sugar-free, making it a solid choice for guests with dietary restrictions. Allow a few hours of chilling time before serving.
Equipment
- High-speed blender or food processor
- 9-inch springform pan
- Mixing bowl
- Spatula
- Baking sheet
Ingredients
Crust
- 1.5 cups raw almonds preferably organic
- 1.5 cups Medjool dates pitted and softened in warm water for 10 minutes
- 1 tbsp coconut oil melted
Filling
- 2 cups raw cashews soaked in water for 4 hours or overnight, then drained
- 1 cup full-fat canned coconut milk shake well before use
- ⅓ cup maple syrup pure, grade A
- ¼ cup lemon juice freshly squeezed
- 2 tsp vanilla extract pure
- ⅛ tsp sea salt
Berry Compote (Topping)
- 1.5 cups mixed berries blueberries, raspberries, strawberries (fresh or frozen)
- 2 tbsp maple syrup
- 1 tsp lemon zest
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
- In a food processor, pulse the almonds until finely ground. Add dates and coconut oil, and process until sticky and crumbly. Press evenly into the pan to form a crust about 1/4-inch thick. Bake for 10 minutes, then set aside to cool slightly.
- In a high-speed blender, combine the soaked cashews, coconut milk, maple syrup, lemon juice, vanilla extract, and sea salt. Blend until completely smooth and creamy, scraping down sides as needed. This should take about 2–3 minutes.
- Pour the filling over the prepared crust, tapping the pan gently to remove air bubbles. Smooth the top with a spatula. Bake for 50 minutes, or until the edges are firm but the center has a slight jiggle. Remove and let cool at room temperature for at least 1 hour.
- While the cheesecake cools, prepare the berry compote. In a small saucepan, combine berries, maple syrup, and lemon zest. Simmer over medium heat for 5–8 minutes, stirring until the berries release their juices and slightly thicken. Remove from heat and let cool.
- Once the cheesecake is completely cooled, pour the compote on top. Chill the cheesecake in the refrigerator for at least 4 hours, ideally overnight, to set completely before slicing.
Notes
- You can prepare the crust and filling up to 2 days ahead and assemble with compote just before serving.
- For a nut-free version, use sunflower seeds and coconut yogurt as substitutions.
- Add 1 tbsp of arrowroot starch to the filling for added firmness if desired.
Nutrition
Calories: 440kcalCarbohydrates: 43gProtein: 10gFat: 28gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 0.004gSodium: 37mgPotassium: 584mgFiber: 6gSugar: 28gVitamin A: 44IUVitamin C: 4mgCalcium: 104mgIron: 4mg
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