Dreamy Vegan Cheesecake with Bursting Berry Topping
Prep
30m
Cook
60m
Total
90m
Serves
8
Cal
450
“Indulge in a slice of pure plant-based bliss with this creamy, tangy, and utterly delightful vegan cheesecake that's sure to impress everyone!”
Indulge in a slice of pure plant-based bliss with this creamy, tangy, and utterly delightful vegan cheesecake that's sure to impress everyone! Inspired by American flavors, this worth-the-wait dreamy vegan cheesecake with bursting berry topping comes together with just a handful of ingredients and yields a crowd-pleasing 8 servings. At 450 calories per serving, it's a satisfying choice that doesn't compromise on nutrition. Ready in 90 minutes (30 min prep, 60 min cook), it's proof that plant-based comfort food can be both simple and extraordinary.
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Instructions
- 1
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
- 2
To make the crust: In a food processor, combine the almonds, dates, and sea salt. Process until a sticky, crumbly mixture forms. Press the mixture evenly into the bottom of the prepared springform pan. Bake for 10-12 minutes, then remove from oven and let cool completely.
- 3
To make the cheesecake filling: In a high-speed blender, combine the soaked and drained cashews, coconut cream, maple syrup, lemon juice, vanilla extract, and sea salt. Blend until completely smooth and creamy, scraping down the sides as needed. This may take a few minutes to achieve a silky consistency.
- 4
Pour the cheesecake filling over the cooled crust in the springform pan. Gently tap the pan on the counter a few times to release any air bubbles.
- 5
Bake for 45-50 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven and leave the cheesecake inside with the door ajar for another 30 minutes to cool slowly. This helps prevent cracking.
- 6
Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight, to allow it to firm up.
- 7
To make the berry topping: In a small saucepan, combine the mixed berries, maple syrup, and lemon juice. Bring to a simmer over medium heat, stirring occasionally.
- 8
Once simmering, add the cornstarch slurry and stir continuously until the sauce thickens to your desired consistency. Remove from heat and let cool completely.
- 9
Once the cheesecake is firm, carefully remove it from the springform pan. Pour the cooled berry topping over the cheesecake before serving. Enjoy your delightful slice of vegan heaven!
Pro Tips
Don't skip the seasoning. Vegan comfort food shines when you're generous with salt, pepper, garlic powder, and smoked paprika.
This makes a big batch. Leftovers store well in the fridge for 3-4 days, and most components freeze beautifully for up to 3 months.
Taste as you go and adjust seasoning before serving. Plant-based dishes often benefit from a squeeze of lemon or a pinch of salt at the end.
Serving Suggestions
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