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Vegan Berry Cheesecake

Serves a party



  • 1 cup almonds

  • 1/2 cup coconut oil, melted at room temperature

  • ¾ cup walnuts or pecans

  • 4-5 tbsp honey


  • 2 cups raw cashews, soaked overnight

  • 1/3 cup honey or agave (I prefer honey here)

  • 1 tbsp vanilla extract

  • 1/3 cup coconut oil, melted at room temperature

  • 2 handfuls fresh blueberries

  • 1 fresh lime

  • 1 handful strawberries (optional)


To make the crust, place almonds, coconut oil, and pecans in a blender until the ingredients have finely chopped – this should take about 5 minutes and may require you to move the ingredients around. Take a round baking dish and place the blended ingredients in, finely pressing down with a cup to form the curst. Place in the freezer for at least 30 minutes.

Meanwhile, in a clean blender, place the soaked cashews, honey, vanilla extract, and coconut oil and blend until the consistency is completely liquid like a cheesecake batter. This is where you can get creative but here are some ideas for cheesecake flavors!

Take out half the batter and place to the side. Take the remaining batter, add strawberries and blend until a nice rosy pink color is formed. Place on top of the crust.

Place the remaining half batter back into the blender, add blueberries and blend until a deep blue/purple color has formed. Place in the round baking dish. Squeeze half a lime on top, and zest half a lime for decoration. Place back in the freezer for at least 2 hours. To serve, remove from freezer and let sit at room temperature for 15 minutes before cutting and serving.

Variations: 1) Add rose essence to strawberry layer instead of vanilla, 2) Use other berries, 3) Keep one layer plain

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