Raw Vegan Cashew Cheesecake with Berries
- Food processor
- High-speed blender
- 20–22 cm (8–9 inch) springform pan
- Kitchen scale
INGREDIENTS
- Warm toffee sauce, for serving (optional)
Base:
- 1 cup/150 grams pitted dates
- 1 cup/120 grams walnuts, hazelnuts, or almonds
- 1 tablespoon maple syrup
- 2 tablespoons coconut oil, melted
Filling:
- 2 cups/300 grams cashews, soaked in warm water for at least 30 minutes or overnight in cold water
- ½ cup/120 milliliters coconut cream
- ¼ cup/60 milliliters maple syrup
- 2 tablespoons coconut oil
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup/150 grams berries, fresh or thawed
- Chocolate, grated
INSTRUCTIONS
- Make the base by blending dates, nuts, maple syrup, and coconut oil in a food processor until sticky and uniform. Press firmly into the bottom of a 20–22 cm (8–9 inch) springform pan. Chill while preparing the filling.
- Drain the soaked cashews. Blend cashews, coconut cream, maple syrup, coconut oil, lemon juice, and vanilla extract in a high-speed blender or food processor until smooth and creamy. Pour over the chilled base and smooth the surface.
- Top with berries and grated chocolate. Freeze the cake. Remove from the freezer a few minutes before serving for easier slicing.
FAQ
How can I make this vegan cashew cheesecake nut-free?
Substitute the cashews and walnut base with seeds such as sunflower seeds, pumpkin seeds, or a combination of oats and coconut flakes. Soak the seeds to soften them for the filling, similar to how cashews are prepared. For the base, blend seeds with dates and coconut oil until sticky.
Can I prepare the cheesecake without a high-speed blender?
You can, but you will need a strong food processor or a powerful regular blender. Soak the cashews longer, at least overnight, to ensure they soften completely, which helps achieve a smooth texture. You may need to scrape the sides and blend in batches to get a fully creamy filling. The final result will still be a smooth, rich vegan cashew cheesecake, though a high-speed blender gives a slightly silkier consistency.
What is the best way to sweeten the cheesecake naturally?
This vegan cashew cheesecake is naturally sweetened using dates and maple syrup. Dates provide a rich, caramel-like sweetness in the base, while maple syrup balances the filling with a mild, earthy sweetness. You can also experiment with agave syrup or brown rice syrup for slight flavor variations. Avoid refined sugars, which can overpower the delicate balance between creamy cashew filling and tart berries.
How do I store this vegan cashew cheesecake for maximum freshness?
Store the cheesecake in an airtight container in the freezer for up to 2–3 weeks. Keep the pan tightly covered with plastic wrap or foil to prevent ice crystals and odor absorption. Remove from the freezer 5–10 minutes before serving to soften slightly for easier slicing. For short-term storage, you can refrigerate the cheesecake for up to 3–4 days, but the texture is firmer and slightly less creamy.
What variations of berries work best for the topping?
Use a mix of tart and sweet berries for balanced flavor. Blueberries, raspberries, and blackberries provide a pleasant tang, while strawberries add mild sweetness and bright color. Fresh or thawed frozen berries are both acceptable. You can also lightly macerate the berries with a teaspoon of maple syrup or lemon juice to enhance their flavor and soften their texture.
How can I make this cheesecake creamier without using coconut cream?
Increase the proportion of soaked cashews or add silken tofu or a plant-based yogurt like cashew or oat yogurt. Blend thoroughly in a high-speed blender or food processor to achieve a smooth texture. You can also add a small amount of coconut oil or plant-based milk to aid creaminess.
Is it possible to bake this vegan cashew cheesecake?
You can bake a vegan cashew cheesecake, but the texture will differ slightly from the classic frozen version. Preheat the oven to 325°F/160°C, pour the filling over the base, and bake in a water bath for 30–40 minutes until the edges set but the center is slightly jiggly. Allow it to cool completely, then refrigerate for several hours before serving. Baking gives a firmer, sliceable texture, while freezing yields a smooth, creamy consistency.
How do I cut the cake cleanly?
Use a sharp knife warmed in hot water and wiped dry before slicing. Freeze the cheesecake slightly for firmer texture if needed, which prevents smearing. Cut slowly and wipe the knife between cuts. This technique ensures smooth, precise slices without disturbing the creamy filling or base.
