Vegan Berry Cheesecake

published Jan 10, 2022
Vegan Cheesecake Recipe

This no-bake vegan cheesecake tastes so creamy and delicious that you can’t even tell it’s plant-based.

Serves8 to 10

Prep30 minutes

Cook15 minutes

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a slice of vegan cheesecake topped with blackberry topping, on a blue ceramic plate, with the rest of the cake in the background.
Credit: Tara Holland

This no-bake vegan cheesecake tastes so creamy and delicious, you honestly can’t tell it’s plant-based. I tricked my whole family into thinking it had dairy, and as far as I am aware, they still believe it does (unless they read this, of course!).

The crust is made by whizzing together Biscoff cookies and almonds in a food processor and adding a mix of melted vegan butter and almond butter, for richness. For the creamy filling, opt for slivered blanched almonds — because of their size, they only need two hours to soak in boiling water, taking an overnight soak out of the equation. After blending the soaked nuts with with sweetened coconut milk and vegan cream cheese, the mixture is flavored with vanilla extract and a touch of lemon zest to mimic a classic cheesecake filling. Once it’s frozen solid, it gets topped with a blackberry-ginger compote, which comes together in mere minutes. 

What Are Vegan Cheesecakes Made Of?

Typically, the crust of a vegan cheesecake is made from either vegan-friendly cookie or cracker crumbs or a mix of oats, nuts, and coconut flakes mixed with melted plant-based butter to help bind and set it. The filling is usually made by soaking cashews or other raw nuts overnight, then blending them with a mix of other dairy-free additions to add more creaminess, flavor, and sweetness. 

How Long Should I Chill Vegan Cheesecake?

This vegan cheesecake is frozen for at least three to five hours (depending on your freezer) to ensure it sets properly before being thawed for about an hour. If you’d like to make it ahead, you can freeze overnight — it will just take an extra hour to soften. 

Suggested Toppings for Vegan Cheesecake 

  • Fresh strawberries macerated in sugar and ground cardamom
  • Blueberry-lemon compote 
  • Raspberries and toasted sliced almonds
  • Biscoff spread
Credit: Tara Holland

How Long Will Vegan Cheesecake Last in the Fridge or Freezer

Vegan cheesecake can be refrigerated in an airtight container for five days, although the crust may lose its crunch. The cheesecake can be frozen for up to three months, but it’s advisable to add the topping just before serving so the fruit doesn’t lose its texture. 

Vegan Cheesecake Recipe

This no-bake vegan cheesecake tastes so creamy and delicious that you can’t even tell it’s plant-based.

Prep time 30 minutes

Cook time 15 minutes

Serves 8 to 10

Nutritional Info


  • 2 1/2 cups

    blanched slivered almonds, divided

  • 8 ounces

    vegan cream cheese

  • 1

    small lemon

  • 1 (about 13-ounce) can

    unsweetened full-fat coconut milk

  • 1 1/4 cups

    granulated sugar, divided

  • 1 (about 9-ounce) package

    Biscoff cookies or vegan ginger cookies

  • 6 tablespoons

    vegan butter

  • 1/4 cup

    almond butter

  • 1/2 cup

    melted refined coconut oil, plus more for greasing

  • 1 tablespoon

    vanilla extract

  • 1 (1-inch) piece


  • 1 (12-ounce) package

    fresh blackberries (3 cups), divided

  • 1/8 teaspoon

    kosher salt, plus more as needed


  1. Place 2 cups of the slivered almonds in a medium saucepan and add enough water to cover by about 1 inch. Bring to a boil over medium heat. Remove from the heat, cover, and let sit for 2 hours until they soften slightly. Meanwhile, prepare the filling ingredients and make the crust.

  2. Let 8 ounces vegan cream cheese sit at room temperature until softened. Finely grate the zest of 1 small lemon until you have 1 teaspoon zest.

  3. Place 1 (about 13-ounce) can coconut milk and 3/4 cup of the granulated sugar in a small saucepan over medium heat. Stir until the sugar is just dissolved, about 2 minutes. Remove from the heat.

  4. Place 1 (about 9-ounce) package Biscoff cookies and the remaining 1/2 cup slivered almonds in a food processor fitted with the blade attachment. Pulse into fine crumbs, about 10 pulses. Transfer to a medium bowl.

  5. Melt 6 tablespoons vegan butter and 1/4 cup almond butter together in the microwave or on the stovetop, and mix vigorously with a fork to combine. Pour over the crumbs and stir until evenly moistened. The mixture will feel like coarse, wet sand.

  6. Coat the bottom (but not the sides) of an 8- or 9-inch springform pan with melted coconut oil. Transfer the crumb mixture into the pan and use the bottom of a measuring cup to press the mixture tightly and evenly into the bottom.

  7. When the soaked almonds are ready, drain and rinse. Transfer to a blender. Add the sweetened coconut milk, 1/2 cup melted unrefined coconut oil, and 1 tablespoon vanilla extract. Blend on high speed until thick and completely smooth, 2 to 5 minutes. Add the vegan cream cheese and lemon zest. Blend until combined and the mixture is thick and creamy, about 30 seconds more.

  8. Pour the filling over the crust. Give the pan a gentle tap to ensure filling disperses evenly. Cover with plastic wrap and freeze until firm, at least 3 hours and up to overnight. Meanwhile, make the topping.

  9. Peel and finely grate 1 (1-inch) piece fresh ginger until you have 1 tablespoon and place in a small saucepan. Add 2 cups of the blackberries and the remaining 1/2 cup granulated sugar. Bring to a boil over medium heat. Simmer until thickened slightly and the fruit is broken down, about 8 minutes. Stir in 1/8 teaspoon kosher salt. Taste and season with more kosher salt as needed. Remove from the heat and let cool to room temperature, about 1 hour.

  10. Add the remaining 1 cup blackberries to the topping and stir to combine. Cover and refrigerate.

  11. Remove the cheesecake from the freezer 1 to 2 hours before serving. Unlock and remove the sides of the pan. Transfer the cheesecake to a serving plate to thaw at room temperature. Let the blackberry topping sit at room temperature while the cheesecake is thawing.

  12. When ready to serve, spoon the blackberry topping over the cheesecake before slicing.

Recipe Notes

Make ahead: The assembled cheesecake may be covered and frozen for up to 2 months. Make the topping when ready to serve.

Storage: Refrigerate leftovers in an airtight container for up to 5 days (the cookie crust will soften).