You will fall head over heels for this gluten-free, vegan berry cheesecake. Made with soaked cashews, the no-bake filling is luxuriously creamy and pairs beautifully with a vibrant mix of fresh berries.
If you’re dairy-free, you may have wondered if cheesecake was a thing of the past. I felt the same—cheesecake used to be one of my favorite desserts, and giving up dairy felt like losing a treat for good. Then I discovered cashew-based cheesecakes, and everything changed.
Raw cashews, when soaked, soften enough to blend into an incredibly smooth base. Combined with full-fat coconut milk and melted coconut oil, they make a rich, silky filling that rivals traditional cheesecakes. I still get excited each time I make one—like with my mini pumpkin cheesecakes—because the texture and flavor are consistently impressive.
This version aims for a classic cheesecake experience. The crust is grain-free, made with almond flour, coconut sugar and a touch of coconut oil—it’s the only baked component. The cashew filling is blended until perfectly smooth, poured over the cooled crust, and frozen to set. After chilling in the refrigerator, the cake softens to a delightful, sliceable consistency. A generous topping of fresh strawberries, raspberries, blackberries and blueberries turns it into a showstopping dessert.
With Mother’s Day approaching, this cheesecake makes a thoughtful dessert for mothers, grandmothers, or anyone who cares for you like a mother. It’s a lovely way to say thank you—simple to prepare yet elegant on the table. A slice alongside a glass of wine can make any celebration a little sweeter.
- crust
- 1 1/2 cups almond flour
- 1/3 cup coconut sugar or cane sugar
- dash sea salt
- 3 tablespoons melted refined coconut oil
- 2 tablespoons pure maple syrup
- cheesecake
- 2 cups raw cashews, soaked in water 3–4 hours or overnight in the refrigerator
- 3/4 cup full-fat canned coconut milk (mostly coconut cream)
- 1/2 cup coconut sugar or cane sugar*
- 1/3 cup refined coconut oil, melted
- 5 tablespoons lemon juice
- 2 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- zest of 1 lemon
- berries
- 1 cup sliced fresh strawberries
- 1/2 cup fresh raspberries
- 1/2 cup fresh blackberries
- 1/2 cup fresh blueberries
- Preheat oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper.
- Make the crust: in a mixing bowl, combine almond flour, coconut sugar and a pinch of salt. Add melted coconut oil and maple syrup, stirring until the mixture holds together.
- Press the crust firmly into the bottom of the prepared pan and bake for 10 minutes. Allow the crust to cool completely in the pan on a wire rack while you prepare the filling.
- Drain and rinse the soaked cashews. Add them to a high-powered blender or food processor with the coconut milk, sugar, melted coconut oil, lemon juice and maple syrup. Blend starting on low and increasing to high for 1–2 minutes, until very smooth.
- Add vanilla and lemon zest, and blend again until fully incorporated, scraping down the sides as needed for an even texture.
- Pour the cheesecake filling over the cooled crust and smooth the top. Cover with plastic wrap and freeze until firm, about 3–4 hours.
- Once set, remove the cheesecake from the freezer and release it from the springform pan. Transfer to a serving plate and refrigerate until ready to serve; chilling in the fridge softens the texture to a classic cheesecake consistency.
- When you’re ready to serve, top the cheesecake with fresh berries, slice and serve chilled.