Vegan Berry Cheesecake

Dessert, My Food, RECIPES, VeganCrush | 25/12/2022 | By

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Vegan Berry Cheesecake

Baked vegan cheesecake with a creamy tart filling and juicy raspberries. This baked cheesecake has the creaminess of a regular cheesecake and, with the right flavorings, is simply delicious!

Simple, quick, practical, and gluten-free!

I used soy yogurt for this vegan cheesecake, and I topped it with raspberries. The recipe is pretty easy, and you don’t need any fancy ingredients. Soybeans are high in protein, so that is a plus if you want some extra macros in your slice of cake. Honestly, a slice of this goodie keeps me full for quite some time, so I sometimes even eat it as a snack. Guilty as charged!

This cheesecake can be kept in the fridge for up to a week. It is best to keep it covered to avoid it from drying out.

Vegan Berry Cheesecake

Creamy, decadent vegan cheesecake made with a date-walnut crust and soy-yogurt filling for the ultimate tangy-sweet treat. Just few ingredients needed for this beautiful and delicious vegan and gluten-free cheesecake.
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Servings: 12 pieces
Course: Dessert
Ingredients Equipment Method

Ingredients
  

For the base
  • 200 g walnuts
  • 200 g dates or raisins
  • 1 Tsp coconut oil
For the filling
  • 1 kg soy yoghurt
  • 80 g cornstarch
  • 50 g brown sugar
  • 1/2 piece fresh vanilla bean seed or 1 tsp pure vanilla extract
  • 1 Tbsp fresh lemon juice
  • 1/2 tsp turmeric powder
For the topping
  • 150 g raspberries or blueberries

Equipment

  • 1 24cm baking pan

Method
 

  1. Preheat the oven to 180 °C.
  2. Combine the base ingredients in a food processor und blend until dough consistency. Rub the pan with coconut oil all over the bottom and sides of the pan. Press the dough into the bottom and up the sides. Use a spoon to make an even base.
  3. In a large mixing bowl combine all the ingredients for the cheesecake filling. Beat with a hand-held electric mixer until well combined. Add some of the raspberries into the batter. Pour in the filling and top with the remaining raspberries. Bake for about 1 hour.
  4. Let it cool down for an hour then place it in the fridge for at least 4 hours.

For more cake goodness check out my finger-licking Carrot Cake Recipe for a change. Classics just never get boring.

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