No-Bake Vegan Red Berry Cheesecake (Antioxidant Boost)
Cheesecake is the ultimate comfort dessert, but it’s usually loaded with dairy and sugar. This No-Bake Vegan Red Berry Cheesecake keeps the decadence but ditches the inflammation.
Using a base of nuts and dates, and a filling of cashews and berries, we create a nutrient-dense cake that nourishes your body with healthy fats and powerful antioxidants. It’s raw, vegan, gluten-free, and stunningly beautiful.
This is my go-to recipe for birthdays and celebrations because it looks like a masterpiece but requires zero baking skills.
Why Berries are a Metabolic Superfood
The vibrant color of this cheesecake comes from real fruit, not dye.
- Anthocyanins: The pigments in red berries that fight inflammation and protect brain health.
- Low Sugar: Berries have the lowest glycemic index of all fruits, making this dessert safer for blood sugar levels.
🍰 The Recipe
Ingredients:
- Crust: 1 cup Almonds/Walnuts, 1 cup Pitted Dates, Pinch of Salt.
- Filling: 2 cups Raw Cashews (Soaked), 1/2 cup Coconut Cream, 1/3 cup Maple Syrup, 1/3 cup Lemon Juice, 1/3 cup Melted Coconut Oil.
- Swirl: 1 cup Mixed Berries (Raspberries/Strawberries) blended.
Instructions:
- Crust: Process nuts and dates until sticky. Press into the bottom of a springform pan.
- Filling: Blend soaked cashews, coconut cream, syrup, lemon, and oil until ultra-smooth.
- Layer: Pour 2/3 of the white filling over the crust.
- Berry Mix: Blend the remaining filling with the berries. Pour over the top and swirl with a knife.
- Freeze: Freeze for at least 4 hours. Thaw for 15 mins before slicing.
🛠️ Chef’s Toolkit
- Springform Pan (6-inch): Essential for easy removal of the cake.
- Food Processor: For making the sticky date crust effortlessly.
Stay healthy and mindful,
Laura @ VeganV
🤔 Cheesecake FAQ
Yes! Soaking softens them so they blend into a cream cheese texture. If you rush this, your cake will be gritty.
Keep it in the freezer for up to a month. Just slice what you need and let it thaw for 10 minutes.
