Vegan Cheese Cake Recipe

Prepare pan

Line a 9-inch (23 cm) springform pan with parchment paper, pressing a 2-inch strip of parchment up the sides to ease removal.

In a food processor, pulse the almonds and oats until coarsely ground (small crumbs). Add the pitted dates, melted coconut oil, and sea salt. Process until mixture clumps when squeezed between fingers. If too dry, add 1–2 more dates; if too wet, add 1–2 tbs oats.

Press the crust mixture evenly into the bottom of the prepared springform pan, compacting firmly with the bottom of a measuring cup or your fingers to form an even layer. Place in the freezer while you make the filling (about 10–15 minutes).

Drain soaked cashews and discard soaking water. If you boiled cashews, drain and rinse. Add cashews to a high-speed blender or food processor along with the canned coconut milk, lemon juice, maple syrup, melted refined coconut oil, vanilla extract, vanilla bean seeds (if using), and sea salt.

Blend on high until completely smooth and silky. This can take 2–5 minutes depending on your blender—stop and scrape the sides every 30–45 seconds. Mixture should be pourable but thick; taste and adjust sweetness or lemon for brightness.

Pour the filling over the chilled crust and smooth the top with a spatula. Tap the pan lightly on the counter to release air bubbles.

Chill the cake: For best results, freeze for 3 hours to firm up (sliceable but still creamy) or refrigerate for at least 6–8 hours or overnight for a softer set. If frozen, let sit at room temperature 15–20 minutes before serving to soften slightly.

In a medium saucepan set over medium heat, combine the mixed berries, sugar, lemon juice, and 2 tbs water. Cook, stirring occasionally, until the berries release their juices and begin to break down, about 6–8 minutes.

If you want a thicker compote, mix the cornstarch with 1 tsp cold water to form a slurry. Stir the slurry into the simmering berries and cook for another 1–2 minutes until the compote thickens. Remove from heat and let cool; it will thicken more as it cools. Taste and adjust sweetness or lemon.

Cool the compote to room temperature before spooning over the chilled cheesecake to avoid melting the filling.

Run a thin knife around the edge of the springform pan to loosen. Release the spring and carefully transfer the cheesecake to a serving plate using the parchment tabs. If frozen solid, remove ring and parchment then slide onto a plate.

Spoon the cooled mixed berries compote over the top of the cheesecake, leaving a small border if you like a two-tone look. Garnish with extra berries, toasted almond flakes, and mint leaves.

Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Serve chilled. Leftovers keep in an airtight container in the refrigerator for up to 5 days (or frozen for up to 1 month).