If you’re looking for a dessert that’s creamy, indulgent, and absolutely gorgeous, yet totally plant-based and healthy, this Vegan No-Bake Blackberry Cheesecake is the one! With a velvety cashew-based filling, a nutty crust, and a swirl of juicy blackberries, this cheesecake is pure decadence without any dairy, gluten, or refined sugar. Plus, it’s no-bake, so you can enjoy this refreshing treat even on the hottest summer days – no oven required!
We love whipping up this cheesecake when we’re craving something sweet but also want a dessert we can feel good about. The first time we made it, we couldn’t believe how creamy it was, thanks to soaked cashews and coconut milk. And the blackberry swirl? It’s like a little burst of summer in every bite.
🫐 Why Blackberries?
Blackberries are packed with antioxidants, vitamin C, and fiber, making them a superfood we love to indulge in! Their natural sweetness and slight tartness add the perfect balance to the rich, creamy cashew filling.
How This Vegan Cheesecake Came to Be
This dessert was inspired by a traditional cheesecake, but we wanted to create something lighter, healthier, and completely vegan. With cashews, coconut milk, and fresh berries, we found the perfect plant-based substitutes that mimic the creaminess of a classic cheesecake without needing any dairy. The cashews blend into a silky filling that’s incredibly smooth, while the coconut milk adds a subtle richness.
Our favorite part is the blackberry topping – it gives the cheesecake a beautiful swirl of deep purple that makes it as much a treat for the eyes as it is for the taste buds. It’s one of those desserts that’s almost too pretty to eat… almost!
The No-Bake Magic of This Recipe
There’s something so satisfying about a no-bake dessert. No oven, no hot kitchen – just a few simple steps, and you have a chilled, creamy cheesecake that’s ready to enjoy. To make this vegan cheesecake, we blend soaked cashews, coconut milk, a touch of maple syrup, and vanilla until it’s smooth as silk. Then, we add in the blackberry puree for that beautiful swirl, and let it all set in the freezer.
The hardest part? Waiting for it to chill before diving in! But we promise, it’s worth it. The filling firms up beautifully, while the blackberry swirl stays bright and juicy. Once it’s ready, just let it sit for a few minutes at room temperature, then slice and serve. It’s rich, creamy, and cool – perfect for a warm day or a special occasion.
Why We’re Obsessed with Vegan No-Bake Cheesecake
This cheesecake has quickly become one of our go-to desserts for any occasion. It’s elegant enough for a dinner party but easy enough to make on a lazy weekend. And because it’s filled with healthy ingredients, we don’t feel any guilt about going back for seconds… or even thirds!
We also love how customizable it is. Don’t have blackberries? Try raspberries, strawberries, or even a mix of berries for a multi-colored swirl. Want a nut-free version? Use a seed-based crust made from sunflower or pumpkin seeds. The possibilities are endless, and every variation is delicious.
🍰 Serving Tip
For an extra touch, top each slice with fresh blackberries and a sprinkle of shredded coconut or lemon zest. It adds a beautiful garnish and a little extra flavor – the perfect finishing touch!
A Dessert to Savor and Share
One of our favorite things about this vegan no-bake cheesecake is how it brings people together. We’ve shared this dessert with friends who were skeptical about vegan desserts, and they loved it! It’s proof that you don’t need dairy, refined sugar, or a hot oven to make an incredible cheesecake. The taste is smooth, fresh, and light – yet so satisfying that it truly feels like a treat.
Whether you’re a cheesecake lover, a blackberry fan, or just someone who enjoys a healthy, plant-based dessert, this recipe has it all. It’s a simple way to celebrate summer flavors and share a little sweetness with those around you. So, grab your blender, and let’s create this delicious, creamy, vegan masterpiece!
Ingredients
For the Crust:
- 1 cup dates pitted
- 1 cup raw almonds or walnuts
- 1 tbsp coconut oil melted
- For the Filling:
- 2 cups raw cashews soaked overnight
- 1/2 cup coconut milk from a can
- 1/3 cup coconut oil melted
- 1/2 cup maple syrup
- 1 tbsp lemon juice
- 1 tsp vanilla extract
For the Blackberry Sauce:
- 1 cup fresh or frozen blackberries
- 2 tbsp maple syrup
For Garnish:
- Fresh blackberries
Instructions
- Prepare the Crust:In a food processor, combine the dates and nuts. Process until the mixture is sticky and holds together when pressed.
- Add the melted coconut oil and pulse until well combined.
- Press the crust mixture firmly into the bottom of an 8-inch springform pan. Place in the refrigerator to set while you prepare the filling.
- Prepare the Filling: Drain and rinse the soaked cashews.
- In a high-speed blender, combine the cashews, coconut milk, melted coconut oil, maple syrup, lemon juice, and vanilla extract. Blend until completely smooth and creamy.
- Prepare the Blackberry Sauce: In a small saucepan over medium heat, combine the blackberries and maple syrup.
- Cook for about 5-7 minutes, mashing the berries and stirring occasionally until they break down into a thick sauce.
- Remove from heat and let it cool slightly, then strain to remove seeds if desired.
- Assemble the Cheesecake: Pour the cashew filling over the chilled crust, spreading it evenly.
- Pour the cooled blackberry sauce on top of the cheesecake, spreading it gently to cover the surface.
- Chill the Cheesecake: Cover the cheesecake and refrigerate for at least 4 hours, or until fully set. For best results, let it chill overnight.
- Serve: Carefully remove the cheesecake from the springform pan.
- Garnish with fresh blackberries.
- Slice and serve chilled.
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