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This Vegan No-Bake Blackberry Cheesecake is a decadent yet wholesome dessert that’s perfect for any occasion. Featuring a rich, creamy cashew-based filling, this dairy-free cheesecake is topped with a luscious homemade blackberry sauce and fresh blackberries. The naturally sweetened crust, made from dates and nuts, adds a delightful texture and flavor. This easy, gluten-free dessert is not only indulgent but also packed with nutrients, making it an ideal choice for anyone seeking a guilt-free, plant-based treat. Perfect for vegan baking, meal prep, or healthy desserts!
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Prep Time 30 minutes
Chill Time 4 hours
Total Time 4 hours 30 minutes
Course Dessert
Cuisine American
Servings 8
Calories 400 kcal

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.

Notes

Vegan cheesecakes are a modern twist on the classic cheesecake, popularized in many Western countries, particularly in the United States, for those seeking plant-based and dairy-free alternatives. Enjoy this luscious dessert knowing it's as healthy as it is delicious!
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