Dreamy Vegan Cheesecake with Fresh Berries

Creamy, no-fuss, and 100% plant-based—perfect for celebrating someone sweet.

There’s something timeless about a slice of cheesecake—it feels like a little celebration in every bite. This vegan version is just as silky and satisfying as the classic, but made entirely from plant-based ingredients. A golden graham cracker crust, a lemony cashew-coconut filling, and a crown of fresh berries make it a beautiful centerpiece for Mother’s Day, spring gatherings, or just a quiet night in with something sweet.

No baking beyond the crust, no fancy tools, and no dairy—just wholesome ingredients and a whole lot of love.

✨Ingredients

Graham Cracker Crust:

• 1 ½ cups vegan graham cracker crumbs

• ¼ cup coconut oil or vegan butter, melted

• 2 tbsp maple syrup

• Pinch of salt

Cheesecake Filling:

• 1 ½ cups raw cashews (soaked in hot water for 1 hour or overnight in cold)

• 1 cup full-fat canned coconut milk

• ½ cup maple syrup

• ¼ cup lemon juice (fresh)

• 2 tsp vanilla extract

• ¼ tsp salt

• ¼ cup melted coconut oil

• ½ cup vegan whipped cream (homemade or store bought, like Coco Whip)

Fresh Berry Topping:

• 1 cup mixed berries (strawberries, raspberries, blueberries)

• 1 tsp lemon juice

• 1–2 tsp maple syrup (optional)

👩‍🍳Instructions

1. Prepare the crust:
Preheat oven to 350°F. In a bowl, combine graham crumbs, melted coconut oil, maple syrup, and salt. Mix until evenly coated, then press into the bottom of an 8- or 9-inch springform pan. Bake for 10 minutes. Let cool.

2. Make the filling:
Drain and rinse soaked cashews. Add all filling ingredients to a high-speed blender. Blend until silky smooth and creamy. Pour over the cooled crust and smooth the top.

3. Chill the cheesecake:
Refrigerate for at least 4–6 hours or overnight until set. For a firmer texture, freeze for 1 hour before serving.

4. Add whipped cream and berries:
Toss fresh berries with lemon juice and maple syrup. Spoon generously over the cheesecake. Just before serving, dollop or pipe vegan whipped cream on top. This cheesecake is best served chilled.

This cheesecake is a reminder that plant-based desserts can be just as rich, beautiful, and celebration-worthy as any classic. I love serving it for Mother’s Day brunch or spring dinner parties—but honestly, it’s good any time of year.

If you make this one, I’d love to see! Tag @kellysgreenkitchen_ on Instagram or leave a comment below letting me know how it turned out. 💚