No-Bake Vegan Gluten-Free Berry Cheesecakes

vegan cheesecake recipe

How to make raw vegan berry cheesecakes that are gluten-free, paleo and refined sugar-free.

I cannot think of a time when I’ve ever been more excited to share a recipe with you all than I am today!

Honestly, after making these, normal cheesecakes will not even make it onto the SAME LEVEL.

Instead of baking, you simply pop these cheesecakes in the freezer to set overnight. To make removing them from the pan as easy as possible, pour boiling hot water over the bottom of the tray once they’ve finished setting, then use a knife (that has been left soak it hot water for a few minutes) to gently pop them out. It works like a charm.

If I had to choose a few words to describe these cheesecakes, I’d say they’re:

  • Deliciously creamy
  • Filled with healthy fats
  • Perfectly sweet
  • Go incredibly well topped with coconut whipped cream!

Before we get started in making these healthy raw vegan cheesecakes – if you like what you’re seeing, subscribe to my email newsletter at the bottom of the page to keep up to date on the latest recipes, DIYs, gardening and health tips I share!!

Homemade No-Bake Vegan Berry Cheesecakes

Before serving, allow to thaw for 20 minutes. These 100% irresistible (and healthy) yummy treats are perfect for those occasions when you want something sweet to satisfy cravings, or for when visitors pop by!

I collect the ingredients from my local bulk foods store to keep it plastic-free, and the fresh produce from my local organic farmer’s market.



  • 1 cup almonds
  • 1 cup medjool dates


  • 2 cups raw cashews, soaked overnight, rinsed and drained
  • 1/2 cup canned coconut milk
  • 1/3 cup raw local honey or maple syrup
  • 2 tbsp lemon juice
  • 1/4 cup coconut oil, melted
  • 1 cup mixed berries

To make:

  1. Soak dates for 10 minutes in hot water to soften before blending. Place the almonds and dates in a high-speed blender and pulse until a sticky mixture forms.
  2. Press into a greased muffin tin and set in the fridge while you prepare the cheesecake filling.
  3. Add the soaked cashews, milk, honey, lemon juice and coconut oil to the same blender and process until smooth (no need to wash between). Pour half the mixture into the muffin tin moulds, leaving the rest to make the berry layer. Tap the pan hard against the counter a few times to release any air bubbles. Place in the freezer.
  4. Add the mixed berries to the blender with the cashew mix and blend until smooth. Pour over the other layers, then place in the freezer to set; at least 3-4 hours or until completely firm.
  5. Allow to thaw for at least 20 minutes at room temperature before serving, or transfer to the fridge at least one hour before serving. Store in an airtight container in the freezer for up to 2 weeks.

DIY raw vegan cheesecakes tutorial

As always, this is not personal medical advice and we recommend that you talk with your doctor before trying or using any new products. I am not a doctor. All opinions expressed are my own personal thoughts and feelings of the products mentioned. Check with your doctor or health practitioner if you are uncertain about trying out any of the products, recipes or tips mentioned in this post.

Have you made cheesecake before? What was it like? Share in the comments below.

Lots of love,

🖤 Vanessa

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