Vegan berry and lemon cheesecake

Berries and lemon are a great match in this vegan take on an old classic. A chocolatey, gluten-free base pairs with a silky coconut cream and cashew butter filling and berry topping to make one all-round knockout of a dessert!

By Nici Wickes
  • 25 mins preparation plus 3-4 hours chilling
  • Serves 8 - 10
  • Print
For more sweet vegan treats, check out our collection of 10 deliciously chocolatey vegan desserts.


  • 1 cup ground almonds
  • 1/4 cup brown sugar
  • 1/4 cup cocoa powder
  • 2 tbsp coconut thread
  • 2 tbsp coconut oil, melted
  • 1 tbsp flaxseed meal mixed with 2 tbsp water
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 cup plant milk (almond, soy, rice, coconut)
  • 1 cup coconut cream
  • 1/2 cup cashew nut butter (see note)
  • 3 tbsp lemon juice
  • Zest of 2 lemons
  • 3/4 cup coconut oil, melted
  • 1/3 cup maple syrup
  • 2 tsp vanilla extract
  • 2 tbsp nutrional yeast flakes
Berry chia topping
  • 1 1/2 cups fresh raspberries
  • 1 tbsp water
  • 2 tbsp maple syrup
  • 3 tbsp chia seeds
  • 1 cup assorted fresh berries – Nici used boysenberries and more raspberries
  • Mint leaves, to scatter


  • 1
    Heat oven to 180°C. Line and grease a 23cm-deep tart or springform tin.
  • 2
    Mix all of the base ingredients together and press into your prepared tin. Bake for 15-20 minutes or until firm. Cool.
  • 3
    While the base cooks, make the filling by blending all of the filling ingredients together in a high-speed blender. Process for 2-3 minutes or until the mixture is smooth and creamy.
  • 4
    Pour the mixture into the cake tin and chill until set – about 2-3 hours.
  • 5
    For the topping, bring the raspberries, water and syrup to a simmer in a small pot. Mash the raspberries and add chia seeds. Leave to thicken and cool.
  • 6
    Spoon the berry topping over your set cheesecake, still in the tin. Chill for a further hour.
  • 7
    To serve, carefully remove the cheesecake from the tin, place on a serving plate and pile on an assortment of fresh berries and mint leaves.


Cashew nut butter is available in supermarkets (try the spreads or organic sections), but making your own is easy. Soak 1 cup of raw, unsalted cashews in water overnight, drain well, then process in a blender or food processor with ¼ -1/2 cup of water until creamy and paste-like. You'll need a high-speed blender to get a super-smooth texture.

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