Vanilla berry no bake vegan cheesecake



Fresh and creamy berry and coconut no bake vegan cheesecake. A vibrant treat to brighten your day and nourish your physical body. A beautiful way to enjoy a harvest of  summer berries. Buy your ingredients from your local markets, bulk bins or in compostable packaging and make it zero-waste!





  • 150g pitted dates (or 75g coconut sugar and 60g melted coconut oil)
  • 100g rolled oats (GF if needed) (or sub nuts to make it raw)
  • 25g nuts (almonds, macadamia or brazils work well)
  • 1/3 tsp pink Himalayan sea salt
  • Optional: natural vanilla extract or powder


  • 200g cashews (soaked for 4-6 hours, or minimum 1 hour in boiling water)
  • 150ml young coconut meat (for raw) or coconut cream (if using tinned full-fat coconut milk,  refrigerate beforehand and only use the cream from the top, saving the water for smoothies)
  • 100g coconut oil (melted)
  • 120ml coconut nectar, maple syrup, or agave
  • Juice of 1 lemon
  • 1 tsp natural vanilla extract or seeds of 1 vanilla bean
  • 150g berries + more to decorate
  • Optional superfood boost: 1 tbsp of acai or beetroot powder


  • Fresh and / or freeze-dried berries
  • Edible flowers
  • Homemade berry coulis
  • Whipped coconut cream





  1. Pulse all ingredients in a food processor with an S-blade until it forms a smooth dough.
  2. Transfer the mixture into a springform cake tin (8-10 inches works well). Press down firmly to form a base and roll a glass over the mixture to create an even surface.
  3. Rest in the freezer to set whilst you make the filling.


  1. Add all of the filling ingredients except the berries to a high speed blender or food processor and pulse until a smooth and creamy consistency is achieved (this may take some time).
  2. Pour 2/3 of the mixture onto the base and return to the freezer.
  3. Add the berries and optional superfood powder to the remaining mixture and blend until it reaches a smooth consistency again.
  4. Remove the tin from the freezer and pour the berry mixture on top. Shake the tin gently to even out the filling.
  5. Place in the fridge for at least 3 hours to set (best overnight). Then remove from pan and transfer to a serving plate.
  6. Decorate and serve with berries, edible flowers, homemade berry coulis, whipped coconut cream and / or any other toppings you’d like. Get creative and make it beautiful!

Serves 12. Store in the fridge. The cheesecake can also be frozen for up to 2 months.



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