No‑bake Vegan Cashew Cheesecake with Berry Compote
Silky cashew filling on a crunchy biscuit base, topped with a glossy mixed-berry compote. Vegan, dairy‑free and utterly moreish.
This is the vegan cheesecake I reach for when I want something showy but not faffy. Silky soaked cashews and coconut make a luscious, dairy‑free filling that fools even the staunchest cream‑cheese fans.
It’s a no‑bake recipe: blitz, press, chill, and top with a quick berry compote. Great for dinner parties — make the filling and compote ahead and assemble on the day.
Ingredients
- 200 g vegan digestive biscuits
- 150 g coconut oil — melted; total for base and filling
- 300 g raw cashews — soaked for 4 hours
- 200 ml full-fat coconut milk — use the thick part if separated
- 120 ml maple syrup
- 60 ml lemon juice — about 2 lemons
- 10 ml vanilla extract
- 0 ml fine sea salt
- 200 g mixed berries — fresh or frozen
- 30 g caster sugar
- 10 g cornflour — for thickening compote
- 15 ml cold water — to mix with cornflour
Equipment
- 20 cm loose-bottom cake tin
- blender or high-speed food processor
- small saucepan
Instructions
Place the raw cashews in a bowl and cover with cold water so they are fully submerged. Leave to soak for 4 hours (or overnight) until very soft, then drain thoroughly.
Put the vegan digestive biscuits into a food processor and blitz to fine crumbs. Add 100 g of the melted coconut oil and a pinch of fine sea salt and pulse until the mixture looks like wet sand.
Line a 20 cm loose‑bottom cake tin with baking parchment. Tip the biscuit mix into the tin and press down firmly and evenly with the base of a glass to make a compact base.
Add the drained cashews, full‑fat coconut milk, the remaining 50 g melted coconut oil, maple syrup, lemon juice, vanilla extract and fine sea salt to a high‑speed blender or food processor. Blend on high, stopping to scrape the sides, until the mixture is utterly smooth and glossy (3–5 minutes).
Pour the filling over the biscuit base and smooth the top with a spatula. Tap the tin lightly on the work surface to remove any large air bubbles.
Chill the assembled cheesecake in the fridge for at least 6 hours, preferably overnight, so the filling firms up and slices cleanly.
Make the compote while the cheesecake chills: put the mixed berries, caster sugar and lemon juice in a small saucepan. Heat gently on the hob until the sugar dissolves, then simmer for 6–8 minutes until syrupy. Mix the cornflour with the cold water to a slurry, stir into the simmering berries and cook for another minute until glossy. Remove from the heat and cool.
When the cheesecake is set, loosen it from the tin, transfer to a serving plate and spoon the cooled berry compote over the top. Slice with a hot, dry knife for neat pieces.
Tips
- If you’re short on time, boil the cashews for 15 minutes instead of soaking — they’ll soften enough to blend (texture will be very similar).
- Use a high‑speed blender or food processor and scrape the jug often; that is the difference between silky and gritty filling.
- For clean slices, chill the cheesecake overnight and run a knife under hot water before each cut, wiping the blade between slices.
- The compote keeps in the fridge for up to 5 days — spoon it over yoghurt, pancakes or ice cream if you have leftovers.
- If your coconut milk has separated, use the thick cream from the top for a richer filling and warm the tinned milk slightly before measuring for easier blending.
Substitutions
raw cashews → silken tofu, 500 g (blend to a very smooth texture)
Noticeably differentmaple syrup → agave syrup, same quantity (120 ml)
Stays closevegan digestive biscuits → oat biscuits or plain oat cookies, same weight (200 g)
Stays closecoconut oil → refined cocoa butter, same weight (150 g) for a firmer set and less coconut flavour
Noticeably different
Nutrition
Per serving · estimated
- 650
- Calories
- 9 g
- Protein
- 52 g
- Carbs
- 45 g
- Fat
- 3 g
- Fibre
- 21 g
- Sugar
- 150 mg
- Sodium
FAQ
Can I make this gluten‑free?
Yes — swap the vegan digestive biscuits for a gluten‑free oat or nut biscuit of the same weight. The rest of the recipe is naturally gluten‑free.
How long will it keep in the fridge?
Stored in an airtight container, the cheesecake will keep for up to 4 days. The compote keeps separately for about 5 days.
Can I freeze the cheesecake?
Yes — freeze in whole or in slices for up to 2 months. Thaw overnight in the fridge before serving; the texture will be slightly softer but still delicious.
My blender isn’t very powerful — any tricks?
Soak the cashews longer (overnight), add the coconut milk warmed slightly, and blend in batches, scraping often. You might need to strain the filling through a fine sieve for extra silkiness.
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