I thought vegan cheesecake might taste weird or gross without having regular cream cheese and sour cream, especially since I don’t love the vegan versions of those two things.  WOW I was wrong!  It is so creamy, rich and delicious!  Be careful though it is NOT low fat and something to have on the rare occasion.

Many of the recipes for vegan cheesecake call for you to buy the store bought graham cracker or Oreo crust.  The problem with most of the store bought ones is they have added oils and they are in the hydrogenated form.  Plus they all seem to have high fructose corn syrup which I really stay away from.  I’m sure you can find a natural one if you look but I am too lazy so I made my own.  In included the recipe but if you don’t care about the above things go right ahead and buy the store bought one.

Everyone likes their cheese cake topped with something different so adjust the berry recipe to your liking or eat the cheesecake plain.  I again don’t like to buy the store bought topping because it usually has high fructose corn syrup or heavy corn syrup which are just horrible for you.  I trim corners where I can so if I do cheat with something like this it is not a total guilt fest 🙂  For ideas on the substitutions/vegan versions check out my substitution page.

Berry Topped Cheescake

Berry Topped Cheezecake
Serves; 8-10 depending on the slice size

Homemade Crust;
2 cups of vegan cookies of your choice (I use Amy’s chocolate graham bunnies-no hydrogenated oils)
12-14 pitted dates- enough to make it stick together
1/2 teaspoon vanilla extract

Place all the ingredients into a food processor and blend until completely broken down and it is starting to stick together.  Grab a handful and squeeze it together, if it stays stuck together well then you have enough dates if not then add 2 more and continue until it sticks together well.

Pour mixture into a round cake pan and press down and to the sides.  Pour the cheezecake mixture into it and follow baking instructions (see below).

Cheezecake Filling;
2 8 oz vegan cream cheese
2 cups vegan sour cream
1/4 cup flour
3/4 cup sugar
2 teaspoons vanilla
2 egg re-placers (I use Ener G Replacer)

With a hand mixer blend together the cream cheese, sour cream, and sugar until smooth and creamy.   Add the vanilla, flour and egg replacer and blend until completely mixed together.  Pour into your store bought or homemade pie crust (see above for recipe).

Bake 50-65 minutes until a toothpick comes out of the center clean.  The sides will start to pull away and crack slightly.  Pan size and thickness of the pan will adjust how long it has to cook so check after 45 minutes.

Cool completely and then put in the refrigerator for 2-4 hours to chill more.

Slice and serve with the Berry Topping (recipe below) ENJOY!

Berry Topping;
1 cup mixed berries or berries of your choice (fresh or frozen)
1 Tablespoon sweetener of your choice
2 Tablespoons water
1 teaspoon arrowroot (or cornstarch mixed in a little water) to thicken slightly

Cook all ingredients on medium heat in a small pan for 5-10 minutes until cooked through, the berries are somewhat broken down and it starts to slightly thicken. Cool completely then chill in a covered container until ready to top the cheezecake. Enjoy!

vegan cheesecake

vegan cheesecake

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Berry Topped Cheezecake
Berry Topped Cheescake
Cuisine Dessert
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Cuisine Dessert
Servings
Berry Topped Cheescake