Thick, creamy cheesecake swirled and topped with tart, fresh berries! This vegan triple berry cheesecake is a healthy, no bake, gluten free, and naturally sweetened recipe.
It’s a berry explosion!!!
Ever since I discovered the glorious wonder that is vegan cheesecake last year, I’ve been absolutely, one hundred percent obsessed. It all started at Christmas with these gingerbread gems, then of course, I needed something a little more flavor neutral, so these plain but oh so perfect bars were born. Most recently, I made this chocolate insanity that is without one of my favorite recipes I’ve EVER created. I swear!
My love for vegan cheesecake knows no bounds. So, it was only a matter of time before I spring-ified it.
Do you guys have a favorite berry?! Similar to the nut butter predicament I brought up when I made this hot delicious mess, I always feel like I have to choose ONLY ONE berry that is my absolute favorite.
Again, who is forcing me to make these “favorite” choices?! Nobody but myself. I’m annoying in that way, and I accept that.
Anyway, whenever the day comes that somebody holds me at gunpoint and demands to know my favorite berry, I’ll be ready. RASPBERRY! Wait, no, strawberries are SOOOOO close too. But what about when I find that perfect container of juicy blackberries! And blueberries?! Wait, no. Blueberries don’t even come close – sorry, bluebs.
My point here is, I love all berries. Even blueberries! Those for some reason I just prefer blended or baked into things – the texture throws me off when they’re just fresh.
This berry tangent has gone on WAY too long. I apologize. What’s important is that with this vegan triple berry cheesecake, you don’t even have to choose!! It’s got bright, tart raspberries, big, juicy blackberries, and the awesome flavor of those little blueberries.
First of all, this vegan triple berry cheesecake starts with my usual cheesecake crust. Just mix up some coconut flour and date paste, and press evenly into the bottom of your pan. The crust is just crumbly enough, but definitely stands up to the filling. It’s sweet and soft and perfect.
On to the filling! The real star of the show, here. Soaked cashews for that absolutely magical creamy, “real” cheesecake texture, dates for sweetness, some vanilla for flavor, and water to bring everything together. Pour that mouthwatering filling on top of the crust, and set it in the fridge while you prep the berries.
To achieve that breathtaking berry swirl for this vegan triple berry cheesecake, measure one cup of berries – whichever ones you like most! I did all three and it was delicious. Blend the berries – no water necessary! The berries are so juicy on their own, they’ll blend right up into a thin, swirl-able consistency.
Drop spots of the berry puree all over the top of the cheesecake, then use a toothpick or knife to very gently swirl throughout the filling. Don’t get too aggressive with the swirling, or you’ll tear up that gorgeous filling!
Once you’re satisfied with your swirls, top the vegan triple berry cheesecake with even more berries! You may want to chill the cheesecake for a few hours then top with the berries after, so those don’t freeze.
I’m not joking when I say the most difficult part of this recipe is the waiting part. Because honestly it’s hard not to think about this vegan triple berry cheesecake for the entire 3 hours it needs to set in the freezer. If you don’t let it freeze, though, it’ll be suuuuper soft. Still delicious and dreamy and decadent in every way? Yes, yes, and yes. But if you’re looking for cheesecake consistency and easy slicing, have patience, mis amigos.
This vegan triple berry cheesecake couldn’t be more perfect for this time of year! Rich, creamy, swirled with fresh, sweet berries and topped with even more tart gems. It looks like you took so much time to make this show stopper but only you’ll know that it couldn’t be easier OR healthier!
If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!