This easy Vegan Lemon and Berry Cheesecake is so creamy in texture you wouldn’t’ even know it’s dairy free.

It’s a double nut recipe – almonds for the crust and cashews combined with gorgeous coconut cream for that super creamy filling which help make this cheesecake so moorish. And who can resist the jewel in the crown with a red topping of bright red berries and a little maple syrup.

I just loooove this  super simple cheesecake because all you need to do is prep and pop into the freezer. No baking required. Plus it’s gluten free too.




So what Ingredients will you need to make this delectable triple layered Vegan Lemon and Berry Cheesecake?



Almonds: for the base

Dates: Medjool date create the right amount of sticky-ness and holds the base together perfectly.

Coconut Oil: For the base





Cashews: soaked overnight or quick soak.  More on soaking cashes below.

Coconut Cream: dairy free full of flavour

Lemon Juice: Just the right amount for a tiny bit of zing and to help setting agent for this cheesecake

Maple syrup: Sweetens everything up without using a refined sugar

Lemon Zest: zest of one lemon

Salt: just a pinch


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vegan lemon and berry cheesecake filling




Frozen Berries: We used red strawberries but any frozen berry would be fine.

Chia Seeds: super food ingredient and acts as a setting agent and texture to the top layer.

Maple Syrup: makes everything even more delish

Lemon Juice: a tangy and lovely natural setting agent


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How to Soak Cashews

If you’ve never soaked cashews before it’s pretty simple There’s three ways of doing this. The overnight soak method, the hot soak method and boiling them.

The overnight method

Pop your cashews into a bowl and cover with water. Pop the container into the fridge and allow to soak overnight. In the morning drain your cashews and allow to dry thoroughly or towel or paper dry them off.(its not necessary to place into the fridge but it’s up to you). 

Hot water soak

Place your cashews into a heatproof container and pour boiling water onto them.  Allow to sit for 45 minutes to an hour.


Bring a pot to the boil and place your cashew into it. Allow to cook for around 15 minutes.  This is the quickest method by far.


How To Make Vegan Lemon and Berry Cheesecake


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Vegan Lemon and Berry Cheesecake (1)
Vegan Lemon and Berry Cheesecake
Prep Time
30 mins
Chill time
2 hrs

This vegan cheesecake is a Summer delight and eye catching addition to any dinner party.

Course: Cakes, Dessert
Cuisine: American, Australian
Keyword: dairy free cheesecake, Lemon berry cheesecake, vegan cheesecake
Servings: 10
  • ½ cup desiccated coconut
  • 1 cup walnuts chopped
  • 12 medjool dates
  • pinch of salt
  • 2 cups raw cashews 230 gm soaked for 4 hours or overnight
  • 1 cup coconut cream
  • 4 tbs coconut oil soft
  • ½ cup maple syrup 120 ml
  • zest of 1 lemon
  • juice of 1 lemon
  • pinch of salt
  • 1 cup frozen red berries
  • 2 tbs chia seeds
  • 2 tbs lemon juice
  • 2 tbs maple syrup
  1. Place all the crust ingredients into a food processor and blitz until a sticky like paste form.

  2. Transfer the crust into a springform cake tin and press evenly to form the bottom layer. Pop into the freezer while you make the other layers.

  3. Drain the cashews and pat dry with a kitchen towel. Place all the lemon layer ingredients in a food processor and puree until smooth. Spread over the crust and return to the freezer.

  4. Prepare the last berry layer by popping all the ingredients into the food processor and puree until smooth. Spread over the top of the cheesecake only when the lemon layer has set completely.

  5. Garnish with additional berries if you like and return to the freezer until set.

  6. To serve remove the cheesecake from the freezer about 20 minutes before serving.


Vegan Cheesecake Recipe Variations

Change up the fruit and use frozen blueberries or strawberries if you rather for the final topping.

Change up the maple syrup for honey.

Instead of using a ring spring form cake pan you can make this recipe into smaller individual muffin sized cheesecakes. For other vegan desser recipes you might like our Easy Dairy Free Mini blueberry Cheesecakes.

How To Store Vegan Lemon and Berry Cheesecake

Store your vegan cheesecake in the freezer.  To serve place on the kitchen bench for 20 minutes prior to serving to allow for the cake to soften and become lovely and creamy.


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Love to Have More Vegan Recipes?

Grab our Free 40 Free Vegan Recipe Book and download now. Great ideas for lunches, dinners, breakfasts and of course snacks.


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About Sonya

Vegan Lemon and Berry Cheesecake 1Helloooo, I'm Sonya and I'm one of those late starter's in the exercise department. (but you know you're never too late to start). A retired beauty therapist who likes geeking out in the online world, loves 4-legged fury friends, baking and gardening.