Raw Vegan Berry Cheesecake (gluten-free, oil free)



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Swirly raw vegan berry cheesecake! 

This gorgeous raw vegan berry cheesecake is a great dessert that requires no oven whatsoever. It’s raw vegan, and easy to modify if you have preferred flavours (chocolate, mint or mango anyone?). This dessert is packed with a variety of nuts and healthy fats, making it a decadent treat but made with no dairy, refined sugars or added oil. Most raw vegan cheesecakes do require the use of coconut oil, and I personally have no issues making it that way for sake of ease, and creamier texture. I do however, love a good challenge, and know that many of you readers out there prefer not to cook with oil. So here it is!

Whether you’re looking for a no-bake dessert, or something rich and flavourful (minus the processed ingredients), I’ve got you covered. The best part about making this recipe is it can last in the freezer for months. Make it, freeze it and enjoy whenever your sweet tooth hits.

raw vegan berry cheesecake veggiekins

the details

  • This recipe is raw, vegan, gluten-free and oil free. It does contain nuts, and I would recommend using them for best results.
  • You can make this raw vegan berry cheesecake in advance, and I’d recommend you do as it does require some freeze time to set. The good news is, you can make it into a round standard cake shape, or use a loaf pan to make bars. Totally up to you. Also, swirls are optional, but a feast for the eyes, don’t you think?
  • While this recipe is raw and made with whole food plant based ingredients, trust me when I say it’s filling, and a lot more dense than you’d imagine ????

secrets to success

For best results, it’s important that you soak your cashews for an adequate amount of time! Also make sure you’re using a high speed blender that can blend your cashews down smoothly. This is important for texture in your final “cheesecake” result!

Using raw cashews is the way to go when making this recipe, but feel free to sub out the other nuts (for example, nuts used in the crust) for a different nut if preferred.

To make removing your cheesecake from the pan easier, I’d recommend lining with parchment paper if you can. Before slicing, give your raw vegan berry cheesecake a few minutes to soften too–it’ll make your life easier. Trust me!

Pro tip: If you want to save some work and nuts, you can also use your favourite bar in place of the crust mixture. I experimented using GoMacro bars (the sunny uplift flavour works well with the flavours), and it’s definitely a time saver!

raw vegan berry cheesecake veggiekins

if you like this recipe, try…

If you try this recipe out, tag me on Instagram @veggiekins so I can see your delicious re-creations and for a chance to be featured! As always, I love when you share your reviews in the comments below, and if you make any fun substitutions, let me know how it worked out below too!

Vegan Berry Swirl Cheesecake (gluten-free, oil free option)

Servings: 10 -12 servings
Prep: 1 hour
Cook: 3 hours
A delicious raw vegan berry cheesecake recipe, requiring no baking whatsoever. Healthy, vegan, gluten-free, oil free and refined sugar free.


  • crust
  • 3/4 cup medjool dates pitted
  • 1 cup raw cashews
  • 1 cup almonds or 1 cup rolled oats
  • filling
  • 2 cups raw cashews soaked for 2-3 hours, or overnight
  • ½ cup full-fat canned coconut milk
  • ¼ cup maple syrup or ¼ cup pitted soft medjool dates (if using dates, you may like to soak them beforehand to soften)
  • 3 tsp lemon juice
  • 3 tsp vanilla extract
  • pinch of salt
  • ½ cup mixed berries of choice


  • Prepare cashews by soaking for at least 3 hours, orovernight. Leave out on the counter in a cool dry place. Strain and rinse before using.
  • Prep a 9”x5” loaf pan with parchment paper.
  • To create crust layer, combine cashews, dates and almonds in a food processor, pulsing until ingredients break down and form a dough-like consistency. Transfer to the bottom of your pan and press down, to form an even crust.
  • Next, add soaked cashews, lemon juice, vanilla, maple syrup or dates, coconut milk and salt to a high speed blender. Blend until completely smooth, scraping down sides to make sure everything is blended evenly. Mixture should be smooth and pourable, like a pancake batter.
  • Pour half of the blended mixture over top of the crust layer. Tap the loaf pan on a hard surface to remove air bubbles, and flatten out the surface. Chill in freezer for at least 15 minutes.
  • With the remaining blended mixture, add berries of choice and blend again. You’ll get a beautiful berry colour and flavour. Pour this mixture over top of the first 2 layers, and swirl with a toothpick or knife if desired.
  • Freeze for about 3 hours, or until fully firm, ideally overnight. For best results, allow to thaw for about 5 minutes before slicing into squares.

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe?Tag @veggiekins on Instagram and hashtag it with #veggiekins

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About Remy

Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.

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  1. Hello, I noticed you’ve not used coconut oil. Almost all the other recipes i saw used coconut oil in the filling. Does it firm up properly without oil?