Vegan Vanilla Cheesecake with Nordic Berries

To celebrate Spring and 1st of May I decided I wanted to create some sort of cake. Not the typical raw cake, but more of a classic one but still as healthy as possible. Silken tofu and cashews came to my mind and I decided why not try make a proper soft cheesecake? Without the cheese of course. 

I also wanted to make sure that the cake would have lots of happy colours and that was achieved thanks to the amazing berries we are lucky to have here in Finland. Bright orange cloudberries and sea-buckthorn and also bright red lingonberries. I feel like the sourness of the berries also add a nice contrast to the cheesecake itself. 

I hope you will like this cake as much as I do.

Vegan Vanilla Cheesecake with Nordic Berries


Cookie Base

150 g vegan oat cookies

6 medjool dates

2 tbsp coconut oil


'Cheese' Layer

1.5 cup soaked cashews

350 g silken tofu

1 tsp vanilla powder

1 tbsp coconut sugar

1/3 cup water






edible flowers

  1. Add the cookies together with the dates and coconut in a food processor. Blend until you get a nice consistency for the cookie base, not too chunky but not too fine either.

  2. Move the cookie base into a cake tin and press it out evenly (I used a large cake tin, so you either use one large or two small). Place the cake tin in the freezer.

  3. Next blend all of the 'cheese' layer ingredients together in a food processor or blender. Blend until smooth with no lumps.

  4. Then pour the 'cheese' layer over the cookie base. Once you've evened the 'cheese' layer out nicely place the cake tin back in the freezer and let set for a couple of hours.

  5. Once the cake is set you can take it out of the cake tin.

  6. Then it's time to decorate it with the berries. I started with mushing cloudberries to a nice jam like consistency and spreading it out all over the cake. Then adding a handful of sea-buckthorn, lingonberries and a few edible flowers. I would recommend decorating the cake just before serving, this way it will look its absolute best.


Happy Spring time to you darlings! 

DessertIda GinmanComment