Berry Cheesecake
Prep time
Cook time
Total time
As in all of my recipes, 1 cup equals 250 ml. You'll need a 20 cm (8") cake pan.
Recipe type: Dessert
Serves: 12
  • Crust:
  • 200g vegan cookies
  • ¼ cup coconut oil, melted
  • Blueberry Layer:
  • 300g silken tofu
  • ¼ cup maple syrup
  • 200g blueberries
  • 1 15oz (400ml) can full fat coconut milk
  • 1 tsp agar agar
  • Blackberry Jam Layer:
  • 200g blackberries
  • 1 tsp cornstarch (dissolved in 2 Tbsp water)
  • 1 tsp lime/lemon juice
  • 1 Tbsp maple syrup (optional)
  • Toppings:
  • berries
  • lime slices + zest
  1. Line your cake pan with parchment paper and grease the sides.
  2. Place the cookies in a food processor and pulse a few times until crumbly. Transfer to a bowl and add in the coconut oil. Combine with a spoon until all crumbles are moist, then transfer to the cake pan. Use your fingers and the backside of a cup to press down evenly, then place in the freezer for 10 minutes.
  3. Pour the coconut milk into a pot and place over medium heat until melted. Add in the agar agar and whisk together. Reduce to low heat and let simmer for 30-60 seconds, then take off the heat.
  4. Immediately place your tofu, maple syrup, and blueberries in the blender and add the coconut mixture. You have to work quick or else it will set. Blend everything together for 30-60 seconds, then pour over the cake crust. If it already set a bit and you have some lumpy parts, use a whisk to dissolve, then place into the fridge.
  5. Place your blackberries in the blender, together with lime/lemon juice and maple syrup and blend a few seconds until smooth. Place a strainer over a pot and mash the blackberry mixture through the strainer to remove the seeds. Turn up the heat to medium and add in the corn starch. Whisk together and let simmer for 10-20 seconds, then immediately pour over the cake and even out with a spatula. Place back into the fridge for minimum 4-6 hours or overnight.
  6. Decorate with more berries, lime slices, zest and whatever you feel like.
Recipe by The Tasty K at