The Berry Beautiful Vegan Vanilla Cheesecake

Vegan Vanilla Cheesecake

What does baking mean to you?

For me, it’s meditation!

When I enter my kitchen, put my apron on, and find myself surrounded by a variety of healthy ingredients, I feel like I’m in a different world – a world where my worries have no place.

Baking is my favorite thing to do when I need to calm down and destress. The amount of satisfaction it brings is second to none.

The best part?

My creations are not only gorgeous and satisfying but also super nutritious!

And this is the main reason I started sharing my recipes with you guys. I love showing you that you can satisfy your sweet cravings without feeling guilty. Treating yourself to a delicious dessert doesn’t need to come at the expense of your health.

Most of my recipes are a testament to that!

While it’s okay to forget about the calorie count sometimes, you need a little imagination and creativity to make a recipe healthy.

And you know what?

Healthy dessert doesn’t have to look dull and boring. Thanks to my choice of natural colorants, texture, and decorations, my creations look mouthwatering and oh-so-inviting.

Today, I’m sharing the recipe of a berry beautiful vegan cheesecake. I made a tempered, flexible ruby band to wrap the cake around and decorated it with berries and edible flowers. Whether you want to impress your family, guests, or partner with a beautiful, yummy sweet creation, the options to make the cheesecake look tempting are endless!

PS: Don’t forget to let me know how the cheesecake turned out for you!

Vegan Vanilla Cheesecake

The Berry Beautiful Vegan Vanilla Cheesecake

This vegan vanilla cheesecake is not only gorgeous and satisfying but also super nutritious and oh-so-inviting!

  • Prep Time: 20 minutes
  • Cook Time: 0 MINUTES
  • Total Time: 2 hours + 20 minutes
  • Yield: 4 servings 1x
  • Author:
  • Joyce Mrad




  • 1 cup raw pistachio
  • 3 tbsp toasted coconut
  • 2 tbsp raw cashews
  • 2 tbsp pumpkin seeds
  • 45 tbsp coconut oil
  • 23 tbsp maple syrup
  • Pinch of pink salt


  • 1 ½ cup raw cashews, soaked overnight*
  • 1 vanilla bean pod caviar
  • ¼ cup coconut milk
  • ¼ cup coconut oil
  • ½ cup maple syrup
  • ¼ cup cocoa butter
  • ¼ tsp pink salt


  • Half the amount of ingredients from the white layer
  • 1 tbsp pink pitaya powder



  • Prepare a cake mousse mold. Place a piece of parchment paper at the bottom of the mold. Lightly grease the insides with coconut oil. **
  • Chuck the crust ingredients in a food processor.
  • Pulse until they turn into sticky dough. Shift the mixture into the pan and gently press it to form a thin crust layer.
  • Set it aside.


  • Use a high-powered blender to combine the ingredients for your creamy white mousse filling.
  • Blend for 2 mins or until the mixture reaches a silky smooth consistency.
  • Put in equal amounts of each ingredient in two separate bowls.
  • Add 1 tbsp. pink pitaya powder in a bowl to add a pink color. Whisk until fully combined.
  • Pour the white mixture onto the prepared crust and place it in the freezer to set for an hour.
  • Remove from the freezer and pour the pink mixture onto the prepared crust. Again, place it in the freezer to set for 1 hour.

Keywords: no-bake cheesecake, pink pitaya cheesecake, vegan cheesecake, vegan vanilla cheesecake, gluten-free cheesecake, vegan mousse, eggless cheesecake

PS: Don’t forget to let me know how the cheesecake turned out for you!

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