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Vegan cheesecake with berries


4 Portions


approx. 115 min.




  • For the cookie crust:
  • 175 g
    vegan oat cookies
  • 80 g
    vegan butter
  • For the filling:
  • 850 g
    vegan cream cheese
  • 400 ml
    creamy coconut milk
  • 170 g
  • 4 tsbp
    corn starch
  • 1 tbsp
    vanilla extract
  • Juice
    of 1/2 lemon
  • For the berry sauce:
  • 300 g
    frozen SOTO berry mixture
  • 1 Pkg
    vegan red cake glaze
  • 2 tbsp



Coconut milk and cream cheese should have room temperature. Pre-heat oven to 175°C general heat. Prepare a round baking dish (diameter 24 cm) with some oil/butter, line bottom and sides with parchment paper.


Place the cookies in a food processor and mix into crumbs or put them into a freezer bag and crush them by using a rolling pin. Add the crumbs into a bowl and combine with melted butter. Add the mixture onto the bottom of the baking dish and press down firmly. Put into the fridge for approx. 30 minutes.


In a mixing bowl add the cream cheese and whisk with an electric hand mixer. Add the coconut milk, corn starch, sugar, vanilla and lemon juice and mix until creamy.

Spoon the filling onto the cookie crust and let sit for a few moments. Carefully, tap the pan onto the work surface to get rid of any still existing air bubbles.


Now, fill a deep baking pan or casserole dish and place on the bottom rail. Place the baking pan with the cake on a tray on the second rail and bake for approx. 50-60 minutes.


Turn off the oven and slightly open the door. Leave the cake for another hour. Afterwards, remove the cake, detach the edges with a sharp knife and let the cake cool off.

As soon as the cake has reached room temperature, put into the fridge and leave there over night.


The following day, put the berries into a pot and let defrost. Keep some explicitly nice looking berries for decoration at the end. Prepare the cake glaze according to instructions on the package and combine with the berries. Spread the glaze onto the cake and decorate with the nice looking berries. Let cool off for approx. 30 minutes.

Take the cheesecake from the fridge, remove from the baking dish and enjoy.