If there is one dessert to impress your friends and family with your refined sugar free and vegan culinary skills, this is it. Perfect for a dinner party or if you’re dinning solo as it freezes well, just remember to slice the remaining cheesecake before freezing, so you can de-frost in portions, rather than all at once.

TIP: You will need to give yourself at least 24 hours’ notice when making this cheesecake, allowing time to soak the cashews overnight and set for 8 hours before serving.

We’ve chosen a cherry layer here on top, but the same ratio of fruit will work with whichever berries are in season.


You will need a high-power blender and a removable-base tart tin that is 8 inches across, and 1.5 inches deep (or 20cm, by 4cm). 


For the base:

1 cup ground almonds (100g)

½ cup fine oatmeal (60g)

¼ cup coconut oil, melted (50g)

2 tablespoons of agave or sweetener of choice

pinch of sea salt

pinch of ground ginger

For the cheesecake:

1 heaped cup cashews (160g), soaked overnight

½ cup Plenish Cashew M*lk (125ml)

1/3 cup coconut oil (80g)

2 tablespoons of agave or sweetener of choice

1 lemon, juice only

1 ½ teaspoon vanilla bean paste (or 1 teaspoon vanilla extract)

pinch of sea salt

For the berry layer:

1 heaped cup cherries (300g)

1 tablespoon of agave or sweetener of choice

½ lemon, juice only


Start the night before you want to make the cheesecake. Submerge the cashews in plenty of water and leave to soak overnight at room temperature.

The following day start by making the base. To do this, preheat the oven to 180 degrees, scatter the ground almonds and oatmeal on an oven tray. Toast this in the oven for 3-4 minutes until ever so slightly golden and smelling toasty; this enhances the biscuity flavour of the base.

Combine the toasted ground almonds and oatmeal with the other base ingredients, and squish this into the tart tin, lining the base and the sides. This is exactly the right amount of pie-crust mix for an 8-inch tart case, so you’ll need to spread it evenly and fairly thinly.

Bake this in the oven for 8 minutes, until golden then allow to cool.

Drain the cashews and gently press them with kitchen paper to remove as much excess moisture as possible. This will help to set the cheesecake later.

Put the cashews in a blender along with all the other cheesecake ingredients and blend on the highest setting until totally smooth and creamy.

Pour the cheesecake mix into the base; tap the tart case gently to level the surface of the filling. Place into the fridge to set.

To make the berry top layer, de-stone the cherries and blitz these in the blender along with the lemon juice and sweetener. Try to get this puree as smooth as possible before pouring it on top of the setting cheesecake.

To set, place in the fridge or freezer, once firm, slice and enjoy!

To shop our cashew milk, click here.

To find out why we’re nuts about cashews click here.