This easy and no fuss cheesecake is not only Vegan & Gluten Free, it is low in saturated fats and refined sugars.  Try it out for yourself, you will not be disappointed and nor will those you share it with (if you share it)!



2 cups gluten free oats
3 tbsp vegan butter melted (I use Vitalite)
1 tbsp coconut sugar

1.5 cup silken tofu
1.5 cup vegan cream cheese (I use VioLife)
1.5 cup raw cashew nuts (soaked in cold water for approx. 4 hours)
1 tbsp vanilla essence
2 tbsp coconut sugar
Juice from 1/2 lemon and zest

1 cup mixed frozen berries
1 tbsp lemon juice
1 tbsp coconut sugar



  1. Pre-heat oven to 170C
  2. Grind the oat flakes into flour and add the butter and sugar, blend until it comes together.  Press down into a 8″ cake tin.  Bake in the oven for 15 minutes.
  3. Rinse the cashew nuts with cold water.
  4. In a food processor or high speed blender add all the filling ingredients and blend until smooth and creamy.
  5. Add filling into the cake tin and bake for 30-45 minutes, until golden brown.
  6. Meanwhile, in a small saucepan add the frozen berries and melt down on a low heat (approx 30 minutes).  Keep an eye on this so the mix doesn’t blend.  No water needs to be added if cooking down on a slow heat.  Add 1 tbsp lemon juice and 1 tbsp coconut sugar.
  7. Once the berries are cooked through and defrosted, sieve to remove seeds and put sauce to one side to cool down.  The sauce may seem a little ‘tart’ to taste, however this goes nicely with the sweeter taste of the cheesecake – trust me!
  8. One the cheesecake is baked, remove from oven and let it cool for an hour as it will firm up and taste better cold.
  9. Slice, serve on plate and drizzle with the berry sauce.

– You can use fresh berries instead of frozen if preferred.  Use what is in season for best flavours.  I have used both frozen and fresh berries and both options taste great and go down well.