Vegan Berry Macadamia Cheesecake

The hallmark of a good Fourth of July celebration is––let’s be honest––the food. Yes to fireworks, yes to some good music, yes perhaps to bug spray, but be sure the table is full to groaning with food. Don’t drop the ball after the barbeque: everyone wants a sunset sweet.

This Vegan Berry Macadamia Cheesecake is the perfect end to the perfect July Fourth celebration. Created by Chefs Damian and Amy Herrera of Juicy Foods 66, it’s ever so perfectly patriotic in its red, white, and blue. Because it’s vegan, you’ve got all of your guests covered. Best of all, it tastes as good as it looks. Save party-time stress by making it ahead of time. Prepare for oohs and aahs.

What Makes A Vegan Cheesecake?

Macadamia nuts are the secret weapon for a luxurious vegan cheesecake. Their buttery richness creates a creamy filling that rivals its dairy counterpart. Soaked macadamia nuts blend beautifully into a smooth base with the addition of cashews. Their subtle sweetness complements tangy flavors like lemon or lime for a perfectly balanced cheesecake. Plus, a sprinkle of chopped macadamia nuts on top adds a delightful textural contrast.

Vegan Berry Macadamia Cheesecake Recipe

Makes 9-12 servings 

Vegan Berry Macadamia Cheesecake Ingredients

For the crust:

• 1 cup cashews 
• 1 cup pecans 
• 1/3 cup raisins  
• ½ teaspoon sea salt 

For the filling:

• 2 cups macadamias (soaked in purified water for at least 2 hours) 
• 1 cup cashews (soaked in purified water for at least 2 hours) 
• ½ cup maple syrup (any liquid sweetener of choice will work) 
• Juice of 1 lemon 
• 1 tbsp vanilla extract 
• Pinch of sea salt 
• ¾ cup melted coconut oil  
• 1/4 cup of purified water 

To create the berry swirl and topping: 

• 1 cup frozen strawberries, thawed and drained 
• 2 tbsp maple syrup 
• Juice of 1 lemon 
• ¼ cup melted coconut oil 
• 1 cup fresh raspberries  
• 1 cup fresh blueberries 

Vegan Berry Macadamia Cheesecake Preparation Instructions

For the crust:

1. Process cashews and pecans in a food processor to fine meal. 
2. Add remaining ingredients until combined. The mixture should be slightly oily but crumbly. 
3. Press the mixture into a parchment paper-lined 9-inch springform pan.  

For the filling:

1. Drain macadamias and cashews.  
2. Blend all ingredients except the coconut oil and the ¼ cup purified water in a high-speed blender.  
3. Slowly add the water if needed to keep processing if still chunky. Once smooth, add the melted coconut oil slowly until combined. Pour filling into crust and refrigerate for 20 minutes or until slightly firm. 

To create the berry swirl and topping: 

1. To make the berry swirl, blend frozen strawberries, maple syrup, and lemon juice in a high-speed blender until smooth.  
2. Slowly add melted coconut oil until combined.  
3. Pour the berry swirl on top of slightly firm filling and use a chopstick to swirl through. Be careful not to disturb the crust.  
4. Chill for 1 hour until more than slightly firm, but not hard. Top with the fresh raspberries and blueberries and place back in the refrigerator until completely set, about 2 hours.  

Recipe by Chefs Damian and Amy Herrera, Juicy Foods 66 / Story and Styling by Julia Platt Leonard / Photography by Tira Howard