Cheesecake is loved across the globe, but there’s something uniquely charming about a Danish twist. With its delicate balance of tang, sweetness, and creamy texture, this Danish Vegan Cheesecake is not just a dessert, it’s a slice of comfort with Nordic soul. Best of all, it’s completely plant based, making it a guilt free indulgence for vegans and non vegans alike.
In Denmark, desserts are often understated but rich in tradition. Instead of heavy sweetness, they lean toward balance subtle sweetness, creamy textures, and a wholesome finish. This vegan cheesecake channels that philosophy beautifully, with a nutty base, a silky cashew coconut filling, and a tart berry compote on top for that essential Scandinavian flair.
Danish Vegan Cheesecake Recipe:
Prep Time: 25 minutes
Cook Time: 0 (No bake)
Chill Time: 4–6 hours (or overnight)
Serves: 8
Ingredients.
For the crust:
- 1 cup almonds or walnuts
- 1 cup pitted dates (softened if needed)
- 1/4 tsp sea salt
- 1/2 tsp cinnamon (optional, for warmth)
For the filling:
- 2 cups raw cashews (soaked for at least 4 hours or overnight)
- 1/2 cup coconut cream (from the top of a chilled can)
- 1/3 cup maple syrup or agave nectar
- 1/4 cup fresh lemon juice
- 1 tsp vanilla extract
- Pinch of sea salt
For the topping (traditional berry compote):
- 1 1/2 cups fresh or frozen berries (blueberries, red currants, or raspberries work well)
- 2 tbsp maple syrup
- 1 tbsp lemon juice
- 1 tsp arrowroot powder or cornstarch (for thickening)
Instructions:
1. Make the crust:
In a food processor, combine the almonds (or walnuts), dates, sea salt, and cinnamon. Blend until the mixture sticks together when pressed.
Press this mixture into the base of a springform pan (about 8–9 inches) lined with parchment paper. Press evenly and firmly. Place in the freezer while you make the filling.
2. Make the filling:
Drain the soaked cashews and blend them in a high speed blender or food processor with coconut cream, maple syrup, lemon juice, vanilla, and salt. Blend until ultra smooth this may take a few minutes depending on your blender.
Pour the filling over the prepared crust and smooth the top with a spatula. Tap the pan lightly on the counter to release air bubbles. Return to the freezer to set for at least 4–6 hours, or overnight for best results.
3. Prepare the berry topping:
In a small saucepan over medium heat, add berries, maple syrup, and lemon juice. Stir occasionally until the berries soften (about 5–7 minutes). Mix the arrowroot or cornstarch with a little water and stir into the berry mixture. Cook for another 1–2 minutes until it thickens. Allow to cool completely.
4. Serve:
Once the cheesecake is firm, remove from the freezer and let it sit at room temperature for 10–15 minutes before slicing. Spoon the cooled berry compote over each slice or the whole cake before serving.
Tips for the Perfect Danish Vegan Cheesecake.
- Soak your cashews well. This ensures a super creamy filling. If you’re short on time, soak them in hot water for 1 hour.
- Coconut cream matters. Use the thick part from a chilled can of full fat coconut milk for best texture.
- Want it extra Danish? Try topping with lingonberries or red currants very popular in Danish cuisine.
- Storage: Keep it frozen for longer shelf life. Thaw slices for about 15 minutes before serving.
Final Thoughts.
Danish desserts often reflect the culture: cozy, calm, and comforting. This vegan cheesecake offers that same feeling, whether shared at a hygge inspired dinner or savored solo with a cup of tea. It’s rich without being heavy, sweet without being cloying, and indulgent without a shred of guilt. Give this recipe a try, and bring a little slice of plant based Denmark to your kitchen.
FAQ:
1. Can I use another nut for the crust besides almonds or walnuts?
Yes! Pecans or hazelnuts also work well. Just make sure the mix binds together when pressed.
2. What if I don’t have coconut cream?
You can substitute soaked cashews with a bit more non-dairy milk and a tablespoon of coconut oil, but the texture will be softer.
3. Can I bake this cheesecake instead of freezing it?
This recipe is designed as a no-bake version. Baking may affect the texture and moisture level. If you prefer a baked version, adjustments would be needed.
4. How long does it last in the fridge or freezer?
In the fridge: 3–4 days. In the freezer: up to 1 month. Store in an airtight container to prevent freezer burn.
5. Can I make this without a springform pan?
Absolutely. Use a pie dish or a square baking dish lined with parchment paper for easy removal.