An Almost Vegan Cheesecake

I’ve been really interested in trying to experiment with raw and vegan food. Since it was my mom’s birthday I really wanted to make her something fun and new so here’s my attempt at an (almost) vegan lemon cheesecake with a gingersnap fig crust.


(I also made a blueberry, raspberry, strawberry sauce which isn’t pictured but I thought really helped to cut the richness of the cake and I highly recommend making it with this cake)

Ok. So the reason it’s almost vegan is really just due to laziness because I had honey in the pantry and wanted to minimize buying extra ingredients as much as possible since I’m ya know . . . poor. Plus my mom really likes gingersnaps so I wanted to incorporate those in the crust since they go really well with lemon.

I used this recipe from Minimalist Baker as a base and just changed the crust a bit.


Crust: 1 cup of dried figs, 1/2 cup of pecans, 1/2 cup of gingersnaps

Filling: 1.5 cups of unsalted cashews (soaked), 1 large lemon, 1/3 cup of melted coconut oil, 1/2 cup + 2 tablespoons of full fat coconut milk, 1/2 teaspoon of ground cardamom, 1/2 cup of honey (sub agave nectar or maple syrup if desired)

Berry Sauce: (I totally just eyeballed this so I don’t really know the measurements) 1/2 a small container of blueberries, a couple of hand fulls from a bag of frozen berries, a tablespoon or two of sugar, a squirt of lemon, and a little water. Simmer until all of the juices seep out of the berries and the sauce begins to thicken, then just take off the heat. It will thicken as it cools.


  1. Place cashews in a bowl with water and soak for at least 3 hours
  2. In a food processor, grind up pecans and ginger snaps, then take out.
  3. Place figs in processor and grind until it forms a ball, then add the pecan and ginger snaps back in and process until it all sort of comes together (it doesn’t have to be perfect)
  4. I used a spring form pan but any 9×9 pan will work, smush down the crust all over and work it up the sides of the pan (set in the fridge or freezer if making ahead of time)
  5. In a blender combine the filling ingredients and process until smooth.
  6. Pour the filling in the pan and set in the freezer until hard (about 4 to 6 hours)
  7. In a sauce pan add berry sauce ingredients and simmer until all the juice from the berries seeps out and begins to get slightly syrupy (I smash some of the fruit while its heating in the pan)
  8. When the “cheese”cake is ready pop it out of the springform pan, slice it up, pour yourself some delicious berry sauce on top.


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