Baked Vanilla Cheesecake with Blackberry Syrup


My blackberry foraging adventures plus garden bounty have left me, happily, with a fridge and freezer full of wild berries and I am always trying to discover new ways of using them.


I’ve had cheesecake on my ever growing list of treats to make for a very long time. I looked around and found an incredible array of vegan cheesecake recipes with wonderful nutty crusts and raw cashew fillings to the more traditional vegan cream cheese based cheesecakes.


I really wanted to go the baked cheesecake route. I’d never made a baked cheesecake, vegan or otherwise and was intrigued to see how it would work without the traditional reliance on eggs to help the baked set.


I also knew that for my first ever vegan and baked cheesecake, I wanted a really thick biscuit base which was always my favourite part! So, suffice to say that this is far from health food but I can assure you, it is love food – simply good for the mind and soul.


The filling sets beautifully, with no risk of cracking in sight. It is rich, just sweet enough with a slight tang and with a gorgeous aroma of vanilla that flecks through the white, creamy filling so delicately.


The syrup topping is a must, it cuts through the richness with berrylicious sweetness that simply completes the whole experience.


The best part – this was so easy, mix together, bake, cool, eat.


This was simply to die for.


Oh, cheesecake.



  • I like a high ratio of biscuit base to filling but if you prefer more filling to crust, reduce the base recipe by a third.
  • If you would prefer a thicker cheesecake, use an 8 inch round tin, you may have to bake it for a few minutes longer.
  • The cheesecake keeps well in the fridge, wrapped, for at least 5 days and can also be frozen.

Ingredients: Serves 12


  • 300gΒ (20) digestive biscuits (or graham crackers), crumbled
  • 110g (1/2 cup) vegan margarine, melted
  • 1 tbsp maple or agave syrup
  • 450g (16oz/2 tubs) vegan plain cream cheese
  • 65g (1/3 cup) unrefined caster sugar
  • 4 egg substitutes, prepared (e.g orgran or ener-G)
  • Seeds from 1 vanilla pod or 1 tsp vanilla extract
  • 2 tbsp lemon juice


  • 150g (1 cup) fresh or frozen blackberries
  • 2 tbsp maple or agave syrup
  • 50g (1/3 cup) fresh or defrosted blackberries for topping
  • 50g (1/3 cup) fresh cherries for topping


  1. Preheat the oven to 190’C/375’F and lightly grease a 9 inch loose bottomed round tin (or 8 inch for thicker cheesecake).
  2. In a food processor, blitz the biscuits into crumbs, add the margarine and syrup and blend to combine. Press into the base and a little up the side of the tin.
  3. In the same processor, blend the cream cheese, sugar, egg substitutes, vanilla, and lemon juice until creamy and smooth.Β  Pour onto crust.
  4. Transfer to the oven to bake for 25-30 minutes, until just set (doesn’t jiggle when you move the pan). Remove from the oven and let cool at room temperature then place in refrigerator to chill for 12 hours.
  5. Make the topping about an hour before serving. Simply place the 150g (1 cup) of blackberries in a small pan with the syrup over a medium heat. Cook, stirring until syrup like, mashing the berries as you go to extract the juice. This shouldn’t take more than 5 minutes. Push through a sieve into bowl and leave to cool before pouring over the chilled cheesecake.
  6. Arrange the cherries and berries on top to serve.

Calorie Count :: New Recipe

Adapted from vegweb

This entry was posted in Cheesecake, Desserts, Egg-free, Fruit, vegan, Vegetarian and tagged , , , , , , . Bookmark the permalink.

111 Responses to Baked Vanilla Cheesecake with Blackberry Syrup

  1. thesnowwoman says:

    WOW! this looks amazing!

  2. Liane says:

    Hmm, this looks good. I also posted about a baked vegan cheesecake the other day. Found you through randomofo. Greetings from a fellow MoFoer πŸ™‚

  3. Ally says:

    Wow Poppy! Your cheesecake is stunning. I’m sure it tastes as fabulous as it looks.
    I am bookmarking it.
    Beautiful photography too. πŸ™‚

  4. VegCharlotte says:

    That looks absolutely wonderful!

  5. After years of scoffing cheesecake I made my first chocolate one tonight. It’s so good. More like the Italian version that uses ricotta. Intrigued by your vegan plain cream cheese (must Google that) as I really didn’t want to use actual cream cheese as I think it’s more suited to savoury. And totally agree about lots of crunchy base!

  6. Oh my Poppy – that looks incredible!!

    I also wanted to tell you that I’m playing a game on my blog and I tagged you on the post to play. It’s a quick simple game, but no worries if you don’t have the time to play. I know you’re busy with school – that’s a lot more important!! Anyway, here’s the link if you’re interested:
    Celeste πŸ™‚

  7. lefoodsnob says:

    A) I love digestive biscuits. What a lovely idea to use them as the crust (instead of graham crackers – standard US cheesecake crust)! B) I also love the higher ratio of biscuit to filling C) this looks AMAZING

    • Poppy says:

      Thank you!!
      We don’t have graham crackers here in the UK but regardless I love the nuttiness from digestives! Loads of crust is a must for me!!! πŸ˜€

  8. I have just snaffled about 1kg of mulberries from a tree round the corner and was wondering what to do with them – great timing!

  9. RMB Photography says:

    If I could, I’d swim in that! πŸ™‚

  10. lucylox says:

    That looks so yummy! Gorgeous πŸ™‚

  11. This looks delicious. It’s gorgeously ‘together’ for a cheesecake as well – I always worry mine will turn out sloppy or runny, this is perfect!

    • Poppy says:

      Yes, I know what you mean about it being together. It sliced so well also. It’s really foolproof, you don’t have to gradually cool it in the oven or anything like that! πŸ˜€

  12. Sophie33 says:

    Waw, Poppy! Your divine home-made cheesecake looks Amazing!!!. A thing of beauty is a joy forever! Or until the last piece has been eaten!!!! πŸ˜‰πŸ˜‰πŸ˜‰πŸ˜‰xxxx

  13. This looks amazing as always Poppy the blackberries on top are a great idea. Thanks for sharing
    Marie xx

  14. Perfection! I never liked cheesecake until I became vegan…haven’t made a baked one yet, but I think it’s time to try! Especially with those lush berries on top!

    • Poppy says:

      The berries are so delicious against the creamy filling! This was a serious lesson in self control but I think I did pretty well not too eat it all at once πŸ˜‰
      I haven’t eaten all that much cheesecake really, pre or post vegan. But it was when I had a baked tofu cheesecake in a vegetarian restaurant for my birthday earlier this year that was to die for that I got the bug and have been dying to make one ever since. This would be really great to serve to non vegan guests as they wouldn’t believe it wasn’t full of dairy..:D

  15. After the Diet says:

    Blackberries are by far my favourite berry and love the idea of it being a topping on cheesecake. Thanks for the recipe.

  16. helenatnabend says:

    Looks delicious – I’ve never tried a blackberry cheesecake, but now you mention it, it sounds a wonderful combination. Thanks for the recipe!

  17. I love the picture fest! What a gorge cheesecake!

  18. Wow your blog is beautiful can’t wait to try out this cheesecake.

  19. theculinarycapers says:

    Yum! That looks amazing.

  20. This looks sinfully delicious.

  21. Riddhi says:

    That looks absolutely stunning Poppy! Gorgeous set of pictures too! πŸ™‚

  22. that looks awesome! my first vegan cheesecake wasnt quite so successful….

    • Poppy says:

      Oh no, that’s a shame! This recipe is really foolproof, I made it again the other day and worked perfectly again! I hope you try it and regain faith in vegan cheesecake! πŸ˜€

  23. I’m out of my mind right now! Poppy, this looks SO GOOD!!! Since going vegan I thought that cheesecake was pretty much out of the picture. I’ve seen the vegan cream cheese at the store but never had the gumption to use it like this! πŸ™‚ You totally rock my socks with this recipe!

  24. Oh my goodness Poppy! This is beautiful! I do love raw vegan cheesecakes but would love to try a baked one πŸ™‚ The blackberry sauce is the icing on the cake- literally πŸ™‚
    P.S I love a thick crust too!

    • Poppy says:

      Thank you Emma! Next time I will make a raw cheesecake as I haven’t tried one yet! The blackberry topping was so yummy, I will use it on cakes and pancakes too! πŸ˜€

  25. That looks incredible! I love that you used a blackberry sauce, those are always my favorite. I’ve only ever made one vegan cheesecake but you’ve seriously given me some inspiration to go make more!

  26. This looks so, so good… I have blackberries sitting in the fridge that I need to use up… Hmmmmmmm!

  27. This dessert looks absolutely beautiful. I love your presentation. You are clearly very artistitic!

    • Poppy says:

      Thank you so very much! Well I can’t draw or paint but I love putting food together, but I think the beauty of the food itself makes it pretty, a gorgeous red berry is always visually appealing! πŸ˜€

  28. Pingback: BLACKBERRY MINI MUFFINS | Cheesy Biscuit

  29. sophiazerg says:

    The photos – magnificent! Love this Poppy!

  30. Sophie33 says:

    I made this vegan deliciousness & it was truly superb, Poppy! Xxxx

  31. bobandstine says:

    This cheesecake looks amazing!

  32. boothebaker says:

    This looks so amazing! Blackberry is my favorite fruit, can’t wait to try this!

  33. glennimage01 says:

    Looks awesome. I love cheesecake, even if it is not on the health list. Looks like you have made a great alternative. Just be careful of the calories.

    • Poppy says:

      Yes I don’t recommend eating it every day! But it is much less bad for you as a regular cheesecake at least! Thank you for your comment and for coming by!

  34. Looks delicious! I love the design you did on the plate, so professional!

  35. Oh my goodness, this is so stunning! You are the vegan dessert queen.

  36. Things looks incredible! Thank you for liking a recipe on my site, it brought me here πŸ™‚

  37. afternoonlattes says:

    this looks delicious! i cant wait to try this out myself! if you ever find the time could you please check out my blog it would mean a lot to me(:

  38. Pingback: 24 Bloggers to Check Out! (and the Giveaway Winner) | Honk If You're Vegan

  39. kissesfromhome says:

    So mouthwatering goodness! Thank you for stopping by my blog

  40. Wow, this looks amazing! I love your presentation pictures too! I know its been a few weeks- my life has been super busy, but I wanted to thank you for liking my pumpkin swirl coffee cake post πŸ™‚ Hope you are having a great day!

  41. rezipeas says:

    Thanks for dropping by my site! 😊

    This looks great! I have to try this soon!

  42. Oh my gosh. I’m literally salivating. This looks delicious! Great pictures..they definitely are mouth watering!

  43. Nikki Spigner says:

    W A N T

  44. EatwithNamie says:

    Everything looks so good on your blog. I liked the sauce brushed across the plate. I will copy the idea for my cake πŸ™‚ Thanks for visiting my blog.

  45. I was looking through your catalog of creations looking for any raw vegan desserts you might have. Are there any you might have that aren’t posted? Thanks πŸ™‚

  46. Salomeh says:

    Looks delicious, thanks for sharing!

  47. Hello! I love your blog and I have nominated you for the Blog of the Year 2013! Congratulations! This looks delicious by the way!

  48. This looks beautiful!!,

  49. Reblogged this on The Snazzy Blog and commented:
    This looks amazingly delicious! I can’t wait to try my hand at this!! Thanks for sharing this. πŸ™‚

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