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Memorial Day Vegan Cheesecake

  • Prep Time: (including overnight soak and freezing of the cake) : 24 hours
  • Cook Time: 10 min
  • Total Time: 24 hr 10 min
  • Yield: 12-16 slices
Need a fun red, white and blue dessert? This Memorial Day Vegan Cheesecake is the perfect option and is packed with beautiful fresh berries!
Memorial Day Vegan Cheesecake made with Vanilla Cupcake & Cake Mix Recipe


For the Crust
1 box Simple Mills Vanilla Cake Mix
1/4 cup melted coconut oil

For the Cheesecake
2 cups raw cashews, soaked overnight, rinsed and drained
3/4 cup full fat coconut milk
1/4 cup melted coconut oil
1/2 cup maple syrup
Juice of half a lemon
2 tsp vanilla extract
2 cups strawberries (fresh- if using frozen, thaw beforehand)
1 pint of fresh blueberries



For the Crust
PREHEAT oven to 350ºF.
LINE the bottom of a 9-inch spring form pan with parchment paper.
ADD Simple Mills Vanilla Cake Mix and melted coconut oil to a bowl. Mix until combined and sticking together.
TRANSFER to prepared pan. Press onto the base of the pan. Bake for 10 minutes.
PRESS the crust gently where it rose during cooking. Cool for 15 minutes while you prepare the filling.

For the Cheesecake
ADD cashews, coconut milk, coconut oil, maple syrup, lemon juice, and vanilla extract into a high speed blender. Blend until perfectly smooth.
RESERVE 2 cups of filling (at room temperature - do not place in the fridge for it will be harder to pour).
ADD strawberries to the remaining cheesecake filling. Process until smooth.
POUR the strawberry filling onto the crust and place in the freezer for 1 hour.
POUR slowly the white layer on top of the strawberry layer. Spread it evenly.
TOP with blueberries. Transfer in the freezer to set completely (overnight preferably). 
LET thaw for 20-30 minutes before removing from the pan and cutting into slices.