Ingredients

For the dough:

• 1 1/2 cups all-purpose flour or gluten-free flour blend
• 1/2 cup almond flour
• 1/4 cup brown sugar or cane sugar
• 3/4 cup vegan butter or solid refined coconut oil

For the Filling:

• 2 cups raw cashews 
• 1 cup (250g) firm silken tofu 
• 1/2 cup maple syrup, or honey
• 1/2 cup dairy-free yogurt, such as coconut, soy, or almond
• 1/4 cup non-dairy milk
• Juice of a large lemon
• 1 tablespoon cornstarch
• 2 teaspoons vanilla extract
• Pinch of salt

For the berry topping:

• 1 1/2 cups frozen or fresh blueberries and raspberries
• 3 Tbs of any natural sweetener
• 1 Tbs cornstarch
• 2 Tbs of water

Preparation

1. Preheat oven to 350° F.
2. Line bottom and sides of a springform or loose-bottomed cake pan. I used a 8 inches tall cake pan.
3. To make the dough: In a large bowl or food processor, mix all the dough ingredients until well combined. It should stick when pinched between two fingers. If the mixture is still a bit dry, add a splash of water and mix until the ingredients come together. Firmly press the mixture into the bottom and sides of the lined cake pan so that it is about 8mm thick. Bake crust for 15 minutes or until lightly golden and dry to the touch. Set aside.
4. To make the filling: Add all ingredients to a blender and blend until smooth. Taste the mixture and adjust the level of sweetness, lemon juice, and vanilla as desired. Pour the cheesecake filling into the dough.
5. Bake the cheesecake for 45 to 50 minutes, just before the filling hardens. If the crust browns too quickly, cover the cheesecake with a metal tray. It's ready when the filling is no longer runny and the filling still 'jiggles' in the middle.
6. Let the cheesecake cool in the oven with the door ajar for at least 1 hour.
7. Remove the cheesecake from the oven and allow it to come to room temperature, then cover and place in the refrigerator overnight.
8. The next day, prepare the red fruit topping. Add all or most of the berries and the rest of the ingredients to a small pot and mix until combined.
9. Place the pot over medium heat and mix for 5 minutes until thickened. Remove from heat and let cool. Remove the cheesecake from its mold. Spoon the berry topping on top and top with additional fresh berries if desired.
10. Cut and serve!

Cheesecake can be stored in an airtight container at room temperature for 1 day or in the refrigerator for up to 5 days.