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Inspired by my version of the famous berry chantilly cake, this ridiculously creamy berry chantilly CHEESEcake combines the best of fresh Chantilly cream with a creamy mascarpone cheesecake and simple mixed berry compote throughout. And it’s all unbelievably dairy free and vegan!

sliced vegan berry chantilly cheesecake on wooden board

This is the cheesecake recipe you didn’t know you needed until now.

As everyone is, I’m quite obsessed with the idea of Whole Foods’ Chantilly cake- a sponge-like vanilla cake layered with fresh berries and Chantilly cream.

Now seeing as I’m vegan, I’ve never actually tried the cake, but can tell you that my non-vegan taste testers who have tried both the Whole Foods version and my version of Chantilly cake have stated that mine is identical (if not, better 😉 ).

So I feel very confident in telling you that this Chantilly cheesecake is quite literally the best of both New York style cheesecake and Chantilly cake all in one. And it’s quite literally one of the best things I’ve ever eaten (and I’m NOT much of a berry dessert kind of gal, so that’s saying something!).

slice of chantilly cheesecake on a plate

Chantilly cheesecake components:

  • Graham cracker crust: Simple, yet ridiculously good, I use my homemade vegan graham cracker recipe because good vegan graham crackers are hard to find. But you can also use Biscoff cookies for the same effect!
  • Vanilla bean mascarpone cheesecake: This is one of my favorite cheesecake batters to exist. It’s a riff off of my maple mascarpone cheesecake (perfect for autumn!!), but this time, pure vanilla. We’re using my homemade vegan mascarpone cheese with my silky vanilla cheesecake batter for the most ridiculously creamy, luxurious cheesecake batter, all made without eggs and dairy (yet you’d never know).
  • Mixed berry compote: Now, throughout our berry Chantilly cheesecake is a ripple of fresh homemade berry compote- strawberries, raspberries, blackberries, and blueberries cooked with a touch of maple syrup and squeeze of lemon juice for a perfectly thick compote that ripples throughout our cheesecake batter.
  • Chantilly cream: Like my Chantilly cake, this Chantilly cream uses our homemade vegan mascarpone and vegan heavy cream to yield the creamiest, most lush vegan Chantilly cream that you’ll want over whipped cream every time. It’s thick yet light and just perfectly sweet!
  • Fresh berries & mint: I toss the remaining berries in a tablespoon of sugar then let it sit for 15 minutes to let the juices come out. That way, you don’t need to make a simple syrup, yet your berries are glistening and GORGEOUS atop your Chantilly cheesecake!
slice of vegan chantilly cheesecake bitten

My tips for making this vegan cheesecake recipe:

Now, this vegan Chantilly cheesecake is fairly simple in method, it just has a few steps of preparation. Here are a few of my tips to ensure the best success of this recipe:

Make the mascarpone the day before the cheesecake: Because it’s just another step you’d have to take before making the cheesecake. I find it’s just easiest so that the day you make the cheesecake, you focus on the compote, cheesecake, and Chantilly cream!

On that same note, make the Chantilly cream the day before serving: Ideally the same day as the cheesecake. The Chantilly cream needs a few hours to set in the fridge, preferably overnight, so when it comes time to serve, you just have to decorate and slice!

mixed berry compote in pan
mixed berry compote on cheesecake
baked chantilly cheesecake

Use a mix of store-bought vegan cream cheeses: If you’re not making my homemade vegan cream cheese (very similar to my mascarpone), I recommend using a few different brands of vegan cream cheese. This is because it allows for the best texture that tastes like a cheesecake, and not all soy or all nuts, you know? Some vegan cream cheeses circle the taste of cream cheese, but I’ve found a combination usually gets us way closer. I personally use Tofutti with Kite Hill when I’m not making my own.

Add vanilla bean paste to the cheesecake and cream! This isn’t necessary, but definitely extra special if you really want that vanilla flavor to pop (and be visually beautiful as well!!).

assembled chantilly cheesecake on a board

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

Ridiculously Creamy Berry Chantilly Cheesecake - Dairy Free & Vegan! pinterest pin

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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sliced vegan berry chantilly cheesecake on wooden board

Ridiculously Creamy Berry Chantilly Cheesecake – Dairy Rree & Vegan!

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Description

Inspired by my version of the famous berry chantilly cake, this ridiculously creamy berry chantilly CHEESEcake combines the best of fresh Chantilly cream with a creamy mascarpone cheesecake and simple mixed berry compote throughout. And it’s all unbelievably dairy free and vegan!

Ingredients

Scale

Graham Cracker Crust:

  • 1 package or batch (250 g) vegan graham crackers or Lotus Biscoff Cookies
    1/3 cup (87 g) melted vegan butter

Mixed berry compote:

  • 1/4 cup sliced strawberries
  • 1/4 cup blueberries
  • 1/4 cup raspberries
  • 1/4 cup blackberries
  • 1 tbsp maple syrup
  • 1 tbsp lemon juice or vinegar

Chantilly Cheesecake Batter:

  • 3 8-ounce containers (24 ounces) vegan cream cheese, room temperature
  • 1 batch vegan mascarpone, divided
  • 1 cup (240 mL) vegan heavy cream or cashew cream
  • 1 1/2 cup (300 g) granulated sugar
  • 1 cup (240 g) dairy free yogurt or dairy free sour cream, room temperature
  • 9 tbsp (90 g) cornstarch or arrowroot starch
  • 2 tbsp vanilla extract
  • 3–4 cups boiling water, for water bath

Chantilly Cream:

  • 1 cup (240 mL) vegan heavy cream, cold
  • 3 tbsp powdered sugar
  • 3 tbsp cornstarch
  • 1 tsp vanilla extract

Mixed Berry Topping:

  • 1/2 cup sliced strawberries
  • 1/3 cup raspberries
  • 1/3 cup blueberries
  • 1/3 cup blackberries
  • 1 tbsp sugar
  • Fresh mint, for garnish

Instructions

  1. Prep: Line a 9-inch springform pan with parchment paper. Grease the edges of the pan with a bit of cooking or coconut oil as well, and line with parchment paper. Preheat the oven to 400F. I recommend making the mascarpone before beginning, or the day prior. Either works!
  2. Make the berry compote: Add all berry compote ingredients to a saucepan and mix. Heat on medium heat and cover to let cook for 5 minutes until bubbling. Stir and reduce to a simmer to let the mixed berries cook for another 5 minutes until thickened. Remove from heat and set aside to cool while you make the next components.
  3. Make the crust: Add the graham crackers or cookies to a food processor, and pulse until you reach a fine crumb. Then add in the melted vegan butter, and pulse again until you get a wet crumb. Press the cookie crumbs into the bottom of your cheesecake pan, working up the sides of the pan as well. Place the pan into the oven to bake for 10-12 minutes to par-bake. While the crust is baking, make the filling.
  4. Make the cheesecake filling: In a large food processor, stand mixer with whisk attachment, or large bowl with hand mixer, add in all ingredients, using only 8 ounces (or 1 cup) of the vegan mascarpone. Save the remaining for the Chantilly cream. Blend until creamy smooth, stopping the mixer a few times to scrape the bottom (to ensure everything is well integrated).
  5. Assemble: Pour half of the cheesecake filling into the springform pan, and smooth the top. Spoon the mixed berry compote on top, reaching the edges of the pan. Then scoop and spread the remaining cheesecake batter on top. Place the cheesecake pan onto a baking sheet (SEPARATE from the baking sheet used for the water bath- this cheesecake baking sheet just helps to transport the cheesecake to and from the oven).
  6. Reduce the heat of the oven: Reduce the heat to 350F.
  7. Create the water bath: Be ready to move to the next step immediately after finishing this step. Make sure that you boil the 3-4 cups water prior to pouring the water into the pan. Pour the boiling water into the pan.
  8. Bake the cheesecake: Carefully place the water bath baking sheet into the oven on the low rack. Then place the cheesecake baking sheet onto the middle rack and quickly close the oven to bake for 55-65 minutes, or until the the top of the cheesecake lightly golden. The center is set but still wiggly. Turn off the oven, and allow the cheesecake to sit in the oven for 1 hour with the door slightly cracked. The water should also be completely dissolved. Please see the video tutorial. The cheesecake should still be wiggly. This is completely fine and should be that way. This cheesecake will not seem cooked at all when you first turn off the oven.
  9. Chill the cheesecake: Remove the cheesecake from the oven and allow the cheesecake to cool at room temperature for 15 minutes. Then cover and place the cheesecake into the fridge to chill for 4 hours, or overnight.
  10. Make the Chantilly cream: I recommend making the Chantilly cream on the same day as the cheesecake so both set overnight. To make the Chantilly cream, Add in the heavy vegan cream, and use a hand mixer to cream the vegan heavy cream until stiff peaks are achieved, about 5 minutes. Then add in the powdered sugar, cornstarch, and vanilla bean paste, and cream again. Finally, add in the mascarpone, and cream again until the mascarpone is fully integrated. Cover the frosting, and chill in the fridge overnight.
  11. Assemble: When ready to serve, mix the berry topping ingredients together and let sit for 15 minutes to let the juices of the berries come out and glisten over the berries. Carefully remove the cheesecake from the springform pan and place onto a cake plate. Top with the Chantilly cream and the sugared mixed berries. 
  12. Serve and enjoy!  Slice and enjoy! Store any leftover cheesecake in an airtight container and in the fridge for up to 4 days.