This cheesecake is naturally vegan, refined sugar free and gluten free. It only requires some soaking time, but it’s so easy to make and can be kept in the freezer for a long time.

Remember to start making VANILLA BERRY RAW CHEESECAKE in advance, because it requires 4 hours to soak the cashews.

In case you forgot to soak your cashews, you can soak them in hot boiling water and reduce soaking time to 1 hour. In this case, the cake will no longer be considered raw.

To make the berry layer, you can use any mix of berries, frozen or fresh. In my case, I used frozen blueberries, raspberries, strawberries, cherries

Fact about Vanilla Berry raw cheesecake

One interesting fact about Vanilla Berry raw cheesecake is that it is a type of “raw food” dessert, which means that it is made from uncooked or minimally processed ingredients. Raw food desserts have become increasingly popular in recent years, as more people are looking for healthier, plant-based alternatives to desserts.

Raw cheesecake is typically made with soaked cashews, which are a good source of healthy fats, protein, and minerals such as magnesium and copper. The use of raw, natural sweeteners such as maple syrup or agave nectar, instead of refined sugar, also adds to the nutritional value of the dessert.

In addition to being healthier than traditional cheesecake, Vanilla Berry raw cheesecake is also a delicious and versatile dessert that can be customized with a variety of different flavors and toppings.

Whether you prefer chocolate, caramel, or fruit-based flavors, there is a raw cheesecake recipe out there to suit your taste buds.

Vanilla Berry raw cheesecake Recipe

Vanilla Berry raw cheesecake

Print Recipe Pin Recipe

Prep Time 30

Cook Time 4

Course Dessert

Cuisine American

Servings 8 people

Equipment

1 cake pan
1 bowl
1 food processor

Ingredients

75 grams oats
35 grams sunflower seeds
65 grams pecans
pinch Himalayan pink salt
80 grams Medjooles dates, pitted
1/2 tsp cinnamon powder
1 Tbsp Coconut oil, melted over a Bain-Marie
200 grams cashews, soaked for 4 hours and rinsed
140 grams coconut milk
70 grams maple syrup
pinch Himalayan pink salt
2 tsp vanilla bean paste
50 grams coconut oil, melted over a Bain-Marie
140 grams cashews, soaked for 4 hours and rinsed
150 grams mixed berries
2 Tbsp coconut milk
2 Tbsp maple syrup
50 grams coconut oil, melted over a Bain-Marie

Instructions

Place the sunflower seeds, oats, almonds, cinnamon and salt into a food processor and blend until coarsely ground.
Add the pitted dates and blend until well combined. Finally, add the melted coconut oil while the motor is running. Press the base mixture evenly into the prepared cake pan, then place in the fridge to set.
To make the vanilla bean filling, place the soaked and drained cashews into a food processor or high speed blender with the coconut milk, pure maple syrup, salt and vanilla, and blend until smooth.
Add the melted coconut oil gradually through the top of the blender while the motor is running. These should blend in completely and you should end up with a smooth vanilla cream.
Pour the vanilla bean filling onto the prepared base, smooth with a spatula and place in the freezer to firm up.
Place the soaked and drained cashews into a food processor or high speed blender along with the berries, coconut milk, pure maple syrup and salt and blend until smooth.
Add the melted coconut oil through the top of the blender while the motor is running.
Remove the vanilla cheesecake layer from the freezer and check if the top is set. If not return to the freezer to set up for another 10 minutes. Pour the berry mixture over the vanilla layer, smooth with a spatula and place back in the freezer to firm up. (At least 1 hour)
Transfer the cheesecake to the fridge a couple of hours before you want to serve it. Once defrosted the raw cheesecake will keep in a sealed container in the fridge for up to 5 days.

Video

Notes

To get a perfectly smooth filling, I recommend using a high speed blender or food processor. My favorite is Magimix Cook Expert, which has recently replaced my professional blender.

Keyword Berry, Vanilla

Cooking tips Vanilla Berry raw cheesecake

Here are some cooking tips for making a vanilla berry raw cheesecake:

Soak the cashews: Soak the cashews overnight or for at least 4 hours before starting the recipe. This will help them to blend smoothly and create a creamy texture for the cheesecake.
Use a food processor: Use a food processor to blend the crust ingredients and the filling ingredients separately. This will help to create a smooth and evenly blended mixture.
Use a springform pan: Use a springform pan to make it easier to remove the cheesecake from the pan once it’s chilled.
Chill the cheesecake: Chill the cheesecake in the refrigerator for at least 4 hours, or overnight, to allow it to set and firm up.
Add fresh berries: Top the chilled cheesecake with fresh berries just before serving. This will add a pop of color and flavor to the cheesecake.
Serve chilled: Serve the cheesecake chilled for the best texture and flavor.
Experiment with flavors: Don’t be afraid to experiment with different flavors and variations of the recipe. Try adding different fruits, spices, or extracts to create your own unique raw cheesecake recipe.

Serving Suggestions

Vanilla Berry raw cheesecake is a delicious and healthy dessert that can be served on its own or with a variety of toppings and accompaniments. Here are some serving suggestions:

Fresh berries: Top the cheesecake with fresh berries, such as strawberries, raspberries, or blueberries, to add a burst of color and flavor.
Whipped cream: Serve the cheesecake with a dollop of whipped cream on top for an extra creamy and indulgent touch.
Chocolate sauce: Drizzle some chocolate sauce over the cheesecake for a decadent and rich dessert.
Nut butter: Spread some nut butter, such as almond butter or peanut butter, on top of the cheesecake for added flavor and protein.
Granola: Sprinkle some granola on top of the cheesecake for a crunchy and satisfying texture.
Mint leaves: Garnish the cheesecake with fresh mint leaves for a refreshing and aromatic touch.
Tea or coffee: Serve the cheesecake with a hot cup of tea or coffee to balance the sweetness and enhance the flavors.

Remember to keep the cheesecake chilled until ready to serve, and enjoy!

In conclusion, Vanilla Berry raw cheesecake is a delicious and healthy dessert that is perfect for any occasion. With its creamy texture, natural sweetness, and versatile serving options, it is sure to please any sweet tooth.

So go ahead, whip up a batch of this tasty treat, and enjoy the goodness of raw, plant-based ingredients in every bite!

VANILLA BERRY RAW CHEESECAKE: A Comforting Meal for Soul