Vanilla & berry raw cheesecake

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.

photo @foodie.yuki

Remember to start making this cake 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

photo @foodie.yuki

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.

photo @foodie.yuki
Print Recipe
5 from 1 vote

Vanilla and Berry raw cheesecake

Prep Time30 mins
Soaking time4 hrs
Course: Dessert
Servings: 8
Author: Yukiko Tanzi @foodie.yuki

Ingredients

Ingredients for the base

  • 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

Ingredients for the vanilla bean layer

  • 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

Ingredients for the berry layer

  • 140 grams cashews, soaked for 4 hours and rinsed
  • 150 grams mixed berries
  • 2 Tbsp coconut milk
  • 2 Tbsp maple syrup
  • pinch Himalayan pink salt
  • 50 grams coconut oil, melted over a Bain-Marie

Instructions

  • Start by soaking the cashew nuts, place them in a bowl, cover with filtered water and leave to stand for 4 hours or overnight. Drain off the water and rinse the cashews well.
  • Line the cake pan with parchment paper and set aside.

Make the base

  • 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.

Make the berry filling

  • 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.

4 Comments

  1. Ellen Muehlman

    This raw cheese cake looks marvelous! I am going to make it for my vegan daughter’s birthday. You say in the recipe to use a cake pan. But it looks like you used a tart tin? I guess if I use the cake pan (do not have a tart tin) you will just see the colors when you cut and serve? Or do I somehow take it out of the cake pan before serving.

     
    • yukiko83

      Hi Ellen! Thank you ๐Ÿ™‚
      I used a cake pan with removable bottom! Thatโ€™s the best way to remove the cake from the mold and let the different colors showing up.
      You can try using a regular cake pan and carefully cover the inner part with parchment paper in a way that you can remove the cake once itโ€™s frozen.
      Have fun making the cake!
      Yukiko

       
  2. Chorbette

    5 stars
    hello superb raw cake! you use a mold of how much inch? thank you so much

     
    • yukiko83

      Hello!
      Thank you ๐Ÿ™‚
      I use a 18cm/ 7โ€ springform pan. You can chose a smaller size if you want thicker layers, a larger if you want thinner layers.
      Best regards,
      Yukiko

       

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