This delicious Raw Vegan Cheesecake recipe is the ultimate in healthy, creamy desserts! If you’re looking for a healthy dessert, this vegan no bake cheesecake recipe will be a favorite! You’ll find a rich, nutty crust topped with a creamy, tangy cashew cheesecake filling. We serve it up with blueberries and strawberries, adding more fruit and healthy nutrients to every bite!
They say revenge is a dish best served cold. OK. Let’s go with that. And I’ll add to it that this Red, White and Blueberry Raw Vegan Cheesecake is a dessert best served frozen. How’s that for creativity?
Frozen, Vegan, and Raw cheesecake. It’s so dang healthy it’s hard to believe it could also be good. But seriously. All you have to do is take a look at these photos and you know it’s not good…it’s great! Um, sorry Tony the Tiger for stealing your line.
Raw Cheesecake Vegan
Is the idea of raw vegan cheesecake recipes confusing? It can be counterintuitive if you’ve spent your whole life eating dairy-based cheesecakes. However, not only is this dairy free cheesecake raw, it’s also vegan.
That means it’s made without eggs or dairy. It’s hard to imagine something being so creamy and plant-based. But think about the coconut. It’s the very essence of creaminess! That’s one of the ways this coconut milk cheesecake is so rich and delicious!
One thing I love about this raw cheese cake recipe is that it’s sweet, but in a very natural way. I’m sure it won’t come as a surprise to you that I have a bit of a sweet tooth. And personally, I think having sweets can be a part of a balanced lifestyle.
But here’s what’s so great about a dessert like this vegan cheese cake. Balance is built right in. That’s because it’s so rich and so creamy…you cannot eat a lot of it at one sitting.
Here’s another cool thing about this raw easy vegan cheesecake. You can see all that fruit piled high on top, right? But what you don’t know is that there’s even more fruit in the cheesecake and the crust. In fact, I should probably call this Fruitcake!
Um, wait. Maybe that’s not such a great idea.
Sometimes I think I have a seven-year old that lives inside my head and she rules the roost. She likes all things comfort food, like macaroni and cheese and chocolate peanut butter pie. Oh, and lots of icing. She likes lots and lots of icing.
Of course, if you love this recipe so much, you’ll also love my Vegan Cheesecake too! It’s a more traditional, baked cheesecake and everyone I’ve served it to loves it!
If you see a trend here, it’s that comfort foods and creaminess are highly correlated. That’s why this Vegan Red, White and Blueberry Cheesecake is perfect. Because it’s oh so creamy.
All food is comfort food. Maybe I just like to chew. — Lewis Black
How to Make Raw Cheesecake
Wondering how to make a vegan cheesecake? You’ve come to the right place because I’m passionate about delicious vegan cheesecake recipes! This raw cheesecake recipe requires a food processor and a 9″ spring form pan. I’m sure you could get by with a powerful blender too. The very first step is to make the crust. For the crust you’ll need:
- raw almonds
- flaked coconut
- coconut sugar
- coconut oil
- fresh cherries, pits removed
Simply place all these ingredients in your food processor and pulse. Then press that into the bottom of a springform pan. You can use a pie pan, I just happen to like the more rounded look of using a springform pan.
Best Tips for this Recipe:
- When it comes to any cashew dessert, if you forgot to soak the cashews ahead of time and if you’re in a hurry, you can cook them in water. Cover with water and bring to a simmer, for about 5 – 7 minutes. This won’t technically be a raw cheesecake, but it will serve to soften the cashews. Drain the water and place cashews in the fridge until cool.
- I prefer using bananas that are slightly ripe. Overly ripe bananas will add too much flavor to the filling.
- I used Truvia as a sweetener here, but you could also use something like dates, or add another banana for more sweetness if you’re looking for something super healthy.
- Taste the filling to make sure it’s the right amount of sweetness for you (I find “sweet” to be highly variable taste based on how much a person is used to)
- Allow the cheesecake 3 – 4 hours to freeze
- Use fresh blueberries and strawberries for the topping rather than frozen
- Also, keep this dessert in the freezer to keep it firm
Those are my favorite tips to make this delicious, raw cheesecake!
I find my inner seven-year old within is quieted by a recipe like this. That’s because it’s got all the necessary requirements:
- Lots of satisfying flavors
- Mucho filling fruits and goodness!
- Stealthily healthy
We love this raw vegan cashew cheesecake recipe and hope you will too! If you make it, grab your phone and snap a photo. Then share it with me using #namelymarly on Instagram. We love seeing your photos!
Red, White and Blueberry Cheesecake
For the Cherry Almond Crust:
- 1 cup raw almonds
- 1 cup coconut flakes
- 2 tablespoons coconut sugar or maple syrup
- 4 tablespoons coconut oil
- 4-5 fresh cherries seeds removed, chopped
For the Banana Smoothie Cheesecake:
- 2 cups raw cashews
- 15 oz can coconut milk the full-fat kind…not lite
- 1 banana peeled and sliced
- 1 tablespoon ground flax seeds
- 3 packets of Truvia* *I used Truvia because I wanted to add some sweetness while keeping the cheesecake light in color. However feel free to use maple syrup if you prefer.
- 1 tablespoon coconut oil
- Toppings: Blueberries and sliced strawberries
For the Cherry Almond Crust:
- Place the raw almonds in your food processor and pulse for several seconds, until most of almonds are broken into larger pieces. Add the coconut and pulse again for a few seconds. It should be still very course at this point.
- Add the coconut sugar and coconut oil and pulse again for several seconds. Next add the flesh of the chopped cherries (no seeds, please!). Pulse to combine.
- Spray the bottom of your springform with a little bit of vegetable spray. Then press the Cherry Almond Crust into the bottom of springform pan. Place in the fridge to allow the crust to set.
For the Banana Smoothie Cheesecake
- Thoroughly rinse your cashews. Next, place the cashews in a lidded glass container that’s about twice as large as the bulk of the cashews. Get out your can of coconut milk. I keep my coconut milk in the fridge so I just poked a hole in solid coconut cream and poured out the milky liquid substance over the cashews. If yours is not already refrigerated, it’s ok. You can pour the entire can directly over the cashews. Put the lid on the container and place this in the fridge to sit at least four hours, up to overnight.
- Once the cashews have set, pour all the contents of your container (coconut milk and all) into the food processor, along with the sliced banana, ground flax seeds, and Truvia. Pulse for several seconds. Use a spatula to push down any ingredients that might have tried to escape. Then pulse again until smooth. You might want to take a small taste here to see if this is sweet enough for you. If not, feel free to add another packet of Truvia.
- Pour the cheesecake mixture over the crust and smooth until even. Place in the freezer, allowing at least 3-4 hours to set.
- Serve with fresh blueberries and strawberries.
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
Love Vegan Cheesecake Recipes?
If you want the best vegan cheesecake, how about this Pumpkin Cheesecake?
Here’s one of my favorite summer vegan desserts, Vegan Chunky Monkey Cake
Or to make things extra simple, while still extra tasty, here’s my Raspberry Rum Rice Crispy Treats
Whatever dessert you and your cape land on, enjoy!