Raw Vegan Cheesecake Recipe with Berries

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!

A slice of raw cheesecake is topped with blueberries and strawberries.

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.

A collage of photos shows the cheesecake filling in a food processor, a s lice of the raw cheesecake in the middle, and a closeup of the fresh fruit on top of the cheesecake on the bottom.
Vegan Gluten Free Cheesecake is best topped with fresh fruit like blueberries!

Comfort Food

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

A closeup of the raw cheesecake with cut strawberries around the edge.
No bake vegan cheesecake is easy to make and delicious!

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:

  1. 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.
  2. I prefer using bananas that are slightly ripe. Overly ripe bananas will add too much flavor to the filling.
  3. 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.
  4. 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)
  5. Allow the cheesecake 3 – 4 hours to freeze
  6. Use fresh blueberries and strawberries for the topping rather than frozen
  7. Also, keep this dessert in the freezer to keep it firm

Those are my favorite tips to make this delicious, raw cheesecake!

A collage of two photos. On top the whole raw cheesecake sits on a counter. The photo on the bottom slows a slice of the cheesecake with a fork next to it.

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:

  • Creaminess
  • Lots of satisfying flavors
  • Mucho filling fruits and goodness!
  • Stealthily healthy
The whole cheesecake sits on a counter.
Raw cashew cheesecake is so easy to make!
The whole cheesecake on a white countertop, shows cut strawberries around the edge and blueberries in the middle.

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!

This is a vegan cheesecake you can sink your teeth into - with a Cherry Almond Crust and Banana Smoothie Cream Cheese Filling.

Red, White and Blueberry Cheesecake

This Vegan, Raw Cheesecake has so many fruits in it (some obvious…some hidden) that I seriously thought about calling it a fruitcake.
5 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Raw Vegan Cheesecake
Prep Time: 40 minutes
Total Time: 40 minutes
Servings: 12
Calories: 386kcal
Author: Namely Marly


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.


You’ll want to keep this cheesecake in the freezer so it might be best to serve the strawberries and blueberries on top of each individual slice, or be prepared if you have leftovers to remove the sliced fruit before returning to the freezer.
Nutrition Facts
Red, White and Blueberry Cheesecake
Amount Per Serving
Calories 386 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 18g90%
Sodium 14mg1%
Potassium 403mg12%
Carbohydrates 17g6%
Fiber 4g16%
Sugar 6g7%
Protein 7g14%
Vitamin A 5IU0%
Vitamin C 2.2mg3%
Calcium 48mg5%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.

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?

Caramel Pumpkin Cheesecake - a vegan delight to share with family and friends

Here’s one of my favorite summer vegan desserts, Vegan Chunky Monkey Cake

Chunky Monkey Cake by Namely Marly

Or to make things extra simple, while still extra tasty, here’s my Raspberry Rum Rice Crispy Treats

Raspberry and Rum Rice Krispy Treats

Whatever dessert you and your cape land on, enjoy!

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30 Responses to Raw Vegan Cheesecake Recipe with Berries

  1. Marly, you have noooo idea how thrilled I am with this recipe! It doesn’t have dates! Try as I might, I just cannot make myself like them and it seems like every healthy dessert on this planet has dates in it. So I’m very excited to try this! Happy (and healthy) Fourth of July!

  2. So I can blame the 7 year old in my head when I have that dessert craving? Sounds good to me! Your photos are incredible! I love each and everyone and it makes me sad I can’t reach in and grab a bite of this cheesecake.

  3. one more question — in the ingredients you don’t list coconut oil in the cheesecake part. But you reference adding it in with the cashews, flax, etc….guidance please? smile. thanks

    • Good catch on both! Yes, the crust should say 1 cup coconut flakes. And the coconut oil in the cheesecake was leftover from version one when I made it the first time. I found that the fat from the can of coconut was plenty. However, you can add 1-2 tablespoons of coconut oil and that would be fine too. It will be even richer that way! Thanks for your feedback – I adapted the recipe. Happiness to you!

  4. This cake is definitely a YES! Can’t wait to go to the grocery store and buy all the ingredients. I have a family gathering next week and this will be the perfect cake to serve on a hot summer day. 🙂

  5. do i have to use the flax seeds (chia seeds) i am allergic to them but i would love to try it the cheesecake look delicious:)

    • Hi Lucy. I guess you wouldn’t have to include the flax seeds, but they do help create a sort of bind to the cheesecake. As long as you’re ok with it being a little less firm I think it should be fine. Maybe add a tablespoon or two of coconut oil. That might help. Let me know how it goes!

  6. Oh my word, this looks like heaven in a mouthful. I was very interested to read your description of “super-tasters” – I’ve never heard of this definition before! My sister DEFINITELY fits it, and would be pleased to be referred to as such, rather than by her current title of “fusspot.” We’d both definitely be pleased to make and eat this cheesecake:D


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