If you love cheesecake and you’re looking for a healthier alternative, look no further than this Blueberry Strawberry Raw Cheesecake. You’ll find a rich, nutty crust topped with a creamy, tangy 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 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 for stealing your line.
Raw Cheesecake Vegan
Yes, not only is this 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!
One thing I love about this raw cheesecake 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 one. 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 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.
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, chocolate peanut butter pie, and cream filled cupcakes. Oh, and lots of icing. She likes lots and lots of icing.
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
This raw cheesecake recipe requires a food processor. 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:
- If you forgot to soak your 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:
- Creaminess
- Lots of satisfying flavors
- Mucho filling fruits and goodness!
- Stealthily healthy
We love this raw 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!
- 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
- 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
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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.
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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.
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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.
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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.
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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.
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Pour the cheesecake mixture over the crust and smooth until even. Place in the freezer, allowing at least 3-4 hours to set.
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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.
If you like a good vegan cheesecake, how about this Caramel 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!
Renee's Kitchen Adventures
wow. this is so different, but I imagine very delicious. Will be giving this one a try sometime!
Elizabeth@ Food Ramblings
I love cheesecake so much, and your photos are delicious!
Rebecca {foodie with family}
That has to be the best quote ever “All food is comfort food.” I love that. And this cheesecake 😀
Ginny McMeans
Just a wonderful recipe. I am looking forward to making it. Thanks!
Nichole Kraft
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!
Stephanie @ Back For Seconds
Pretty sure I have that same 7 year old in my head 🙂 This looks so beautiful – and delish!
melissa @ my whole food life
This looks fabulous and I love the cherries in the crust! Very nice touch. Can’t wait to try it.
Lauren Kelly Nutrition
I love this so much and these pictures make me want to lick my computer screen!
Ami@NaiveCookCooks
This one mouth watering delicious vegan cheesecake!
Susan
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.
Kirsten/ComfortablyDomestic
This is by far the most intriguing and delicious looking cheesecake that I’ve ever seen.
HappyForks - diet analysis tool
Finally, we don’t have to feel gulity eating cheescake! Great job!
stacey
making this today!! i am guessing the crust calls for 1 cup of coconut flakes…but, wanted to be sure. is it?
Marly
Stacey!! I hope you love it as much as we do!
stacey
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
Marly
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!
Melissa from HungryFoodLove.com
Love how you have placed the strawberries here. Gorgeous cheesecake!
Paula - bell'alimento
Now this would make me so happy if I had a slice (okay two) in front of me!
Marly
It would make ME happy if we had a slice or two we could eat together. How fun!
Debi
I love all cheesecake and this one is awesome because it is vegan. Where is my slice?
Marly
Coming right up, Debi!
Gemma
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. 🙂
Sylvie | Gourmande in the Kitchen
Such a great healthy dessert and easy to make too!
Shaina
I am in love with this crust.
lucy
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:)
Marly
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!
Jocelyn@Brucrewlife
Everything about this cheesecake is making me drool! 🙂 And seriously, it’s probably one of the prettiest I’ve ever seen! Pinned!
Shonalika
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