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.
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.


Calories: 386kcal | Carbohydrates: 17g | Protein: 7g | Fat: 34g | Saturated Fat: 18g | Sodium: 14mg | Potassium: 403mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5IU | Vitamin C: 2.2mg | Calcium: 48mg | Iron: 2.8mg