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Raw Mixed Berry and Vanilla Bean Cheesecake

This raw cheesecake with a berry topping and vanilla bean center is gluten-free, dairy-free, vegan, paleo...and one of my favorite holiday and special occasion desserts.

Prep Time
30 mins
Fridge/Freezer
12 hrs
Total Time
30 mins
Servings: 8
Calories: 944 kcal
Course: Dessert
Cuisine: American

Ingredients

Cheesecake Filling:
  • 3 1/2 cups raw cashews soaked overnight
  • 1 cup water
  • 3/4 cup raw honey or maple syrup
  • 1/2 cup coconut oil
  • 1/2 cup lemon juice
  • 2 Vanilla Beans scraped
Crust:
  • 1 1/2 cups raw macadamia nuts
  • 3/4 cup raw pecans
  • 3/4 cup shredded coconut
  • 10 Medjool dates pitted
  • 1/4 tsp salt
Topping:
  • 1 cup raspberries
  • 1 cup blackberries
  • 1 cup blueberries
  • 2 tbsp raw honey or maple syrup

Instructions

    Cup of Yum
  1. Place all of the crust ingredients (and 1/2 of the 3/4 cup of shredded coconut) into a food processor. Note: you'll use that remaining 1/4 cup shredded coconut later. Pulse the processor until the ingredients are mixed to your desired level of chunky or fine texture.
  2. Sprinkle the remaining 1/4 cup of shredded coconut in the bottom of a 9-inch springform pan. this helps the cheesecake not to stick to the bottom. Place the crust mixture on top and gently flatten it with your fingers on the bottom of the pan.
  3. For the main cheesecake filling, place all ingredients in a high-powered blender. A high-powered blender makes the filling creamy and fine (which is my recommendation), but you can also use your food processor. Blend for a minute or two, until thick and creamy.
  4. Pour your filling on top of the crust. Shake the pan gently to remove any air bubbles. Then, place your pan in the freezer for 30 minutes.
  5. While your cheesecake is hardening in the freezer, you can make your topping. Place all of the topping ingredients in your food processor (after you've cleaned it), and pulse it for 30 seconds. Then set aside until your cheesecake has hardened.
  6. After 30 minutes, your cheesecake should have hardened enough to place the topping. Gently spoon the berry mixture on top and place back in the freezer. Freeze your cheesecake for at least 4 hours before serving.
  7. When you're ready to serve the cheesecake, take it out of the freezer at least 20 minutes before eating. It will be much easier to slice after it's softened. Garnish with additional berries and enjoy!

Nutrition Information

Calories 944kcal (47%) Carbohydrates 86g (29%) Protein 14g (28%) Fat 67g (103%) Saturated Fat 22g (110%) Sodium 106mg (4%) Potassium 838mg (24%) Fiber 9g (36%) Sugar 62g (124%) Vitamin A 95IU (2%) Vitamin C 16.2mg (18%) Calcium 80mg (8%) Iron 5.8mg (32%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 944

% Daily Value*

Calories 944kcal 47%
Carbohydrates 86g 29%
Protein 14g 28%
Fat 67g 103%
Saturated Fat 22g 110%
Sodium 106mg 4%
Potassium 838mg 18%
Fiber 9g 36%
Sugar 62g 124%
Vitamin A 95IU 2%
Vitamin C 16.2mg 18%
Calcium 80mg 8%
Iron 5.8mg 32%

* Percent Daily Values are based on a 2,000 calorie diet.