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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.

raw mixed berry and vanilla bean cheesecake

I can’t believe that up until a few months ago, I had gone my entire life without eating a raw cheesecake. Or raw bliss balls. Say whaaat?! I know, I never even knew these things existed.

Then (thankfully) my trip to Ubud, Bali happened. And my culinary eyes and tummy were forever expanded. Which, is one of the many joys of travel – and why I’m so darn addicted to it.

Ubud is the spiritual capital of Bali. It’s where the famed Yoga Barn is located (where I did my 30 day yoga challenge), it’s the hub of world-class wellness retreats – and it’s home to numerous real food-focused, healthy cafes.

Cafes that I frequented, well, let’s just say a lot. That’s what happens when you spend more than a month in one spot. You really get to know a place. And like they say, “when in Rome…”

So I became well versed in many things raw (read: mainly just the desserts). Because when you’re staring through a dessert case and see 10 variations of raw cheesecake that look absolutely divine (like the pictures below), it’s hard to say no. Especially knowing they’re all 100% dairy, gluten and grain-free!

Yay! A massive travel win for a celiac girl on the road. And now, a massive dessert win back at home in California.

Raw, vegan, paleo, call it what you will. I just call it real food…and trust me when I say, this raw mixed berry and vanilla bean cheesecake, yes, a raw cheesecake, is REAL good.

For more vegan cheesecakes make sure to check out my Vegan Caramel Cheesecake, Raw Coconut Macadamia and Mango Cheesecake and Raw White Chocolate and Pumpkin Cheesecake.


PS – Make sure to check out my Bali Island Guide for a little wanderlust inspiration.

raw mixed berry and vanilla bean cheesecake

raw mixed berry and vanilla bean cheesecake

raw mixed berry and vanilla bean cheesecake

raw mixed berry and vanilla bean cheesecake

If you make this, I’d love to see! Tag your photo with #downshiftology on Instagram.

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.
Serves: 8
  • 1 cup raspberries
  • 1 cup blackberries
  • 1 cup blueberries
  • 2 tbsp raw honey or maple syrup
  1. Place all of the crust ingredients (and ½ of the ¾ cup of shredded coconut) into a food processor. Note: you'll use that remaining ¼ 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 ¼ 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!

Other dessert recipes you might like:
Nectarine Panna Cotta with Roasted Plums
Meyer Lemon Coconut Macaroons

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36 comments on “Raw Mixed Berry and Vanilla Bean Cheesecake”

  1. Could I make this in advance in store it in the freezer for a few days?

  2. Can almonds be substituted for the cashews as they are off limits for me.
    Thanks, B

  3. Not a fan of coconut is there something else to replace this step for the bottom layer?
    Thank you can’t wait to make

  4. Hello, this recipe seems interesting, but since I can’t find any macadamia nuts (i m in Morocco) what can I use instead? Thank you.

  5. How many hours do you soak the cashews?  Some websites say only 2-4 hours but your recipe calls for overnight. I don’t want to over soak them. 

    • Hi Lily – the good news is that you can’t really oversoak them. :) I do overnight as it’s easy and I know they’ll be perfectly creamy. But I’d say the cashews need to soak for a minimum of 4 hours, ideally 6-8. Hope that helps!

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  11. I’m making wedding cake (my cousins wedding) for 80 guests (eeek) this saturday, and I’ve just made this for the vegan guest! ( Agave syrup instead of honey). Using fresh peaches instead of berries on top… and will top it with fresh raspberries before serving. Think it will be devine!!! :) :) I promise to post a pic on insta!!!

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  14. Wow!! I am floored and looking forward to trying this! I have almost everything already here which is exciting! I don’t have fresh berries and it would be much easier to use frozen in my area, especially in the winter. Would that work?

    The last step had me for a second at ‘read’ but then I figured out its ready.

    Thanks for a great recipe!

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  20. Now I’ve been drooling over the pictures for more than a week. Tomorrow I will give it a go!!! :)

  21. My husband made this for Mother’s Day and it was superb. I’d happily say it was the best cheese cake I’ve ever had.

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  23. Oh, man…. You know, I wasn’t going to ‘treat’ myself this mother’s day… But, now I’m thinking I just might. ;) This looks absolutely fantastic! With the heat rising this weekend, and having absolutely no desire to use my oven, this couldn’t be more perfect. Thank you!

  24. My God this looks amazing. I’ve had more than a few raw vegan “pies” and haven’t come across one that disappointed. This recipe might get me to me make one.