Raw Mixed Berry and Vanilla Bean Cheesecake


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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, Mint Chocolate Vegan 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

4.91 from 11 votes
Prep: 30 minutes
Fridge/Freezer: 12 hours
Total: 30 minutes
Servings: 8
Author: Lisa Bryan


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.


Cheesecake Filling:



  • 1 cup raspberries
  • 1 cup blackberries
  • 1 cup blueberries
  • 2 tbsp raw honey or maple syrup


  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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!


Calories: 944kcal | Carbohydrates: 86g | Protein: 14g | Fat: 67g | Saturated Fat: 22g | Sodium: 106mg | Potassium: 838mg | Fiber: 9g | Sugar: 62g | Vitamin A: 95IU | Vitamin C: 16.2mg | Calcium: 80mg | Iron: 5.8mg
Course: Dessert
Cuisine: American
Keyword: Mixed Berry Vanilla Cheesecake, raw cheesecake, vegan berry cheesecake, vegan cheesecake
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

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

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating


  1. Hi Lisa!  This looks so delicious and now I’m craving it! Could you please do a video for this?  I do much better when I follow along with your amazing videos.5 stars

  2. This is my favorite go-to dessert, its so easy to throw together and tastes incredible!
    If I don’t have fresh berries on hand, I just make a sort of ‘jam’ by defrosting them in a pan with some arrowroot powder so its not too watery and it works perfectly!
    My trick for the cashew-soaking (because my baking habits are more spontaneous) is to cover them in boiling water and let them soak for 30 minutes.
    Thanks for an incredible recipe!5 stars

  3. Should it be frozen when eaten or does it hold up well when its refrigerated (after frozen for 4 hours) to serve. I am not looking for a “ice cream” texture.
    Thank you!

    1. You may be able to find other recipes online that use vegan cream cheeses, but they’ll be entirely different recipes.

  4. Hi – I was wondering if I could use roasted unsalted cashews instead of raw ones… Would that still work for this recipe?

    1. Hi Gina – I don’t recommend roasted cashews as they can impart a roasted flavor into the cheesecake.

  5. Honestly, first attempt at a “cheesecake” and was skeptical. Only dessert I want to eat now. The first go at it, once thawed, I found to be too watery due to the berry layer. Second time making it, saved 1/3 of the cashew mixture and added dehydrated versions in the berries. This way, it sets just like the middle and doesn’t get watery while getting that berry taste. Haven’t changed one thing since. This cake is AMAZING!!5 stars

    1. So glad you took a chance on this recipe and turned out successful Jena! You should also give my vegan caramel cheesecake a try. That one is always a winner :)

  6. This turned out beautifully! I made my own crust that I’ve used for other raw pies/cheesecakes and went with your topping and cheesecake part—I subbed coconut oil for a mix of MCT and avocado oil and actual vanilla bean for vanilla extract, and 1/4 instead is 3/4 of the maple syrup; turned out beautifully and still sweet! Thanks so much! Excellent!5 stars

  7. May I simply just say what a relief to discover someone that actually knows what they are talking about online. You actually know how to bring an issue to light and make it important. A lot more people ought to look at this and understand this side of the story. It’s surprising you aren’t more popular given that you definitely possess the gift.5 stars

    1. Thank you so much for your kind words! I hope to continue to inspire and educate others as Downshiftology grows :)

  8. I only have a small spring form pan.  Could I divide and use the pan and ramekins?
    I LOVE you recipes and videos.  I’m also a gluten and dairy free person.

    1. Hi Maddie – without a springform pan I’d recommend a square baking pan that’s lined with parchment paper, both on the bottom and sides. Then you can pull up on the parchment paper like straps, to lift it out once it’s slightly thawed.

  9. What do you think about using a can of full fat coconut milk. For the filling instead of water? Thank you! Can’t wait to make it!

    1. Hi Roxy – You can definitely try with coconut milk, it will probably just be more thicker and creamier :) But, do let me know how it turns out as I am curious!

    1. Hi Nadine – you could probably use another sweetener, but if it’s a granulated sweetener you’d need some more liquid to balance the wet to dry ratio.

  10. Curious about the nutrition numbers. As stated, is the per serving or for the entire cake? 

  11. Hi

    Is there a way it will set in the fridge only or do u have to put it in the freezer to completely set?

    1. Hi Sarah – while I haven’t tried setting it in the fridge to set, I’m not sure if it would firm up enough.

  12. This cheesecake is elegant and not too hard to make. It has a light and bright flavor that isn’t found in your typical cheesecake. This is my second go at it. We will enjoy it with a nice cup of tea. I didn’t change anything in this recipe other than only soaking the cashews for a few hours rather than overnight.5 stars

    1. I’m happy you love the recipe Julie! And I agree on the flavor. :) Make sure to check out all the other vegan cheesecake flavors on my website as well!

    2. Hi!  Just made this.  So excited to try it later today. The nutrition info posted on it is that for the whole cheesecake or per piece?  I’m hoping not perfect piece.


    1. Hi Wilma – The cheesecake won’t melt if you take it out of the freezer. If serving straight from the freezer I would leave it out for 30 min – 1 hr before serving so its not completely frozen in the middle. If you don’t eat it all, you can keep it in the fridge for a couple days and it will hold together just fine. :)

  13. My family (me too) “freaked” over this cheesecake!
    You have to open a restaurant Lisa!
    Again, best regards!
    Deena5 stars

    1. That’s awesome, Deena! Hahaha I’ll have to think about the restaurant idea. ;)

    2. I’m making this now and I’m excited to try it but I must admit, nearly 1000 calories and 62g of sugar a serving is obscene. I realize it’s made with natural ingredients and healthy fats but wow. I might have to eat a sliver once a month. 4 stars

    1. Hi Marla – this recipe is best when it’s frozen at least 4 hours (though I usually do overnight). As long as you have 4-5 hours to freeze it, you should be good!

  14. This looks delicious. Once it’s been in the freezer for 4 hours..and we don’t eat it all at once does it go back in the freezer or fridge?

    1. If you plan on eating the remainder in a day or so, I’d leave it in the fridge. But if you’d like to keep it for several days or weeks, then I’d put it back in the freezer. :)

    1. Hi Bertie – unfortunately no. Almonds don’t become as soft and creamy when they’re soaked. Sorry!

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

  16. 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.

    1. You could almonds, pecans or any other type of nut in the crust, no problem! If you look at the other cheesecake recipes linked above, some of them use a variety of different nuts. :)

  17. 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. 

    1. 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!

  18. 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!!!

    1. That sounds amazing! And how wonderful of you to go to all that effort. Can’t wait to see the pic! :) x

      1. Posted it early this morning, but forgot to tag you- fixed that now. ;) <3 I hope you'll like it. The peaches still are a bit frozen on the pic, so the colors were more vibrant a little later.

      2. Thanks for tagging me! It looks awesome! Hope everyone enjoyed it and the wedding was fab! :) x

  19. 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!

    1. Hi Bonnie – frozen berries should work fine! I’m happy to hear you’re excited to make it! And thanks for the typo catch…I just fixed it. ;) Enjoy! x

  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.

  22. 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!

  23. 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.