Raw Mixed Berry and Vanilla Bean Cheesecake
Posted by Lisa on May 6, 2015 / 26 Comments
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.
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.
PS – Make sure to check out my Bali Island Guide for a little wanderlust inspiration.
If you make this, I’d love to see! Tag your photo with #downshiftology on Instagram.
- 3½ cups raw cashews (soaked overnight)
- 1 cup water
- ¾ cup raw honey or maple syrup
- ½ cup coconut oil
- ½ cup lemon juice
- 2 vanilla beans, scraped
- 1½ cups raw macadamia nuts
- ¾ cup raw pecans
- ¾ cup shredded coconut
- 10 Medjool dates, pitted
- ¼ tsp salt
- 1 cup raspberries
- 1 cup blackberries
- 1 cup blueberries
- 2 tbsp raw honey or maple syrup
- 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.
- 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.
- 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!