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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.

Enjoy!

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.

5 from 4 votes

Raw Mixed Berry and Vanilla Bean Cheesecake

Prep Time: 30 mins
Fridge/Freezer: 12 hrs
Total Time: 30 mins
Servings: 8
Author: Lisa Bryan
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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.

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

  • 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!

Nutrition

Calories: 944kcal, Carbohydrates: 86g, Protein: 14g, Fat: 67g, Saturated Fat: 22g, Sodium: 106mg, Potassium: 838mg, Fiber: 9g, Sugar: 62g, Vitamin A: 1.9%, Vitamin C: 19.6%, Calcium: 8%, Iron: 32%
Course: Dessert
Cuisine: American
Keyword: Mixed Berry Vanilla Cheesecake, raw cheesecake, vegan berry cheesecake, vegan cheesecake
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
DID YOU MAKE THIS RECIPE?Leave a comment below and share a photo on Instagram. Tag @downshiftology and hashtag it #downshiftology.

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

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

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

  2. 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?

  3. 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.

    • 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!

  4. When we take out of the freeze, It doesnt melt?
    If i dont eat all the cake, How do I store it?

    • 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. :)

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

  6. Wow, what a hit! Everyone loved it and could have guilt-free serving.

  7. I need it to be ready tonight. If I make it this late morning will I be able to serve it later today?

    Rating: 5
  8. Hi! Can I use frozen berries?

  9. Hello, I can’t find any vanilla bean in my grocery stores. Is there any other substitutions? Thank you!

  10. Can I use a vitamix instead of a food processor if I dont have one????

  11. 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?

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

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

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

  15. 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.

  16. 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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  22. 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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  25. 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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  31. Now I’ve been drooling over the pictures for more than a week. Tomorrow I will give it a go!!! :)

  32. 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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  34. 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!

  35. 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.