Raw Vegan Berry Cheesecake

Raw Vegan Berry Cheesecake

By on Sep 29, 2014 in Blog, Desserts, Nourishing Recipes, Raw, Uncategorized, Vegan | 2 comments

Skye Cheesecake 001Raw food recipes are a favourite because you are accessing 100% of nutrients from all the natural ingredients in a pure form without losing them through the cooking process.  The ingredients in this Raw Vegan Berry Cheesecake recipe mean it’s not only a delicious taste sensation, but all rich in anti-oxidants, protein, fibre, iron, vitamins (A, B, C) , minerals and phytonutrients.  All this makes it’s good for heart, cholesterol, blood and gut health as well as assist weight loss. This Raw Vegan Berry Cheese Cake is gluten free, dairy free, sugar free, grain free, Paleo and child’s play to make. In fact, my 11 year old made the one pictured for the family the other day.



2 cups raw cashews (soaked overnight in filtered water and drained)

1 cup almond meal

3/4 cups of pitted dates

Juice of 1 & 1/2 lemons

1/4 cup maple syrup

1 Tbs raw organic coconut oil

2 tsp vanilla extract

1 cup organic mixed berries (strawberries, blueberries, raspberries, blackberries)


To make the crust, use a blender or food processor to blend almond meal, coconut oil and dates together. Put mixture in a 6-8 inch pie dish, pressing down with your hand to form the crust.

To make the filing, put cashews, lemon juice, maple syrup and vanilla in a blender and whizz until texture is creamy smooth. Layer the filing on top of the crust. Put cheesecake in freeze to chill until set firm and cold.

To make berry topping, put mixed berries in a blender and whizz until spreadable consistency. You can add a little maple syrup if you like it sweeter. Use a butter knife or spatula to spread the berry topping over the cheesecake. Serve and enjoy!

I’d love to read your comments below.

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  1. What a yummy cake. Made it for some friends of mine and they just loved it. They can’t believe how easy it was and how great it tastes.

    Doby Gardner

    March 1, 2015

  2. Just love this recipe. Quick, easy and delicious. Thanks so much


    June 27, 2016

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