How to make raw vegan berry cheesecakes that are gluten-free, paleo and refined sugar-free.
Guys, I cannot think of a time when I’ve ever been more excited to share a recipe with you than I am today!
Honestly, after making these, normal cheesecakes will not even make it on the same LEVEL.
Instead of baking these cheesecakes, you simply pop them in the freezer to set. To make removing them from the pan as easy as possible, pour boiling hot water over the bottom of the pan once they’ve finished setting, then use a knife (that has been left soak it hot water for a few minutes) to gently pop them out. Works like a charm.
If I had to choose a few words to describe these cheesecakes, I’d say they’re:
- Oh so creamy
- Filled with healthy fats
- Made with fresh fruit
- Perfectly sweet
- Go incredibly well topped with coconut whipped cream!
Before we get started in making these healthy, raw vegan cheesecakes – if you like what you’re seeing, subscribe to my email newsletter at the bottom of the page to keep up to date on the latest recipes, DIYs, gardening and health tips I share!!
If you make these cheesecakes, please let me know! Leave a comment below, and if you take a picture and share it, please tag me on Instagram @simplynaturalnessa or use the hashtag #simplynaturalnessa so I can see! I’d love to know how you went!
Homemade No-Bake Vegan Berry Cheesecakes
Before serving, allow to thaw for 20 minutes. These 100% irresistible (and did I mention healthy) yummy treats are perfect for those occasions when you want something sweet to satisfy cravings, or for when visitors pop by!
I pick up the ingredients up from my local bulk foods store to keep it plastic-free, and the fresh produce from my local organic farmer’s market.
- 1 cup almonds
- 1 cup medjool dates
- 2 cups raw cashews, soaked overnight, rinsed and drained
- 1/2 cup canned coconut milk
- 1/3 cup raw local honey or maple syrup
- 2 tbsp lemon juice
- 1/4 cup coconut oil, melted
- 1 cup mixed berries
- Soak dates for 10 minutes in hot water to soften before blending. Place the almonds and dates in a high-speed blender and pulse until a sticky mixture forms.
- Press into a greased muffin tin and set in the fridge while you prepare the cheesecake filling.
- Add the soaked cashews, milk, honey, lemon juice and coconut oil to the same blender and process until smooth (no need to wash between). Pour half the mixture into the muffin tin moulds, leaving the rest to make the berry layer. Tap the pan hard against the counter a few times to release any air bubbles. Place in the freezer.
- Add the mixed berries to the blender with the cashew mix and blend until smooth. Pour over the other layers, then place in the freezer to set; at least 3-4 hours or until completely firm.
- Allow to thaw for at least 20 minutes at room temperature before serving, or transfer to the fridge at least one hour before serving. Store in an airtight container in the freezer for up to 2 weeks.
DIY raw vegan cheesecakes tutorial
As always, this is not personal medical advice and we recommend that you talk with your doctor before trying or using any new products. It’s important to check with a doctor before taking this or any new product, especially if taking any other medicine or supplement or if pregnant or nursing. Be sure to check ingredients to make sure there is no risk of an allergic reaction.
Have you made cheesecake before? How was it? Share in the comments below.
Lots of love,