Raw Blackberry Cheesecakes

This raw cheesecake features three delicious layers. A sweet, tart top layer made from blackberries, a rich, creamy middle layer made from cashews, and a sweet, nutty crust made from walnuts and dates. Even if you’re not sure about raw vegan cheesecake, trust us (we tend to prefer our food cooked too), this blackberry cheesecake is one raw food you’ll love!

I came up with this recipe one day when I decided to make cheesecake. But, not just any cheesecake. But, not just any cheesecake. “Healthy” raw vegan blackberry cheesecake.

I’d been wanting to make a raw dessert for a while, and I loved the idea of making mini, bite-sized cheesecakes, so instead of creating one giant cake, this recipe creates 12 mini “personal-sized” cheesecakes each slightly smaller than a cupcake.

Although, let’s be honest, any cheesecake can be personal-sized is you try hard enough.

How to Make Raw Blackberry Cheesecakes

This cheesecake recipe has three layers. You’ll create each separately and freeze each layer before adding the next. Before beginning, cut thin strips of parchment (about 1/2″ wide by 5 inches long) and lie inside each muffin cavity so the ends are sticking out on either side. These will make it easier for you to remove the mini cheesecakes from the pan.

You’ll also want to soak your cashews ahead of time for at least an hour. This will allow them to soften and transform into that creamy filling when you blend them.

1. Crust
   This raw cheesecake recipe uses a base made from dates and walnuts. The sticky dates and walnuts hold together well and create a solid, slightly crunchy crust. Blend the two ingredients together in a food processor until they make a slightly sticky dough, and press them into the bottom of the muffin tin on top of the parchment strip. Freeze for 45 minutes. 
2. Coconut Cashew Layer
   Blend coconut milk, maple syrup, cashews, coconut oil, and shredded coconut together in a food processor until smooth. Pour the mixture on top of the frozen date-walnut crust. Freeze for one hour.
   For these raw cheesecakes, I used blackberries and coconut milk to mask the cashew flavor for the top layer. For the middle, I used coconut milk and unsweetened coconut shavings, though adding a teaspoon of vanilla extract might be a nice addition.
3. Blackberry Layer
   Blend coconut milk, maple syrup, cashews, and fresh blackberries in a food processor until smooth. Pour the mixture on top of the frozen coconut cashew layer. Top with two blackberries and freeze for two hours or until set.

Raw Cheesecake Tips

First, let’s take a moment to be thankful that raw desserts are no longer just made with tofu. Can you imagine trying to convince a not-so-adventurous eater to try a tofu cheesecake? Yeah, good luck.

• However, like with tofu, you do need to add flavoring to your cashew mixture, or else your filling with simply taste like cashews. In this recipe, I use coconut and maple syrup to make the cashew flavor. You can also do that with Oreos.
• Use unsweetened coconut. If you think you hate shredded coconut, you probably only hate the gross, sweetened variety. I dig this one from Bob’s Red Mill.
• Whether making these or one of our other raw cheesecakes, you’ll find the parchment strips (described above) will make it much easier to get them out of the pan. If they rip, however, you can slide a fork down the side to loosen the cheesecake.

Raw Blackberry Cheescake

4.43 from 7 votes

Print Recipe

This easy 8 ingredient raw cheesecake recipe can be made in a blender or food processor in no time flat! Healthy, raw, vegan, gluten-free, and delicious!

Prep Time: 1 hr

Total Time: 1 hr

Servings: 12 cheesecakes

Ingredients

Cheesecake Crust

• 1½ cups walnuts
• 1 cup dates (pitted)

Coconut Cashew Layer

• 1 cup raw cashews
• 3 Tbsp. coconut oil
• ¼ cup maple syrup
• ½ cup coconut milk (chilled)
• ¼ cup shredded coconut (unsweetened)

Blackberry Layer

• 2 Tbsp. maple syrup
• ½ cup coconut milk (chilled)
• ¼ cup shredded coconut (unsweetened)
• 12 oz. blackberries (divided)

Instructions

• Place cashews in a bowl. Boil water and pour over cashews. Set aside for at least 1 hour.
  
• Cut 12 strips of parchment paper into ½" by 5" strips. Lie one strip across each of the cavities of a muffin pan.
  

Cheesecake Crust

• Pulse walnuts and dates in a food processor for three minutes or until the mixture is fully combined.
  
• Press the mixture on top of the parchment strips. Freeze for 45 minutes.

Coconut Cashew Layer

• Shake the can of coconut milk. If the mixture is still separated after opening, place contents in a bowl and whisk until fully combined. Set aside.
  
• Drain cashews and place in food processor. Add coconut oil, maple syrup, coconut milk, and shredded coconut. Blend for 2-3 minutes until mixture is smooth.
  
• Pour mixture on top of crust. Freeze for 1 hour.

Blackberry Layer

• Place maple syrup, coconut milk, shredded coconut, and half of the blackberries in food processor. Blend for 2-3 minutes until mixture is smooth.
  
• Pour mixture on top of frozen coconut cashew layer. Top each mini raw cheesecake with two blackberries. Freeze for 2 hours or until set.

Nutrition Facts

Raw Blackberry Cheescake

Amount Per Serving (0.5 cheesecake)

Calories 167 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 6g38%

Polyunsaturated Fat 4g

Monounsaturated Fat 2g

Sodium 4mg0%

Potassium 98mg3%

Carbohydrates 11g4%

Fiber 2g8%

Sugar 8g9%

Protein 2g4%

Vitamin A 100IU2%

Vitamin C 2.5mg3%

Calcium 210mg21%

Iron 0.4mg2%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Dessert

Cuisine: Vegan

Keyword: raw cheesecake

Author: Rebecca Swanner

Did you make this recipe?Leave a review below, then take a photo and tag @letseatcakeblog on Instagram so we can see it!

Vegan or Raw Cheesecake Variations

Are blackberries not really your thing? Here are  other cheesecake recipes you can try!

Raw Lemon and Caramel Cheesecake
This lemon cheesecake by Gather and Feast is topped with chocolate caramel glaze and caramel clusters made from activated buckwheat.

Vegan Oreo Cheesecake
This no-bake vegan cookies and cream cheesecake recipe will win over even your most skeptical friends.

Raw Double Chocolate Orange Cheesecake
This raw cheesecake has a chocolate brownie-like base, a creamy orange layer, a luscious chocolate layer, and is topped with a chocolate sauce made from carob powder.

Raw Mango, Macadamia and Raspberry Cheesecake
This striking raw cheesecake features a layer of mango and a layer or raspberry cheesecake and is topped with edible flowers and fresh raspberries.

Mango and Turmeric Cheesecake
This marbled raw cheesecake features turmeric, an adaptogen we also love using in moon milk!

Key Lime Cheesecake
This tart cheesecake is like a lime meringue, but in cake form. It’s also got a salty pretzel crust, which makes it taste a little bit like a margarita! Serve with a shot of tequila.

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Rebecca Swanner

Pleased to meet you. I'm the founder and Editor-in-Chief of Let's Eat Cake: The world's first smart, funny lifestyle site for women.

My background is in publishing (I've worked at Parade, Men's Journal, Us Weekly, Stuff, Blender, Beachbody, and more), mostly with a focus in health, fitness, and entertainment. I've also run my own baking company and competed on Cupcake Wars, so hit me up with your baking questions!

For more details, check out my full bio or follow me on Instagram, Twitter, or LinkedIn.

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