Raw Blackberry Cheescake
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!
Servings 12 cheesecakes
Calories 167kcal
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
Serving: 0.5cheesecake | Calories: 167kcal | Carbohydrates: 11g | Protein: 2g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Sodium: 4mg | Potassium: 98mg | Fiber: 2g | Sugar: 8g | Vitamin A: 100IU | Vitamin C: 2.5mg | Calcium: 210mg | Iron: 0.4mg