Discover a raw berry cheesecake recipe that contains no dairy and is easy to make and lasts up to 7 days in the freezer. Fresh, no dairy, no cooking required and it tastes amazing! Just blend everything together and throw it in the freezer then it’s ready to eat.
Ah yum! Who doesn’t like cheesecake? Cheesecake is quite possibly one of the most amazing culinary inventions. Can you tell I love it?
When I was a kid frozen cheesecake was all the rage. I can still remember going to the fridge and letting out a little squeal of delight if there was a cheesecake holding court in the freezer, then hacking off a segment and eating it with my hands. Fortunately, I have become a little more civilised as I’ve gotten older and would probably go as far as using a fork or spoon to eat it now, but the delight at the sight of frozen cheesecake is still the same.
This raw , no dairy berry cheesecake recipe is about as easy as cheesecake gets as it is no cook, no bake, no going near that oven. Hurrah!
None of your dairy loving friends will be any the wiser about it containing no dairy as it tastes so cheesecakey, creamy, authentic!
It’s as easy as 1, 2, 3 . . . you simply blend the base ingredients until it has a wet but crumbly consistency and push into a tin:
Then blend up the ‘cream cheese’ filling, pour over the base and freeze:
Then blend up the topping and pour over the top and freeze again. That’s it! Simple huh? Voila! Raw vegan berry cheesecake.
Before you serve it you want to let it defrost a little so that it isn’t rock hard. I serve mine with fresh berries on top and some pretty looking edible flowers!
- 1¾ cups brazil nuts
- 1 cup dates
- 1 handful dried cranberries
- 1 pinch of salt
- 1 handful cocoa nibs
- 3 cups cashew nuts (not soaked)
- ½ cup lemon juice
- ¼ cup agave syrup or honey
- 1 Tbsp vanilla essence
- 2 cups frozen berries (I use raspberries)
- Sprinkle cocoa nibs over the bottom of your tin (this will stop the cheesecake sticking to the bottom).
- To make the base put the brazil nuts, cranberries, salt and ½ cup dates into a food processor or blender and blend until it is wet enough to be pushed into the bottom of a tin and then do just that, push the mixture evenly into the bottom of a tin (I use a spring tin).
- Make the cream cheese filling by putting all of the cashew nuts, lemon juice, agave syrup/or honey and vanilla essence into a high speed blender (I use a nutribullet). You want it to have a thick batter consistency. If it is too thick add a little bit of water and blend some more.
- Add some more lemon or honey/agave so that it suits your taste then pour mixture over the base.
- Put into the freezer for at least an hour.
- To make the topping put the frozen berries and ½ cup of dates into a high speed blender.
- Pour the topping over the rest of the (now frozen) cheesecake and put in the freezer until ready to eat (preferably over night).
- Defrost a little as you want to eat it. I serve mine with fresh berries on top and some edible flowers.