Raw Berry Vegan Cheezcake
Prep time
Cook time
Total time
This recipe was featured in the Foods Alive newsletter, but it is originally from Hallelujah Kids.
Serves: 24 servings
  • 2 cups raw almonds (unsoaked)
  • ½ cup pitted dates (I prefer Medjool)
  • ¼ cup grated coconut (optional)
  • ½ teaspoon Celtic Sea Salt (or Himalayan)
  • 4 cups raw cashews (soaked for 2 hours, then drained)
  • ¾ cup fresh lemon juice
  • 2 bananas
  • 1 teaspoon ground flax seed
  • ¾ cup raw honey (or agave/maple syrup)
  • 1 teaspoon vanilla
  • 2 cups fresh strawberries
  • 2 cups fresh blueberries
  • 1 cup pitted dates
  1. Combine all ingredients in food processor and process with the S-blade. Press about 1-tablespoon into cupcake liners.
  1. Place all ingredients in food processor and blend using the S-blade until smooth and thick. Pour onto crust.
  1. Place ½ cup dates and 2 cups of strawberries in food processor and blend with S-blade. Pour over ½ of cheesecake. Repeat with Blueberries and pour over the other ½.
  2. Set in freezer for an hour or more, serve frozen.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-desserts/raw-berry-cheezcake-vegan-gluten-free-soy-free