Raw Berry Vegan Cheezcake

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.

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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