Red, White, And Blueberry: A Raw Cheesecake Recipe Perfect For The Fourth

We’ve got so many food and nutrition masterminds at our disposal that we can’t help but want to know all the things, all the time. Sometimes that means a killer recipe they share gets eclipsed by all the incredible tips, tricks, and insight a pro may have to offer. Such was the case when we shared this triple-berry cheesecake recipe in Summer Sanders‘ guide to throwing a vegan dinner party. We had to revive this delicious dessert recipe with the Fourth just days away, giving it new life and a little extra love. Because, America. Because, cheesecake.

Summer Sanders’ Raw Triple Berry Cheesecake


For the crust:
2 cups raw almonds, dry
5 to 7 dates, pitted
1 1/2 Tbsp coconut oil
1 tsp vanilla extract
1/2 tsp salt

For the filling:
3 cups cashews, soaked for 2 hours
1 cup young coconut meat
3/4 cup lemon juice
2/3 cup coconut oil
3/4 to 1 cup coconut sugar
1/4 cup maple syrup (optional)
2 tsp vanilla extract
1/2 to 1 tsp salt
1/2 cup blueberries
1/2 cup raspberries
1/2 cup strawberries


Place almonds, dates, coconut oil, vanilla and salt in a food processor and blend until a dough like consistency forms.

Press the dough into the bottom of a 9-inch spring-form pan. The crust does not need to be thick, a thin curst is fine. Once prepared, place the crust in the freezer to set while preparing filling.

In your blender combine, cashews, coconut meat, lemon juice, coconut oil, coconut sugar, maple syrup, vanilla extract and salt. Blend well. You may find that you need a little water to make sure the mixture blends well. Be conservative with the water or the cheesecake may not set up right.

Pour the filling into your springform pan. Top with berries and transfer to the refrigerator for two hours or more.


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