Raw Vegan Berry Cheesecake

Name: Raw Vegan Berry Cheesecake
Total time: 3600 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 cup packed pitted Medjool dates; 1 cup raw walnuts (can also use almonds); 2 teaspoons maca powder (optional–adds a nice malty flavor); 1 1/2 cups raw cashews (quick-soak by covering the cashews with boiling hot water, soak uncovered for 30 minutes, then drain); 1 large lemon, juiced; 1/3 cup coconut oil, melted; 1/2 cup maple syrup; 2/3 cup full-fat coconut milk or coconut cream; 3/4 cup raspberries; 1 teaspoon hibiscus powder (optional–makes a brilliant pink color); 3/4 cup blueberries; 2 teaspoon blue butterfly pea flower powder (optional–makes a vibrant blue color); 3/4 cup blackberries

Mary Kearns @yourstellarself

I was introduced to the idea of this dessert a couple of years ago at a potluck dinner. A friend made a version of this cake from a video she found on social media that listed the ingredients and steps, but not the measurements. The results were colorful and delicious, but very soupy. I did some research and found several different recipes online, but none were quite right. So, after some trial and error, I finally came up with a recipe that is pretty and ridiculously delicious. The optional herbal ingredients add a boost of color, flavor, and nutritional value, but don’t worry if you don’t have access to them.

Mary Kearns @yourstellarself

Saved

Ingredients

1 hour prep time, plus time in freezer

6 servings

Crust
1 cuppacked pitted Medjool dates
1 cupraw walnuts (can also use almonds)
2 teaspoonsmaca powder (optional–adds a nice malty flavor)
Filling
1 1/2 cupsraw cashews (quick-soak by covering the cashews with boiling hot water, soak uncovered for 30 minutes, then drain)
1large lemon, juiced
1/3 cupcoconut oil, melted
1/2 cupmaple syrup
2/3 cupfull-fat coconut milk or coconut cream
3/4 cupraspberries
1 teaspoonhibiscus powder (optional–makes a brilliant pink color)
3/4 cupblueberries
2 teaspoonblue butterfly pea flower powder (optional–makes a vibrant blue color)
3/4 cupblackberries

Saved

Steps

1 hour prep time, plus time in freezer

1

If using springform pans: Wrap one 9-inch or 4 4-inch springform pans with 1-2 layers of aluminum foil, covering the bottom and the sides. Lightly coat the bottoms and sides with coconut oil. Cut a circle of parchment paper for the bottom of the pan. Place about ½ cup of the crust mixture in each the 4” pans (or all of it for the 9” pan) and pack down tightly with the bottom of a glass or back of a spoon (the glass works best). Place in the freezer to firm up while you make the filling.
2

If using cupcake tins: Line cupcake tins with parchment paper. Press paper down into the tin using a small measuring cup or the bottom of a glass. Place about 2 tablespoons of the crust mixture in the parchment paper “cups” and pack down tightly with the bottom of a measuring cup, the bottom of a glass, or back of a spoon. Place in the freezer to firm up while you make the filling.
3

To make the crust:
• Add dates to a food processor or blender until it turns into paste and forms into a ball. Remove and set aside.
• Next, blend the walnuts into a coarse meal. Add dates and maca (if using) to the nut meal and blend until a chunky dough forms, which holds together when you squeeze it between your fingers.**
4

Add all filling ingredients, except berries, hibiscus powder, and blue butterfly pea flower powder, to a blender and mix until very smooth. I had to blend it for a while in my regular blender, but if you have a Vitamix, this part of the process should go quickly. If the mixture doesn’t look completely smooth, you can add a bit more coconut milk.
5

Set aside two cups of the filling.
6

Add the raspberries and hibiscus (if using) to the filling that remains in the blender. Blend until the color is uniform.
7

Divide the raspberry filling evenly among the tins or pans. Tap a few times to release any air bubbles and even out the filling.
8

Place 1 cup of filling in the blender and add the blueberries and blue butterfly pea powder (if using). Blend until the color is uniform.
9

Divide the blueberry filling evenly among the tins or pans. Tap a few times to release any air bubbles and even out the filling.
10

Place the remaining cup of filling in the blender and add the black raspberries. Blend until the color is uniform.
11

Divide the black raspberry filling evenly among the tins or pans. Tap a few times to release any air bubbles and even out the filling.
12

Freeze until firm.
13

Remove from freezer, and pop the cakes out of the tins or pans and place on plates. Allow to sit at room temperature before serving – 10 minutes for cupcakes, 20 minutes for 4” or 9” cakes. Make sure they don’t sit too long or they will get mushy.
14

The cakes, if removed from the tins or pans and placed in an airtight container, will keep in the refrigerator for 2-3 days, or the freezer for up to 2 weeks.