Raw vegan berry cheesecake

Oh no, no... don't ask me if I turn raw vegan... I am not even turning vegetarian (at least not now :p ). But, this does not stop me from dreaming about a healthy creamy cake. I am not joking... cake and healthy are 2 words that can stay one near another. What about a cake with no sugar, no diary product and no bake and extremely delicious? Neeeeh this cannot exist ... or at least this is what I thought. I was seeing before these kind of recipes but in my mind they should have tasted terribly bad. Until... until my best friend convinced me to try to make one. I was hesitating in the beginning but in the end I was not loosing too much ... it could have just turned out to be a cake to throw in the bin. So I have search around and around on the internet .... and there was no recipe to convince me. I chose one and adapted heavily even if this ose my first cake of this kind.

Surprisingly for me, the internet is full of blogs with these types of cakes and I was not even aware about how they can be. You do not need a special cookbook... just a simple search and then your problem will be just to decide which one. Looking at a photo of a cake like this was nice but behind I thought that it should have been a lot of bad fat and sugar. Well .. this is not the case.

So, step by step, reading one recipe after another I understood quickly 2 things: I needed cashew in a bigger quantity and coconut oil if I wanted to try any of those cakes. The first step was to gather the right ingredients and right quantities. Cashew, I had some, but keeping more than half a kilo in my cupboard was out of discussion, Luckily, you can find it in most of the supermarkets. The coconut oil was instead a problem. You can buy this ingredient mostly from organic shops, so I had to look for one having it.

With all ingredients on my table, a mixer, a blender and a bit of research about how these cakes are made i have started my journey for healthy cakes.

With only few minutes invested in this recipe and some breaks while it was in the freezer to get consistency I ended up with a cake that was a real revelation. I simply have no more words to describe it. I spread the word to all my friends as the last discovery in cooking healthy and tasty.
So creamy, so amazing, so delicious, so healthy, so beautiful and so easy. I have never been so excited about a cake before like for this one.
Although it is called a cheese cake, do not worry, there is no cheese inside, is only cheese cake alike.
It was the first of this kind for me and I swear won't be the last. It opens to me many roads... many ideas and fulfills my wish to eat cakes without feeling guilty that I five my body something difficult to manage like sugar and bad fats.

Here it is, my first raw vegan cake ...


  • 150g walnuts
  • 150g cashew
  • 200g pitted dates
Filling 1:
  • 300g soaked cashew
  • the juice of 2 lemons
  • 2 tablespoons of lemon extract
  • 100ml maple syrup
  • 250g blueberries
  • 125ml coconut oil
Filling 2:
  • 150g soaked caju
  • 500g strawberries
  • the juice of 1/2 lemon
  • 100ml coconut oil
  • 45ml maple syrup

Topping (decoration at your choice)
  • 200g sliced strawberries
  • 100g blueberries
  • springform cake pan with removable bottom.
  • mixer with S blade
  • blender

  1. First of all, measure the cashew and soak it in water for at least 3 hours. You can also do this the day before.
  2. Put the ingredients for the crust in a mixer with an S blade and mix for 3-4 minutes until the dates are making the composition more consistent.
  3. Put the crust as a base for the cake, on the bottom of the springform pan.
  4. With a spoon press well the crust and level it nicely on the bottom of the pan.
  5. Put it in the freezer for 15-30 minutes.
  6. Meanwhile prepare the first filling. First heat the coconut oil until becomes liquid (30-40ÂșC)
  7. Drain the cashew of water and add all ingredients for filling 1 in the blender.
  8. Blend for 5 minutes until you obtain a smooth cream.
  9. Take the pan out of the freezer and pour this composition over the crust. Layer it nicely with a spoon or spatula.
  10. Put the pan back in the freezer for 30-60 minutes.
  11. Prepare the second filling in the same way but using the correspondent ingredients.
  12. Take the pan out of the freezer again and pour this second composition over the crust. Layer it nicely with a spoon or spatula.
  13. Slice the strawberries and decorate the cake with them and blueberries on the top.
  14. Return the pan back in the freezer for 30 minutes.
  15. You can open the springform now or you can keep it in the fridge before opening and slicing it.
I have started this recipe looking at this recipe, but what turned out in the end is a bit different.

When I photograph my food, my daughter likes to watch. It must be difficult for her to see all the nice cakes on the board without putting her hands on them. But she knows that after mammy is finishing the photos, she get the first piece. It was the case for this cake too. However, she was sniffing around it and couldn't take her eyes from the cake and from me while I was begging her to stay calm and let me do the photo. She placed herself behind the scene like a faithful spectator waiting for my words: "Ready, you can take the piece !"


Gabi said...

This is a very beautiful cake, having all the right colors that a princess can think of: pink and lavender. No wonder that your daughter is hypnotized by it.
I'm putting this at my Favorites, waiting for the first birthday to come along :)

HungryShots said...

Thank you, Gabi! Thank you for convincing me to try the raw vegan cakes! You have opened a big door for me ;)

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