Raw Vegan Blackberry Cheesecake – One Clever Chef
Indulge in the lusciousness of Raw Vegan Blackberry Cheesecake, a guilt-free dessert that combines the creamy richness of soaked cashews with the vibrant flavor of fresh blackberries. Perfect for summer gatherings or cozy nights in, this no-bake cheesecake is not only delicious but also easy to make. Impress your guests with its stunning appearance and delightful taste, all while enjoying a healthy treat.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 8 slices 1x
- Category: Dessert
- Method: No-bake
- Cuisine: Vegan
Ingredients
Scale
- 1 ½ cups raw cashews (soaked for 4 hours)
- 1 cup Medjool dates (pitted)
- ½ cup ground almonds (or nuts of choice)
- ⅓ cup virgin coconut oil (melted)
- 1 cup fresh blackberries
- 2 tbsp lemon juice (freshly squeezed)
- Pinch of salt
- Additional blackberries for topping
Instructions
- Soak the cashews in water for at least four hours or overnight.
- In a food processor, blend Medjool dates until sticky. Add ground almonds and pulse until combined. Press firmly into the bottom of a springform pan to form the crust.
- Drain and rinse the soaked cashews. Blend them with melted coconut oil, fresh blackberries, lemon juice, and salt until smooth and creamy.
- Pour the filling over the crust in the springform pan, smoothing the top with a spatula. Freeze for at least four hours until firm.
- Once set, remove from freezer, take off sides of springform pan, and top with additional blackberries.
- Slice and serve chilled or at room temperature.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 22g
- Sodium: 20mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg