When it comes to holiday or special occasion desserts, I always turn to my favorite, the raw cheesecake. It's simply amazing and satisfies my sweet tooth without any guilt since it's gluten-free, dairy-free, vegan, and paleo-friendly.
I discovered the wonders of raw desserts when I stumbled upon a dessert case with 10 different variations of raw cheesecakes that looked too delicious to resist. As a celiac girl who is always on the road, it was a massive win for me to find a dessert that catered to my dietary needs. Since then, I've been experimenting with raw desserts, and this mixed berry and vanilla bean cheesecake has become my go-to recipe.
The creamy texture of the cheesecake combined with the sweet and tangy flavor of the berry topping is simply irresistible. I love that it's made with real food ingredients that are not only healthy but also incredibly tasty. One of the best things about this raw cheesecake is that it's so easy to make. All you need is a good food processor and some basic ingredients like nuts, dates, coconut oil, and berries. You simply blend everything together and then press it into a pan.
The cheesecake is then topped with a delicious mixed berry sauce that is made with fresh berries and a touch of sweetener. And let's not forget about the vanilla bean center that adds a lovely aroma and flavor to the cheesecake. Whether you're a vegan, paleo, or just looking for a healthier dessert option, this raw cheesecake is sure to please. Trust me when I say, it's really good and will leave you feeling satisfied and guilt-free.
How To Refrigerate This Cheesecake
- If you won't be serving the cheesecake right away, cover it with foil or plastic wrap and store it in the fridge.
- Make sure it is kept away from any meals with strong flavors and in the coldest section of your refrigerator.
- Keep chilled until ready to serve since raw cheesecakes have a delicate texture and might become mushy when exposed to heat.
How To Freeze This Cheesecake
- Cut the cheesecake into slices and wrap each slice tightly in plastic wrap.
- Place the wrapped slices in an airtight container or resealable freezer bag.
- Label and date the container or bag, and place it in the freezer.
- Raw cheesecake can be frozen for up to 2-3 months.
- When ready to enjoy, let the cheesecake slices thaw in the refrigerator overnight before serving.
How To Reheat This Cheesecake
- Take the cheesecake out of the freezer or fridge and let it sit at room temperature for 20 to 30 minutes.
- Turn on the oven to 350 °F (175 °C).
- To keep the cheesecake from drying out, put it in a baking dish and wrap it with aluminum foil.
- Bake the baking dish in the preheated oven for 10 to 15 minutes, or until well cooked.
- Before serving, take off the aluminum foil and let the cheesecake to cool for a while.
Is this cheesecake suitable for people with food allergies?
Yes, this cheesecake is gluten-free, dairy-free, and vegan, making it suitable for people with dietary restrictions. However, please note that some individuals may have allergies to specific nuts, so it is important to be aware of the ingredients used in the recipe.
Can I refrigerate this cheesecake?
Yes, you can refrigerate this cheesecake for up to 5 days. It is important to cover it with plastic wrap or aluminum foil to prevent it from drying out.
Can I freeze this cheesecake?
Yes, you can freeze this cheesecake for up to 2-3 months. Be sure to wrap it tightly in plastic wrap and place it in an airtight container to prevent freezer burn.
Raw Mixed Berry and Vanilla Bean Cheesecake is a delicious dessert that is suitable for people with dietary restrictions, including vegans, paleo, dairy-free, and gluten-free. This dessert is healthy, easy to make, and perfect for any special occasion or holiday. The combination of mixed berries and vanilla bean gives it a unique flavor that is hard to resist. Whether you are a seasoned raw food enthusiast or trying it for the first time, this cheesecake is a must-try.
RAW MIXED BERRY AND VANILLA BEAN CHEESECAKE
- 3 ½ cups raw cashews, soaked overnight
- 1 cup water
- ¾ cup raw honey or maple syrup
- ½ cup coconut oil
- ½ cup lemon juice
- 2 vanilla beans, scraped
- 1 ½ cups raw macadamia nuts
- ¾ cup raw pecans
- ¾ cup shredded coconut
- 10 Medjool dates, pitted
- 4 teaspoon salt
- 1 cup raspberries
- 1 cup blackberries
- 1 cup blueberries
- 2 tablespoon raw honey or maple syrup
- Place all of the crust ingredients (and ½ of the ¾ cup of shredded coconut) into a food processor. Note: you'll use that remaining ¼ cup shredded coconut later. Pulse the processor until the ingredients are mixed to your desired level of chunky or fine texture.
- Sprinkle the remaining ¼ cup of shredded coconut in the bottom of a 9-inch springform pan. this helps the cheesecake not to stick to the bottom. Place the crust mixture on top and gently flatten it with your fingers on the bottom of the pan.
- For the main cheesecake filling, place all ingredients in a high-powered blender. A high-powered blender makes the filling creamy and fine (which is my recommendation), but you can also use your food processor. Blend for a minute or two, until thick and creamy.
- Pour your filling on top of the crust. Shake the pan gently to remove any air bubbles. Then, place your pan in the freezer for 30 minutes.
- While your cheesecake is hardening in the freezer, you can make your topping. Place all of the topping ingredients in your food processor (after you've cleaned it), and pulse it for 30 seconds. Then set aside until your cheesecake has hardened.
- After 30 minutes, your cheesecake should have hardened enough to place the topping. Gently spoon the berry mixture on top and place back in the freezer. Freeze your cheesecake for at least 4 hours before serving.
- When you're ready to serve the cheesecake, take it out of the freezer at least 20 minutes before eating. It will be much easier to slice after it's softened. Garnish with additional berries and enjoy!