Raw Vegan Blueberry Raspberry Cheesecake

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Today is THANKSGIVING, and what other way to celebrate than to make a cheesecake for my family?

This is like, a lot more than what I usually make because for once, I’m actually able to share it with others. Usually, I’d make it in a mini springform pan with less than half the ingredients so I don’t eat too much nuts at once, but today is a special occasion!

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I absolutely love the colours blueberries and raspberries make. It’s like a wild pink. But when it’s mixed with the cashews, it becomes like purple. It’s just fascinating seeing the colours change right before my very eyes.

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I was so worried about whether I’d be able to wake up to do this, because I get really stressful insomnia at times and today just turned out so well I couldn’t believe it. I did wake up early and usually, I have trouble getting back to sleep. What I did today was I got up and played my game for a while, to tire myself out, then I massaged my neck and head, and before long, I was in a dream, FLYING! Haha, yes I always know when I’m dreaming when I fly, and then I start controlling it and what I’m going to see next or where I’m going. Seriously, it’s the greatest feeling.

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Anyway back to the cheesecake, it’s made with lots of healthy ingredients like nuts, oats, berries and no refined sugar, but don’t overindulge, otherwise you may end up feeling a little unwell!

Happy thanksgiving and hope everyone has a wonderful day!

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Raw Vegan Blueberry Raspberry Cheesecake

Crust
1 cup instant old fashioned oats
1/4 cup pecans
1/4 cup almonds
1/4 cup walnuts
1 tablespoon hemp seeds/hearts
1 tablespoon extra virgin olive oil
2 tablespoons coconut milk
1 teaspoon pure vanilla extract
4 pitted dates

Filling
2 cups cashew, pre-soaked
1 cup blueberries
1 cup raspberries
2 tablespoons virgin coconut oil
1 tablespoon pure maple syrup
1 teaspoon pure vanilla extract

Sauce
1 cup raspberries
1/4 cup blueberries
2 tablespoons pure pomegranate juice

To make the Crust: Add the old fashioned oats, pecans, almonds, walnuts, hemp seeds/hearts, olive oil, coconut milk, vanilla extract and dates in the blender. Blend on high speed until a sticky crumbly mixture forms.

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Spoon the mixture out and press it on the bottom of a large springform pan. This will be the base of the cheesecake.

To make the Filling: Soak cashews in water for at least 2 hours.

Firstly, put 1 cup of raspberries in the blender. Blend until it becomes a smooth puree, then spoon it out into a small bowl. Briefly rinse the blender so the redness is gone. Next, add the cup of blueberries and also blend until it becomes a puree. Put the blueberry puree in another separate small bowl and set aside.

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In the blender, add the cashew, coconut oil, maple syrup and vanilla extract. Blend for a few minutes until everything is completely smooth, then add the blueberry and raspberry puree, give it a quick pulse and mix it up with a spoon.

Pour the mixture on the springform pan, on top of the crust. You may want to stir it a little more, and even it out with something like a spatula so the top is flat.

Wrap the cake in foil and put it in the freezer to chill for about 4-5 hours.

To make the Sauce: Add the raspberries, blueberries and pomegranate juice in the blender and blend until it becomes a puree. Spoon it in a bowl and cover it with foil or wrap and set it aside.

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Once cheesecake has been chilled in the freezer and has become hardened, pour the sauce over it and be sure it drizzles across the entire surface. Re-freeze for another 10 minutes or serve immediately.

Garnish with finely shredded coconut, blueberries and raspberries (optional).

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Raw Vegan Blueberry Raspberry Cheesecake
Serves: 6
 

Ingredients
Crust
  • 1 cup instant old fashioned oats
  • ¼ cup pecans
  • ¼ cup almonds
  • ¼ cup walnuts
  • 1 tablespoon hemp seeds/hearts
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons coconut milk
  • 1 teaspoon pure vanilla extract
  • 4 pitted dates
Filling
  • 2 cups cashew, pre-soaked
  • 1 cup blueberries
  • 1 cup raspberries
  • 2 tablespoons virgin coconut oil
  • 1 tablespoon pure maple syrup
  • 1 teaspoon pure vanilla extract
Sauce
  • 1 cup raspberries
  • ¼ cup blueberries
  • 2 tablespoons pure pomegranate juice

Instructions
  1. To make the Crust: Add the old fashioned oats, pecans, almonds, walnuts, hemp seeds/hearts, olive oil, coconut milk, vanilla extract and dates in the blender. Blend on high speed until a sticky crumbly mixture forms.
  2. Spoon the mixture out and press it on the bottom of a large springform pan. This will be the base of the cheesecake.
  3. To make the Filling: Soak cashews in water for at least 2 hours.
  4. Firstly, put 1 cup of raspberries in the blender. Blend until it becomes a smooth puree, then spoon it out into a small bowl. Briefly rinse the blender so the redness is gone. Next, add the cup of blueberries and also blend until it becomes a puree. Put the blueberry puree in another separate small bowl and set aside.
  5. In the blender, add the cashew, coconut oil, maple syrup and vanilla extract. Blend for a few minutes until everything is completely smooth, then add the blueberry and raspberry puree, give it a quick pulse and mix it up with a spoon.
  6. Pour the mixture on the springform pan, on top of the crust. You may want to stir it a little more, and even it out with something like a spatula so the top is flat.
  7. Wrap the cake in foil and put it in the freezer to chill for about 4-5 hours.
  8. To make the Sauce: Add the raspberries, blueberries and pomegranate juice in the blender and blend until it becomes a puree. Spoon it in a bowl and cover it with foil or wrap and set it aside.
  9. Once cheesecake has been chilled in the freezer and has become hardened, pour the sauce over it and be sure it drizzles across the entire surface. Re-freeze for another 10 minutes or serve immediately.
  10. Garnish with finely shredded coconut, blueberries and raspberries (optional).

 

5 comments

  1. wpsimplerecipes

    THis looks way better than what I saw in a magazine, they had 1/2 cup of maple syrup in a frozen cashew berry ‘cheesecake’.

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