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RAW BLACKBERRY CHEESECAKES

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 I decided to make cheesecake. But, not just any cheesecake. “Healthy” raw vegan blackberry cheesecake. I’ve been wanting to make a raw dessert for a long time and I used Tastemade’s Mini Blackberry Cheesecakes and Broma Bakery’s Blackberry Coconut Cashew Slices for reference.


This raw cheesecakes healthy! Or at least healthy adjacent. And come summertime when you really don’t want to turn on the oven, raw desserts are definitely your friend.



These raw cheesecakes are small enough to be considered “personal cheesecakes,” although, really, any cheesecake can be personal-sized is you try hard enough.

Raw Blackberry Cheescake Recipe
This easy 8 ingredient raw cheesecake recipe can be made in a blender or food processor in no time flat! Healthy, raw, vegan, gluten-free, and delicious!



Ingredients

Base layer:

  • 1.5 cups walnuts
  • 1 cup dates pitted

Middle layer:

  • 1 cup raw cashews
  • 3 Tbsp. coconut oil
  • 1/4 cup maple syrup
  • 1/2 cup coconut milk chilled
  • 1/4 cup shredded coconut unsweetened

Top layer:

  • 12 oz blackberries divided
  • 2 Tbsp. maple syrup
  • 1/2 cup coconut milk chilled
  • 1/4 cup shredded coconut unsweetened

Instructions

  1. Place cashews in a bowl. Boil water and pour over cashews. Set aside for at least 1 hour.
  2. Cut thin strips of paper and lie each across the bottom of a muffin tin. This will make the cheesecakes easier to remove.
  3. In a food processor or blender, pulse walnuts and dates together until the walnuts are fully ground. (approx. 3 minutes). Smush the "dough" onto the bottom of the muffin cups to create a base layer. Freezer for 45 minutes.
  4. Shake the can of coconut milk. If the can is separated when you open it, place contents in a bowl and whisk until fully combined.
  5. Drain cashews and place in food processor or blender. Add coconut oil, maple syrup, coconut milk, and shredded coconut. Blend on high for 2-3 minutes until mixture is smooth and uniform. Divide mixture evenly on top of base layer. Freeze for 1 hour.
  6. In food processor or blender, place 1/2 of the blackberries, maple syrup, coconut milk, and shredded coconut. Blend on high for 2-3 minutes until mixture is smooth and uniform. Divide mixture evenly on top of middle layer. Top each cheesecake with two blackberries. Freeze for 2 hours or until set.

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