What gives this Raw Chocolate Ruby Cheesecake its vibrant 'ruby' color?

The 'ruby' hue comes from a blend of fresh organic cherries, raspberries, and strawberries in the berry filling, enhanced by a small chunk of red beet for natural, uniform coloring.

How is this cheesecake made without baking?

This is a raw, no-bake cheesecake. The crust is pressed, and both the chocolate and berry fillings are blended, then the assembled cake is firmed up in the freezer for about 4 hours until set.

Can I substitute ingredients if I don't have young coconut meat for the berry filling?

Yes, if young coconut meat is unavailable, you can use an additional 2 cups of soaked cashews to achieve a similar creamy texture for the berry filling.

What's the best way to ensure the crust holds together properly?

To ensure the crust holds, process the walnuts, coconut, buckwheat, and salt until fine, then add dates and cacao powder. Process until the mixture holds together when squeezed; add more dates if needed.

How should I store leftover Raw Chocolate Ruby Cheesecake?

Once firm, store the cheesecake in the freezer. For serving, you can let it soften slightly at room temperature, then return any leftovers to the freezer to maintain its structure.

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Raw Chocolate Ruby Cheesecake
[Vegan, Raw]

AL By: Amy Lyons

Author Bio

Amy Lyons is the blogger and recipe writer behind Fragrant Vanilla Cake. She is also... Read More

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A slice of Raw Chocolate Ruby Cheesecake on a white plate, showing distinct layers of walnut-date crust, dark chocolate, whole berries, and a vibrant pink berry filling, topped with fresh cherries and raspberries.

Discover more recipes with these ingredients

Raw Chocolate Ruby Cheesecake [Vegan, Raw]

320

1 6 inch cake

My favorite dessert ever is plant-based cheesecake. I decided to pair some beautiful, red fruits with chocolate this time, in a decadent cookie crust, then a layer of rich chocolate cheesecake topped off with the fresh berries and cherries, then a creamy berry cherry vanilla layer then of course...more beautiful... Read More

Ingredients You Need for Raw Chocolate Ruby Cheesecake [Vegan, Raw]

Crust:

1/2 cup raw walnuts
1/2 cup sprouted buckwheat, dried in the dehydrator (or additional coconut)
1/2 cup dried finely shredded coconut
1/8 teaspoon sea salt
10-12 soft medjool dates, pitted and chopped
3 Tbsp raw cacao powder

Chocolate Filling:

2 cups diced ripe avocados (about 3 medium)
1/4 cup plus 1 Tbsp raw coconut nectar, or your choice of raw liquid sweetener
1/4 tsp sea salt
1/2 Tbsp pure vanilla extract
1/2 cup plus 2 Tbsp raw cacao powder
3 Tbsp coconut butter, liquefied

Berry Filling:

1 cup raw cashews (preferably soaked overnight and drained)
1 cup young coconut meat (or additional 2 cups soaked cashews if coconut unavailable)
1/4 cup coconut water
1/4 cup raw coconut nectar, raw agave nectar or raw honey
1/4 teaspoon sea salt
1 Tbsp pure vanilla extract and seeds from half a vanilla bean
1/4 cup plus 1 Tbsp raw coconut oil (warmed to liquid)
1/3 cup fresh organic cherries, pitted
1/3 cup fresh organic raspberries
1/3 cup fresh organic strawberries
1 small chunk red beet

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How to Prepare Raw Chocolate Ruby Cheesecake [Vegan, Raw]

Middle layer:

About a cup combined cherries, strawberries and raspberries (the cherries and strawberries halved)

Topping:

Fresh Cherries, strawberries (halved) and raspberries for topping
Lightly coat a 6 inch spring form removable bottom pans with coconut oil. To prepare the crust, process walnuts, coconut, buckwheat and sea salt in a food processor until the nuts are fine crumbs, then add the dates and cacao powder and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside.
To make the chocolate filling, combine all ingredients in the food processor and process until smooth. Set aside. Rinse out the food processor, and to make the berry filling, drain the cashews and combine them with coconut meat, coconut water, coconut nectar, sea salt and vanilla in a food processor and blend until smooth and creamy. With the processor running, add the coconut oil, and process for a minute until blended. Add 1/3 cup each, cherries, raspberries and strawberries and the chunk of beet. Process until smooth and uniform in color and place back in the bowl.

To assemble cheesecake:

Pour the chocolate filling over the crust, then top with the cup of cherries, strawberries and raspberries then pour over the layer of fruit filling. Place in the freezer for about 4 hours to firm up.
Once set, top the cake with fresh cherries, and berries and serve!