How long does berrylicious raw cheesecake [vegan, gluten-free] take to prepare?

Preparation and baking time is typically 30-60 minutes depending on recipe complexity.

Can I make berrylicious raw cheesecake [vegan, gluten-free] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Can I make berrylicious raw cheesecake [vegan, gluten-free] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

What makes berrylicious raw cheesecake [vegan, gluten-free] an advanced recipe?

The technique involves multiple steps and precise timing. Take your time and follow each step carefully for best results.

How long does berrylicious raw cheesecake [vegan, gluten-free] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Berrylicious Raw Cheesecake
[Vegan, Gluten-Free]

PH By: Pamela Higgins

Author Bio

A music-loving, health food-obsessed, fitness-focused Manchester-based freelancer and blogger. My name’s Pamela, and I work... Read More

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Berrylicious Raw Cheesecake [Vegan, Gluten-Free]

419

Dairy Free

With summer fast approaching, this healthy, simple, but stunning dessert is perfect for embracing the warm weather! The creamy cheesecake filling is made from coconut milk, cashews, and your favorite summer berries. Decorate with more fresh fruit, add a drizzle of vegan white chocolate, and serve!

Ingredients You Need for Berrylicious Raw Cheesecake [Vegan, Gluten-Free]

For the Base:

Heaping 1/2 cup Medjool dates
Scant 3/4 cup almonds
1/2 cup gluten-free rolled oats

For the Filling:

Scant 3/4 cup cashew nuts, soaked in water for 4 hours
1/2 cup, plus 2 tablespoons full-fat coconut milk
Juice of 1 lemon
3.5 ounces fresh or frozen mixed berries
2 tablespoons coconut oil, melted
6 tablespoons maple syrup
1 teaspoon vanilla extract

To Decorate:

Any fresh fruit
Melted dark or vegan white chocolate

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How to Prepare Berrylicious Raw Cheesecake [Vegan, Gluten-Free]

First, make the base. Place the dates, almonds, and oats into a high-speed blender and use the pulse setting to grind down. This will take a few goes – be patient!
You should end up with a dough that comes together. Tip this into an 8-inch loose-bottomed round tin and press down with your fingers to cover the base evenly. Place in the freezer while you make the cheesecake filling.
Drain the soaked cashew nuts and place back in the clean blender jug along with the coconut milk, lemon juice, berries (make sure there are no stems or stalks!), melted coconut oil, maple syrup, and vanilla. Blend until smooth.
Pour this on top of the firmed-up base and place back in the freezer for at least 4 hours to set.
When you’re ready to serve, remove the cheesecake from the freezer 5 minutes beforehand. Carefully remove from the tin and place onto a serving board. Decorate with your choice of fruit and melt some white or dark chocolate then drizzle over.
Slice up, serve, and enjoy. Keep any remaining slices in the freezer for up to 2 weeks.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.