This is delectable! All fruit, all the time. This cake has a vibrant array of colours that are naturally pleasing to your pretty little eyes. As winter continues to draw nearer, I do the same with my warm clothing and scarves (draw them nearer, that is). The cold weather creates a crisp and refreshing environment that always reminds me to be grateful for what I have been given and what I have - including raw vegan cheesecake! Namaste!

Raw Orange and Blueberry Cheesecake [Vegan]

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For the Crust:

  • 2 cups raw nuts
  • 1 cup dates or raisins
  • A pinch of salt

For the Orange Cheesecake:

  • 3 cups cashews
  • 3/4 cup fresh orange juice
  • 1/2 cup agave/maple syrup
  • 1/2 cup melted coconut oil
  • Juice of one lemon
  • Zest of all the oranges you juiced
  • A pinch of salt

For the Blueberry Layer:

  • 2 cups blueberries
  • 1/4 cup of the orange cheesecake mixture


To Make the Crust:

  1. Process the nuts and dates/raisins in your food processor until the nuts have become crumbs and the mixture sticks together when you press it. Press into the bottom of a spring-form pan and put in the refrigerator.

To Make the Orange Cheesecake:

  1. Blend all ingredients (except orange zest) in your high-speed blender until very smooth, then add in the orange zest with a spoon. Reserve 1/4 cup of this mixture for the blueberry topping - pour the rest onto your crust and put in the freezer.

To Make the Blueberry Layer:

  1. Blend the blueberries and the 1/4 cup of cheesecake mixture in your food processor or blender until creamy but still with small pieces of blueberry for texture. Spread this over your cheesecake and keep in the freezer or fridge overnight. If you can wait a day — this is best after two days (and not frozen, of course) enjoy with sliced oranges and blueberries.

Nutritional Information

Total Calories: 5076 | Total Carbs: 439 g | Total Fat: 358 g | Total Protein: 112 g | Total Sodium: 296 g | Total Sugar: 59 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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  1. Just making this now with a few alterations to make it an alkaline cake aligning with Dr. Sebi\’s food list. It\’s for my brother in law\’s b\’day so I hope it will turn out well :) Will let you know after tomorrow !

    1. We’re so glad you enjoyed it! If you got any pictures of your creation make sure to tag us using #Foodmonsterapp on Instagram so we can feature you on our page!

  2. I made this dessert two days ago and my guests enjoyed it very much! This was my second try and I modified it slightly by 1) using grilled almonds for the crust, and 2) adding one table spoon of honey to the maple syrup. It was perfect! I kept it in the freezer until the last minute and it is not too difficult to cut it at serving time. The nuts & coconut oil do not freeze hard.

  3. I made this cheesecake today, only kept it in the freezer a few hours but it was delicious! Interesting combination blueberries and orange. I soaked the cashew nuts a few hours. Made the crust with hazelnuts and dates.In addition to the orange rind, I put the rind of one lemon .

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