Make Ahead

Raw Mixed Berry and Vanilla Bean Cheesecake

August  9, 2016
1 Ratings
Photo by Mark Weinberg
  • Serves 8
Author Notes

A delicious gluten-free, dairy-free, no-bake version of cheesecake. —Lisa Bryan

Test Kitchen Notes

The cashews really showed their flavor in this creamy cheesecake. The nuttiness of the crust mixed with the creamy cheesecake and tart berry topping was so delicious! The most interesting part of the recipe was definitely the cheesecake itself. It was so delicious, I would have eaten the mixture on its own even before freezing! Next time, I'll take down the lemon juice a bit—maybe 1/3 or 1/4 cup. I don't think you need as much of it if you're serving it with the tart berry topping. —Kate Robertson

What You'll Need
  • Cheesecake & Berry Layer
  • 3 1/2 cups raw cashews (soaked overnight and drained)
  • 1 cup water
  • 3/4 cup raw honey
  • 1/2 cup coconut oil
  • 1/2 cup lemon juice
  • 2 vanilla beans, scraped
  • 1 cup raspberries
  • 1 cup blackberries
  • 1 cup blueberries
  • 2 tablespoons raw honey [Editors' note: To make this vegan, use maple or agave syrup instead.]
  • Crust
  • 1 1/2 cups raw macadamia nuts
  • 3/4 cup raw pecans
  • 3/4 cup shredded coconut
  • 10 Medjool dates
  • 1/4 teaspoon sea salt
  1. Place all of the crust ingredients and 1/2 cup of the shredded coconut into a food processor. (You'll use the remaining 1/4 cup shredded coconut later.) Pulse the processor until the ingredients are mixed to your desired level of chunky or fine texture.
  2. Sprinkle the remaining 1/4 cup shredded coconut in the bottom of a 9-inch springform pan. This helps the cheesecake not to stick to the bottom. Place the crust mixture on top and gently flatten it with your fingers on the bottom of the pan.
  3. For the main cheesecake filling, place the first 6 ingredients in a high-powered blender. A high-powered blender makes the filling creamy and fine (which is my recommendation), but you can also use your food processor. Blend for a minute or two, until thick and creamy.
  4. Pour your filling on top of the crust. Shake the pan gently to remove any air bubbles. Then, place your pan in the freezer for 30 minutes.
  5. While your cheesecake is hardening in the freezer, you can make your fruit topping. Place the berries and honey in your food processor (after you've cleaned it), and pulse it for 30 seconds. Then set aside until your cheesecake has hardened.
  6. After 30 minutes, your cheesecake should have hardened enough to place the topping. Gently spoon the berry mixture on top and place back in the freezer. Freeze your cheesecake for at least 4 hours before serving.
  7. When you're ready to serve the cheesecake, take it out of the freezer at least 20 minutes before eating. It will be much easier to slice after it's softened. Garnish with additional berries and enjoy!

See what other Food52ers are saying.

  • Alicia
  • Lisa Bryan
    Lisa Bryan
  • Katy in the Kitchen
    Katy in the Kitchen
  • Stephanie G
    Stephanie G

12 Reviews

Katy I. September 17, 2017
These desserts all look delicious! What can i use instead of coconut oil! Thanks
Stephanie G. May 14, 2017
Made this and loved it. Great summertime dessert. It was still pretty solidly frozen after 20 minutes. It took about 45 minutes for it to come to a consistency that wasn't icy.
Lisa B. May 14, 2017
So glad you liked it Stephanie!
Alicia March 27, 2017
Made this and it turned out really good. Was a hit at my office party for a retiring coworker. Does kinda fool you since there's no cream cheese, but the blended cashews make the filling creamy and the tartness of the topping just sets it off. Great alternative for those with dairy issues and especially it being gluten free. Thanks for the recipe Lisa, I will use it again.
Lisa B. March 27, 2017
So wonderful to hear Alicia! I have another version with mango and coconut on my website, if you'd like to go a little more tropical next time. :) x
Alicia March 27, 2017
Oh my gosh!, I just bought Mangos!
Lisa B. March 27, 2017
Oh, perfect! Here's the recipe link: Hope you like it!
Edie September 9, 2016
This is not cheesecake if there is no cheese in it
Lisa B. September 9, 2016
This is an alternative version of cheesecake for those with dairy sensitivities or allergies. :)
Adam September 3, 2016
Am I missing something? Where's the cream cheese etc. in this recipe regarding the filling?
Lisa B. September 3, 2016
It's a raw, dairy-free, gluten-free cheesecake. Soaked cashews (which become unbelievably creamy when blended) are substituted for the dairy. :)
Adam September 3, 2016
Wow, just looking at the pictures I thought there must be cream cheese in there somewhere - thanks!