Make Ahead

Raw Mixed Berry and Vanilla Bean Cheesecake

August  9, 2016
Photo by Mark Weinberg
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

  • Serves 8
Ingredients
  • 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
In This Recipe
Directions
  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!

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