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Raw Vegan Berry Cheesecake
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4th of July Raw Vegan Berry Cheesecake

Enjoy your 4th of July with this very tasty and delicious raw vegan berry cheesecake!
Course Dessert
Cuisine American
Prep Time 30 minutes
Freeze Time 4 hours
Total Time 4 hours 30 minutes
Servings 8 servings
Calories 397kcal
Author Dr. Julie Jack

Equipment

  • Food Processor
  • High-Speed Blender
  • 7-inch Springform Pan

Ingredients

Pie Crust

  • 1 cup raw almonds
  • 1 cup medjool dates
  • 1/4 cup shredded coconut

Pie Filling

  • 1 1/2 cup raw cashews
  • 1 frozen ripe banana
  • 1/2 cup maple syrup
  • 1 tsp vanilla extract alcohol-free
  • juice of 1 lemon

Toppings

  • 1 cup fresh blueberries
  • 1 cup fresh strawberries

Instructions

Pie Crust

  • In a food processor with an S-blade, combine all pie crust ingredients and process until well incorporated. *Note: for a smoother crust, process the almonds first, then add in and process the rest of the ingredients.

Pie Filling

  • In a high-speed blender, blend all pie filling ingredients until you've reached a smooth consistency.

Preparation

  • Evenly spread out the pie crust in a 7-inch springform pan.
  • Top the crust with the pie filling.
  • Place the cheesecake in a freezer for a minimum of 4 hours.
  • Top the cheesecake with strawberries and blueberries before serving.
  • Store the cheesecake in the freezer.