Raw Vegan Blackberry Cheesecake
Raw Vegan Blackberry Cheesecake is an indulgent yet guilt-free dessert that beautifully combines creamy layers of blackberry-infused filling and a crunchy nut crust. This delightful treat is perfect for any occasion, whether you’re hosting a gathering or simply satisfying your sweet tooth. Easy to prepare with wholesome ingredients, this cheesecake will surely impress and satisfy everyone at the table.
- Prep Time: 20 minutes
- Cook Time: N/A
- Total Time: 0 hours
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Chilling
- Cuisine: Vegan
Ingredients
Scale
- 1 cup raw almonds
- 1 cup Medjool dates (pitted)
- 1/2 cup coconut oil (melted)
- 2 cups cashews (soaked for at least 4 hours)
- 1 1/2 cups fresh blackberries
- 1/4 cup maple syrup
Instructions
- Soak Medjool dates in warm water for about 10 minutes. Blend raw almonds and drained dates in a food processor until sticky.
- Press the mixture into the bottom of an 8-inch springform pan to form the crust.
- Drain soaked cashews and blend with melted coconut oil, fresh blackberries, and maple syrup until smooth.
- Pour the filling over the crust and smooth it out with a spatula.
- Cover and chill in the refrigerator for at least 4 hours or overnight until firm.
- Remove from the springform pan, garnish with fresh blackberries, slice, and serve.
Nutrition
- Serving Size: 1 slice (approximately 80g)
- Calories: 230
- Sugar: 16g
- Sodium: 5mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg