Raw Mixed Berry and Vanilla Bean Cheesecake

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Summer is in full swing! And I for one am loving the longer days and warmer weather. Yep, definite California beach girl here. The gorgeous weather also has me craving refreshing fruits and cool desserts – and this recipe is the perfect combo of both. It also happens to be a perfect 4th of July dessert! The cheesecake is raw, which means it’s chilled and made with cashews, honey, coconut oil and lemon juice. Then it’s topped with pureed berries, frozen and topped again with whole mixed berries. After a lazy day at the beach, this cool and refreshing dessert might just be the best thing you’ve ever tasted. Promise.

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Raw Mixed Berry and Vanilla Bean Cheesecake


3½ cups raw cashews (soaked overnight)
1 cup water
¾ cup raw honey (I prefer white honey)
½ cup coconut oil
½ cup lemon juice
2 vanilla beans, scraped

1½ cups raw macadamia nuts
¾ cup raw pecans
¾ cup shredded coconut
10 MedJool dates, pitted
¼ tsp salt

1 cup raspberries
1 cup blackberries
1 cup blueberries
2 tbsp raw honey

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Place all of the crust ingredients (and ½ of the ¾ cup of shredded coconut) into a food processor.

Note: you’ll use that remaining ¼ cup shredded coconut later. Pulse the processor until the ingredients are mixed to your desired level of chunky or fine texture.

Sprinkle the remaining ¼ cup of 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.

For the main cheesecake filling, place all 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.

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.

While your cheesecake is hardening in the freezer, you can make your topping. Place all of the topping ingredients in your food processor (after you’ve cleaned it), and pulse it for 30 seconds. Then set aside until your cheesecake has hardened.

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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.

When you’re read 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!

Looking for more? Try these raw desserts:

No-Bake Strawberry Cheesecake

Raw Chocolate Truffles

Lisa Bryan is a certified health coach, wellness blogger, recipe developer and motivator for vibrant living. She’s a former corporate gal (healthcare/biotech executive) turned wellness lover after taming multiple autoimmune diseases with real food and positive lifestyle behaviors. All of her delicious recipes are nutrient-dense while being gluten-free, grain-free and refined-sugar free. You can find her at www.downshiftology.com – chatting about healthy living, eating and travel. Connect with Lisa: InstagramFacebookPinterest, and Twitter.