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    Home » Cooking Style » No Bake Desserts

    Published: Apr 12, 2018 · Modified: Jan 28, 2022 by Anthea

    Blueberry, blackberry and ginger cheesecake

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    4.50 from 8 votes

    No bake vegan cheesecake packed with berries and a touch of ginger. Healthy and gluten free.

    Have you had an unbaked vegan cheesecake before? A good unbaked cheesecake has the texture of a New York style cheesecake which just melts in your mouth. It's smooth, creamy and almost fluffy. I don't normally share my raw cheesecake recipes publicly as they are commercial recipes I use for my cake business, but I made an exception this time... because this cake was so darn delicious!

    The roasted almonds provides a grounding and earthy base for the cheesecake. I like multi-layered cheesecakes because they are so pretty and I can never decide on a single flavour.

    The berries added some natural sweetness to the cheesecake and lightened it up. The vanilla layer gave my palette a rest from the all of the flavours going on.

    I had one for breakfast and the rest was quickly shared with my partner's family. None of them were vegan or overly health-conscious but they all said the cake was amazing! Omnivore approved!

    Just look at that creaminess!

    I hope you enjoy this recipe :).

    See my other vegan cheesecake recipes

    • Vegan Lemon Cheesecake (no bake)
    • Vegan passionfruit cheesecake tart (baked)
    • Vegan Mango Cheesecake
    • Baked Vegan Cheesecake with Berries

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    Print Recipe
    4.50 from 8 votes

    Blueberry, blackberry and ginger cheesecake

    No bake vegan cheesecake packed with berries and a touch of ginger. Healthy and gluten free.
    Prep Time20 mins
    Cook Time0 mins
    Total Time20 mins
    Cuisine: American, Vegan
    Servings: 6
    Author: Anthea

    Ingredients

    Base

    • 1 cup raw almonds, roasted
    • ¾ cup dates, soaked in water for two hours then drained
    • ½ tsp ground ginger

    Filling

    • 1 ½ raw cashews, soaked overnight then drained
    • ¾ cup thick scoopable canned coconut cream
    • ½ cup coconut oil
    • ½ cup any light-coloured sweetener, such as rice malt syrup or maple syrup
    • 3 tbsp cacao butter, melted
    • vanilla extract or vanilla bean powder
    • ¼ cup fresh or frozen blueberries
    • ¼ cup fresh or frozen blackberries
    • 2 tablespoons fresh or frozen raspberries
    • Small chunk of ginger

    Decoration

    • Fresh fruit

    Instructions

    • For the base, add the almonds to a food processor and blitz until broken down. Add the drained dates and ginger and blitz until combined. Press firmly into a lined 15cm loose bottom cake tin.
    • For the filling, add the cashews, cream, oil, syrup and cacao butter to a high powered blender and blend until extremely smooth.
    • Pour out half of the mixture into a bowl. Add vanilla bean powder, mix with a spoon and pour into cake tin. Set aside in the freezer until dry to the touch.
    • Add the fruit and ginger to the blender with the remaining cheesecake and blend until combined. When the vanilla layer has set, pour berry cheesecake mixture on top reserving about ½ cup for decoration. Return the cake tin to the freezer to set for about 2-3 hours. Refrigerate the remaining berry cheesecake mixture
    • Remove the cake tin from the freezer and remove the cake from the tin. Use the remaining cheesecake to decorate the cheesecake as desired and add fresh fruit. Enjoy immediately or store individual slices in fridge for up to 5 days or in the freezer up to a month.
    Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!

    This post may contain affiliate links. As an Amazon Associate, I may earn a small commission from qualifying purchases at no additional cost to you.

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      Recipe Rating




    1. Isa Menzies says

      July 27, 2018 at 7:23 pm

      4 stars
      Ok, I made this today and we had it for desert. It was actually pretty great, even tho I did a fair bit of substituting! I particularly liked the way the ginger just lifted the base (I toasted rather than roasted the almonds), so it wasn't just simply sweet, as raw cake bases so often seem to be.
      My local iga doesn't stock the smoothie mix, but we did have a bag of Oob organic blueberries in the freezer so I threw in about a cup of those, plus a cup of fresh strawberries. It was a bit flat on tasting, so I added 1.5 Tablespons of lemon juice. Put together, the whole thing was pretty good. Anthea is right about the interplay of flavours, and I think I would definitely make this again. Thanks for the recipe!
      One thing I found was that the filling and topping were both much grittier than it looks like Anthea's is - just wondering what kitchen equipment you use, Anthea?

      Reply
      • Anthea says

        August 01, 2018 at 2:23 pm

        Hi Isa! I'm so glad that you liked the cake! The substitutions that you made completely make sense and would be very similar to how I made the cake initially.

        I love that you added lemon juice. I guess that the original Oob organic pack has ginger so your lemon would've added a lovely kick!

        I use a Froothie Optimum G2.1 blender. It's pretty powerful and makes whole nuts into the creamiest sauce.

        Thanks for popping by xo

        Reply
    2. martyna says

      June 29, 2018 at 10:00 pm

      One more question: could I keep the cake over night? And how much time should I thaw it before serving? Thank you so much, Anthea 🙂

      Reply
      • Anthea says

        June 30, 2018 at 11:27 am

        Yes absolutely! You can keep it in your fridge in an airtight container for up to 5 days. From the fridge, let it sit at room temperature for around 15 minutes before eating it. From the freezer, let it thaw for about 1 hour, depending on whether it is a whole cake or slices. Thank you!

        Reply
        • martyna says

          June 30, 2018 at 3:39 pm

          Other times I got my cake starting melt in fridge. Should I afraid of it with this your mouthwatering? cake?
          Anthea, you are so nice for your completely fulfilled comunication?

        • Anthea says

          June 30, 2018 at 5:33 pm

          Some recipes melt in the fridge because it doesn't have coconut oil/cacao butter but I've kept this cake in the fridge for a few days (and even traveled 8 hours with it) and it was absolutely fine! I hope you enjoy it!

        • martyna says

          July 01, 2018 at 6:49 pm

          Anthea, I guess 8 hours not in room temperature, right??

    3. martyna says

      June 29, 2018 at 9:47 pm

      Hello,
      1½ cashews, soaked overnight then drained
      does that mean 1,5 c already soaked, or measure 1,5 c and then soak? Because nuts fills up with water 🙂
      Thank you!

      Reply
      • Anthea says

        June 30, 2018 at 11:25 am

        Hi! Yes, it is 1.5 cup cashews, soaked overnight then drained. The nuts will expand but you will still be able to blend them as there is a bit of liquid in the recipe! Thanks for double-checking!

        Reply
    4. Andreia says

      June 12, 2018 at 11:19 pm

      Hello!! This looks so yummy omg 😀 I really want to try this recipe but I can't find cocoa butter anywhere! Is there a possible substitute, such as little bit more coconut oil ou something else?

      Reply
      • Anthea says

        June 30, 2018 at 11:32 am

        Thank you! Yes, feel free to substitute the cacao butter for more coconut oil or creamed coconut (coconut butter/manna) if you have that 🙂

        Reply
    5. Grace says

      May 23, 2018 at 7:32 pm

      4 stars
      What a lOvely and healthy dessert! Can I omit or substitute ½ cup Oob Organic Smoothie Mix Revitalise? Thanks.

      Reply
      • Anthea says

        June 12, 2018 at 10:53 am

        Thanks Grace! Yes sub it for berries and fresh beetroot or beetroot powder 🙂

        Reply
    6. Meghan says

      May 12, 2018 at 11:19 am

      5 stars
      This looks amazing! Can’t wait to make it! How much vanilla bean powder should be used?

      Reply
      • Anthea says

        May 19, 2018 at 8:23 pm

        Thank you Meghan! I added about 1/4 tsp vanilla bean powder xo

        Reply
    7. Bronte Angell says

      May 02, 2018 at 4:54 pm

      This looks amazing ! What size cake tin did you use? I would love to try make it.

      Reply
      • Anthea says

        May 09, 2018 at 12:01 pm

        Thanks Bronte! I used a 15cm cake tin :). Let me know how you go with making it!

        Reply
        • Bronte Angell says

          May 10, 2018 at 2:57 pm

          Thank you 🙂

    8. Maria Koutsogiannis says

      April 23, 2018 at 6:34 am

      5 stars
      OMG this looks so good and refreshing! Need to make this one night this summer.

      Reply
      • Anthea says

        June 30, 2018 at 5:34 pm

        Thanks so much Maria! I hope you enjoy it xo

        Reply
    9. Isabelle says

      April 18, 2018 at 10:31 am

      5 stars
      Wow this looks amazing! that colour in it wow!
      Isabelle xx
      http://www.isabelleelli.blogspot.com
      insta: Isabelle_elizabeth
      twitter: isabelle_elli11

      Reply
      • Anthea says

        April 20, 2018 at 9:35 am

        Thanks so much Isabelle!

        Reply
    10. Rose smith says

      April 16, 2018 at 2:21 pm

      4 stars
      This blueberry blackberry cheesecake looks Beautiful and so refreshing!!! I Love your photography !!

      Reply
      • Anthea says

        April 20, 2018 at 9:35 am

        Aw, thank you so much!

        Reply

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