Blueberry, blackberry and ginger cheesecake

Have you had a raw vegan cheesecake before? If you get a good raw cheesecake, it 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!

Ok, this recipe is not 100% raw as I toasted the almonds for the base  because I prefer the sweetness of roasted nuts compared to raw nuts. 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 from my Oob Organic frozen smoothie mix 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! Carnivore approved!

Just look at that creaminess!

I hope you enjoy this recipe :).

See my other vegan cheesecake recipes:

• Baked Vegan Cheesecake with Berries
• Vegan Mango Cheesecake Bars
• Baked passionfruit vegan cheesecake tart

Print Recipe

4.5 from 6 votes

Blueberry, blackberry and ginger cheesecake

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 canned coconut cream, use only the thick part of canned coconut cream which has floated to the top of the can
• 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
• ½ cup Oob Organic Smoothie Mix Revitalise

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 Oob Organic Smoothie Mix 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.

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This post was sponsored by Oob Organic. However, as always, all opinions expressed in this post are 100% my own. Thank you for supporting the brands that allow Rainbow Nourishments to be sustainable.

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