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    Home / Recipes / Desserts

    Blackberry Cheesecake: gluten free, vegan, raw

    Posted On Apr 4, 2015 · Updated On Mar 13, 2019

    Blackberry Cheesecake: gluten free, vegan, raw

    Raw, vegan blackberry cheesecake recipe made with cashews

    Dairy FreeDessertsRecipes & Techniques by Cooks We LoveVegan

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    Blackberry Cheesecake, luscious and creamy, no baking involved - yum!
    Dreamy, creamy cheesecake. Yes, that's the dessert for me! You all know how much I adore my cashew-based dairy free cheesecakes. From the very first one I made, I've been hooked. My family also loves them and anytime there is a celebration, mom's no-bake cheesecake is their first requests!
    How many of you have been baking with coconut sugar? Are you enjoying the taste and texture? I have been a fan for years and was so excited when Bob's Red Mill came out with their organic coconut sugar! It gives just the right amount of sweetness and is similar in taste to brown sugar (my fave). You can use it in your recipes as a 1-to-1 replacement. Another tasty refined-sugar alternative.

    Getting back to this blackberry cheesecake, shining in all it's glory. This is not just any blackberry cheesecake. It's a raw, no-bake, refined-sugar free, dairy free, egg free and gluten free cheesecake. That's a whole lot of "free" and a whole lot of amazing flavor. A cheesecake that you can feel good about eating. An almond flour crust and a creamy filling that's loaded with healthy fats and fresh berries. Many of you mentioned cheesecake as being a must-have dessert on Easter. Well, here is a one that will surely steal the show!

    If you're looking for another pretty Spring dessert, check out these Edible Flower Pistachio Shortbread Cookies!

    raw vegan blackberry cheesecake
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    Blackberry Cheesecake; gluten free, vegan

    Dreamy, creamy cheesecake. Yes, that’s the dessert for me! Blackberry cheesecake is a family favorite.
    Course: Dessert
    Author: Sarah Bakes Gluten Free

    Ingredients

    almond crust

    • 1 ½ cups Bob’s Red Mill almond flour/meal
    • ¼ cup Bob’s Red Mill coconut sugar
    • dash sea salt
    • 3 tablespoon coconut oil melted
    • 2 tablespoon pure maple syrup

    blackberry cheesecake filling

    • 2 ½ cups raw cashews soaked overnight or 3-4 hours
    • ½ cup So Delicious full-fat culinary coconut milk
    • ½ cup Bob’s Red Mill coconut sugar
    • ⅓ cup coconut oil melted
    • ¼ cup lemon juice
    • 2 tablespoon pure maple syrup
    • zest of 1 lemon
    • 1 teaspoon pure vanilla extract
    • 1 cup fresh blackberries
    • 2 cups additional blackberries

    Instructions

    • Prepare 9-inch springform pan by lightly spraying with nonstick cooking spray and lining bottom with parchment paper. To make crust, stir together almond flour, coconut sugar and salt. Add melted coconut oil and maple syrup. Mix until well combined. Press crust mixture into bottom of cheesecake pan. Place in refrigerator to chill and become firm.
    • Place soaked cashews (soaked in water and drained) in high-powered blender or food processor. Add coconut milk, coconut sugar, melted coconut oil, lemon juice and maple syrup. Blend on high 1-2 minutes, until creamy (add additional tablespoon of coconut milk if needed). Add 1 cup blackberries, lemon zest and vanilla. Continue to blend until blackberries are well blended. Pour filling over chilled crust and smooth out evenly. Place cheesecake in freezer, 2-3 hours or until firm. Transfer cheesecake to refrigerator and cover lightly with plastic wrap.
    • When ready to serve, remove cheesecake from springform pan and place on serving plate. Top with remaining fresh blackberries. Slice and serve chilled. Store cheesecake in refrigerator.

    Happy Easter and happy baking!

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    K.C. is a farm-grown foodie, born and raised in the fertile fields of California’s San Joaquin Valley. After being diagnosed with Celiac Disease following years of unexplained illness, she has infused her gluten-free life with flavor, fork in hand. Learn more about K.C.

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