Sunday, 1 May 2016

Raw Vegan Berry Chocolate Cheesecake

This raw cheesecake has got to be one of my favourite ever recipes! The combination of chocolate and berries is just heavenly and it's so aesthetically pleasing too. For the filling I used frozen berries plus a scoop of Organic Berry Complex powder from Neal's Yard Remedies. I'm absolutely in love with this powder and I really recommend it but if you don't fancy buying it then you can just use a tablespoon of any other berry powder (such as acai), or you can leave it out altogether - the cheesecake will still taste fab and have heaps of nutritional benefits!

If you have stubborn family members or friends who refuse to eat vegan food then this is the perfect dessert to serve - let them try it before you tell them it's raw and vegan though! As well as being delicious, this cheesecake is also one of the most nourishing treats you could have - it's full of healthy fats and protein which will help make your nails strong, your skin glow and your hair shine. What more could you want?

Serves 8+

For the base:
  • 1 cup (200g) pitted medjool dates
  • 1 1/2 cups (210g) cashew nuts
  • 3/4 cup (65g) desiccated coconut
  • 1/3 cup (30g) raw cacao powder
  • 3 tbsp water

For the filling:
  • 2 cups (260g) cashew nuts, soaked overnight in water
  • 1 cup (140g) frozen raspberries
  • 1 scoop of NYR Organic Berry Complex (optional)
  • 1/2 cup (125ml) melted coconut oil
  • 1/2 cup (125ml) maple syrup (or any other liquid sweetener)
  • 1/2 cup (125ml) water


Line a springform cake tin with greaseproof/baking paper. 

Place all the ingredients for the base into a food processor and process them until a sticky mixture is formed. Transfer this mixture into the cake tin and press it down so it evenly covers the base of the tin.

Place all the ingredients for the filling into a high speed blender (I use this one) and blend on high until smooth and creamy (you'll need to use a tamper if you have one). Pour the filling on top of the base, making sure it's evenly distributed.

Put the cheesecake into your freezer and leave it for at least 2 hours to allow it to set. Once it's ready remove it from the tin and peel off the greaseproof paper. Let it defrost slightly before serving. 

You can store the cheesecake in an airtight container in your fridge or freezer.



  1. This looks so delicious! It's hard to believe it's actually vegan. Really need to try making this one day..

    1. Thank you so much! I hope you love it if you try it :) let me know if you do! xx

  2. Right so I clearly have a HUGE thing about cheesecake because this one looks even better than the last one. Saving this for the weekend...I'm definitely gonna be giving this a go!

    Katie xx ¦ La Coco Noire

    1. Haha thank you lovely! I hope you love it if you try it, it's one of my favourites :) xx


© Naturally Meghan . All rights reserved.
Blogger Templates by pipdig