Skip to content
June 28, 2015

Raw desserts might evoke a feeling of anxiety to less savvy cooks, but I promise this recipe is an easy one. It also offers endless flavor options—if you’re not a huge blackberry person or are craving chocolate, you can modify the toppings to suit your mood. If there's one recipe that's sure to be a game-changer, this is it. Make it for your next barbecue or picnic to wow even non-vegan friends.

Advertisement
This ad is displayed using third party content and we do not control its accessibility features.

Lemon Blackberry Cashew Cheesecake

Makes 6 muffin pan-sized cheesecakes

Ingredients

For the crust:

  • 1/2 cup dry nuts (pecans or almonds would work)
  • 1/2 cup dates
  • 2 tablespoons shredded coconut
  • 1 teaspoon cinnamon
Advertisement
This ad is displayed using third party content and we do not control its accessibility features.

For the filling:

  • 10 ounces raw cashews (soaked for a few hours)
  • 1/2 lemon, juiced
  • 2 teaspoon lemon extract
  • 4 tablespoons agave (as desired)
  • 1/2 cup coconut cream
  • 1-2 packages of blackberries

Method

  1. In a food processor blend the nuts, dates, shredded coconut, and cinnamon. Press the crust into the bottom of a muffin pan.
  2. Take the soaked cashews and blend in a food processor with lemon juice, lemon extract, agave and coconut cream. Scoop from the food processor and place evenly on top of the crust.
  3. Take a handful of blackberries and pulse in a food processor and swirl into the filling mixture. (This gives it a tie-dye effect.)
  4. Freeze for 60 minutes. Top with fresh fruit and enjoy!
Advertisement
This ad is displayed using third party content and we do not control its accessibility features.
Gabrielle St.Claire, M.S.
Gabrielle St.Claire, M.S.

Gabrielle St.Claire, M.S., is the founder & creator of Eatdrinkshrink.com. Her blog was established in May of 2012 to share her experience and knowledge as she pursues a career as a Registered Dietitian in New York City. She currently holds a B.S. in Nutrition and Dietetics from NYU, and a M.S. in Nutrition and Health Sciences at Brooklyn College, holds a 200hr yoga certification from YogaWorks, and is on the Junior Council of the Coalition for Healthy School Food, which promotes plant based foods in public schools throughout New York.