These Raw Vegan BlackBerry Cheesecake bars are super creamy and perfectly sweet. This easy no-bake dessert is also extremely healthy! You would never believe it’s dessert by simply looking at the nutritional values. This recipe is also Paleo, Gluten-free and Dairy-Free!
When it comes to guilt-free desserts, I think vegan cheesecakes are the most puzzling of all. I mean, cheesecake without… cheese?
Yeah right…!
“There’s no cheese in there!?”
… Is usually the first comment I got from everybody who tasted those “cheesecake” bars.
And who could blame them? They really DO taste like cheesecake!
What I also like about this recipe is that it requires very few preparation steps: Dump, Spin, Freeze. Pretty much!
Who doesn’t like a fuss-free, super healthy and extra tasty summer dessert?
I know I do!
Raw Vegan BlackBerry Cheesecake
How to eat them? I keep them in the freezer and I found that they are best eaten after leaving them on the counter for about 10-15 minutes.
Slightly chilled. Perfect for summer!
…Or after a heavy meal.
Don’t have blackberries on hand? Simply replace them with the same amount of raspberries, blueberries, strawberries or any other ingredient, as long as it makes sense!
Me and my other half have always LOVED cheesecake.
There’s this thing with traditional cheesecake though… It is a very heavy, calorie-dense, you-know-you’re-gonna-hate-yourself-after, SUPER RICH dessert!
Which, you’ve probably guessed, does NOT pair with our “real food/clean eating diet” very well.
So, as a “cheesecake connoisseur”, when I learned that you could make cheesecake with soaked cashews, I was very skeptical at first.
(Soaked cashews, really?!)
But when I decided to give it a go and made this recipe, it really blew my mind.
The texture is very similar to actual cheesecake and with the addition of nutritional yeast, you get that “cheesy” taste without the calories.
Pure magic.
Raw Vegan BlackBerry Cheesecake
Base
- 1 cup almond flour
- 1 cup pitted dates
- 1/3 cup shredded coconut
- 3 tbsp warm water
Filling
- 1 cup blackberries
- 1 cup cashews
- 1/3 maple syrup
- 1/2 cup coconut oil
- 1 tablespoon lemon juice
- 1 tablespoon vanilla extract
- 1 tablespoon nutritional yeast
Base
- Line a 10 inch baking pan with parchment paper.
- Place 1 cup almond flour and 1 cup pitted dates in a food processor and process into a thick flour.
- Pour the mixture into a large mixing bowl and add in 1/3 cup shredded coconut and 3 tablespoon warm water. Mix Well.
- Press the mixture into your baking pan.
- Freeze for at least an hour.
Filling
- Place 1 cup blackberries, 1 cup cashews, 1/3 cup maple syrup, 1/2 cup coconut oïl, 1 tablespoon lemon juice and 1 tablespoon vanilla extract in a food processor and process until smooth.
- Remove the base from the freeer.
- Spread the mixture evenly over the base.
- Return to freezer for about 2 hours.
I have made these blackberry bars over 5 times and they are great! I actually just subbed 1 cup canned pumpkin and some pumpkin spice for the blackberries and they turned out great as well.
Hi Tyler,
We share the same love for these bars, aren’t they awesome, right?!
Thanks for stopping by!
Where does the yeast get added?