A Festive Raw Vegan Cheesecake

In honour of our country’s birthday, it’s cheesecake time – raw, vegan cheesecake time, that is.

I got a text last night from my Mom with a picture of the dessert she had made, and I instantly decided I would steal the recipe and post it here, since I’ve had it numerous times and it’s so good.  I can’t tell you where this comes from as it’s a printed out recipe she’s had for quite some time, but I can say you will LOVE it.

This dessert is incredibly light and the best part is that you can substitute whatever fruit is in season.  Luckily, strawberries are in season, so this dessert can be very festive, but feel free to use anything like blackberries, raspberries, or even blueberries!

Prep Time:

20 mins

Cook Time:

0 mins

Total Time:

20 mins




  • 6 ramekins or mini glass jars needed
  • Cream:
  • 1 + ½ cups raw cashews
  • 1 + ⅛ cup water
  • ½ tsp sea salt
  • ¼ cup local raw honey
  • 1 tsp pure vanilla extract
  • Crust:
  • ½ cup pecans
  • ¼ cup ground flaxseed
  • ⅛ tsp sea salt
  • 3 pitted dates
  • Berry Filling
  • 2 cups chopped berries (I used strawberries and raspberries)
  • 1 TBSP raw honey
  • ½ tsp cinnamon
  • ¼ tsp sea salt
  • dash of fresh orange juice


  1. For the 'cream', blend cashews, 1 cup of the water, salt, honey and vanilla in blender on high speed until creamy (at least a minute). Add the remaining water and keep blending. Cool in fridge.
  2. For the crust, blend all ingredients in food processor, leaving it a bit crumbly and not over mixing.
  3. For the berry filling, combine half of the berries with honey, cinnamon, sea salt and orange juice in food processor and blend until it's smooth.
  4. To put it all together, line bottom of each ramekin with the crust ingredients. Pour some of the cream and then put a spoonful of the berry filling into the center of the cream. Top with remaining berries that weren't blended.
  5. Place in fridge until serving.

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