Ummm, hellloooooo! I’ve had this cheesecake recipe up my sleeve for a few months and completely forgot about it until you all reminded me that I teased you about it and never followed through. How could I forget about this delicious dessert? It’s cheesecake. It’s dairy free. It’s made entirely of plants. And it tastes DIVINE.

I don’t make desserts a major focus of this website for a couple of reasons, the main one being there are many healthy/raw/plant-based recipe sites out there that focus entirely (or heavily) on desserts and I don’t think there’s a major need for me to fill. Plus, desserts aren’t my forte. I don’t feel like my dessert creation skillz hold a candle to some healthy dessert sites. BUT! When I come across a creation as good as this one, I can’t keep it to myself.

This recipe is really fun to make, it’s fairly quick and easy, and it keeps in the freezer really well.


1/2 cup raw almonds, walnuts or pecans
1/2 cup Medjool dates, soaked in hot water for 10 minutes, seed removed
¼ tsp. sea salt

1 ½ cups raw cashews, soaked overnight in clean water
juice of 2 lemons
1 tsp. vanilla extract
1/3 cup coconut oil, melted
1/3 cup raw honey (can also use agave or grade b maple syrup)
1 cup frozen or fresh mixed berries, thawed (I used a mixture of raspberry, blueberry and marionberry)


Add nuts, dates and salt to a food processor and pulse until they start to form a coarse mixture that holds together when you roll it into a ball in your hands. You can leave it somewhat chunky or keep processing for a more fine crust. Firmly press mixture into the bottom of a 7” spring-form pan, or a regular pie plate lined with saran wrap (so that you can lift the pie out of the pan later. Make sure that the crust thickness is even throughout and that crust extends to the edges of the bottom of the pan.

Melt together coconut oil and honey  in a small saucepan on low heat. Transfer to a powerful blender or food processor. Add all remaining ingredients EXCEPT for the berries. Blend on high until as smooth and silky as possible. Pour about half (or more) of the mixture over the crust and smooth it out with a rubber spatula. Add the berries to the blender and blend with the remaining cheesecake mixture on high until smooth. Pour berry cheesecake mixture over plain cheesecake mixture. Cover and freeze until solid.

Remove from freezer 15-30 minutes before serving. Run a smooth life under hot water before slicing. Serve with berries on top. ENJOY!

If you try this recipe, let me know how you liked it and if you changed anything to meet your personal taste!
(You could turn this in to a strawberry cheesecake, blackberry, blueberry, or any other type of berry cheesecake, by subbing out the mixed berries for your favorite!)