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Raw Blueberry Banana Strawberry Cashew Cheesecake

By June 21, 2018Recipes
Reading Time: 2 minutes

I’m on a guilt-free dessert streak right now, and this cashew cheesecake does not disappoint. It’s creamy, it’s sweet — but not too sweet — and it’s so refreshing.

And best of all? No refined sugar. None at all. Just some sweetness from the dates in the crust and the fruit in the filling.

Oh, and did I mention there’s no baking involved in this cashew cheesecake? And that it’s surprisingly simple to assemble this gorgeous dairy-free delight? So, if you’re looking to celebrate a special occasion in a healthier, but still delectable way, I highly recommend making this “sweet” for your sweetie. (And it’s great for a simple summer dessert, as well.)

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Raw Blueberry Banana Strawberry Cashew Cheesecake

I'm on a guilt-free dessert streak right now, and this one does not disappoint. It's creamy, it's sweet — but not too sweet — and it's so refreshing. And best of all? No refined sugar.
Category Dessert, Paleo, Vegan
Compliance Level Kickstart, Lifestyle, Performance
Total Time 12 hours
Servings 8
Author Lauren Lobley

Ingredients

For the crust:

  • 1 cup hazelnuts
  • 1 cup coconut flakes
  • 1 tbsp vanilla
  • 8 large dates pitted
  • 1/8 tsp sea salt

For the banana blueberry filling:

  • 3 ripe bananas
  • 1 13.5 oz can coconut milk full fat
  • 1 cup fresh blueberries
  • 2 tsp chia seeds
  • 1/2 cup coconut manna
  • 1 1/2 cups raw cashews soaked
  • 2 tsp vanilla

For the strawberry topping:

  • 1 package frozen strawberries or 2 cups fresh
  • 2 tsp chia seeds

Instructions

  1. Blend all the ingredients for the crust together in a food processor for about a minute, or until finely ground. Pour the crust into the bottom of a spring form pan and pat down evenly and firmly. Set aside.
  2. Blend the banana blueberry ingredients in a high-powered blender until smooth (about 1 minute). Pour over the crust in the pan. Place in the freezer to set for at least 4 hours (or overnight).
  3. When the filling as mostly set, make your strawberry topping. If using frozen strawberries, heat them up in a pot with a splash of water until they are thawed. Place them in a blender with the chia seeds and blend until smooth (about 30-60 seconds). Pour over the blueberry banana cake and place back in the freezer until set.
  4. When ready to serve, pull the cake out of the freezer and into the fridge. The strawberry filling will melt a little bit down the side of the cake. Place a whole strawberry on top of the cake in the middle, for garnish.

For a full lesson in how to make this cashew cheesecake, watch this video:

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Lauren Lobley
Former pastry chef turned certified Integrative Nutrition Health Coach and healthy chef, Lauren is now in the throes of her most challenging work to date: motherhood. When she’s not mushing up food for her daughter, her goal is to not only create recipes for healthy food that taste good, but also to help people create a recipe for their own, unique healthy life. One that’s designed specifically to suit their needs, wants, and of course, taste buds!

You can check out her recipes for both food and for life at Delectable You. There you will also find over ninety cooking videos for your viewing pleasure.

Lauren lives in Malibu, California with her adventurer husband, Ted. Together they own a yoga studio called 5 Point Yoga, as well as an Adventure Yoga Retreats company that takes people all over the world doing yoga and, well, having adventures! Think skiing, yoga, and P90X in Jackson Hole, Mammoth, and Chamonix, surfing and yoga in Costa Rica, hiking Machu Piccu in Peru — you know, that kind of thing.

When she’s not cooking, recipe testing, and living and breathing health and wellness (and now chasing after her infant), she’s writing about it all on her blog. She’s also been published on The Good Men Project, Babble, Beyond Yoga, and The Elephant Journal, and has been regularly writing for a health and wellness PR firm for the last three years.

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