Raw Vegan Berry Cheesecake

/Raw Vegan Berry Cheesecake

Raw Vegan Berry Cheesecake

This tasty raw vegan berry cheesecake is served straight from the freezer and tastes creamy, fresh and delicious. Just in time for mother’s day, this is a simple treat that any mum would love! Or just keep it in the freezer and eat a slice whenever you get a sweet craving. I also like to keep freezer cake handy for when I have unexpected guests drop by.

Raw Vegan Berry Cheesecake
Servings Prep Time
1large cake 10mins
Passive Time
Votes: 14
Rating: 4.29
Rate this recipe!
4+hours freezer
Print Recipe
raw vegan recipe berry cheesecake
Servings Prep Time
1large cake 10mins
Passive Time
Votes: 14
Rating: 4.29
Rate this recipe!
4+hours freezer
Print Recipe
raw vegan recipe berry cheesecake
Servings: large cake Units:
  1. Line a 9 inch spring form cake tin with some non-stick parchment paper.
  2. Place all base ingredients and place in a food processor for approximately 30 seconds until the mixture starts to stick together.
  3. Press the mixture into the base of the tin.
  4. Next, place all main layer ingredients in the food processor for approximately 2 minutes until the mixture is smooth and creamy.
  5. Pour the mixture over the base.
  6. Next, place the berry swirl ingredients in food processor and process for about 1 minute until smooth.
  7. Either freeze the main layer first for a few hours and then put the berry layer on top so you have flat even layers. Or, I prefer to swirl the berry mixture through the cake for a nice pattern and to add a bit of visual interest.
  8. Finally, decorate with berries, fruit and coconut flakes and place in freezer for at least 4 - 6 hours or overnight if possible.
  9. When ready to serve, remove from freezer and cut off the slices you need. Let sit for 15 minutes before eating.
  10. Place any remaining pieces back in freezer and eat when and as desired 🙂
Recipe Notes

Keep this cake frozen until ready to eat. Cut your pieces and let sit for 15 minutes, then serve. Place any remaining cake back in the freezer and eat whenever you feel like a sweet treat or if you have unexpected guests arrive.

Check out the video at the top of this recipe page for a full cooking demonstration of how to make this recipe.

You can see exactly which food processor I use by following my amazon affiliate link: bit.ly/my-food-processor


Share this Recipe
By |2018-02-14T07:00:18+10:00May 4th, 2016|Recipe, Top Recipes, Videos|13 Comments

About the Author:

Anja Cass is a popular vegan cook with a passion for creating healthy plant based recipes that taste amazing! Having lost over 50 pounds, beating early onset heart disease and having more energy than when she was 20, she is motivated to share her new lifestyle with you. Enjoy her delicious recipes to get you, your family and your friends on the path to healthy living!


  1. Maryse November 14, 2016 at 1:48 pm - Reply

    Thinking of making this for my partners birthday lunch. I would need to triple the ingredients, maybe even more. Do you think it would still work?

    • Anja November 16, 2016 at 12:42 pm - Reply

      Yes, it should do

  2. Halo April 18, 2017 at 12:25 am - Reply

    can you do this without bananas ?

    • Anja May 18, 2017 at 3:19 pm - Reply

      You could try to use some extra cashews instead.

  3. Sibel June 10, 2017 at 10:57 am - Reply

    I just made this recipe. Thanks so much, it will probably be extra delicious! One question though, do you keep it in the freezer uncovered? I just finished making it and placed it there uncovered like you did in the video, but I’m worried the taste will be off (like freezer taste). Thanks again.

    • Anja August 1, 2017 at 11:58 am - Reply

      I leave mine uncovered because I eat it within a few days. But you can cover to avoid any freezer taste from transferring to it.

  4. Melodie August 28, 2017 at 3:02 pm - Reply

    Hello Anja! My daughter made two versions of this – – strawberry and then Raspberry/Blueberry. Both so delicious. Thank you for making amazing and healthy recipes. I took pics, but not sure how to upload them here!

  5. Natasa October 1, 2017 at 12:34 am - Reply

    Greetings Anja,

    Would I be able to substitute other types of dates for the ones listed above or will they not work due to the sunflower oil content?

    GruB dich Gott


    • Anja October 3, 2017 at 11:31 am - Reply

      There are many variety of dates so you would need to experiment. The ones I use are nice and sticky and hold everything together nicely. Guten Apetit!

  6. Nat November 2, 2017 at 5:26 pm - Reply

    Hi just wanted to ask if you have to freeze it or can I just keep it in the fridge?

    • Anja January 9, 2018 at 2:42 pm - Reply

      It has to be frozen.

  7. Renee April 11, 2018 at 2:58 pm - Reply

    I am planning to make your cheesecake recipe for my husband’s birthday. Should I use sweetened desiccated coconut or unsweetened? Thank you so much

    • Anja May 30, 2018 at 7:28 am - Reply

      You can use either. Mine was unsweetened.

Leave A Comment