A Blueberry Raw Cheesecake For A Special Valentine

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Like every other beautiful thing in our lives, love is definitely worth celebrating more than just once a year. Valentine’s Day is not just a celebration of love, but it’s also one of hope in everything that is right and beautiful. Over here, we have only celebrated Valentine’s Day for about ten years, but we have the lovely tradition of Dragobete, a rural feast dating back thousands of years ago. It is celebrated on February 24th, and it’s about the beginning of spring, often referred to as “the day when birds are betrothed”. From this date until the end of the first week of March, women in my country wear thin red-and-white ribbons as bracelets or brooches to celebrate the legend of Dragobete.

 

Blueberry-Cheesecake-Slice

I’ve always loved legends and myths, and the ones from our countryside are really beautiful. Our folklore is an incredible combination of pagan and Christian beliefs, resulting a fascinating web of colorful traditions. They all symbolise the victory of good over evil, just like Dragobete represents the victory of reviving spring over the harsh winter. Having spring in mind, I decided to pay a tribute to our beautiful tradition with this delicate raw cheesecake, pure and healthy, with the colors of tree blossoms. And you’ll definitely see me wearing the red-and-white ribbon until spring really takes root!

Blueberries

I can’t imagine anything easier than preparing a raw dessert – as always, the simplest things are the most spectacular. You’ll only need good-quality, organic, raw ingredients, and a powerful food processor, and the rest is just about playing with shapes, tastes, and textures. Not only do raw desserts keep you away from refined sugar, but they enrich your diet with healthy oils, minerals, and vitamins.

Raw-Blueberry-Lemon-Cheesecake

The main ingredients for raw desserts are pretty much the same – dry dates, coconut oil, coconut milk, raw honey, fruits, all sort of seeds and nuts, and other ingredients for flavor and color (raw cacao powder, maca powder, turmeric, spirulina). It isn’t much, but the combinations are very versatile and you can recreate a lot of classic dessert recipes into a more healthier version.

SEE ALSO:  Decadent Chocolate Quinoa Breakfast - Vegan and Gluten-Free

 

This layered cake contains only six ingredients – dates, cashews, almonds, coconut milk, lemon, and blueberries. The taste is light and fresh, and I simply cannot think of any color combination more suitable for a celebration of love and spring than this pale lilac and white one.

Raw-Cheesecake

4.5 from 13 reviews
Blueberry Raw Cheesecake
 
Prep time
Total time
 
Light, fresh, and delicate, this raw cheesecake melts in your mouth, is packed with vitamins and minerals, and is ready in no time.
Author:
Recipe type: Dessert
Cuisine: Raw
Serves: 6
Ingredients
  • 2 cups raw cashews, soaked overnight
  • 1 lemon, juice only
  • ½ cup coconut milk (use homemade for the raw version or full fat for the vegan one)
  • 2 tbsp organic raw honey (or raw agave nectar for the strict vegans)
  • 1 cup blueberries, fresh or frozen
  • 1 cup dry pitted dates, soaked overnight
  • ½ cup raw almonds
Instructions
  1. Line a round pan with parchment paper and set aside.
  2. Make the crust first - place the dry pitted dates and almonds in the food processor and pulse to obtain a sticky mixture.
  3. Spread the mixture into the pan and press it to evenly arrange.
  4. Drain the cashews and place them in the food processor along with the lemon juice, coconut milk and raw honey.
  5. Process to obtain a smooth cream.
  6. Pour the cashew mixture in the pan on top of the crust, and spread evenly.
  7. Place the blueberries (optional - add a teaspoon of honey or agave nectar) in the food processor and pulse to obtain a puree.
  8. Top the cheesecake with the puree, cover and freeze for at least 3 hours.
  9. For serving, let it stay at the room temperature for 15 mins until it can be cut easily.
Notes

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84 Comments
  • Natalia
    February 10, 2015

    It looks and sounds fabulous, Ana!

    • Ana
      February 11, 2015

      Thanks, dear Natalia :)!

  • Amy @ Thoroughly Nourished Life
    February 11, 2015

    Ana, this post is such a beautiful delicate tribute to spring. Thank you for introducing into my world the celebration of Dragobete. What a lovely tradition it sounds like!
    This raw cheesecake would be welcomed by my family for sure, and I can’t wait to find an occasion worthy of making it. Although here we are heralding the arrival of autumn instead 🙂 Happy Valentine’s Day and Happy Dragobete.

    • Ana
      February 11, 2015

      Thank you, Amy! It really is a lovely holiday, especially in the countryside. I’m so excited that spring is just around the corner, that I can’t even imagine autumn is happening now in Australia! Happy celebrations! Hugs, Ana.

  • Aysegul
    February 11, 2015

    This looks incredible.
    How big was the size of your baking pan? 8′ or 9′?

    • Ana
      February 11, 2015

      Thanks Aysegul! It was a 9′ one, I hope this helps!

  • Daidri | Thee Getaway Gal
    February 11, 2015

    Your pictures are stunning! Having a feast to celebrate the arrival of Spring is a tradition I could easily become accustomed to. I just may start by making this delicious sounding cake on the 24th! I had never heard of Dragobete before and loved learning about it. Thanks for sharing.

    • Ana
      February 11, 2015

      Thank you Daidri, I am happy that you enjoyed our lovely rural feast! I am sure you’ll love this cake! Hugs, Ana.

  • Briana Thomas
    February 12, 2015

    The recipe sounds really good, and your pictures are gorgeous!

    • Ana
      February 13, 2015

      Thank you, Briana!

  • Thalia @ butter and brioche
    February 12, 2015

    This is the most perfect raw cake I have ever seen before. Just divine – I want a slice now!

    • Ana
      February 13, 2015

      Thanks Thalia, it actually tastes as it looks 🙂

  • Pang @circahappy
    February 13, 2015

    This looks fantastic, Ana. Not only I enjoy your recipe & lovely photos on this post, but I also enjoy your story as well. Love learning new cultures, and yours is wonderful.

    So glad to discover your blog. 🙂

    • Ana
      February 16, 2015

      Thank you Pang, I’m really happy to find your blog too – I find your photography vibrant and inspiring! 🙂

  • Sarah | Broma Bakery
    February 15, 2015

    Just stumbled across your site via Pinterest, and I’m so glad to have found you! Your photography is stunning and totally inspiring 🙂

    • Ana
      February 16, 2015

      Thank you Sarah, happy to find your blog too – I could spend hours admiring your delicious sweets photographs! 🙂

  • ali
    February 17, 2015

    looks divine! will make this soon. How much is a serving for the calories listed? thanks. 🙂

    • ali
      February 17, 2015

      sorry, i see it at the top.. 1/6..lol was just looking at the bottom..thanks!

      • Ana
        February 17, 2015

        Thank you Ali! I’m sure you’ll love this recipe, it’s delicious! 🙂

  • NORMA
    February 17, 2015

    CAN WE ELIMINATE OR SUBSTITUTE THE NUTS, ALL OF THEM? , IM ALLERGIC TO THEM

    • Ana
      February 17, 2015

      Hi Norma, it would be a totally different recipe but it’s not impossible! I would use dry pitted dates and dried coconut for the base, and coconut milk and banana for the “cheese”. It would have more like a fudge texture, but I’m sure it will turn out delicious.

  • Melissa Lawrence
    February 17, 2015

    Hi Sarah! Can this be made using a vitamix? 🙂

    • Ana
      February 17, 2015

      Hi Melissa! Vitamix will do a great job with this cake! 🙂

  • Jodi Webb
    February 17, 2015

    For the coconut milk, do you use the cream off the top of canned milk or the liquid, or both?

    • Ana
      February 17, 2015

      Hi Jodi, I used both as it needs the fat to get creamy, but if you want to cut the calories down you can just add the liquid. Let me know how it turned out!

  • Ruth
    February 22, 2015

    Thank you Ana for the recipe. I did the cake today and it was fantastic!
    I tried half of the cream because I prefer the same size for the layers.
    Cheers from Gran Canaria, Spain.

    • Ana
      February 23, 2015

      Hi Ruth, you’re welcome! I’m so happy you liked the recipe! Cheers 🙂

  • sofie
    March 8, 2015

    Hello!
    Made the cake and its amazing, but the base just sticks to the bottom. What can i do so it doesnt stick?
    Thank you!

    • Ana
      March 9, 2015

      Hi Sofie, I’m so happy you liked the cake! I think that adding parchment paper on the bottom of the cake tin would help. Let me know how it works!

  • Jamie
    March 11, 2015

    I assume the cashews and dates are soaked overnight in water? I’m new to this! Thanks.

    • Ana
      March 11, 2015

      Hi Jamie, yes, cashews are soaked overnight. If you have a powerful blender there’s no need to soak dates. This is a very simple cake to make, so I’m sure yours will turn just fine!

  • Azemina
    March 21, 2015

    Hello Ana,
    I was wondering whether I could leave cashews out of the mixture or is it neccesary?

    • Ana
      March 22, 2015

      Sure, if you don’t tolerate cashews you can replace them with the same amount of almond butter.

  • Dante
    May 28, 2015

    Pan Size for this recipe, please?

    • Ana
      May 29, 2015

      I used a 6 inch pan.

  • Marisa
    May 28, 2015

    Hi Ana, what size pan do you recommend?

    • Ana
      May 29, 2015

      Hi Marisa, I used a 6 inch pan.

  • MI
    June 29, 2015

    Hi,

    So you used a 8inch pan and it only yielded 6 slices? I was looking on line and it said 8 inches would yield 8-10 slices.

    It looks awesome by the way!

    • Ana
      July 6, 2015

      Yes, it’s a raw dessert and it allows some indulgence 🙂

  • Becky
    July 31, 2015

    Hi Ana
    Does an individual pie slice hold it’s shape after defrosting? Or it is weak and falls over? I don’t have time to do a practice run through before I make this. Contemplating adding soaked irish moss to firm it up if your experience is that it falls over.

  • Becky
    July 31, 2015

    Can you clarify the size pan you used? In February you wrote 9″ and then in May your wrote 6″.

    • Ana
      August 11, 2015

      Hi Becky, sorry for the confusion, I’m used with the metric system 🙂 I used a 6″ pan. About defrosting, I serve it partially defrosted and it’s fine, but when completely defrosted, I don’t think it would hold its shape.

  • Pezzi
    August 1, 2015

    Wow this is an amaazing cheesecake! Thank you so much..i doubled the amount to have a bigger one and added a bit of fresh vanilla to the cashews…so delicious!

    A big thank you from Switzerland 🙂
    Pezzi

    • Ana
      August 11, 2015

      Pezzi, I’m really happy that you tried my recipe and it worked great! Vanilla is a really good idea, I’m going to add it next time too, for extra flavor. 🙂

  • Jessica
    August 23, 2015

    Hello! i was just wondering what you could sub for the dates? maybe some rice malt syrup? sounds delicious 🙂

  • Michael S Feldman
    November 26, 2015

    Ana

    Just completed my first take on this lovely recipe on the eve of American Thanksgiving.
    Worked like a charm, very easy,,,Lends itself to variations…for example, I am going to add some lovely Papaya we have to further dress the top; hope that’s not heresy.
    I myself am far from being a vegetarian, but appreciate and regularly prepare vegetarian dishes and meals

    Many thanks
    Michael

    • Ana
      November 26, 2015

      Hey Michael, papaya sounds delicious! I’m really happy the cake turned out good,and I hope you’ll be also inspired in the future to cook more vegetarian recipes 🙂

  • Rachel Temple
    December 6, 2015

    Can this be left in the freezer for longer, say, a few days all week? Would it then need longer to defrost?

    Thanks.

    • Ana
      December 7, 2015

      Hi Rachel, I left mine in the freezer for one week and it was perfectly fine. I think it needed a little more time to defrost, but the quality remained the same. Let me know how this turns out!

  • Shana
    December 7, 2015

    What size pan should I use for this?

    • Shana
      December 7, 2015

      Sorry! You have already answered this! Thanks

    • Ana
      December 7, 2015

      Hi Shana, I used a 6′ pan.

  • mumin
    December 20, 2015

    What is even Strict Vegan?There are Vegans and non-Vegans.If you consume honey you are not Vegan.Bees are also living beings no matter how small they are if you choose to ignore what farmers do to them just for money and for your pleasure you also contribute to exploiting them.

  • Tanya
    January 2, 2016

    This sounds and looks so delicious! I’m going to be that annoying person who asks about substitutions — my husband is allergic to both cashews and coconut. Could the cashews be replaced with a different nut, and can almond milk or something like that be used instead of coconut by any chance?

    • Ana
      January 5, 2016

      Tanya, you can replace cashews with a mix of any of these nuts: almonds, macadamia, pine nuts, walnuts, Brazil nuts. All these contain high amounts of fat, which is necessary for keeping the cake together. If you use these, it won’t be a problem to use almond milk instead of coconut. I hope this works!

      • Tanya
        January 5, 2016

        Perfect, can’t wait to try this – thanks!

  • Angie
    January 17, 2016

    Hey Ana! Boy does this cake look fantastic, and the photography is just inspiring. Will there be a taste or texture difference if I replace half of the cashews with almonds? I’m also planning on subbing out the coconut milk for Greek yogurt. Thoughts? I can hardly wait to make this deliciousness!

    • Ana
      January 18, 2016

      Almonds are a good replacement for cashews, but I would also recommend adding some Macadamia nuts or walnuts to obtain a creamier mixture. Greek yogurt sounds so refreshing, it will work great!

  • Tamara
    February 28, 2016

    Do the cashews really need an overnight soaking? I miscalculated the time I need to finish this cake. I have 6 hours soaking time tops. Would that work?

    • Ana
      February 28, 2016

      I think 6 hours will do the work!

      • Tamara
        February 29, 2016

        Thanks for your response! I already have it in the freezer but I’m more assured it will turn out okay now. Can’t wait to try it! I sneeked in some tasty bites while making it and that was already delicious!

        • Ana
          February 29, 2016

          That’s so exciting, I am sure it will turn out delicious!

  • Emma Rose
    March 12, 2016

    Can almond flour be used instead of the raw almonds for the crust?? Since it’ll be blended anyways and that’s all I have on hand at the moment since I’m in the process of making it…

    • Ana
      March 13, 2016

      I think it will work just fine. The texture will be smoother, but it will remain delicious 🙂

  • Claire
    April 8, 2016

    can you just use nomral coconut milk ?

    • Ana
      April 11, 2016

      Sure, coconut milk would do just fine!

  • Kat
    April 17, 2016

    I just made this for my Grandmother’s birthday and my whole extended non-vegan family and they all loved it ^-^ So much better with full fat coconut milk instead of just cashews. Thank you for the recipe!

    • Ana
      April 18, 2016

      Wow, that’s so great! Happy Birthday for your Grandmother 🙂

  • lisa
    May 1, 2016

    I hate to be a naysayer, and I might have done something horribly wrong, though I think I did everything instructed, but unfortunately, this was a pretty major fail. I’ve made a number of raw deserts before so I thought this would be a good recipe, but about all the guests who I served it to could come up with was “it’s kind of weird.” And no one ate more than a bite or two. The top layer was so watery it melted before the middle layer got soft enough. The flavor combo in the middle part no one liked, and the crust was really hard and overly sweet. I also wish I’d used a vitamix because I think it just makes for a better texture. I don’t mean to be negative, but this had such positive reviews I was surprised it was such a strange texture and flavor combo and it was a rather sad way to end an otherwise great dinner party. It did look pretty stunning though…

    • Ana
      May 3, 2016

      I’m really sorry it didn’t work out for you.

      • Lisa
        May 5, 2016

        Thanks. You know what’s interesting? I put half in the refrigerator for three days and while the texture is still a little strange and the crust separates away from the middle, the flavor is dramatically improved. My partner was not a fan of it when we first tried it but ate a piece for breakfast today saying it was so much better. I think if I were to make it again I’d skip the freezer and make it a few days in advance. Anyway, just wanted you to know it did get better. 🙂

        • Ana
          May 6, 2016

          That’s great, I’m really happy you found a way to enjoy this recipe and thanks for writing me back! I really like this raw cheesecake, and it would have been such a shame to know that you just couldn’t enjoy it! 🙂

  • Christina
    May 7, 2016

    Hi, I would love To make the cheesecake but could you tell me how much a cup is in gr/ml?
    Thank you!

  • Hattie
    June 10, 2016

    Hi looks amazing!
    Can I use any other nuts instead of Cashews?

    • Ana
      June 10, 2016

      Sure, you can use almonds, walnuts, hazelnuts, any of them will work just fine. Cashews give a creamier texture, but you’ll get good results with any of the above.

  • Nazli
    June 12, 2016

    Can’t wait to try this! If using fresh dates, do you still soak them over night ?
    Once the dessert a made, what is the shelf life?

    • Ana
      June 20, 2016

      I never used fresh dates, I really don’t know how they would do in this cheesecake. With the ingredients I used, it lasts about two weeks in the freezer. But of course, most time we eat it much quicker than this 🙂

  • Yana Appleton
    June 23, 2016

    Do you need to drain the dates before blending them? It says drain the cashews but doesn’t mention draining the dates or not? Got everything soaking ready to make tomorrow

  • Mo
    July 2, 2016

    Hi! I made this Raw Blueberry cheesecake today, it looks good but I think it needs a little more sweetness. It was not sweet enough. Maybe if I will make it again I will add more sweeteners, especially if you add blueberry puree on top I think it is better to add 2 tablespoons instead of 2 teaspoons. Thanks!

    • Ana
      July 7, 2016

      Thanks for the feedback! I prefer to keep my sugar intake low, but for those with a sweet tooth your suggestion is more than welcome! 🙂

  • Jenn
    July 22, 2016

    Is this canned coconut milk/cream or the kind you find in the dairy fridge section at the store? And does the finished recipe have a coconut flavor at all? Thanks!

    • Ana
      July 24, 2016

      It’s canned coconut, and yes, it has a mild coconut flavor!

  • Liat
    July 26, 2016

    Hi Ana. Thank you for sharing delicious recipe! I have done it and it went out really good. Only the amount where too little for my 19cm cake pan….but I managed 🙂 my question is, is it a good idea to refreeze the cake if not finished or it is OK to keep it in the fridge? Best regards!!

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