It’s officially summer, which means it’s officially time for lots of no-bake and berry-themed recipes!
I know there have been several cheesecake recipes here lately… but come on, is there really such a thing as too much cheesecake? (The answer is no.) Also, the previous couple cheesecake recipes have included a baked graham cracker crust, whereas this one is aaaaall raw so it obviously requires no baking!
In addition to being raw, this cheesecake is deliciously vegan + gluten-free. And its gentle flavors of vanilla and coconut pair perfectly with almost any summery toppings you can dream up. Fresh berries are a must for me! Plus a few shavings of chocolate for sass.
The raw crust dilemma…
This one totally goes in the LIKE list!
Instead of nuts, like many raw crusts use, I went for a mix of sunflower seeds and coconut chips (large flakes). Pulse those with a few soaked dates and it is goooood. Just the right amount of mild flavor and sweetness to accompany the luscious vanilla coconut filling.
Seriously. No. There can never be too much cheesecake.
This cheesecake is rich and decadent – but not overly so, has a ridiculously creamy raw filling, and is sweet but not too sweet. Even better, only NINE simple ingredients are needed!
And because there’s no baking involved, this raw cheesecake is an ideal dessert to make during the increasingly warm summer months. You’re definitely allowed (and encouraged!) to make it when it’s chilly outside too, though.
If you try this recipe, or any SMY recipe, I’d love to know about it! Tag @somuchyumblog in a photo on Instagram, or leave a comment below!
- ½ cup unsweetened coconut chips (flakes)
- ¼ cup raw sunflower seeds
- 6 dates (~⅓ cup), soaked for 10 minutes in warm water to soften, then drained
- 1 cup raw cashews, soaked overnight, drained and rinsed
- ½ cup coconut cream (Trader Joe's brand does work)
- 3 Tbsp maple syrup
- 1 Tbsp fresh lemon juice
- 1 tsp vanilla extract
- ¼ cup melted coconut oil*
- Line the bottoms of three 4-inch springform pans (or one 8-inch) with parchment paper. Set aside.
- In a food processor, add all crust ingredients and process until fully combined and a sticky meal forms. The mixture should stick together when pressed between your fingers.
- Firmly press equal amounts of crust mixture into the bottoms of each prepared pan. Place in refrigerator to chill while you make the filling.
- For the filling, add all six ingredients to a high-speed blender. Blend for several minutes, scraping down the sides as needed, until completely smooth. Pour equal amounts into each crust-filled pan. Cover and refrigerate overnight (or at least 8 hours) until firmly set.
- To serve, gently remove from springform pans and top with fresh berries (optional).