Vegan Strawberry Blueberry Cheesecake
This Vegan Strawberry Blueberry Cheesecake is a tasty dairy free treat you’ll be smitten with. Lusciously creamy and silky smooth, this no-bake vegan cheesecake is made with cashews and berries and can be made ahead and frozen until you are ready to enjoy it with family and friends.
When my daughter was a toddler, her favorite nut (other than myself) was the mild cashew nut.
If I gave her a bowl of cashews and berries, she was one happy camper! Back then, I had no clue that cashews came from cashew apples! Actually, I don’t recall even knowing what a cashew apple was, when I found out where cashews came from! I thought they might have something in common with Wood apples, which were plentiful in Sri Lanka; but, good ol’ Google told me I was wrong. I’ve looked for cashew apples in grocery stores I frequent, but, just like wood apples, they seem ever elusive.
Over the years, I have fueled my daughter’s love of cashews by making trail mixes, stir fries, and curries, for her.
But, a couple of years ago, I stumbled on cashew cream. Cashew cream is made in many different ways, but, the way I make it is to blend soaked cashews with some almond or cashew milk and voila – a delicious and versatile dairy free “cream”. I’ve experimented with cashew cream and made curries with it as well as chocolate pudding.
And today, I used cashew cream as the beginning foundation of this dairy free, gluten free, ice box, Vegan Strawberry Bluerry cheesecake! This is the perfect dessert for any picnics or get togethers during these last few weeks of summer. This luscious, yet healthy cake, is jam packed with strawberries and blueberries, in addition to cashews. Coconut oil, sugar and vanilla are the only other add-ins. This dairy free, gluten free cake stores well in a freezer or a cooler, till it’s time to eat up!
When I first made it, I froze it and took these pictures after about 30-40 minutes of thawing. I refroze a few slices and they thawed out wonderfully too.
[Tweet “Dairy Free, No Bake, Cheesecake-like Cake @RunninSrilankan “]
This recipe first appeared on Food Fanatic. For more recipes and inspiration, please visit Food Fanatic online.
Ingredients
- 4 cups Cashews Soaked overnight and divided between the blueberry layer and strawberry layer
For the Blueberry Layer:
- 1/2 cup Unsweetened Cashew Milk Heated up for 40 seconds in microwave
- 2 cups soaked and drained cashews
- 1 1/2 cups Fresh Blueberries
- 2 tablespoons Granulated Sugar
- 1 teaspoon Pure Vanilla Extract
- 1/2 cup Coconut Oil Melted
For Strawberry Layer:
- 1/2 cup Unsweetened Cashew Milk Heated up for 40 seconds in microwave
- 2 cups soaked and drained cashews
- 1 pound Fresh Strawberries
- 1 teaspoon Pure Vanilla Extract
- 3 tablespoons Granulated Sugar
- 2/3 cup Coconut Oil Melted
- For Garnish:
- White Chocolate Chips
Instructions
- Begin by warming your overnight-soaked cashews in the microwave for 40 seconds. You will divide them in half, using 2 cups in the blueberry layer, and 2 cups in the strawberry layer.
For the Blueberry Layer:
- Place 2 cups of heated cashews, heated cashew milk, fresh blueberries, sugar, vanilla and melted coconut oil together in a powerful blender. Pulse until well incorporated and creamy.
- Pour into a foil-lined cake pan and freeze for 30 minutes.
For the Strawberry Layer:
- When the blueberry layer is frozen, make the strawberry layer.
- Place 2 cups of heated cashews, heated cashew milk, one pound of fresh hulled strawberries, vanilla, sugar and melted coconut oil together in the blender and pulse until creamy.
- Pour the strawberry layer on top of the blueberry layer in the cake pan. Allow the cake to freeze for an hour.
To Serve:
- Top with berries and white chocolate chips, cut and enjoy.
Nutrition
Yum! This looks amazing!
Thanks so much Morgan
Mmmmm, I love raw cheesecakes! This is beautiful Shashi! Cashews are sooo amazing, you can use them to make anything! I definitely need to try this, berry flavours are my favourite!
Thanks so much Harriet – you are spot on – cashews are so darn versatile – my mom makes a traditional Sri Lankan baked cashew cake and it’s so different from raw cashew cakes – but SO SO GOOD!
Cashews are really one of the most magical nuts. It’s amazing that they can be turned into something as luscious as this cheesecake without even a hint of added cream!
Joanne – I couldn’t agree more! Besides cream can sometimes be overrated – at least for my lactose intolerant self! 🙂
This looks wonderful! Colourful, vibrant and very healthy! I love all the fresh berries on top and inside too,
Thanks so much Nazneen!
I am SO pinning this! I love the cashew cream and everything about this cake is perfect!
Thanks so much Ashley!
Ahhh!! This looks AMAZING! I need this in my life! I’m gluten and dairy free… so this “Cheese-like cake” is perf for me! Also, happy Birthweek!! I Love it! …and making desserts all week is totes cool with me! #yum!
Thank you, Thank you so much Cailee!!!
I wantwantwant this in my life! <3 It looks amazing, and would have been the perfect after-dinner treat tonight! (I had chips + guac instead because I didn't have anything sweet in the house, haha.)
Hey thanks so much Farrah – add some milk and honey or sugar to avocados and voila avocado pudding! We used to eat that growing up in Sri lanka. But now I have a hankering for gauc and chips…ugh…and I am all out!!!!
🙂
That sounds so refreshing! Almost like an ice cream cake, but healthier. Love the colors from the blueberries + strawberries too 🙂
Thanks so much June! Yes – the texture was like an ice cream cake and it melts too – though not as fast!
Happy birthday week!!! And a nut other than yourself .. you made me laugh with that one!
This cheese like cake sounds absolutely fantastic! Cashews are so freaking awesome! 🙂
Haha – thanks so much for reading my posts Ashley and for your sweet words! xx
I’m a huge fan of cashews too! And now I’m a big fan of this luscious and gorgeous cheesecake! All right, does that mean I can hope to get a humble morsel of it (I know, there’s any hope to get a whole one). Pleeeeease!:) Well done, Shashi!
Haha – you are so kind Ben – this might melt before it gets to you, but come on over and I might be able to wrestle a piece away from my daughter – but you better hurry!
It looks like we’re both trying to hold on to summer with these berry recipes 🙂 This is a stunner…the color of the cake is so pretty and the way you decorated the top is GORGEOUS!
YES!!!! Summer with all it’s sweaty goodness is my favorite season and I am trying my best to hold onto it – am thinking as soon as the temps drop into the 60’s here I am gonna turn my heater up and pretend its summer – indoors at least! 🙂
Thanks so much Sonali
Eerm. Let me think for a second. A week of cakes and cookies. YES PLEASE! Because I rarely do them myself, I need recipes from others!!
I read the recipe with great interest, the fact that this is dairy free fascinates me. Pinning!
Haha! Thanks so much Nagi! Ok I’ll bring the cakes and cookies and you bring that gorgeous chicken with coconut marinade/sauce when you come to the East coast next year cos I am gonna be there – mmmkay?
Oh and I saw your other comment (in reply to mine on yours) – I don’t have a lot of coconut marinades yet (I post mostly baked goodies) but here’s a fish curry http://savoryspin.com/2015/04/22/fish-curry-with-star-anise/ and the coconut-teriyaki-curry marinade http://savoryspin.com/2015/08/19/ad-spicy-sweet-teriyaki-curry-cornish-hens/
That is so pretty and I’m sure it definitely means a 2nd slice!
Haha – you bet! Thanks so much Melanie!
Cashew cream is hands down the best. This “cheesecake” is proof of it.
I mean, look at this beauty. Congrats my friend!
Thanks so much My friend!
Well cashews are the greatest thing! LOVE this!
Thanks so much Rebecca!
Happy Birthday Week my lovely dear friend!!!
Another fantastic dessert. Just like a baby girl, I loved only cashews. Made some cashew cheese this summer and we loved it. I can only imagine how good this must be. Enjoy a slice for me.
Hugs sweet one.
xoxo
Aww – you are so kind – thanks so much my sweet friend! I have made cashew cream – but not cashew cheese yet – I have loads to learn! 🙂
Sending big hugs back to you! xoxo