Red, White and Blueberry Vegan Cheesecake

They say revenge is a dish best served cold. OK. Let’s go with that. And I’ll add to it that this Red, White and Blueberry Vegan Cheesecake is a dessert best served frozen. How’s that for creativity? Frozen, Vegan, and Raw cheesecake. It’s so dang healthy it’s hard to believe it could also be good. But seriously. All you have to do is take a look at these photos and you know it’s not good…it’s great! Um, sorry Tony for stealing your line…

Vegan Red White and Blueberry Cheesecake | NamelyMarly.com

It won’t come as a surprise to you that I have a bit of a sweet tooth. And personally, I think having sweets can be a part of a balanced lifestyle.

But here’s what I love about a dessert like this one. Balance is built right in. That’s because it’s so rich and so creamy…you cannot eat a lot of it at one sitting.

Here’s another cool thing about this vegan cheesecake. You can see all that fruit piled high on top, right? But what you don’t know is that there’s even more fruit in the cheesecake and the crust. In fact, I should probably call this Fruitcake!

Um, wait. Maybe that’s not such a great idea.

Vegan Cheesecake with Strawberries and Blueberries and even more fruit inside! You have to try this! #vegan

Sometimes I think I have a seven-year old that lives inside my head and she rules the roost. She likes all things comfort food, like macaroni and cheese, chocolate, and cream filled cupcakes. Oh, and lots of icing. She likes lots and lots of icing.

If you see a trend here, it’s that comfort foods and creaminess are highly correlated. That’s why this Vegan Red, White and Blueberry Cheesecake is perfect. Because it’s oh so creamy.

All food is comfort food. Maybe I just like to chew. — Lewis Black

This is a vegan cheesecake you can sink your teeth into - with a Cherry Almond Crust and Banana Smoothie Cream Cheese Filling.

Power to the Super Tasters

Have you heard of the super taster? It’s those über picky eaters. They’re called “super tasters” because their taste buds are extra sensitive to flavors. It’s part of what makes them so picky. As kids we may think broccoli is kind of bitter, but to the super taster it’s downright intolerable.

I had lunch with a friend recently who declared she was a super taster. Really? I said that to myself, not wanting to deflate her enthusiasm. Because she had just ordered extra sauce to go over her saucy meal. “I love sauce!” she said with a big, beautiful smile.

Sauce and super tasters don’t usually go hand in hand. At least that’s been my experience with them. They typically like things in a way that we might think of as kind of bland.

My friend thought that because she loved food and flavors that made her a super taster. I imagined her with a red cape, billowing in the wind, a big T (for Taster) etched in her power suit. And the more I thought about it, the more I liked her version of the word. Why not let those of us who love flavors have a  go at the cape?

Vegan Red White and Blue Cheesecake Collage2

I find my inner seven-year old and the super taster within are both quieted by a recipe like this. That’s because it’s got all the necessary requirements:

  • Creaminess
  • Lots of satisfying flavors
  • Mucho filling fruits and goodness!
  • Stealthily healthy

I'm in love with this Vegan, Raw, Stealthily Healthy Red, White, and Blueberry Cheesecake! #vegan

Celebrate the Fourth of July with this Patriotic and Healthy Vegan Red, White, and Blueberry Cheesecake!

So, keep this Vegan Cheesecake in the freezer and be prepared to eat it slowly, all the while knowing you’re celebrating good taste and good health!

Red, White and Blueberry Cheesecake

Prep Time: 40 minutes

Yield: 8

Ingredients

For the Cherry Almond Crust:
  • 1 cup raw almonds
  • 1 cup coconut flakes
  • 2 tablespoons coconut sugar (or maple syrup)
  • 4 tablespoons coconut oil
  • 4-5 fresh cherries, seeds removed, chopped
For the Banana Smoothie Cheesecake:
  • 2 cups raw cashews
  • 15 oz can coconut milk (the full-fat kind...not lite)
  • 1 banana, peeled and sliced
  • 1 tablespoon ground flax seeds
  • 3 packets of Truvia*
*I used Truvia because I wanted to add some sweetness while keeping the cheesecake light in color. However, feel free to use maple syrup if you prefer.
  • 1 tablespoon coconut oil
  • Toppings: Blueberries and sliced strawberries

Instructions

For the Cherry Almond Crust:
  1. Place the raw almonds in your food processor and pulse for several seconds, until most of almonds are broken into larger pieces. Add the coconut and pulse again for a few seconds. It should be still very course at this point.
  2. Add the coconut sugar and coconut oil and pulse again for several seconds. Next add the flesh of the chopped cherries (no seeds, please!). Pulse to combine.
  3. Spray the bottom of your springform with a little bit of vegetable spray. Then press the Cherry Almond Crust into the bottom of springform pan. Place in the fridge to allow the crust to set.
For the Banana Smoothie Cheesecake
  1. Thoroughly rinse your cashews. Next, place the cashews in a lidded glass container that's about twice as large as the bulk of the cashews. Get out your can of coconut milk. I keep my coconut milk in the fridge so I just poked a hole in solid coconut cream and poured out the milky liquid substance over the cashews. If yours is not already refrigerated, it's ok. You can pour the entire can directly over the cashews. Put the lid on the container and place this in the fridge to sit at least four hours, up to overnight.
  2. Once the cashews have set, pour all the contents of your container (coconut milk and all) into the food processor, along with the sliced banana, ground flax seeds, and Truvia. Pulse for several seconds. Use a spatula to push down any ingredients that might have tried to escape. Then pulse again until smooth. You might want to take a small taste here to see if this is sweet enough for you. If not, feel free to add another packet of Truvia.
  3. Pour the cheesecake mixture over the crust and smooth until even. Place in the freezer, allowing at least 3-4 hours to set.
  4. Serve with fresh blueberries and strawberries.
  5. Note: You'll want to keep this cheesecake in the freezer so it might be best to serve the strawberries and blueberries on top of each individual slice, or be prepared if you have leftovers to remove the sliced fruit before returning to the freezer.

 

If you like a good vegan cheesecake, how about this Caramel Pumpkin Cheesecake?

Caramel Pumpkin Cheesecake - a vegan delight to share with family and friends

Here’s one of my favorite summer vegan desserts, Vegan Chunky Monkey Cake

Chunky Monkey Cake by Namely Marly

Or to make things extra simple, while still extra tasty, here’s my Raspberry Rum Rice Crispy Treats

Raspberry and Rum Rice Krispy Treats

Whatever dessert you and your cape land on, enjoy!

Posted 4 weeks ago by Marly on Thursday, July 3rd, 2014 · Permalink

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28 Responses to Red, White and Blueberry Vegan Cheesecake

  1. wow. this is so different, but I imagine very delicious. Will be giving this one a try sometime!

  2. I love cheesecake so much, and your photos are delicious!

  3. That has to be the best quote ever “All food is comfort food.” I love that. And this cheesecake :D

  4. Just a wonderful recipe. I am looking forward to making it. Thanks!

  5. Nichole Kraft

    Marly, you have noooo idea how thrilled I am with this recipe! It doesn’t have dates! Try as I might, I just cannot make myself like them and it seems like every healthy dessert on this planet has dates in it. So I’m very excited to try this! Happy (and healthy) Fourth of July!

  6. Pretty sure I have that same 7 year old in my head :) This looks so beautiful – and delish!

  7. This looks fabulous and I love the cherries in the crust! Very nice touch. Can’t wait to try it.

  8. I love this so much and these pictures make me want to lick my computer screen!

  9. This one mouth watering delicious vegan cheesecake!

  10. So I can blame the 7 year old in my head when I have that dessert craving? Sounds good to me! Your photos are incredible! I love each and everyone and it makes me sad I can’t reach in and grab a bite of this cheesecake.

  11. This is by far the most intriguing and delicious looking cheesecake that I’ve ever seen.

  12. Finally, we don’t have to feel gulity eating cheescake! Great job!

  13. making this today!! i am guessing the crust calls for 1 cup of coconut flakes…but, wanted to be sure. is it?

  14. one more question — in the ingredients you don’t list coconut oil in the cheesecake part. But you reference adding it in with the cashews, flax, etc….guidance please? smile. thanks

    • Good catch on both! Yes, the crust should say 1 cup coconut flakes. And the coconut oil in the cheesecake was leftover from version one when I made it the first time. I found that the fat from the can of coconut was plenty. However, you can add 1-2 tablespoons of coconut oil and that would be fine too. It will be even richer that way! Thanks for your feedback – I adapted the recipe. Happiness to you!

  15. Love how you have placed the strawberries here. Gorgeous cheesecake!

  16. Now this would make me so happy if I had a slice (okay two) in front of me!

    • It would make ME happy if we had a slice or two we could eat together. How fun!

  17. I love all cheesecake and this one is awesome because it is vegan. Where is my slice?

  18. This cake is definitely a YES! Can’t wait to go to the grocery store and buy all the ingredients. I have a family gathering next week and this will be the perfect cake to serve on a hot summer day. :-)

  19. Such a great healthy dessert and easy to make too!

  20. I am in love with this crust.

  21. do i have to use the flax seeds (chia seeds) i am allergic to them but i would love to try it the cheesecake look delicious:)

    • Hi Lucy. I guess you wouldn’t have to include the flax seeds, but they do help create a sort of bind to the cheesecake. As long as you’re ok with it being a little less firm I think it should be fine. Maybe add a tablespoon or two of coconut oil. That might help. Let me know how it goes!

  22. Everything about this cheesecake is making me drool! :) And seriously, it’s probably one of the prettiest I’ve ever seen! Pinned!

  23. Oh my word, this looks like heaven in a mouthful. I was very interested to read your description of “super-tasters” – I’ve never heard of this definition before! My sister DEFINITELY fits it, and would be pleased to be referred to as such, rather than by her current title of “fusspot.” We’d both definitely be pleased to make and eat this cheesecake:D

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