Raw Berry Vegan Cheezcake

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
17%
Raw Berry Vegan Cheezcake
80 min.
24
260kcal

Suggestions


Indulge in a delightful treat that not only satisfies your sweet tooth but also aligns with your dietary preferences! Our Raw Berry Vegan Cheezcake is a scrumptious dessert that is perfect for everyone, whether you're a dedicated vegan, a health-conscious eater, or simply someone who loves delicious food. This cheezcake is not only vegetarian and gluten-free but also dairy-free, making it an excellent choice for those with dietary restrictions.

Imagine a creamy, rich filling made from soaked raw cashews, blended to perfection with the natural sweetness of ripe bananas and pitted dates. The vibrant flavors of fresh blueberries and strawberries create a burst of fruity goodness in every bite, while the optional grated coconut adds a delightful texture that elevates this dessert to a whole new level. With just 80 minutes of preparation time, you can whip up this impressive dessert that serves 24 people, making it ideal for gatherings, parties, or simply a special treat for yourself.

Not only is this cheezcake a feast for the taste buds, but it also boasts a balanced caloric breakdown, ensuring you can enjoy it guilt-free. With 260 calories per serving, it’s a perfect snack or appetizer that will leave your guests raving about your culinary skills. So, gather your ingredients, and let’s create a dessert that’s as beautiful as it is delicious!

Ingredients

  • cups almonds raw (unsoaked)
  •  bananas 
  • cups blueberries fresh
  • 0.3 cup coconut or grated
  • cup dates pitted
  • teaspoon ground flax seed 
  • 0.8 cup juice of lemon fresh
  • cups cashew pieces raw drained for 2 hours, then (soaked )
  • 0.8 cup honey raw (or agave/maple syrup)
  • 0.5 teaspoon celtic sea salt (or Himalayan)
  • cups strawberries fresh
  • teaspoon vanilla 

Equipment

  • food processor
  • muffin liners

Directions

  1. Combine all ingredients in food processor and process with the S-blade. Press about 1-tablespoon into cupcake liners.
  2. Place all ingredients in food processor and blend using the S-blade until smooth and thick.
  3. Pour onto crust.
  4. Place 1/2 cup dates and 2 cups of strawberries in food processor and blend with S-blade.
  5. Pour over 1/2 of cheesecake. Repeat with Blueberries and pour over the other 1/2.Set in freezer for an hour or more, serve frozen.

Nutrition Facts

Calories260kcal
Protein10.04%
Fat52.27%
Carbs37.69%

Properties

Glycemic Index
12.1
Glycemic Load
8.13
Inflammation Score
-5
Nutrition Score
12.470869554126%

Flavonoids

Cyanidin
1.64mg
Petunidin
3.9mg
Delphinidin
4.41mg
Malvidin
8.34mg
Pelargonidin
2.98mg
Peonidin
2.51mg
Catechin
1.78mg
Epigallocatechin
0.48mg
Epicatechin
0.2mg
Epicatechin 3-gallate
0.02mg
Epigallocatechin 3-gallate
0.01mg
Eriodictyol
0.4mg
Hesperetin
1.1mg
Naringenin
0.19mg
Luteolin
0.02mg
Isorhamnetin
0.31mg
Kaempferol
0.32mg
Myricetin
0.17mg
Quercetin
1.21mg
Gallocatechin
0.02mg

Nutrients percent of daily need

Calories:260.4kcal
13.02%
Fat:16.13g
24.82%
Saturated Fat:2.66g
16.61%
Carbohydrates:26.17g
8.72%
Net Carbohydrates:22.5g
8.18%
Sugar:15g
16.66%
Cholesterol:0mg
0%
Sodium:52.96mg
2.3%
Alcohol:0.06g
100%
Alcohol %:0.08%
100%
Protein:6.98g
13.95%
Manganese:1.02mg
50.89%
Copper:0.64mg
31.86%
Magnesium:106.26mg
26.56%
Vitamin E:3.38mg
22.52%
Phosphorus:198.11mg
19.81%
Vitamin B2:0.3mg
17.49%
Vitamin C:12.2mg
14.79%
Fiber:3.67g
14.68%
Zinc:1.78mg
11.86%
Iron:2.1mg
11.68%
Potassium:368.73mg
10.54%
Vitamin K:10.2µg
9.71%
Vitamin B1:0.14mg
9.3%
Vitamin B6:0.17mg
8.54%
Selenium:5.3µg
7.57%
Calcium:57.47mg
5.75%
Folate:19.05µg
4.76%
Vitamin B3:0.92mg
4.62%
Vitamin B5:0.36mg
3.59%