Raw triple berry cheesecake

raw triple berry cheesecake 1

I have seen this raw, vegan berry cheesecake floating around on the interwebs and instagram so I had to try it for myself. I was especially inspired to try this when a friend of mine uploaded her key lime version on instagram. Most of the raw, vegan recipes I have seen utilize expensive ingredients like cashew butters and coconut oils which are ingredients I don’t typically buy. So I altered the recipe a bit to include ingredients I already had on hand.

raw triple berry cheesecake 2

Raw triple layer berry cheesecake (raw, vegan, gluten free, dairy free)


Bottom layer – crust

3/4 cup almonds

6 presoaked dates – be sure to remove the pits prior to using

Middle layer

1-2 ripe bananas

1/2 avocado

Top layer – berry layer

2 cups frozen berries of choice (I used a mix of strawberries, raspberries, blueberries, and blackberries)

1/2 avocado

splash of almond milk

optional 1/3 cup greek yogurt (if you are vegan or dairy free, SO makes a line of vegan greek yogurts or you can skip the yogurt all together)


1. Prepare your bottom layer by combining your almonds and dates in your food processor until your mixture starts to clump together. Press into the bottom of a pie pan and set aside.

2. Prepare your middle layer by combining your bananas with 1/2 avocado in your food processor and mixing until it becomes really smooth and creamy. spread evenly over your bottom layer. Store in the freezer as you prepare your top layer.

3. Prepare your middle layer by combining your berries, the rest of your avocado, splash of milk, and greek yogurt (if desired) until the mixture is super creamy and smooth. The greek yogurt is totally optional. It will just give a creamier, smoother texture as well as bump up the protein. Spread evenly on top of your other mixtures and freeze for at least an hour before cutting and serving. Let it sit out a few minutes before serving to allow it time to soften a bit.

Question of the day:

Do you like cheesecake? Would you try this version?

More cheesecake inspired recipes:

Chocolate muffins with peanut butter protein cheesecake filling

Pumpkin pie cheesecake dip

Mocha and salted caramel cheesecake

Cheesecake inspired overnight oats: Chocolate covered raspberry and blueberry cheesecake

Chocolate and cashew cream mini cheesecakes

12 Comments Add yours

  1. I love cheesecake and would try this version. Avocado was a happy surprise ingredient.


  2. tianna says:

    this looks delicious! Looks like when a berry smoothie meets cheesecake ♥


    1. f00dventures says:

      that’s pretty much what it is! it’s delicious! ironically i’m not a fan of cheesecake but this is a cheesecake i can get on board with


  3. I’ll have to try that at my next vegan meet-up! Thanks for sharing


  4. Maryann D. says:

    This looks absolutely wonderful. I love anything with almonds and I do think it is great to have the crust made with 3/4 cup almonds.


  5. Kiran says:

    This looks delicious! How many people would it serve?


    1. f00dventures says:

      Thank you! As I recall, this made enough to fill a 9in pie pan so it could probably make at least 8 servings. just depends how big you cut your slices.


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