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    Home » Dessert

    Published: Jul 2, 2012 · Modified: Jun 28, 2016 by Kristina Sloggett · This post may contain affiliate links · 50 Comments

    Triple Berry Layered Cheesecake Red White and Blue

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    Triple Berry Layered Cheesecake Red White and Blue - a colorfully festive cheesecake with fresh berry flavors, perfect for Fourth of July and all summer long!

     

    Triple Berry Raw Cheesecake Red, White, Blue @spabettie

    I learned about raw cheesecakes in class last month. Wanting to make a red, white and blue dessert for the Fourth of July, I decided to try a layered raw cheesecake. and now I cannot believe I've not tried this before, given my love of cashews and how often I use them in raw and vegan recipes.

    Cashews are high in fat, and make a rich creamy dessert. Every raw cheesecake recipe I find includes coconut oil, which is also high in fat. Cashews by themselves would make a cheesecake lower in saturated fat, so I took a big risk in making a simple cashew filling - crossing my fingers that it would set up.

    After only three hours in the freezer, it was perfect. In class we also learned the difference between raw and living foods. While the cheesecake filling is raw, the crust includes tempeh - which is fermented and classified as living.

    Triple Berry Raw Cheesecake Red, White, Blue @spabettie

    Triple Berry Layered Cheesecake Red White and Blue

    dairy, egg, oil and gluten free, vegan, raw

    makes one 9-inch cheesecake

    living tempeh cheesecake crust (adapted from my apricot bar filling)

    8 ounces Medjool dates, pitted
    ¾ cup pecans
    ½ cup hazelnuts
    ⅓ block tempeh (7 ounce package)
    1-2 tablespoons water (as needed) 

    Combine dates, pecans, hazelnuts and tempeh in food processor, blend until crumbly. Add water if needed to add moisture, help form a ball. Press into bottom / sides of 9 inch spring-form pan.

    (cheesecake filling layers inspired by the Vegan Fusion Chef Training recipe)

    bottom layer cheesecake

    1.5 cups cashews, soaked several hours / overnight
    juice of two lemons
    1 tablespoon apple cider vinegar
    ½ cup agave
    ½ cup blackberries
    ¼ cup blueberries

    Process cashews in food processor, adding lemon juice and acv, blend until creamy. Add agave and berries, blending until incorporated and mixture turns blue. Spread in an even layer over crust, place in freezer.

    middle layer cheesecake

    1 cup cashews, soaked several hours / overnight
    juice of one lemon
    ½ tablespoon apple cider vinegar

    Process cashews in food processor, adding lemon juice and acv, blend until creamy. Spread in an even layer over blue layer, return to freezer.

    top layer cheesecake

    1.5 cups cashews, soaked several hours / overnight
    juice of two lemons
    1 tablespoon apple cider vinegar
    ½ cup agave
    ¾ cup raspberries

    Process cashews in food processor, adding lemon juice and acv, blend until creamy. Add agave and berries, blending until incorporated and mixture turns red. Spread in an even layer over white layer. Return to freezer for several hours / overnight.

    Triple Berry Raw Cheesecake Red, White, Blue @spabettie

     

    Red, white and blue - great for a Fourth of July get celebration. Our July Fourth get together will also include:

    Marcona-sesame dusted tofu

    kale chiffonade salad

    spiced and grilled corn on the cob

    patriotic fruit skewers

    double rich chocolate protein cookies

    and cheesecake

     

    Have a safe and happy Fourth of July.

     

     

     

     

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    Compensation was provided by Bacardi via Glam Media.  The opinions expressed herein are those of spabettie and are not indicative of the opinions or positions of Bacardi.

     

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    Comments

    1. Arman @ thebigmansworld says

      June 29, 2015 at 5:36 pm

      I was about to say best 4th of July recipe ever then I saw the date...

      I still stand by. 😉

      Reply
    2. Kristen @ A Mind Full Mom says

      June 29, 2015 at 5:38 am

      I am in love with the whole thing--but I will tell you what that crust--oh my! I could eat it by the spoonfuls!

      Reply
    3. Caitlin says

      June 13, 2015 at 9:57 pm

      Thank you for the cheesecake recipe without coconut oil!! I do not like everything I eat to taste like coconuts or bananas and vegan/raw recipes heavily rely on coconut and banana which gets really old, really fast. Good to know it will still set up without the coconut oil!!

      Reply
    4. Marie says

      October 07, 2013 at 4:50 pm

      OMG this cake looks so nice ! I try to bake it asap 🙂

      Reply
    5. Rebecca @ Runner with an Appetite says

      July 01, 2013 at 9:11 am

      Totally making this for my 4th of July party this week. Did you happen to make this ahead of time? If so, how long did it keep in the freezer and did you set it out at room temp before serving? Beyond excited about it!

      Reply
      • Kristina Sloggett says

        July 07, 2013 at 10:02 pm

        oh, Rebecca, so sorry I didn't see this before the 4th! I did make it ahead of time, and took it out the day before, moving it to the fridge. Did you make it? I hope it went well, and that you had a fantastic 4th weekend!

        Reply
        • Rebecca @ Runner with an Appetite says

          July 08, 2013 at 6:28 am

          No problem! 😀 I made it that day and kept it in the freezer. I wasn't sure if it'd hold up in the fridge, so I kept it in the freezer. I have some left, so I'll move it to the fridge when I get home. It was delish!

    6. Geanna says

      July 03, 2012 at 10:25 pm

      Seriously, tempeh in a pie crust?! That's brilliant, and soo nutritious! What a great idea.

      Reply
      • spabettie says

        July 05, 2012 at 8:33 am

        thanks, Geanna! I've been sneaking this in desserts for a while 😉

        Reply
    7. purelymichelle says

      July 03, 2012 at 5:35 pm

      girl you know we love our raw cheesecakes!!! love all the layers and all the colors!! looks perfect 🙂

      Reply
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    Kristina, founder of spabettie.com, is standing at a stone countertop holding a large wooden board of veggies, fruits, cheeses and crackers. She is wearing a tan chefs apron over a black sleeveless top, showing tattooed arms.

    Hi, I'm Kristina!

    I am a voracious reader and chickpea eater. also known as spabettie.

    Using my extensive culinary training and work in the industry, I have been creating vegan recipes for more than a decade.

    At spabettie, you will find easy and appealing plant based recipes - vegan, gluten free, and full of vibrant flavor

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