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    Dessert » Triple Berry Layered Cheesecake Red White and Blue

    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.

     

     

     

     

    BACARDÍ Classic Cocktails Light is a new line of low calorie, ready to serve cocktails. At less than 95 calories for a 4-ounce serving, BACARDÍ Classic Cocktails Light is available in Pina Colada and Mojito flavors and is made with natural flavors, real juice and pure cane sugar. Whether enjoying a favorite cocktail after a long day or throwing a party, BACARDÍ Classic Cocktails deliver classic cocktail taste that’s a hit with friends, won’t add inches to your waistline and won’t take all day to prepare.

    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. Ali @ Around the VeggieTable says

      July 03, 2012 at 10:11 am

      Wow that cheesecake is beautiful! It doesn't even look like it could possibly be raw 🙂

      Reply
    2. jobo says

      July 03, 2012 at 9:50 am

      OMG that looks SO GOOD!!! Again! LOL! And I love grilled corn, I haven't tried it that way before and now it's the only way I will eat it!

      Reply
      • spabettie says

        July 03, 2012 at 10:03 am

        thank you!! 🙂 I know, grilled fresh corn is THE BEST. ah, summer.

        Reply
    3. kristy @ gastronomical sovereignty says

      July 03, 2012 at 9:29 am

      huh. i had never heard of raw cheesecake until now - very informative and it looks great. i am also excited about that tofu! 🙂 - sometimes a girl just needs to tofu it up!

      Small side note: Tomorrow (wed) is the very first posting for our Fresh Foods Link Up! Come share your CSA collections, farmer's market treasures, home grown/raised hauls, and/or any seasonal recipes or DIY projects or tutorials! We've got a way for bloggers AND blog readers to participate!

      Reply
      • spabettie says

        July 03, 2012 at 9:39 am

        tofu coming soon! I will definitely come check out the Fresh Foods link up - perhaps this raw cheesecake fits as seasonal? I'll be there!

        Reply
    4. Tamara says

      July 03, 2012 at 3:54 am

      Hi there,

      im really looking forward to trying this recipe. Just a question tho, how much is "1/3 block" of Tempeh? Im in Australia so Im not sure how your tempeh comes packed over there!

      thanks :o)

      Reply
      • spabettie says

        July 03, 2012 at 6:58 am

        hi Tamara! sorry about that - the block I use is 7 ounces. Cheers to you, I hope you enjoy the recipe!

        Reply
        • Tamara says

          July 03, 2012 at 9:56 pm

          thanks Kristina,
          just bought some tempeh today so will try it out soon!

    5. Ashley @ Wishes and Dishes says

      July 02, 2012 at 9:22 pm

      I love the fruit skewers! Too cool! 🙂

      Reply
    6. Kim Bee says

      July 02, 2012 at 8:17 pm

      Okay this is pure genius. Plus it's just pretty as can be. I've never tried raw cheesecake before. I need to add this to my list of recipes to try out.

      Reply
      • spabettie says

        July 02, 2012 at 8:40 pm

        aw, thank you Kim! I was happy with how the colors turned out, and WHEW this was my first raw cheesecake, so I really was crossing my fingers... which makes it more difficult to open the spring-form pan 😉

        Reply
        • Kim Bee says

          July 02, 2012 at 8:46 pm

          Okay I cannot stop laughing now. I saw your reply come through and busted a gut. Too hilarious!

        • spabettie says

          July 02, 2012 at 9:14 pm

          😀

    7. Marty says

      July 02, 2012 at 7:48 pm

      Omgosh, this looks divine! Off to buy cashews and soak for this tomorrow! Even have Tempeh on hand, and will make the bars too! Love the looks of the crusted tofu too, can not wait for that recipe, and the kale chiffonade salad, my fresh garden kale is waiting for that!

      Have a fantabulous 4th, and thanks for sharing a dessert to celebrate! Oh, thinking of other flavors to adapt this for other holidays!

      Reply
      • spabettie says

        July 02, 2012 at 8:42 pm

        oh Marty, I hope you love all of them! that kale, OH MY that kale... I have been making it nearly every day, it's a good one. 🙂 the tofu is coming soon too...

        have fun with the cheesecake - and yes, I was already thinking of different flavors, colors too! great minds, I guess. 😉 Happy 4th to you and yours - be safe and have fun!

        Reply
    8. [email protected] says

      July 02, 2012 at 5:45 pm

      You had me at "cheesecake." Seriously - I haven't met one I didn't love. 😉 But per usual - your creative take on a classic exceeds my expectations! Plus I love the festive red white and blue!

      Reply
      • spabettie says

        July 02, 2012 at 8:44 pm

        yeah, cheesecake always gets me too. and with the lemon juice and apple cider vinegar, it gives it that tangy flavor and is ... almost like the real thing! 😉 thanks, Molly, your comments always make me smile!

        Reply
    9. Barbara | Creative Culinary says

      July 02, 2012 at 5:06 pm

      It goes without saying that it's unique but more than that it's just gorgeous.

      Reply
      • spabettie says

        July 02, 2012 at 8:45 pm

        thank you Barbara! I was excited that it turned out and looks pretty as well! 🙂 it was REALLY good to connect with you again today - that was a fun chat! talk to you soon! K

        Reply
    10. Sarena (The Non-Dairy Queen) says

      July 02, 2012 at 4:43 pm

      Oh my gosh, I want to grab a fork and dive into that cheesecake now!!! YUM! Oh, love the bicardi ad! I made a pina colada cake for my sister-in-law this weekend that had just the right amount of malibu rum!

      Reply
      • spabettie says

        July 02, 2012 at 8:46 pm

        um, WHAT? a pina colada CAKE? wow and yum! I'll trade ya, a piece of this one for a piece of that... 😀

        Reply
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    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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