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!
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 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.
Red, white and blue - great for a Fourth of July get celebration. Our July Fourth get together will also include:
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.
Ali @ Around the VeggieTable says
Wow that cheesecake is beautiful! It doesn't even look like it could possibly be raw 🙂
jobo says
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!
spabettie says
thank you!! 🙂 I know, grilled fresh corn is THE BEST. ah, summer.
kristy @ gastronomical sovereignty says
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!
spabettie says
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!
Tamara says
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)
spabettie says
hi Tamara! sorry about that - the block I use is 7 ounces. Cheers to you, I hope you enjoy the recipe!
Tamara says
thanks Kristina,
just bought some tempeh today so will try it out soon!
Ashley @ Wishes and Dishes says
I love the fruit skewers! Too cool! 🙂
Kim Bee says
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.
spabettie says
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 😉
Kim Bee says
Okay I cannot stop laughing now. I saw your reply come through and busted a gut. Too hilarious!
spabettie says
😀
Marty says
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!
spabettie says
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!
[email protected] says
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!
spabettie says
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!
Barbara | Creative Culinary says
It goes without saying that it's unique but more than that it's just gorgeous.
spabettie says
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
Sarena (The Non-Dairy Queen) says
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!
spabettie says
um, WHAT? a pina colada CAKE? wow and yum! I'll trade ya, a piece of this one for a piece of that... 😀