Mini Raw Mixed Berries Cheesecake

Mini Raw Mixed Berries Cheesecake

Another recipe spotted on that I absolutely had to try – raw strawberry cheesecake. Perfect for a 4th of July celebration, it’s a cool, easy, no-bake dessert.

Typical me, I made a few tweaks to the recipe. Mixed berries instead of just strawberries – with the bounty of berries available at the farmers market nowadays, I just had to use them all.

For the crust, I replaced the pecans called for in the recipe with almonds since I already had almonds. Besides I’m too lazy to go to the store for a single item. The recipe makes enough crust (sides and bottom) for two 4″ mini pans.

I like my crust to be on the thick side. If thinner, there’s probably enough for three pans or more if the crust was only on the bottom. I used quiche style pans since I didn’t have mini springform ones.

Mini Raw Mixed Berries Cheesecake

I made half of the original filling recipe and I still had some left over. I used the rest to make a crust-less cheesecake. The filling came out really purple. I ended up using more of the blackberries as they got a little smashed on the way home from the market.

Mini Raw Mixed Berries Cheesecake
Makes 2-3 mini cheesecakes
Adapted from

1/2 cup raw almonds
2 Medjool dates, pitted and chopped
1/4 cup shredded coconut
Pinch of salt

Place almonds in a food processor and pulse until crumbly. Add the dates, coconut and salt, continue to pulse the mixture into fine crumbs.

Coat the pans with raw coconut oil. Press the mixture into two 4-inch diameter mini pans, going up the sides and bottom, packing it well into the pans. Set aside.

1/2 cup raw cashews, soaked overnight
1 cup mixed berries, any combination of blackberries, blueberries and/or strawberries
2 tablespoons agave nectar
1/2 tablespoon freshly-squeezed lemon juice
Pinch of salt
1 tablespoon raw coconut oil, melted

Pulse the cashews in a food processor until crumbly. Add the rest of the ingredients except the coconut oil and pulse until smooth.

While pulsing the food processor, slowly add the coconut oil until blended in. Spoon the filling into the prepared crusts.

Place in the freezer until firm. To serve, defrost in the refrigerator for about an hour. Top with additional berries.

Related Post
Dreamy Nut Bars


  1. says

    I have everything but the dates… darn. okay, hitting up store. Raw Desserts…Heaven! Thanks for recipe. I needed one to use up that bag of coconut I have. ;)

  2. says

    think i’m gonna have to give both your & JoLynn’s cheesecakes a try! i love that you used almonds in the crust – i too love a thicker crust! your mixed berries cheesecake is so beautiful & absolutely perfect for summer – we’ve got a bunch of blackberries growing in the field behind out home, think i know what i’m going to do with some of them. mmmmmmmm!

  3. says

    This looks heavenly – amazing photos as usual too:)The base is similar to your dreamy nut bar recipe, which I adore – what a clever idea. I’ll definitely be making this soon!

  4. says

    This is beautiful! I’m not vegan, but I truly appreciate creative desserts that are healthy and can be appreciated by everyone. This is definitely one of those. I’m looking forward to sharing this recipe with my baking group. Thanks for sharing!

  5. says

    That is one luxury I can never allow myself to enjoy, sadly. I am allergic to all nuts and even seeds. But it does look delicious and I can only just imagine the taste! :)


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