Berry Bliss Cheesecake and More Ice Cream Sundaes

Here's another great summer dessert! I've made a lot of cheesecakes lately. I sell it by the slice at the farmers market, and of course make little ones to enjoy at home. Berries and cheesecake go hand in hand, don't they?

But first, a little note about the Vegan Ice Cream Sundae Challenge. The deadline was going to be today, but I've extended it by a whole week (until Monday August 13th)  to allow for more entries. There's so much creativity out there! Also, I just added a few more sundae entries to this post if you want to check them out.

In this easy raw vegan berry cheesecake recipe I used a combination of raspberries, blueberries, and blackberries. You can also add strawberries and/or cherries - and use a combo or feature only one berry. I used my Lemon Berry Swirl Cheesecake as a base, but instead of swirling I mixed everything together and left out the zest in favor of vanilla. I topped it with a simple blueberry jelly.

Here are some crust recipes if you want something different:

For a purely white crust, try the crust from my Vanilla Avocado Cheesecake.
To spice things up try a pecan ginger crust!
Chocolate crust works great with berries too and serve with chocolate sauce.
Or a simple date nut crust.

Easy Berry Bliss Cheesecake
Raw - Vegan - Gluten Free


1 1/2 cups almonds
2/3 cup raisins

1/4 cup shredded coconut
1-2 teaspoons pure vanilla or water (I often need 2). 
Grind the almonds into a flour in a food processor.
Add the raisins and continue grinding until broken down.
Add the coconut and vanilla. Grind again to incorporate.
Add another 1/2 - 1 teaspoon water if needed to keep the mixture held together when pressed in your hand.
Press evenly into the bottom of a 12" spring form pan.
4 1/2 cups berries*
3 cups cashews
1/2 cup lemon juice
1/2 cup agave or coconut nectar
1 teaspoon pure vanilla
5-6 drops stevia
1 cup melted coconut oil
Lemon zest, optional
Blend all but the coconut oil, until smooth in a high speed blender.
Add the oil (and zest if using) and blend again to incorporate. You will need the tamper because the blender will be very full/heavy. Sometimes I stop the blender and whisk in the oil a bit, then blend once more. 
Pour over the crust. Chill in the fridge or freezer for 8-12 hours. 
*If using frozen berries, measure them while frozen and thaw completely before blending into the recipe.

Blueberry Jelly Topping
1 1/2 - 2 cups berries
2- 3 medjool dates, chopped
Lemon juice, to taste
1 1/2 teaspoons chia seed
Blend all ingredients until smooth in a blender. Add a few drops of stevia if needed. 
The mixture will thicken as it sits. Chill in the fridge for a few hours. 
Spread on the cheesecake after removing it from the mold. 

Yet again I didn't get any pictures from the market on Friday, but I DID manage to snap a few quick shots of the parfaits and cheesecake before they were ready to go.

In these parfaits I layered peach pudding and berry pudding with kiwi, strawberries, and blueberries. A sprinkle of granola and shredded coconut in there too.

Here's the peach pudding recipe. Use berries in place of the peaches for berry pudding.

Peach Pudding

4 cups packed, diced peaches (skin on)
1 cup cashews
3 tablespoons liquid sweetener
6 drops stevia
1 1/2 tablespoons lemon juice
1 tablespoon melted coconut butter

Blend all but the coconut butter until smooth and creamy.
Add the coconut butter and blend again to incorporate.
Chill in the fridge and layer with fruits of your choice.

More berry cheesecake! Normally for the market I make lemon berry swirl cheesecake but in honor of the annual Blueberry Festival I went with this.

Seen at Slightly Indulgent Tuesdays, Wellness Weekend, Healthy Vegan Fridays

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