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Blueberry Raspberry Cashew “Cheese” Cake – no baked

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Berries, coconut cream = vegan, gluten-free and dairy-free!

Flexitarian

Dietary Symbols – link 

Perfect for Valentines or Galentines day, a 50th birthday party or any party. This cake is such a hit  – everyone loves it!!!  

Using frozen raspberries and blueberries to make it extra special!

Easy to prep days or months before and keep in your freezer. 

I like to pull it out 3 hours before the event and decorate it while it’s frozen.  Or take it out, decorate and pop it into your fridge for a day before the event in a airtight container.

WHY do people love this cake?  They told me they loved that it wasn’t too sweet, with lots of berry flavor and great consistency. My friend who turned 50 was so happy cause she is sensitive to lots of foods – and didn’t get hives cause this was dairy-free, gluten-free, and vegan. 

Lively Life’s Mission

Blueberry Raspberry Cashew “Cheese” Cake – no baked follows Lively Life’s mission of food that is actually healthy and good for your gut. That’s what Lively Life Healthy Eats, Healthy Treats are all about. What if you could eat and everything you ate was actually good for you. That’s what we are doing here. Our bodies need nutrients, vitamins and minerals, as well as phytonutrients (think the rainbow in colors, each color has different phytonutrients), these nutrients are used by your cells, hormones (think body messagers) and every function the body, organs, and cells need to do in order for us to function everyday. What you eat matters, what your body digest matters even more.

Which diet is this Blueberry Raspberry Cashew “Cheese” Cake – no baked are suitable for?

Vegan – Yes

Gluten-free – Yes 

Dairy-free – Yes

Egg-free  – Yes

Nut-free – No sorry – it’s full of cashew and has an almond flour base.  

Paleo and Keto friendly

Quick to make!

ENJOY!

How to store Blueberry Raspberry Cashew “Cheese” Cake – no baked

Store in freezer in an airtight container for upto 3 months. Best stored shorter to reduce freezer burn. Take it out and decorate while frozen. Serve around 3 hours after freezer, earlier will be more like a ice cream cake. Can store decorated in fridge for 5-7 days in an air tight container.

Cut out parchment paper
Add oil to bottom of cake pan
Add the parchment paper over oil
Mix almond base together by hand or flat whisk, fork.
Place in 6″ cheese cake or springform pan
Press base in. Put in Freezer.
Whip Cashew “cheese”
This is how it looks with no Berries added!
Add wild frozen blueberries – Add 1/2 cup blueberries at a time and blend.
Add Raspberries to remainder cashew mixture.
Different berry cheese cake options
Let defrost for an hour, then use a small can to push outside down.
Almond Base, Blueberry then Raspberry cashew cheese
Decorated for a 50th birthday – this would also be great for Valentines day!

Pair this with:

Desserts it goes with

As a dessert with a meal:

How to make this Blueberry Raspberry Cashew “Cheese” Cake – no baked fool proof?

1. Keep Cashew “cheese” cake in the freezer 3 to 8 hours (fridge) before serving.

2. Blend – try less frozen fruit, add in 1/2 cup increments – cause it can cause blender issues with it becoming too thick for blender. Depending on your blender you may want to reduce the frozen berries and have a working blender. You could use some extra almond milk if too thick – add 1/4 cup.

ADDITIONAL Valentine’s Healthy Treats BY LIVELY LIFE

Lively Life – Healthy Treats! Holiday Chocolate Fatties or Fat Bombs
Lively Life – Healthy Treats! Holiday Chocolate Bark
Lively Life – Healthy Treats!: Frozen Yogurt Bark

Subscribe for Lively Life’s Youtube for more Healthy Eats, Healthy Treats! Ideas.

Healthy Treats: Blueberry Raspberry Cashew “Cheese” Cake – Vegan No Baked. Please follow Lively Life on Youtube.

RECIPE

Blueberry Raspberry Cashew “Cheese” Cake – no baked

Lively Life
I have really perfected this recipe by adding berries and having layers! This recipe is amazing with blueberry as the first layer and raspberry as the top layer. INCREDIBLE. You can do just blueberry or just raspberry, Or plain layer and one berry layer.
This recipe is for 6" diameter, if you have a 10" diameter pan, then times ingredients by 3.
Print Recipe Pin Recipe
Prep Time 30 minutes
Freeze 8 hours
Total Time 8 hours 30 minutes
Course Dessert, Snack
Cuisine dairy-free, gluten-free, vegan
Servings 1 cake

Ingredients
  

Soak Cashews first!! Over night or pour boiling water onto them for 30 minutes.

Almond Flour Base (improvement to the Graham Cracker base – no sugar!)

  • 2/3 cup almond flour
  • 1 tsp ground cinnamon
  • 2 tbsp coconut oil or butter softened
  • 2 pinches sea salt or himalayan salt

"Cashew" Cheese Layer

  • 1 1/2 cups cashew soaked soak 4-12 house with cold water or soak in boiled water from kettle for 30 minutes
  • 1/4 cup coconut oil melted
  • 1 lemon or 2/3 orange squeezed ~2-3 tablespoons
  • 1 tsp vanilla
  • 1/4 cup maple syrup or honey (non-vegan)
  • 3/4 cup coconut cream (solids part) or 5 oz can of coconut cream. Coconut milk – need to put in fridge for 4 hrs or overnight to separate cream and milk. 5 oz coconut cream can just use!
  • 1/4 cup coconut milk or almond milk coconut milk from the watery part of the coconut milk can.
  • 2 pinches sea salt or himalayan salt

Instructions
 

Almond Flour Base

  • Mix the base ingredients in a medium bowl. Then press into 6 inch round cheesecake or springform pan.
  • Put in freezer.

Cashew "cheese" layer

  • Soak at least 4-12 hours with cold water, OR soak in boiled water from kettle for 30 minutes.
  • Melt coconut oil, squeeze lemon (~2-3 tablespoons).
  • In a food processor put soaked cashews, melted coconut oil, lemon, coconut cream, coconut milk, vanilla, maple syrup and sea salt. Use Pulsing and mix till smooth. "Cashew mixture"
  • Used large BLENDTEC blender container. Take ~1 cup of cashew mixture and add 1/2 cup frozen blueberries BLEND. Add 1/2 cup frozen blueberries and BLEND. If too thick add 1 tbsp of almond milk.
  • Pour onto base. Put in Freezer.
  • Used large BLENDTEC blender container – 400ml ~1.7cups of cashew mixture and 250 ml – 1 cup of raspberries. BLEND (60% raspberries to cashew mixture.
  • Carefully put into a ziploc freezer bag, close. Place in freezer on flat surface.
  • Freeze for at least 4 hours up to 1 month best or upto 3 months (freezer burn after that).
  • Take it out of freezer to thaw for 1 hour before eating if froze 4 hours. If overnight or longer, take it out 3 hours, depending on room temperature.
  • Add decorations – fruit or coconut chips, nuts, etc.
  • ENJOY!!!
Keyword banana pancakes, cashew, cashew cheese cake, cheese cake, dairy-free, gluten-free, keto, vegan, vegetarian

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