Blackberry & Raspberry Layered Cashew Cheesecake

This vegan ‘cheesecake’ gets it’s gorgeous color and incredible depth of flavor from frozen Oregon raspberries & blackberries . In addition to being vegan, this recipe is gluten-free and no-bake! It’s the perfect summer (or anytime) dessert. 

Recipe by Julie Resnick, FEEDFEED Co-Founder

vegan blackberry raspberry layered cheesecake


For the Crust

1 cup raw cashews
1/2 cup unsweetened coconut flakes
1/2 cup pitted dates
1 tablespoon melted coconut oil
Pinch of salt


2 cups raw cashews, soaked in cold water overnight, or at least 4 hours
3/4 cup coconut milk
juice of one lemon
1 vanilla bean, split lengthwise, seeds scraped
1/3 cup maple syrup
2 tablespoons coconut oil, melted
1/2 cup frozen Oregon raspberries
1/2 cup frozen Oregon Marion blackberries


Step 1
Add all of the crust ingredients to a food processor and pulse until coarse crumbs form. You want to texture to resemble wet sand. Press the crust into the bottom of a 9 inch springform pan and place in the freezer for 30 minutes.

Step 2

Prepare the filling by draining the cashews and placing them in a high powered blender. Add coconut milk, lemon juice, maple syrup, vanilla seeds and coconut oil. Blend until smooth. Pour half of the filling on top of the frozen crust (reserve the remaining filling in the blender) and place in the freezer to set (about 1-2 hours).

Step 3

Add the frozen berries to the remaining filling and blend until smooth. Place in the fridge until the first layer sets. Once the first layer is frozen, add the berry layer and freeze again, preferably overnight, or for at least 4 hours.
Step 4
Top with more frozen Oregon berries and enjoy!