Blackberry Cheesecake (Vegan & Paleo)

A beautiful, berry-packed layered “CHEESECAKE” that’s fit for a celebration! No dairy, gluten, eggs, or refined sugar. And no baking! {Paleo and vegan}Blackberry Cheesecake (Vegan & Paleo) PrettyPies.com

YOU’RE TOO PRETTY

Oh my goodness.. isn’t it pretty?! Such a “Pretty Pie” it HAS to be shown off, haha! If you’re hosting a party, or having a Mother’s Day celebration, a baby shower, birthday shindig, this is the perfect dessert to wow your guests.

And if you’re *not* hosting a party, it’s time to invite some friends over for a dessert party! Girls’ Night Out anyone?! Yassss.

And, of course, it’s not just about external beauty. This Pretty Pie is pretty on the inside too. It’s made with simple, wholesome “real food” ingredients that nourish your body. Ingredients you can feel good about :)Blackberry Cheesecake (Vegan & Paleo) PrettyPies.com

Welcome to my lab

I feel like a Mad (Pie) Scientist with all the experimentation I’ve been doing in the kitchen lately, haha. Ice cream made with avocado, cookies made with cashews, and cheesecake made with ALMONDS.

Remember my Almond Dreamcake I shared last week? (It’s made with almond cream instead of cashew cream!) Well this new Blackberry Cheesecake is a MIX of almond cream and cashew cream.

Why a mix? It still achieves the amazing creaminess and texture of a cashew cheesecake, but cuts the amount of cashews in HALF. You only need ONE cup of cashews for this cake. That makes it less expensive! YAY! And it lowers the carbs, too– bonus!

ps I am still planning to make a “cheesecake” with ALL almonds, but I’m still working on that one. It will be low carb, too 😀 Stay tuned!
Blackberry Cheesecake (Vegan & Paleo) PrettyPies.com

FEAR NOT THE SEEDS

I’ve been wanting to make a blackberry cheesecake for some time now, but I’ve always hesitated because of the seeds. Nobody wants to be taking a bite of smooth creamy cheesecake and then have a tiny ROCK inside. NO thanks! I don’t want gravel in my dessert 😉

So for my first attempt at using blackberries for a cheesecake last week, I tried blending the berries and straining them. BIG MISTAKE lol. My poor little strainer got completely clogged with seeds and berry fiber. I barely got ANY blackberry puree out of it. Not what I planned.

So this time I decided to just THROW THEM IN. Yep, take a handful and toss them in the food processor and blend (and say a little prayer *no gravel no gravel no gravel*) And guess WHAT. It worked! No gravel/seed/grittiness/weird texture. Just creamy deliciousness!! YAY.Blackberry Cheesecake (Vegan & Paleo) PrettyPies.com

SURPRISE

Don’t you just love a good surprise? When you cut open the cake, you’ll see a blackberry in each slice! Isn’t that so fun?? I love it! It’s so pretty, AND adds delicious texture and a burst of berry flavor.

I added a layer of blackberries around the edge of the pan so they would show around the outside, and another circle of berries inside that appear when you cut it.

Tip: stagger the berries so that you have one berry on top of each slice and the berry inside is cut in half. Don’t add berries in the very center of the cake because that makes it hard to cut.Blackberry Cheesecake (Vegan & Paleo) PrettyPies.com

Blackberry Cheesecake (Vegan & Paleo) PrettyPies.com

IMPRESSIVE

Don’t let the layers intimidate you. This cheesecake is actually simple to make. Looks super fancy, impresses your friends, but it’s made with the push of a button.

Seriously. You just need a food processor or high speed blender. Here’s how it’s done:

  1. Blend crust ingredients; put in pan. Put blackberries on top.
  2. Blend filling ingredients; put in pan.
  3. Blend blackberries in filling; put in pan. Put blackberries on top.
  4. Freeze it. Slice it. Ooh and ahh over it. Devour it.

Now who’s ready for a party? 🙂 I’m in!

Click image below to save this recipe on Pinterest:

If you make this recipe, be sure to tag me on Insta @emily.likes.food #prettypies! I wanna see!

Blackberry Cheesecake (Vegan & Paleo)

A beautiful, berry-packed layered "CHEESECAKE" that's fit for a celebration! No dairy, gluten, eggs, or refined sugar. And no baking!
Prep Time20 mins
Total Time4 hrs 20 mins
Servings: 9 slices

Ingredients

Crust:

  • 1 cup almonds
  • 1/2 cups walnuts
  • 2 Tbs coconut oil
  • 1 Tbs maple syrup
  • Pinch of salt

Cheesecake:

  • 1 cup blanched almonds soaked
  • 1 cup raw cashews soaked
  • 1/2 cup maple syrup
  • 1/2 cup coconut oil
  • 3 Tbs lemon juice
  • 1 tsp vanilla extract
  • 1/2 cup blackberries + 3/4 cup for layering
  • Dash of pink salt

Instructions

To make the crust:

  • Pulse together all ingredients until finely ground.
  • Press firmly into a 7" springform pan lined with parchment.
  • Add a layer of blackberries pressed around the perimeter of the pan and more in another circle inside.
  • Chill while you prepare the filling.

To make the cheesecake:

  • Soak nuts in a bowl of hot water for 2 hours (bring water to a boil first). Drain, rinse and shake dry.
  • Add nuts to a food processor and blend until completely broken down.
  • Scrape down the sides and add the remaining ingredients *except blackberries.*
  • Pour out roughly 1/2 of the filling over the crust and blackberry (enough to cover the berries). Freeze for about 30-60 minutes to set the white layer.
  • Add 1/2 cup of blackberries into the food processor with the leftover filling and blend smooth. Spread purple layer on top of the white layer. Decorate with more blackberries on top.
  • Freeze until completely set (a minimum of 4-6 hours). Remove from springform and refrigerate until ready to serve.
  • Enjoy!

Notes

What I used:
Cuisinart Food Processor
Nordicware 7” Springform Pan -- This is a small pan. If you use a standard size pan, your cake will be much shorter/flatter. Increase the filling by 50 to 100%.
Sincerely Nuts Raw Cashews
Nutiva Virgin Organic Coconut Oil
Dry Roasted Unsalted Almonds, Blanched Almonds and Pure Maple Syrup from ALDI
Sherpa Himalayan Pink Salt
Totonac's Mexican Vanilla
To store: Keep refrigerated for about 1 week or frozen for 1 month. Store in an airtight container.

15 comments

    • Emily says:

      For the crust, yes. For the filling? Yes, it should work fine, but the skin on the almonds will make the cream speckled brown instead of pure white.

  1. Anne-Marie Formery says:

    Bonjour Emily

    J’ai fais votre gâteau pour mon anniversaire, et il a plu à l’unanimité! quel plaisir de parcourir votre site, et merci pour toutes vos belles recettes!

    • Emily says:

      For the crust, you can replace the almonds with any nut or seed you like.

      For the cheesecake filling, you can replace almonds with soaked cashews 🙂

  2. Madeline says:

    I have made this recipe about 5 times now, it tastes delicious! However, I just can’t get the consistency non-grainy. I have tried the kitchen aid food processor and a different one, but for varying amounts of time up to almost 10 minutes. I’ve even tried pouring boiling water over the nuts 4 times throughout 24hrs and it is the same as soaking for 2 :/ any advice?

    • Emily says:

      Oh no! It may be the food processor. Switching to a high speed blender I found makes a world of difference— much easier and quicker to get a smooth texture.
      Also, did you blend the nuts by themself first, prior to adding the other ingredients?
      another thing you can do it use all cashews instead of almond slivers, since those are little harder to get smooth.
      Hope that helps!

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