Blueberry Swirl Cheesecake (Raw, Vegan, Simple)

Total making time: 25 minutes making time (2 hours freezing time)Serves: 16 slices (makes 2.3 L or 2 1/2 QT)SUGGESTION: To make a smaller cheesecake just half the recipe!


For base…
1.5 cup of almond meal (1 cup of almonds blended into a fine meal consistency)
1.5 cup of cacao powder
6 tablespoons of maple syrup or raw honey

OR instead of making the base you could Purchase 7 bars (1.5 oz) of Noah’s Rock’n Raw Chocolates. The photograph below shows the Almond Vanilla Bars.
For cheesecake filling…
3/4 cup of lemon juice (about 2 large lemons)
3 cups of cashews soaked in water for 4 hours
3/4 cup of maple syrup, raw honey or raw agave
3/4 cup coconut oil

1 tablespoon of pure vanilla extract
Pinch of salt
For blueberry sauce…
3/4 cup blueberries
1/4 cup maple syrup


1. Make the base. Add all ingredients to a bowl and mix. It should be dry but moist enough to pat into a pie dish and form a crust. Hand mold it in a large pie dish the size of 2.3L. If you are using Noah’s Rock’n Raw Chocolates as the base, use 3 for the bottom of the dish and 4 for the sides.
2. Make the cheesecake filling. Add all ingredients to a powerful blender like the VITAMIX until it is very smooth and light. Then pour it into the crust.
3. Make the blueberry sauce. Add all ingredients to a blender and mix well. Pour it over the cheesecake. Use a chopstick and swirl it through the cheesecake. Make whatever pattern you like.
4. Freeze for 2 hours. Cut into slices! Keep in fridge or freezer!

+ Majority Raw – Living Nutrients
+ High in Magnesium
+ High in Protein
+ Great replacement for processed cheesecake!

This recipe was created by Liana Werner-Gray 2013.*** Always choose ORGANIC, local and seasonal whenever possible.
Photo by Rock’n Raw Photos – Raw and UneditedThis recipe is part of © 2013 THE EARTH DIET ™  All Rights Reserved

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Liana Werner-Gray