Raw Vegan Berry Cheesecake for Easter

Celebrate Easter in style with The GF Hub's gluten-free raw vegan berry cheesecake recipe inspired by Cheesecake Factory. With this easy-to-follow recipe, you can enjoy a guilt-free treat that everyone will love!
gluten free cheesecake factory

Happy Easter Sunday, folks! I’m excited to share my latest creation, a mouth-watering Raw Vegan Berry Cheesecake with a luscious chocolate ganache top, Cheesecake Factory‘s recipe. With a few tweaks, I’m thrilled with how it turned out. Let me show you how to make it.

Berry Cheesecake

Introduction: A Delicious Raw Vegan Berry Cheesecake Recipe

Base Ingredients: Cheesecake Factory Inspired Recipe

  • 1 cup dates, pitted
  • 1 cup gluten-free oats – I like to use Bob’s Red Mill-certified GF oats.
  • 1/2 cup shredded coconut

Filling Ingredients: Creamy and Nutritious Raw Cashew and Raspberry Blend

  • 2 1/2 cups raw cashews
  • 1 punnet of fresh raspberries
  • 1/3 cup maple syrup or raw honey
  • 1/2 cup coconut cream
  • 2 tablespoons lemon juice
  • 2 tablespoons coconut oil
  • 1 teaspoon vanilla extract

Chocolate Ganache: Indulgent and Vegan Topping

  • 1 cup vegan dark chocolate
  • 1/4 cup almond milk, or (I like to use rice milk) plus more if needed
  • 1/2 cup fresh raspberries (this is for the topping so you can really add a mixed berry medley if. you prefer)

Method: Simple Steps to Make Your Own Raw Vegan Cheesecake

For the Base:

  • Soak cashews overnight in water or soak for at least 4 hours in warm water if you are in a hurry, then drain.
  • Soak dates in warm cold water for an hour or water for 10 minutes and rinse out.
  • Blend all base ingredients until combined. Line your springform pan with baking paper and press down until even and set it in the freezer while you make the filling.

To Make the Filling:

  • Blend the cashews, maple syrup, coconut cream, coconut oil, lemon juice, and vanilla until smooth, then add in raspberries and stir through with a spoon (do not blend the raspberries). Pour the filling on top of the base and set it in the freezer for 6 hours.

To Make the Chocolate Ganache:

  • Melt the chocolate gently over a double boiler on the stove.
  • Slowly add your milk choice and keep stirring until melted and smooth. Add more milk, if needed.
  • Pour the ganache on top of the cake and smooth over evenly with a spoon, add the raspberries, and place in the freezer to set overnight.

Serving Suggestions: Decorating and Final Touches

  • Remove the cake from the pan and let sit for about half an hour before cutting with a large sharp knife to the desired size priced. Decorate with a few more elements of your choice to fancy it up. You could use mint leaves to bring some greenery in, or even edible flowers and serve.

Note: Fresh Berries are Best for This Gluten Free Cheesecake Factory Recipe. I like to use fresh berries as this goes back into the freezer, so I’m not one to use frozen raspberries that are defrosted, then re-frozen again but I’m sure you can if you wanted to.

Don’t miss out on our other recipe blogs, featuring a range of delectable and nutritious dishes perfect for those following a gluten-free lifestyle due to Celiac Disease. From breakfast to dessert, we’ve got you covered!

Remember to always stay curious and continue learning. Thank you for taking the time to read my post. Until next time…Jodes

Disclaimer: The opinions expressed in this publication are those of the author. This article is for news and update purposes only and all copyright remains to the author. Information and statements made are for education purposes and are not intended to replace the advice of your doctor. The GF Hub does not dispense medical advice, prescribe, or diagnose illness. The views and nutritional advice expressed are not intended to be a substitute for conventional medical service.

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