If you need an easy, nutrient-dense dessert for summer, look no further than this raw vegan superfood cheesecake! It’s packed full of nutrient dense ingredients, but tastes INCREDIBLE (like ice cream.. I’m not kidding). It’s refined sugar and gluten free, too!
Raw vegan cheesecakes are my all-time favorite dessert and they always have been, even before I started eating a whole-foods based diet. The texture of them is so creamy, you can make any flavor EVER, and they’re just so decadent! I used to be so intimidated by them, but they couldn’t be easier to make. They might just be one of my favorite recipes to create! So if you’ve never dabbled in making them yourself, I hope this recipe can get your toes a little wet!
So what are “superfoods”?
To be completely honest with you, I don’t ~love~ the word superfoods. I think all whole-foods are superfoods. However, there are certain foods that offer a “super” nutrient punch! I think it can be pretty overwhelming these days, with all of the powders and potions on the market, but there are some simple ones that I really think can add benefit to your diet and make getting some extra nutrients in, that much easier.
My friends over at From Great Origins offer a wide range of products on their website. Everything from organic teas and matcha, to hemp seeds, to superfood powders such as ashwagandha and maca. They even have some others that you may not see as often, like Maqui powder, which gives these cheesecakes that pretty deep purple color! Maqui is a berry that is similar to blackberries and contains an impressive amount of antioxidants!
They are so kind to give me a code for you guys! You can pick up all of the things I mention below, as well as anything else on their website for 30% off with code DANI30!
Hemp seeds: These are incredible! They are a great vegan, nut and soy-free protein option! They are also SO easy to throw onto your favorite recipes, into smoothies, etc. I love them!
Maqui Powder: Maqui berries are super similar to blackberries and are FULL of antioxidants. They obviously aren’t going to be found at most local markets, so using the powdered form is a great way to still get all those benefits in!
Maca powder: I couldn’t love maca powder more. This was probably one of the first powders I implemented into my routine when I started studying holistic nutrition. It’s great for so many things including hormone health! I really like the taste and add it into smoothies, shakes, blended coffees, desserts, breads – literally anything!
What other ingredients are in this raw vegan Superfood cheesecake?
Oats: Oats help make up the base of the the the bars!
Coconut cream: This is what the filling is made up of and gives the recipe that ice cream texture!
Cashew Butter: Any nut or seed butter will work, but I’d stick to a more neutral-tasting butter (I wouldn’t use peanut!)
Unsweetened shredded coconut: This also makes up the base of the recipe. You could sub more oats, but I think the coconut gives it some lightness.
Dragonfruit: This gives the cheesecake a vibrant pink color! You can always swap it for strawberries or raspberries if you have trouble finding it. It can be found in the frozen sections at most Walmarts!
How to make the raw vegan cheesecake:
- Process the base ingredients together and press into the bottom of a pan.
- Blend the filling ingredients together. If making it layered, blend everything but the Maqui powder and pour half over the base and freeze for an hour or so. The blend the Maqui powder into the remaining mixture in the blender. Pour over the pink layer and place back in the freezer.
- If you’re not making it layered, simply blend everything together and pour over the base. Freeze for at least 4 hours-overnight.
- Let the bars thaw for 10 or so minutes before cutting into bars.
Other No-bake recipes you will love:
No-bake snickers protein bites
Strawberry Shortcake Icebox Cake
Nutter Butter Nice Cream Parfait
Raw Vegan Superfood Cheesecakes
Ingredients
Base
Filling
- 2 can coconut cream
- 1/3-12 cup maple syrup **
- 1/2 cup coconut yogurt
- 1/2 cup cashew or almond butter
- 1 1/2 tsp vanilla
- 1/3 cup dragonfruit **See Notes
- 2-3 tsp From Great Origins Maqui Powder
- 1 tsp From Great Origins Maca Powder *Optional
Instructions
- Line an 8×8 baking dish with parchment paper.
- Add the base ingredients to a food processor, processing until a sticky mixture forms. Press into the bottom of the pan.
Filling
- For layered cheesecakes: Add all of the ingredients to a blender, besides the maqui powder. Blend until completely smooth. Pour half of the mixture over the base and place in the freezer until the pink layer has firmed up (about an hour). You can leave the remaining mixture in the blender in the fridge until it's firm.
- Then add in the maqui powder to the remaining mixture in the blender, blending until it makes a bright purple color. Pour over the pink layer and place back in the freezer, preferably overnight. Let the pan thaw a 10 minutes before cutting into bars.
- If not layering the cheesecake, just add everything to the blender, blend, and pour over the base. Place in the freezer at least 4 hours-overnight, until set. Let thaw for 10 minutes before cutting into bars and topping with melted white chocolate.
