10 Reviews of Lemony Cheesecake With Berry Sauce (Raw Vegan)

From: Chef #925270

On Aug 17, 2008

I'd been looking for a good raw vegan cheesecake that has the same ingredients as the Earth Cafe raw cheesecake that is sold in health food stores. This one sounded similar so I tried it. Thank you, thank you! It's EVEN BETTER than the Earth Cafe cheesecake (sorry Earth Cafe!) The only change I made is the crust: I prefer a shortbread-like crust so I made one out of 2 cups of walnuts, some coconut butter, a pinch of celtic salt and a squeeze of agave. I also blended frozen organic strawberries with an inch of vanilla bean, a pinch of celtic salt and a squeeze of agave for strawberry sauce—and—let some frozen organic strawberries thaw in the fridge and placed them on the cake before serving and drizzled the sauce all around. This was absolutely amazing! It has the taste and texture of a real cream cheese cake, but even way better! My guests loved it. This is a keeper. Thanks so much for doing the tweaking and experimenting and sharing!

From: Narshmellow

On Oct 14, 2009

I just made the cheese part of this (I never liked raw crusts with dates in and I always just liked the cheese part anyway). I soaked the cashews 8 hours, (to deactivate enzyme inhibitors), so I put in just a little water. I just dumped everything in to my blender without melting the oil. I also used agave nectar since honey is overpowering to me with a light taste of lemon. After tasting I added 1/2 tsp lemon extract and after tasting the completed dish this morning next time I make it I will put in 1 tsp because I wanted a little more lemony taste. (I might also put in some zest and see how that works). Alone, it takes a few spoonfuls to get use to the flavor. So I added frozen raspberries to the bowl before putting it in the freezer and wow, the combination of the two was really good. I enjoyed this. Letting it sit overnight lets the flavors meld, and I grew up eating frozen cheesecake, so thumbs up! I will be making this again. Thanks.

From: Chef #1353190

On Aug 16, 2009

I was quite surprised as to how good my raw cheesecake came out. I almost live on Earth Cafe's raw cheesecakes so it was sort of fun making my own. I prefer the texture of Earth Cafe's and their crust but I was still very pleased with my end result. Many thanks for sharing this recipe!!

From: vBrooks =]

On Aug 19, 2009

I made this yesterday for my brothers 10th birthday and it came out GREAT! The texture of the cashews is nice and smooth. It very similar to a "cheesecake" we buy at our local natural food store, and a lot cheaper to make at home. I am definitely make this again!

From: Sydney Mike

On Aug 5, 2008

This was a brand new experience for me & one I'm glad I had! Everything about this was great, but I especially liked the raw food aspect, & the taste, well it is OUTSTANDING! I followed the ingredients right down the line & used my 'standard' frozen 3-berry combo of blueberries, raspberries & marionberries for the sauce! An absolute keeper! [Tagged, made & reviewed for a teammate in our raw food group in the Vegetarian/Vegan Recipe Swap]

From: DitaVT

On Nov 4, 2009

Turned out perfect! I love the texture and taste of the "cheesecake." I used agave nectar in place of honey and added lemon juice to the berry sauce as well. Loved it!

From: mliss29

On Aug 31, 2008

This is sooooo good! And if I had a bigger food processor, I'm sure I could say "so easy". As it was, I had to divide everything into two batches and then mix together. The filling was lick-the-batter-bowl clean yummy and I could hardly wait to try it all together. I couldn't decide between blueberry and strawberry sauce, so I made both (dividing in two batches. I just had to do it, I guess!) This was very good, creamy and yummy...and I want to go eat some more! Thank you for posting this recipe! Reviewed for Healthy Choices ABC tag.

From: Chef #1340637

On Aug 3, 2009

Just made this last night aaaaannnnnnnnd, It is FANTASTIC! I did not make the sauce. ALSO, i did not use the honey, instead i used 3/4 cup agave nectar. SO Good! Thanks for sharing!!!

From: groovyrooby

On Jun 26, 2009

deeeelicious! i'm reviewing now as i prepare to make it a second time. the ingredients are a little costly, but the result is worth every cent. i fell in love with raw cheesecakes at the Chicago Diner sigh and wanted to make my own. this was easy and and indulgent. i recommend soaking the cashews overnight to get them good & creamy. i added a little toasted coconut to the crust, too. my lactose-intolerant friend enjoyed it. her mother found the doggy-bag a little too healthy-tasting, but she might have eaten it too frozen. all of us at dinner ate seconds. ...i ate some for breakfast the next day. thanks for posting!

From: delsolarie

On Apr 9, 2009

WOW! This cake is DELICIOUS!! I wasn't too keen on the sauce but still - total yuM!