DessertsVegan/Plant based Recipes

Lucia’s Berry Special Cheesecake

Who doesn’t love a great cheesecake? Especially when it’s healthy, gluten-free, raw, and tasty enough to serve at a large wedding rehearsal dinner! That’s exactly what I did with this cheesecake when our oldest son got married and it was a real hit. Here is this great recipe for your enjoyment.

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Lucia Tiffany's Berry Special Cheesecake

Course Dessert
Cuisine GF, gluten free, Raw, Vegan
Keyword cheesecake
Prep Time 20 minutes
Chilling 5 hours
Total Time 15 minutes
Servings 16 pieces
Calories 398kcal
Author Lucia Tiffany MPH



  • 1 ½ c. almond meal
  • 2 T. carob powder
  • ½ c. maple syrup
  • ½ c. coconut oil
  • ½ t. salt
  • 1 t. Ceylon cinnamon or 3/4 tsp. ground coriander + 1/4 tsp. ground anise
  • Melt coconut oil.
  • Add maple syrup. salt, carob, and cinnamon then mix in almond meal. Press into 9” springform pan that has been lined with parchment paper. Place in fridge to harden.


  • 2 c. soaked cashews soaked at least 4 hrs.
  • ¼ c. lemon juice
  • ¾ c maple syrup
  • c. coconut oil melted
  • 1 t. vanilla
  • ¾ c. blueberries
  • ¾ c. Pineapple, canned crushed and drained


  • Put all ingredients except fruit into hi-speed blender. Blend till smooth.
  • Divide filling into 2 portions.
  • Blend pineapple with 1 portion of filling and blueberries with other half.
  • Using a 1/2 cup measuring cup, pour filling, one cup at a time, right in center of cheesecake pan, alternating light and dark filling. Do not jiggle or mix the colors. Carefully place in freezer, sitting level, and freeze until solid, 6 hours or overnight.
  • When ready to serve, decorate with fruit and serve.
  • Cover tightly with plastic to store in freezer for a longer time.


Serving: 1cup | Calories: 398kcal | Carbohydrates: 32g | Protein: 10g | Fat: 27g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 12111877mg | Potassium: 2573mg | Fiber: 4g | Sugar: 18g | Vitamin A: 12IU | Vitamin C: 2mg | Calcium: 7527mg | Iron: 103mg
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