Raw Vegan Summer Berry Cheesecake

My dear friend Sita asked me to create a raw cake for her daughter, Ocea, who had been in Canada for the past two years, and was returning home.

Sita was really excited and wanted to plan a little surprise welcome party for her.

A welcome surprise party with Raw, Gluten Free, Dairy Free, Grain Free, Paleo, Refined Sugar Free cake with some herbal tea sounded like a plan.


So which flavour, I asked Sita. She suggested something summery.  Summery flavour? Oh okay. Maybe cakes with some summer berries? And maybe with a cacao base! Done!

So here we go: I created this summery, silky, smooth, creamy but also fruity with a bit of bitterness from cacao. It was a hit! The cake came out looking gorgeous and tasting delicious.

This is what I love about raw cake: it is easy to make, looks great, taste amazing and better for your body than cakes made by processed wheat and other naughty stuff.



For the Base

    • 1 Cup Walnut
    • 1 Cup Dessicated Coconut
    • 1 Cup Dates (Pitted)
    • 1 tsp Vanilla Extract
    • Pinch of Himalayan Pink Salt

For the Filling

    • 2 Cup Raw Cashews (Soaked in water for 4~6 hours)
    • 1/2 Cup Extra Virgin Coconut Oil (Melted)
    • 1/3 Cup Coconut Nectar or Maple or Raw Honey
    • 1/4 Cup Lemon Juice
    • 1/3 Cup Almond Milk or Water
    • 2 Tbsp Coconut Butter (Soften)
    • Pinch of Himalayan Pink Salt
    • 3/4 Cup Blueberries
    • 2 Tbsp Acai berry powder

To decorate (optional)

  • 1/2 Cup Fresh Cherries and Blueberries
  • 2 Tbsp Cacao Nib


To make the base

    1. Throw all the ingredient for the base in a food processor
    2. Repeat the pulse and stop until they are well mixed and create crumbles that sticking together
    3. Place the mixture into a spring cake tin (21 cm) and press down with finger tips or a spoon
    4. Set aside

To make the filling

    1. Add all the ingredients except blueberries and acai powder in a high power blender like a Vitamix
    2. Blend until everything is well blended and the mixture should be creamy and silky
    3. Pour about 2/3 of the filling on top of the base and bang the bottom of the tin to get some bubbles out
    4. Place the tin in freezer at least 15 mins (while making berry layer) to set

To make the berry layer filling

  1. Add blueberry and acai berry powder in the blend with the left 1/3 mixture
  2. Blend until well blended
  3. Take out the tin from the freezer and pour the berry filling on top of it
  4. Bang the bottom of the tin a couple times to air out then place in freezer for at least 2 hours to set properly
  5. Take the cake out from freezer 10 mins prior to serving.


Please make sure give a big hug to someone you love today!

With Love and Gratitude,



Jayde Hwang is a wellness coach, blogger, upcoming author, and speaker. Her unique approach allows her to empower females to reconnect with their true value and passion. She inspires women to ‘nourish and adore’ themselves, and live the healthy and balanced life that they deserve. Jayde’s upcoming book focuses on emotional eating and the relationship that people have with their food.

See more amazing recipes at www.nourishandadore.com