Raw Blackberry Lemon Lavender Cheesecake

As I struggled through my 9 mile run yesterday, I was sweating profusely.  I felt like the sun was draining my energy and I was imagining jumping into a lake and how good it would feel at that point. However, the pond I was running beside just wouldn't do.  I couldn't imagine jumping into something that had so much algae growing in it and smelled the way it did.  So back to sweating and imagining it was...trying to cool my body with my mind, after all, I only had 3 more miles to run.  Then I saw it...a sprinkler!  It was just begging to be ran through!  The five year old in me said "Do it"!  I am not one to ignore that voice and so I did, hoping the owners of the sprinkler weren't watching.  It felt so good to be showered with coolness even if it was only for a few brief moments.

As I have mentioned in a few posts previous to this one, it has been very warm in Minnesota this week.  It is already 91 today and climbing!  So I made it my goal to not use the oven this weekend and prepare only food that didn't need to be heated trying to keep the house cool and save money on air conditioning.  This was not going to keep me from having delicious desserts however.  I NEED my dessert.

I decided to make another raw cheesecake.  I know, I am a bit obsessed, but if you have ever made one you know why...they are so incredibly good!  I had blackberries and lemons and so I thought a blackberry lemon lavender cheesecake would be perfect.  I was amazed at how vibrantly purple the blackberries made the filling, it was quite beautiful.  Almost too pretty to eat, but that never stops me.  It was heavenly, the silky smooth luscious filling with the tart blackberries and lemon, the sweet vanilla and the nutty crust!   I was almost tempted not to share but I am not that selfish. I used to think it was not possible to make a cake without heating the oven and boy, was I wrong!

Raw Vegan Blackberry Lemon Lavender Cheesecake
Makes one 6 inch cake


six inch spring form pan


  • 2/3 cup hazelnuts
  • 2/3 cup finely shredded coconut
  • 1/3 cup sprouted, dehydrated buckwheat groats (or additional coconut)
  • 1/8 teaspoon sea salt
  • 1/4 cup soft medjool dates, pitted and chopped (if not soft, soak them for 30 minutes in water and drain well)



  • 2 1/2 cups raw cashews (soaked at least 4 hours, but preferably soaked overnight)
  • 1 cup young coconut meat (or 1 cup soaked cashews if unavailable)
  • 1/2 cup lemon juice
  • 2 Tbsp lemon zest
  • 1/3 cup plus 3 Tbsp raw coconut nectar or maple syrup
  • 1/2 teaspoon sea salt
  • 1 Tbsp pure vanilla extract and seeds from half a vanilla bean (other half reserved for topping)
  • 1/2 cup plus 1 Tbsp coconut oil (warmed to liquid)
  • 2 Tbsp organic dried lavender flowers
  • 1 cup fresh organic blackberries


Blackberry puree:

  • 1/4 cup organic blackberries
  • 1 Tbsp organic coconut nectar or maple syrup


Cream Topping:

  • 3/4 cup raw cashew pieces (soaked at least 4 hours, but preferably soaked overnight)
  • 1/4 cup coconut water
  • 1 cup fresh young coconut meat* (or additional soaked cashews if not available)
  • 3 Tbsp raw coconut nectar or maple syrup
  • 1 teaspoon vanilla and seeds of half a vanilla bean (the other half of the one you used for the filling)
  • 1/4 cup raw coconut oil (warmed to liquid)



    1. To prepare the crust, oil a 6 inch spring form pan with coconut oil or avocado oil.  Process hazelnuts, coconut, buckwheat and sea salt in a food processor until the it is fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers. Firmly press crust into the bottom of prepared pan. Set aside.
    2. To make filling, drain cashews and combine them with coconut, lemon juice, and zest, nectar, sea salt and vanilla in a food processor and blend until smooth and creamy.
    3. With the motor running, slowly add the coconut oil in a thin stream to emulsify (if you get small chunks the mixture was too cold or the coconut oil was too cold, and if this happens, remove a small portion of the filling, warm it slightly and return it to the bowl.  It should emulsify).
    4. Remove the filling from the food processor, stir in lavender and divide evenly between 2 bowls. Place half back into the food processor and add 1 cup blackberries. Puree until smooth and scrape back in the bowl.
    5. For the blackberry puree, using an immersion blender (or you can rinse out the food processor) combine the 1/4 cup blackberries and 1 Tbsp nectar and puree until smooth.
    6. To assemble, drop the filling alternating between the vanilla and blackberry in about 3 tbspful amounts over crust in pan, until all is used up, sort of in a checkerboard fashion. Tap on the counter to level (keeping pan level).  Drop some of the puree in teaspoonful amounts over the top of the cake (reserving some for serving) and swirl with a knife to create marbling. Place in the freezer until it is set, 6 hours about.  After that store in the fridge until ready to top.
    7. To make topping, drain cashews and blend all ingredients until smooth in a food processor, and set in the freezer about 30 minutes until a frosting consistency. Place in a pastry bag and pipe decoratively on top of the cheesecake.  Store in the fridge when not enjoying.


I have had a few comments from readers regarding opening young coconuts.  If you do not know how to open a young coconut to get the water and meat out, here is a page that was helpful to me on learning how to open them:

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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

  1. June 10, 2012 at 20:15

    I'm blown away by your cakes! They are works of art! And, as a bonus, they are healthy too!<br /><br />Lush!

  2. June 10, 2012 at 21:04

    Wow Amy, a 9 mile run? You go girl! I so wish I could run but walking is painful for me, pah!<br /><br />The cheesecake looks so awesome and perfect. Looks so delicious.<br /><br />-Lisa.<br /><a href="http://www.sweet2eatbaking.com/" rel="nofollow">Sweet 2 Eat Baking</a>

  3. June 11, 2012 at 00:46

    SO beautiful! The color that blackberries lend to desserts is always so lovely. Your raw cheesecakes never fail to impress me!

  4. June 11, 2012 at 01:29

    This Cheesecake is gorgeous. The colors and flavors exudes dynamic punches. As far as raw desserts, this is definitely a winner.

  5. June 11, 2012 at 02:18

    Does this ever look delicious! Smart move not to use your oven. It's just as hot up here in Canada and I made the mistake of baking sweet potato fries today.

  6. June 11, 2012 at 09:33

    Another fabulous combination, Amy! I love those luscious swirls! :)

  7. June 11, 2012 at 13:25

    Wow! This is so gorgeous! I love the marble effect!

  8. June 11, 2012 at 19:17

    beautiful, simply beautiful! it sounds divine!

  9. June 11, 2012 at 21:47

    This cake looks amazing, has great flavours and has my mouth watering - a winner :D<br /><br />Cheers<br />Choc Chip Uru

  10. June 12, 2012 at 00:41

    This is an absolutely stunning cake!

  11. June 12, 2012 at 07:03

    that is ridiculously gorgeous cake. you create this amazing amazing cake with so much patience and then take these beautiful pictures and then eat all of it:)) send some of that heat over to seattle please along with a slice of the cake!

  12. June 12, 2012 at 14:27

    Hi Amy! I've just recently discovered your blog, and so far this is my favorite recipe. Beautiful cheesecake and one I'd love to try! The flavors sound right up my alley. Thanks for the great idea.

  13. June 15, 2012 at 05:00

    Another incredible creation, Amy! I'm so glad you were today's featured foodie and I'm featuring this post in today's Food Fetish Friday series. I hope you have no objections and always enjoy watching what you make...

  14. June 19, 2012 at 15:18

    that is one GORGEOUS raw cheesecake. i am in awe of your skills. <br /><br />and i'm with ya, lady. i've been trying very hard not to use the oven lately, too. pa gets very hot and i just hate using the ac. so i do whatever it takes to keep the temp in our apartment as low as possible.

  15. June 20, 2012 at 08:46

    Wow, that looks really nice. I love that sort of cakes!

  16. June 20, 2012 at 17:47

    I've made something very similar to this before, but not swirled -- I think the marbling pushes it over the top! Gorgeous.

  17. Anonymous
    June 21, 2012 at 12:55

    I love cheesecakes but I always fail when I try to make some. Grrrrrrrrrrrr.<br />I will try again with your receipe.<br />Ayo Délé<br />http://missayodele.com/

  18. Anonymous
    July 9, 2012 at 06:46

    This look absolutely delicious! I can't wait to try it!<br />Can I use frozen blackberries instead of fresh?

    • July 9, 2012 at 14:38

      Thank you! You can use frozen, as long as you unthaw them and drain them of all liquid and squeeze most of it out. Otherwise it creates more liquid in the cake making it harder to set up.

  19. July 9, 2012 at 13:19

    looks super yummy, did you use a springform pan? also in the crust instructions you mention hazelnuts and pecans? have you made it w/ both?

    • July 9, 2012 at 14:37

      Yes, I used a springform pan. The pecans were a typo, as that is what I use most often in these cheesecakes, but I fixed it now and it just says to use hazelnuts. Although you could use all pecans if you liked ;)!

  20. Anonymous
    July 10, 2012 at 09:39

    Thanks for answering my question.<br />What can be used instead of cashews?

    • July 10, 2012 at 14:26

      You could use macadamia nuts, but the cake may not be quite as creamy.

  21. Anonymous
    July 22, 2012 at 04:36

    This is amazing! question though, i want to make this for my sisters baby shower but she lives like 3-4 hours away so would it still be good by the time i get there? Thanks for this recipe =)

    • July 22, 2012 at 16:09

      Thanks :)! Pack it with tons of ice in a cooler, and it should be fine.

    • July 27, 2012 at 02:04

      Thank you :)!

  22. Anonymous
    July 27, 2012 at 18:10

    Hi Amy,<br /><br />So, tomorrow I'm gonna try your recipie!!! This is so exciting! I never made aanything raw!!!<br /><br />What can I use instead of dates? I really don't like their flavour.

    • July 27, 2012 at 21:44

      Awesome! You can use honey or agave nectar, about 1-2 Tbsp. Just add a little, then blend until the nuts hold together when squeezed. (if you need a little more just add it a little at a time). Hope you enjoy the cake :)!

  23. July 29, 2012 at 00:13

    I'm VERY excited to make this for a special BBQ I'm going to tomorrow. I've been searching all over the Internet for something unique, not too big (there will only be 4 of us), summery, vegan AND decadent - your raw cheesecakes fit the bill and then some! I had trouble deciding which one to make but I love the thought of lavender flowers so this one wins this time. Now that I'm the proud owner of a 6 inch spring form pan I plan to try them all. Thank you, I'm a new fan of your blog. :)

    • July 29, 2012 at 02:45

      Glad you enjoy the recipe! This was one of my favorites as well, perfect for 4 people! 6 inch pans are awesome, you wonn't be sorry you invested in one ;)! Thank you so much for visiting :)!

  24. Anonymous
    July 30, 2012 at 19:28

    Hi Amy!<br /><br />The cake turned out divine!!!!<br />I received so many compliments....<br />In the end I used both macadamia nuts and cashews. <br />How on earth did it turn out so white?!

    • July 30, 2012 at 22:22

      Awesome! Glad to hear you liked it :)! Also, nice to know macs work in addition to the cashews!

  25. Anonymous
    July 31, 2012 at 06:58

    Hi Amy,<br /><br />Thanks but you still haven't answered my question. How did your cheescake turned out so white??!!

    • July 31, 2012 at 12:04

      I guess I wasn't sure what you meant by the question. It might be the lighting in my photos but it was slightly off white. Although, for some reason my cakes turn out surprisingly white with the raw cashews, are you sure you used raw cashews and not toasted?

  26. Anonymous
    July 31, 2012 at 16:06

    Amy, <br />I'm pretty sUre. It turned out slightly off white. Maybe it's the lighting. It's definitly one of my favorite recipies- although a very time-consuming one :)<br />Do you use organic cashews?

    • July 31, 2012 at 22:08

      I photographed it in natural light, and I did use organic. They are pretty white if they are raw. I also soaked them overnight which seems to make them whiter. I thought the same thing about the time, until I have made a few, now it is a breeze ;)! I am so glad you liked the cake though :)! Thank you for keeping in touch and letting me know how it turned out for you :)!

  27. Anonymous
    August 1, 2012 at 20:58

    Amy,<br /><br />My pleasure! Thank YOU for answering all my questions:)<br />I was so excited when my very first raw recipe turned out so great! I had plenty of worries when I made it. I was afraid that since I didn't have all the ingredients- it won't turn out- I couldn't get lavender, coconut oil, medjool dates, hazelnuts and vanilla bean and didn't have enough nuts. <br /><br />I didn't have organic nuts- they’re way more expensive! I soaked them for 6 hours not longer. <br />Do you make them in a batch? Or once you make them =they're all gone on the same day?<br /><br />P.S. Can I send you the photo of how it turned out? You might want to publish it...

    • August 1, 2012 at 21:34

      No problem! Haha I felt the same way about mine, I was so worried it would not turn out, but it was amazing and got me hooked! What kind of oil did you end up using? It is ok if the nuts aren't organic, I sometimes use conventional as well due to price. I think my nuts soaked about 16 hours by the time I got to using them. But 6 hours should be plenty. I only soaked the amount I needed and used them all. You can definately send me a photo. In fact, if you are a fan of my Facebook page, post it on there :)!

  28. Anonymous
    August 3, 2012 at 15:19

    Good to know I'm not alone in this!!! <br />I didn't use any oil- I completely forgot about it! <br />I posted on your facebook page.

    • August 3, 2012 at 22:02

      The oil makes the cake more white, the coconut oil helps the cake to have a richer texture, set up properly and makes the cake more white. Which would explain why it probably wasn't as white. It still looked yummy though, thank you for sharing the pic with me :)!

  29. Anonymous
    August 6, 2012 at 06:00

    You're welcome! Thanks! I did try my very best!!!!<br />I could only dream to produce such masterpieces as you!<br />Oh well, next time...<br />How did you soak the nuts?

    • August 7, 2012 at 01:58

      Pretty good for your first try them ;)! I soak the nuts in filtered water in a tupperware container.

  30. August 7, 2012 at 22:38

    This looks AMAZING! I will have to give it a try! Glutenfree, Dairyfree, Vegan and Soyfree too, bah I'm in awe!

    • August 12, 2012 at 16:01

      Thank you so much :)!

  31. Anonymous
    August 11, 2012 at 03:19

    Grazie Mille, what a chef d'oeuvre! Will keep this one bookmarked for future reference. Thank you for sharing

    • August 12, 2012 at 16:01

      Thank you, and thanks for visiting :)!

  32. Anonymous
    August 20, 2012 at 13:05

    This has got to be the most beautiful and equally delicious looking cake I have ever seen! If you were my neighbor, you could run through my sprinkler ANY time — with the understanding that I could come over for dessert any time ;)

    • August 21, 2012 at 11:58

      Thank you :)! If you were my neighbor I would definately share ;)!

  33. Anonymous
    September 20, 2012 at 03:09

    could you use raspberries instead of the blackberries? and what about frozen ones? would it be sweet enough?

  34. October 24, 2012 at 04:54

    Can you keep this in the freezer weeks before a meal?

    • October 24, 2012 at 21:57

      Yes, it freezes well, just take it out the day before.

  35. December 21, 2012 at 17:59

    Hi! This looks amazing, but I am allergic to treenuts and coconut. Do you think I could use sunflower and/or pumpkin seeds in place of the cashews for the filling?

    • December 21, 2012 at 23:10

      I don't think it would turn out very well, but you could try it.

  36. Heather
    December 29, 2012 at 02:25

    I didn't have a 6" springform, so I used my 9". Doubled the crust ingredients, except the dates. the cake was about 1 1/2" tall. That didn't deter us though. My family and I ate this and loved it!!! Wonderful recipe, it tasted sinful, but because I know better it was a divine treat!!!!

    • December 30, 2012 at 18:36

      I would say next time you probably need to double the filling too, since it is the bulk of the height of the cake ;). Then it would be taller. So Happy you decided to make the recipe and enjoyed it :)! Thank you so much for letting me know it worked out for you!

    • March 27, 2013 at 02:42

      I did the same thing with my 9" pan LOL except I didn't realize the pan was too big till I realized I didn't have enough batter and had to make more.

  37. January 6, 2013 at 03:12

    I made this today and it's excellent! I just started trying raw recipies and I'm so glad I made this! Thank you ;-)<br /><br />Lara

    • January 6, 2013 at 16:16

      Awesome! So happy you decided to make it and try raw :)! Thanks for letting me know you did :)!

  38. February 2, 2013 at 20:05

    Hi Amy!<br />I just started a blog, and was wondering whether you'd mind if I posted my rendition of your recipe on it? Naturally, I'll give you due credit and link back to your page.<br />Regardless of whether I can or can't, thank you so much for posting this! It's such a healthy, wonderful recipe, and everyone who tried it absolutely loved it.

    • February 3, 2013 at 00:24

      Of course you can :)! I am so happy you decided to make my cake, and I appriciate you sharing. You can share the link with me too if you like ;)!

    • February 3, 2013 at 19:28

      Yay! Here's a link to post, http://squiggytron.blogspot.com<br />I'll be sure to monitor your blog and make more of your recipes :)

    • February 4, 2013 at 02:45

      Your cake turned out beautiful! Just checked it out :)!

  39. March 4, 2013 at 15:01

    you're in MN too? If only they made such tasty desserts at the Ecopolitan- maybe they should hire you? ;)

    • March 5, 2013 at 03:03

      Yes I am :)! Haha, I am flattered that you say that, I am sure it would be fun to work there! I have only tried one of their desserts and that was a few years ago. Now I never order dessert because I have so much on hand ;).

  40. Anonymous
    March 7, 2013 at 04:30

    This looks fantastic!

    • March 7, 2013 at 21:41

      Thank you :)!

  41. March 7, 2013 at 05:32

    Since Agave is so controversial (health-wise), is there a substitute for it? This looks amazing.

    • March 7, 2013 at 21:41

      Use raw coconut nectar, it is wonderful stuff!

  42. Anonymous
    March 7, 2013 at 05:55

    Could I substitute blueberries for blackberries, and also omit the lavender?

    • March 7, 2013 at 21:42

      Yes you may, feel free to make the cake to your own tastes :)!

  43. Anonymous
    March 7, 2013 at 08:05

    I wish you could make a video with these recipes...It looks delicious anyhow! Congratulations

    • March 7, 2013 at 21:42

      Maybe someday. Thank you :)!

  44. Maria Ma Ria
    March 7, 2013 at 08:22

    This looks sooo delicious! Would it be possible to replace the nuts by walnuts and/or almonds? My son is allergic to cashews and hazelnuts and all other nuts, except for almonds and walnuts, you see :-)<br /><br />Hope to hear!<br /><br />Please keep posting your delicious recipes...

    • March 7, 2013 at 21:43

      Thank you :)! You can replace it with almonds but you may need to strain the mixture as they tend to leave chunks.

  45. March 7, 2013 at 08:32

    This comment has been removed by the author.

  46. March 7, 2013 at 08:37

    This cake looks wonderful! It might be worth noting that cashew nuts often aren't raw, they are often heated (to above raw limit temperatures) in the dehulling process, same goes for white almonds, hazelnuts, and some others. They do exist raw though, just make sure to double check it! Good luck

    • March 7, 2013 at 21:43

      Thank you, I like to use nuts that are accessable to everyone, it is their choice if they would like to seek out raw nuts or not ;).

  47. Anonymous
    March 7, 2013 at 11:51

    That is absolutely beautiful inside & out! Can't wait to try it - thanks for sharing! =)

    • March 7, 2013 at 21:44

      Thank you so much :)!

  48. March 7, 2013 at 18:29

    May I suggest using coconut oil instead of non-stick cooking spray? The stuff in those sprays is awful, and its a crime to add it to such a great recipe! Im excited to make this, thank you for sharing it!

    • March 7, 2013 at 21:40

      I actually use coconut oil spray. I am happy you enjoyed the recipe :)!

  49. March 10, 2013 at 18:53

    Hi. When mention raw cashew pieces are you talking about the fruit or the nuts

    • March 10, 2013 at 20:27

      The nuts

  50. March 12, 2013 at 18:16

    I just made this just now, and Its amazing! I could<br />not find lavender though that's the only thing.. <br />but next time I will make it with lavender! I also<br />substituted the blackberries with organic frozen<br />blueberries (I am more of a blueberry lover anyway<br />and it still gives a nice color like blackberries!)<br />Also, my filling came out kinda more beige/off white<br />and not perfectly white like in your pictures!<br />I did not have any coconut oil either maybe I need<br />to get some for next time too...I can't wait to try it! ^^<br />Oh, and one more thing, can you calculate the calories<br />for this recipe? :)

    • March 12, 2013 at 21:34

      Awesome! So happy you enjoyed the recipe and made the cake for yourself :)! Blueberries must have been delicious as well. You are always welcome to make the recipes your own by subbing things ;). It might have been more beige due to the absence of the coconut oil, it makes the cake lighter in color. Unfortunately I do not calculate calories, sorry.

  51. March 23, 2013 at 07:08

    This is an amazing cake. My family and I loved it so much, I just had to share with my readers (linking back to you naturally). Your blog is wonderful.<br />Elle<br />http://yourhappyhealthblog.blogspot.com/

    • March 24, 2013 at 01:08

      Thank you so much :)! So happy you all enjoyed it!

  52. lena
    March 23, 2013 at 23:16

    Hi. Making your fabulous cake today! Mine looks beige, in this pic it looks white. Did you remove the hazelnut skin? What does soaking the cashew do? I was pressed for time...

    • March 24, 2013 at 01:10

      Mine was off white, but the lighting made it look lighter in the pics. I did not remove the skins. Soaking the cashews makes the cake smoother and makes the nuts easier to digest (also makes the cake a little whiter ;)).

  53. lena
    March 27, 2013 at 01:00

    thank you. what if my icing is too thick and hard to press out (using a wilton decorator plus) also, my crust didn't stick. -newbie ;)

    • March 27, 2013 at 11:16

      You chilled the icing too long if it was too thick. It only needs to stay in the freezer until just thick enough ;). Also, your dates may have been too dry so try using more in the crust and line the bottom with parchment, that helps.

  54. March 27, 2013 at 02:39

    I'm making this right now!! It's in the freezer as I type this. Making it for Easter at the inlaws. The batter tastes delicious, and I'm totally loving the purple colour! <br /><br />My crust didn't stick either, so I just added more dates and then it was fine.

    • March 27, 2013 at 11:17

      Awesome! I am glad you are making it :)! The dates may have been too dry, so adding more always helps if they are. Also, try lining the bottom of the pan with parchment.

  55. lena
    March 27, 2013 at 05:38

    It is very yummy! My mom and I made it together to try it out- it is a keeper! And i'm not guilty one bit :D. More dates? Thanks for the tip. If you scoop it closely it gets most of it I noticed. ;)

    • March 27, 2013 at 11:18

      Yay :)! So glad you made it, and enjoyed it with your Mom.

  56. March 29, 2013 at 09:13

    turns out my bf is allergic to the cashews, what would your recommendation be to replace this?`

    • March 29, 2013 at 12:25

      You can use macadamia nuts or pine nuts. Sunflower seeds also work but can leave a nutty taste.

  57. Anonymous
    April 1, 2013 at 09:59

    Can I ask what kind of/brand of food processor you are using. I made this cheesecake over the weekend and it was delicious, the only draw back for me is that I could not get the cashews to a smooth and creamy consistency and the mix had a slightly speckled appearance (no matter how long I blitzed it for). This was particularly noticeable when i mixed in the berries. I used raw cashews and soaked overnight as advised, but I am wondering how I can get that smooth texture.

    • April 1, 2013 at 11:01

      I use a cuisinart. The problem might have also been the mixture not emulsifying. If the coconut oil and other ingredients are too cold and the oil is not added slowly, then they can separate causing little chunks that will not go away unless the mixture is warmed slightly. If the chunks are still a problem however, and it is the cashews, you can strain the mixture through a fine meshed strainer to remove them.

    • Anonymous
      April 1, 2013 at 11:38

      Thanks Amy, thinking about it I was a bit hasty with the coconut oil so I guess I cannot say for sure that it was the cashews, just that it was the cashew mix. I will experiment some more.<br />Great site by the way, you have given me lots of ideas to use when my gluten free, vegan son comes to stay!

  58. April 3, 2013 at 01:13

    Thanks so much for making delicious vegan and healthy recipes!!! I am currently on the lemonade diet and I have lost 19lbs in 12 days but I can tell you when I start eating again I will defenently be trying some of these recipes! I have never heard of coconut nectar what is the natural suger content? <br />please check out my blog 321pink.blogspot.com

    • April 3, 2013 at 11:02

      You are so welcome :)! Congrats on the weight loss. I am not sure what the sugar content is, but it is less than other liquid sweeteners.

  59. April 6, 2013 at 12:30

    Amy, you are a goddess! I made this on Easter Friday. It was my first ever raw dessert and the first time I had even attempted to make a cheesecake. It was risky because we were entertaining that night... It was a crowd pleaser! No-one believed me that nothing was cooked or refined! I had to blatantly show my guests the recipe. Actually, I was probably as stunned as they were! Absolutely amazing cheesecake. I will now probably work through your whole website, creating (not cooking) your fantastic and artistic recipes! Thank you for sharing your amazing wisdom. I, too, am a runner so I'm pretty inspired by you and your site. Thanks again.

    • April 7, 2013 at 15:50

      Thank you so much :)! I am so happy you made the cheesecake :)! Thank you so much for letting me know how it turned out and I hope you do try some of the other recipes :)! Awesome that you run too!

  60. April 29, 2013 at 17:23

    This comment has been removed by the author.

  61. alina
    May 22, 2013 at 21:17

    you are super talented!!!

    • May 23, 2013 at 21:40

      Thank you :)!

    • Anonymous
      June 13, 2013 at 14:42

      This cake turned out so well for me! Thank you for a wonderful recipe. :)

    • June 14, 2013 at 02:33

      Awesome :)!

  62. June 27, 2013 at 17:22

    very georgeous...you are really creative and talented. Nice blog

  63. Anonymous
    August 17, 2013 at 05:06

    I made this cake for my daughter's 5th birthday party yesterday - everyone loved it. Thankyou so much for the recipe!!! <br />I had to make a butterfly shaped cake -daughters request- so I had to make the cake backwards, starting with the topping in the base of the tin, then the filling, then the base and could only decorate once it had set solid, so it was a bit nerve racking but it turned out really well, I posted a pic on my facebook blog page too and also a link back here for others who want to try and make it too. Here is my version https://www.facebook.com/groups/thedreadden/permalink/649353921741879/?comment_id=649373145073290&ref=notif&notif_t=like#!/photo.php?fbid=701359093223652&set=a.232207550138811.80855.223923264300573&type=1&theater

    • August 17, 2013 at 12:20

      Awesome! It sounds so pretty as a butterfly cake, I love that idea :)! I am happy you made it and it turned out so wonderful! Thank you for sharing.

  64. November 6, 2013 at 14:58

    I made this a few days ago and it was a huge hit! I'm making another one today. Can you clarify the coconut meat in the filling? It's listed under filling ingredients, but the filling instructions doesn't list it. I didn't add it to the first cake, just want to clarify if I should add it for the one I'm making today.

    • November 6, 2013 at 22:40

      I am happy you enjoyed it :)! You add the coconut meat with the soaked cashews.

    • November 11, 2013 at 00:48

      Thanks Amy, I added it to the second cake and it was delicious!<br />

  65. Anonymous
    November 18, 2013 at 06:54

    Just checking to see why it's called a "cheesecake", is there any cream cheese in it?

    • November 18, 2013 at 16:05

      Of course not. This is a vegan blog. It is a "cheesecake" because it tastes like a cheesecake, not because there is actually cheese. It is nut and coconut cheese ;).<br />

  66. January 30, 2014 at 11:54

    just a quick point to mention. I was told by Judita Wignall (Raw food author) that sprouted Buckwheat can cause sun sensitivity... She advised soaking and dehydrating, but not actually sprouting.

    • January 30, 2014 at 13:02

      Actually by sprouting I am referring to soaking the buckwheat 30 minutes, then drying it. So I do the same technique she does, and that is what the directions say on my tips page on how to make it.

  67. January 30, 2014 at 12:00

    This looks absolutely incredible by the way. I can't wait for fresh young Thai coconuts to be in season again... Does substituting for cashews change the taste much-I bet it's nicer with the coconut. I cannot wait to make this. <br /><br />Can I ask which range of essential oils you prefer for recipes?

    • January 30, 2014 at 13:05

      Thank you :)! No, the cashews are still good, I just like to cut down on nuts some which is why I use them ;). I hope you do try it! I prefer duTerra essential oils because they are food grade.

  68. February 5, 2014 at 03:23

    Hello Amy, Oh, I would love to win your Raw Dessert Cookbook!! I love your Blog and your Raw recipes! I love to thumb through cookbook, too, especially Old Ones from my Grandmother :) I also, LOVE lavender, so I can't wait to try your recipe "Raw Blackberry Lemon Lavender Cheesecake!! Thanks again for sharing you wonderful Healthy recipes!! Diane aka:LavenderLadyBlog

    • February 5, 2014 at 03:32

      You are so welcome, I do hope you try this one, it is so good :)!

  69. April 24, 2014 at 12:20

    I am secretly in love... in your blog. Your are sensational. And you cakes... Awesome! <br />Please, dear Amy, how do u do that? My cheesecake are allways too soft & the texture is not very well, not firmly enough.<br />I do enough coconutoil and meanwhile also coconutbutter in my cakes, but allways the result is not satisfactorily.. Could u tell me perhaps, what is wrong? Maybe the cashews are too wet? I have no Idea! So many cakes... and allways the same....! I am desperate! <br /><br />

    • April 24, 2014 at 21:45

      Thank you so much :)! Do you follow the recipes exactly? Maybe you are not chilling them long enough. Or try adding less liquid. Check out my tutorial on perfect cheesecakes here: http://fragrantvanillacake.blogspot.com/2013/07/making-perfect-raw-cheesecake.html<br />My cakes always come out the same ;)!

  70. June 29, 2014 at 22:51

    I am going to make this for my July birthday. I plan to add a touch of lavender essential oil to filling (because I am lavender crazy), and I might just add a dollop of mascarpone to the cream topping. I will return to post a photo if I pull it off. <br />After searching for the perfect recipe the last couple hours, this one wins. Thank you for your creativity and sharing!

    • July 4, 2014 at 00:59

      Awesome! So happy you are going to try it out, this would be a perfect Birthday cake :)! You are so welcome, I am always happy to share recipes!

  71. July 28, 2014 at 22:23

    Wow! This looks absolutely incredible. You take some amazing photos, girl! Pinning this. Can't wait to try it!

  72. September 15, 2014 at 19:40

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  73. February 15, 2015 at 16:41

    Amy, I made this yesterday for my hubby for Valentine's Day. I substituted strawberries for blackberries and it was 'out of this world'. Truly, a fabulous recipe. Thank you so VERY much.

    • February 16, 2015 at 20:28

      Awesome! I am so happy you enjoyed the cake and what a perfect dessert to celebrate Valentine's Day :)! You are so welcome!

  74. June 17, 2015 at 13:53

    Hi Amy! This cheesecake is absolutely stunning! My cashews have been soaking overnight, and I'm planning on making it today! A quick question: do you think I can replace the coconut meat with coconut cream? Many thanks for the gorgeous recipe!

    • June 17, 2015 at 23:05

      Hi Julia, so happy to hear you are trying it :)! I believe you can (I have used the cream part of coconut milk before with success), but keep in mind it may need a little more coconut oil to set up since it is softer than the actual meat. I would experiment with it a bit.

  75. Fran
    September 13, 2015 at 09:36

    Hi, Made this this weekend. It tastes great. Thank you for recipe. Very light filling using coconut meat and nut just nuts! x

    • September 13, 2015 at 12:33

      Happy to hear you enjoyed it :)!