Dessert/ RAW/ Summer Recipes

RAW Blueberry Lavender Cheesecake

So for thanksgiving my Aunt and I both made cheesecake for dessert. I mean hey why not? They went great together, and everybody enjoyed them. And with the lavender in there, it makes it all even better!

I just love the purple color this makes! And you can get super creative for the top, coconut shavings, berries, cocoa nibs, flowers, there are so many options.


Just like the previous cheesecake post, this cheesecake contained very similar ingredients, so if you are interested in learning more about the nutrition facts or calories, you can find a nice chart displaying all of that there.


Another great recipe the whole family can enjoy any time of the year! One of my favorites:)


RAW Blueberry Lavender Cheesscake

Print Recipe
Serves: 12 Cooking Time: 15 Minute prep time, 6 Hours Freezing time


  • CRUST:
  • 1.5 Cups - Walnuts (soaked overnight)
  • 15 - Pitted Medjool dates
  • 2 Tbsps - Coconut Oil (melted)
  • 1 tsp - Vanilla Extract
  • Dash of Sea Salt
  • ---
  • 3 Cups - Raw Cashews (soaked 3-4 hours prior and rinsed)
  • 1 - Lemon, Juiced
  • 4 Tbsps - Coconut Oil
  • 2 Tbsps - Honey/Maple Syrup
  • 1-2 Tbsps - Coconut Sugar (or brown sugar)
  • 2 tsps - Vanilla Extract
  • 1 DROP - Lavender Essential Oils
  • 2 Cups - Blueberries (Frozen or Fresh, ORGANIC!)



With a food processor or high powered blender, process all of the crust ingredients on medium until it turns into a thick pastey crumble.


Spread crust evenly into a spring form pan.


Begin by making the first layer of your filling by blending all of your filling ingredients Without the blueberries! Blend until everything turns into a thick cream, making sure chunks of cashews were all blended.


Pour half of your cream filling into pan over crust and place in the freezer for 30 Min-1 Hour, or until the top layer hardens up a bit.


Make the second layer by adding your blueberries into the blender with the rest of your filling, and blend until creamy smooth. You can choose to leave a few aside to put in after so that there are whole blueberries when you cut into your cheesecake.


Take your cake out of the freezer and pour everything on top, spreading evenly.


Place back into freezer for 6-8 Hours, then move into refrigerator and enjoy thawed:)


Feel free to sprinkle with lavender buds, blueberries, cocoa nibs, coconut flakes, etc. This should last well in the refrigerator for up to 5 days!

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