Dear joyous readers!
I was inspired to create this wonderful cheesecake the other weekend eying all the beautiful berries at the farmers market. Originally I was going to create a strawberry cheesecake but since strawberry season is just ending and I would rather you use local berries if possible.
Cheesecake brings back memories of shopping at St. Lawrence Market and picking up a slice of New York style cheesecake – so dense and delicious. Now that I’m a nutritionist and realize the number of people who have dairy intolerances (including myself) I want you to have your cake and eat it too.
The best part about this recipe is that you can make it with any berry you want! If you are reading this recipe and it’s winter where you live (hello Aussie friends!) then you can always thaw frozen berries too.
Recipe not found.
Breakfast, snack or dessert, this dairy-free, gluten-free cheesecake will go fast in my home because the options for enjoying the Rawkin’ Raspberry Cheesecake!
Enjoy!
Have a joyous day!
Joy
12 thoughts on “Rawkin’ Raspberry Cheesecake”
Hi Joy, This looks and sounds amazing!! However, My daughter has a severe peanut allergy. So I need the cashews to be safe. I am having a very difficult time finding tree nuts, shelled pumpkin seeds and shelled sunflower seeds that are safe and dont have the may contain label. Do you happen to know of any safe brands and/or place to purchase them? We are in Hamilton. Thanks
Hi Natalie! There is a brand of nuts that are certified peanut-free. I’ve seen it at high end health food stores like McEwan Foods and I think I’ve seen it at health food stores. However, the name escapes me right now. I will look it up and see if I can find it for you or check it out next time I’m at McEwan’s. It’s in a black and beige bag if memory serves me correct 🙂
Thanks Joy. That would be awesome! I shop Goodness Me often and if I have a brand name they will bring it in for me 🙂 looking forward to hearing back from you. Your the best 🙂
Hi Joy, this looks fantastic and I’m excited to give it a try! Do you have any suggestions to sub for cashews? They’re lovely but a bit pricey.
Many thanks!
Made this on the weekend- loved the learning experience of how the ingredients transformed together to make this delicious treat!!
Can’t wait to make this again and try different combos!!
Thanks for posting!!!
Hi Joy! I just made this with blueberries!!! Delish!!
Will this keep in the freezer? Once it sets I was hoping to slice and freeze in individual slices/servings.
Hi Kelly,
The crust portion might get a little soggy as it thaws, but otherwise it should freeze okay.
Let us know if it works!
Kate – Joyous Health Team
I have someone with a tree nut allergy in my home but is ok with peanuts. Can peanuts be used for this instead of cashews or do you have other tree nut free recommendations? I really want to make this!
Technically you could, but to be honest, I have no idea if it would work. Cashews soak up a lot of moisture when soaked in water and do really well when processed into a creamy texture. I’ve never used peanuts to make the cheese portion, so I’m not confident it would work. If you try it, please do report back because I would love to know! 🙂
I came to know a new method of making cheesecake and good use of raspberry.The cake looks very creamy and delicious.
http://www.loveandquiches.com/ .
Thanks for the interesting recipe.
You’re welcome!