Raw Blueberry Cheesecake

Raw Blueberry Cheesecake

This cheesecake is absolutely heavenly. I am totally obsessed. It just tastes so outrageously incredible. It’s awesome for the summer too as not only is it deliciously cooling, as it requires no cooking, it’s also brilliantly light and delicate. The three different layers come together so perfectly to create the ultimate blend of flavours and textures. The bottom layer is made up of a deliciously sticky date and almond mix, which is ever-so-slightly hard and chewy and absolutely divine. The second layer then provides the perfect contrast as it’s so beautifully smooth, thick and creamy, made up of a sweet blend of cashew nuts, frozen banana, apple juice and maple syrup, which if you can believe tastes even better than it sounds! Finally the third layer, which really brings everything together, has a beautiful berry flavour thanks to the wonderful blend of fresh summer strawberries and blueberries. The whole thing just melts-in-your-mouth with each layer blending perfectly into the one below. You are seriously going to love this! It’s so unbelievably easy too, requires almost no washing up and very little thinking – it’s really the perfect cake!

Of course it’s super healthy too, with each bite loading you up on incredible health-giving vitamins and nutrients which will fill you with incredible energy. Everything here is super easy to digest too so there’s none of that nasty bloating feeling, or sugar lows after. The real beauties in here are the berries though, which are such nutritional power-houses as they lower cholesterol and blood pressure, while also promoting great cardiovascular and heart health. Did you know that blueberries have one of the highest antioxidant levels of any food on the planet, which means that they have amazing anti-inflamatoary properties which help the body to fight off chronic diseases? Strawberries are also incredible sources of antioxidants, while also being one of the best sources of vitamin C so they’ll keep your immune system working perfectly. So get eating cake!

Raw Blueberry Cheesecake Raw Blueberry CheesecakeRaw Blueberry Cheesecake

Serves 10

For the base:

- 1 and a 1/2 cups of almonds

- 2 and a 1/2 cups of medjool dates

For the middle:

- 2 cups of soaked cashew nuts

- 2 frozen over-ripe bananas

- 1/3 – 1/2 of a cup of maple syrup depending on how sweet you like it

- 1/3 of a cup of freshly juiced apple juice

-  1 teaspoon of cinnamon

For the top:

- 1 cup of freshly frozen blueberries (packaged frozen berries have too higher water content and make the mix too runny so freeze your own for a couple of hours before making this)

- 1 cup of strawberries

- 1 frozen banana

- 4 medjool dates

- 1 tablespoon of maple syrup

- 1 teaspoon of cinnamon

Raw Blueberry Cheesecake

Before making this you need to slice the three bananas and freeze them for at least three hours along with the blueberries. You also need to soak the cashew nuts for at least four hours.

Start by making the base. Put the almonds into a food processor and blend for a minute or so until the nuts are nicely crushed. Once this has happened add the pitted medjool dates and blend again until a sticky mix forms. Press this into the base of a cake tin and place in the freezer.

Then make the middle layer by simply putting all the ingredients into the food processor and blend until smooth and creamy. Take the base layer out of the freezer and pour three quarters of this mix over it before putting the cake back into the freezer – keep the final quarter of the mix in the processor as it’s needed for the top layer.

Wait about twenty minutes for the middle layer to set in the freezer before making the third layer. To make this simply add the remaining ingredients to the blender combined with the mix from the middle, blend until smooth and then pour over the middle layer.

Place the cake back into the freezer to set for two hours before serving. You’ll need to remove the cake from the freezer and allow it to warm up for a few minutes before you serve it. Then enjoy!

  • Gigi

    Hi Ella
    I like your blog. It inspires me as always. Do you calculate the calories for each delicious yummy thing you make?

    • ellawoodward

      Hi Gigi. I’m so glad that you like the blog and that it inspires you. In answer to your question no I don’t ever count the calories for anything, I really don’t believe in calories. If you read the food philosophy section it should explain more about what I think/how I eat. Hope that helps! Have a lovely weekend!

      • Sarah Clegg

        Hi Ella,
        Do you HAVE to soak the almonds?
        P.s I love your recipes <3

        • ellawoodward

          So glad that you love the recipes, thank you! The almonds in this are for the base and they aren’t soaked but the cashews in the middle layer do have to be soaked, sorry! :)

  • http://eagletouchphotography@blogspot.co.uk Eagletouch

    Could I use ground almonds instead of regular almonds? Thanks

    • ellawoodward

      It won’t be quite the same as grinding your own almonds gives a slightly different, rougher/thicker texture but it should still work! Hope that helps!

  • Ronika

    Hi! Thanks for sharing this. Do you think this would work with something as a substitute for banana? If so, what would you recommend?

    Thank you!

    • ellawoodward

      Hi Ronika. Unfortunately I don’t think there really is a replacement, except possibly avocado but then you would need to add more sweetener as the bananas do a lot for the taste too. Are you allergic to bananas? Hope this helps! Have a lovely weekend :)

      • ronika

        Hi Ella,

        Thanks for your reply! I do have a sensitivity to bananas. I’m at the end of a three month elimination phase when I don’t eat any of my food sensitivities. After three months, I can eat those foods every four days. So, ill have to w wait until then to use the bananas! During these months though, many of your recipes have been suitable for me. For that, I am sooo grateful! Thanks!!!!

        • ellawoodward

          I’m really glad to hear that the recipes have been helpful! I hope you feel so much better after the elimination phase!

      • Kim

        Hi Ella. I just made this and it looks delicious. Just one question…How long do you think this would stay good in the freezer? Does it have to be eaten within a few days or can it survive for say a week and a half – 2 weeks?

        • ellawoodward

          It stays good in the freezer for just over a week I’d say :)

  • http://www.violet-lake.com Ursula

    Really love the sound of this but I would love a Calorie count and more importantly I would love to know the quantities in grams. I can’t be the only one who feels this way! Cups is such an alien concept to most people in the UK.
    Thank you

    • ellawoodward

      Hi Ursula. I’m so glad that you like the sound of this, it really is so delicious. In answer to your questions I don’t believe in counting calories, as I explain in the food philosophy section as all these foods are so good for you and so easily digestible that you don’t really need to think about calories if you always eat this way – you can’t for example equate the calories of an avocado and a chocolate bar! So I won’t be adding a calorie count to any of my recipes sadly. As for the cup measurement, I’m in the UK too and I’ve always used cups as I find it simpler, I use a standard sized mug which is 5 inches long and 4 across – I find it makes cooking more fun to worry less about measurements! Hope that helps! Have a really lovely weekend!

  • Charolette

    I would love to make this for a potluck the 4th. How did you get it onto the cake platter this way? It is not inverted.

    • ellawoodward

      Hi Charlotte. I used a traditional baking cake tin with a removable clip side so once the cake was set I unclipped the sides and removed them leaving the cake on the base – hope that helps! Have a lovely weekend!

  • Darren246

    Hi,

    After serving the cake should we store leftovers in the freezer or can it stay out? And how long will it last?
    Thanks

    • ellawoodward

      Yes store the leftovers in the freezer, it can stay in the fridge while you eat it but to store it needs to be kept really cold! In the freezer it lasts about a week. Hope you love it!

  • http://www.nurturemygut.com Ester @nurturemygut

    What a healthy and yummy raw cake! I love your photo and the ingredients are wonderful! I will be making this for my family. It the perfect treat for a hot summer day!
    Thanks for sharing!
    Blessings,
    Ester

    • ellawoodward

      Thank you so much Ester! I’m so glad that you love the look of this and I hope your family love it when you make it! :)

  • http://www.amandaattard@me.com Amanda

    This looks delicious and so easy to make. Thanks for sharing!

    • ellawoodward

      Thank you so much! I’m so glad that you love the look of it so much! :)

  • Catherine

    Hi there, i just bumped into your blog, and everything on it looks delicious! I look forward to continuing to visit it.

    • ellawoodward

      Thank you so much Catherine! I’m so glad that you love the blog so much!

  • Lana

    How much water should I use to soak the 2 cups of cashews that are in this recipe? Is 12 hours a long time to soak? Should I keep them at room temperature? Thank you.

    • ellawoodward

      You just need enough water to cover the nuts in the bowl, and yes keep the bowl at room temperature. 12 hours is totally fine for soaking too. Hope you love this!

  • Ananda

    Dear Ella,
    I made this for my son who turned 7 months today and we all loved it!! Thank you so much… I made it with raspberries and added some coconut oil for extra creaminess! Lots of love!

    • ellawoodward

      I’m so glad that you and your son loved this so much! I bet it was so delicious with the raspberries and coconut oil, such great additions, I need to try them – thank you! :)

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  • Nadja

    Hallo,

    This recipe sounds wonderful. Do I need to put the layers really in the freezer? My freezer is quiet full :-). Will the fridge do the same or does this cake really need to be frozen?

    Thanks.

    Greetings from Holland
    Nadja

    • ellawoodward

      Hi Nadja. I’m so glad that you love the sound of this recipe! Unfortunately yes the layers really do need to go in the freezer, the fridge just isn’t cold enough to make them set! I hope you love the cake when you try it :)

  • Ada T

    Do the strawberries have to be frozen too?

    • ellawoodward

      Hi. No the strawberries are fresh not frozen – hope that helps!

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  • Marlies

    I finally made this cake today with my mom! It was perfect for me (healthy) and for my mom (allergic to gluten and dairy), and my entire family (not vegan or particularly health conscious) absolutely loved it! So refreshing for a hot day :)

    • ellawoodward

      I’m so happy to hear that it was such a hit with both you, your mum and your family! That’s so awesome :)

  • AMELIE

    such an amazing blog you have !!! o__O
    I would like to know , do you think we can use something else instead of the medjool dates ? thanks :)

  • Lana

    Thank you for such a great recipe. My guests loved it! I did not have fresh strawberries at that moment so used fresh figs instead. It was heavenly! Thank you.

    • ellawoodward

      That’s awesome, I’m so glad that all of your guests loved it! I love the idea of using fresh figs instead of strawberries, I need to try it – thank you for the inspiration!

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  • http://Blueberrycheesecakerecipe Cheryl Osten

    I would like to know is there any substitute to replace almonds that I am allergic to?

    • ellawoodward

      You can replace almonds with any nut you like – can you eat pecans? I think those would be the best replacement taste wise.

  • Kara Miller

    My friend made this for us last Friday… And I’ve never had anything like it! Oh my goodness, so incredible!
    Every layer is delicious, and you don’t even feel bad afterwards!
    I’m going to attempt it now :)

    • ellawoodward

      That’s awesome! I’m so glad that you loved it and that you felt great after! Hope your version is just as delicious as your friends! :)

  • Julia

    I notice you use apple juice in many of your recipes. Unfortunately, this is not an option for use. Any recommendations on a substitute?

    • ellawoodward

      Hi. It really depends on the exact recipe, but can you use fresh pear juice instead or pineapple?

  • Jaël Spahn

    HELLO

    I just have a little question I’m very interested in…How many grams of nuts do you eat a day? I have read on a side we shouldn’t eat more than 40g. But when I eat for breakfast, snacks, smoothies and desserts some, then I have 40grams very fast. How dou you manage this, Are these 40grams only meant if you eat meat, fish and butter, cheese,… as well, or does it also count for such a diet?

    Thanks for answering. I love your blog :P

    • ellawoodward

      Hi. I’m not sure exactly how much 40g is but personally I don’t advice listening to such crazy strict rolls, if you’re not eating processed food/dairy/meat then it really doesn’t matter and if they make you feel healthy and awesome then really don’t worry about measuring grams! Hope that helps and so happy that you love the blog! Have a great day :)

  • Bianca

    Hi Ella,

    This recipe looks mouthwatering and healthy! I can not wait to make it! I need to get a new blender but don’t want to spend a fortune, can you please recommend a good one? I want to get a Vitamix, do you think I could use that to blend ingredients in this recipe and others or do you really need a proper blender?

    Please advise thanks xxx

    • ellawoodward

      Hi Bianca. I’m so glad that you love the look of this! If you have a look under the food philosophy section of the blog you’ll see my recommendations for a blender and a food processor, both of which are amazing and much cheaper than a Vitamix! I would really recommend a proper food processor as well as a blender though as blenders can’t always crush nuts or mix these types of recipes properly. Hope that helps! xxx

  • rasha

    Hi Ella, this resipe sounds both delicious and looks wonderfull!
    My question is, does the maple and the fruits in the second layer really give a cheeze-like look? I just can’t believe I don’t have to use any milk products for this!
    In addition,It’s quit difficult to optain berries in my district so can I use a less than a cup berries natural jam (with slices in it?) , or just replace it in another fruit, something like cranberries?

    • ellawoodward

      I’m so glad that you love the look of this recipe! The cheese-like look comes from the cashew nuts and maple syrup – it’s amazing, I can never quite believe that there are no milk products in there either! I think cranberries would maybe be too sour, but I would imagine that the jam would work really well – or else you could use a fruit like mango, could that work for you?

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  • Becky

    I don’t have any apples.. can you recommend any sub?

    • ellawoodward

      You could use pears instead, does that work for you?

  • Nweke Chinelo

    God, I love your blog. The recipes are so nice but am so sad because where I stay, you can’t find most of the ingredients. Its so sad because I want to start eating clean and healthy but the lack of ingredients kills me. I just read your blog and just wish. I bet and imagine how all your recipes will taste like because am sure it will be heaven

    • ellawoodward

      Thank you so much, I’m so glad that you love it! I’m sorry that you can’t find all of the ingredients, is there no way that you can order them online?

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  • Alicia

    Hi! I really like your blog and this recipe looks delicious!! But i was wondering is there any substitute for the soaked cashews? they are quite expensive in my country ):

    • ellawoodward

      Hi Alicia. There isn’t a direct substitute but you could use a mix of avocados and frozen banana plus some more maple syrup – would that work for you? :)

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  • Stefani

    this looks sooo yummy!! before i make it, what kind of a pan do you use to make it so that it comes out so perfectly round on the sides??? the presentation is amazing!! thx!

    • ellawoodward

      Thank you so much! I’m so glad that you love the look of this! I used a cake pan with clip-on edges so that i could just clip it off and slide it off the base – does that make sense?!

  • http://www.tastytreats13.wordpress.com Tastytreats13

    Oh my goodness! This looks incredible!

    • ellawoodward

      Thank you! It really is so incredible, best dessert I’ve had in so long! :)

  • Kitty

    Hello! Just stumbled upon your website today and I’ve been hooked on it for more than an hour. You have absolutely gorgeous photos and tons of yummy recipes that I’m really excited to try out.

    Just wanted to ask, regarding this (and other) recipe(s), if I could substitute maple syrup with honey instead? Would it give the same creamy consistency? I have a mild allergy to maple but I noticed that it surfaces very often in your recipes and it’s a real downer if I can’t try them out because of one ingredient. ):

    Thanks in advance and I hope you’ve a great day! ^-^

    • ellawoodward

      Hi Kitty. I’m so glad that you found my site and that you love it so much, it’s amazing to hear that you were on it for so long! Yes you can absolutely substitute maple syrup for honey in all recipes, if anything the consistency will be creamier and the taste will be basically exactly the same! I often switch up honey and maple syrup and it always turns out perfectly! Have a lovely day x

  • Eloise

    Hi Ella,

    I love your blog, lots of great recipes for someone with intolerance’s like myself!
    Unfortunately I am not only gluten and lactose intolerant but also fructose intolerant and can’t have apples. I was wondering if there is a substitute for the apple juice in this recipe? (Apart from pears that i saw you suggested to someone else as that also has a high level of fructose)

    Cheers :)

    • ellawoodward

      Hi, I’m so glad that you love the blog! You can omit the fruit juice all together and use a few dates (if that’s ok?) and a couple of tablespoons of water instead – would that work for you :)

  • Matt

    Hi just wanted to share a link regarding the agave debate that I thought yourself and your readers might be interested in. Also what are your thoughts on coconut sugar, have you used it?

    This truly looks amazing by the way.

    • ellawoodward

      I love coconut sugar, it’s amazing and you’ll be seeing lots more of it here! :)

  • Matt

    Hi, I see you took down the link I provided from the Loving Earth website regarding agave. As it provides an alternative perspective to the one supposing agave is bad for you.

    Can I ask did you take it down because you don@t allow links?

    Did you read the article / statement, if so what are your thoughts.

    Is it possible to provide the link here again?

    • ellawoodward

      Hi Matt. I actually don’t remember taking that down and never do that and there are lots of links in comments all over the blog so I’m so sorry if I did by mistake! I’ve read a lot about agave recently and am learning about the negative aspects of it, which is why all my recent recipes (including this one) have maple syrup in. You’re so welcome to post the link again though and I would love to read it. Have a great week :)

  • http://avococojade.blogspot.co.uk Jade Barkett

    Hi Ella!

    Just a quick question regarding this amazing cake which I am going to make tomorrow!
    I am making it for a baby shower On Saturday so how should I store it until then if I make it on Friday? Freezer/fridge or left out?

    Have a gorgeous day!

    Jade x

    • ellawoodward

      Hi Jade. Store it in the freezer until Saturday and then take it out and leave it in the kitchen for 30 minutes to an hour before serving (depending on how warm your kitchen is) so that it can defrost. Hope you love it! Have a wonderful baby shower x

  • http://collectingmemoriess.blogspot.com/ Gaby

    Hey, I’m Gaby :>
    Your blog is so fantastic. Glad I have found it! I’ll be back ;)

    • ellawoodward

      Thank you so much, so glad that you love it! :)

  • Matt

    Hi Ella,
    Thanks for getting back to me. Maybe it was me that messed up on providing the link. Anyway, here it is

    https://lovingearth.net/blog/2011/11/alternative-sweeteners-101

    I’m going to see how it goes with agave, I like using it so hopefully it wrks out.
    On another note my blender arrived today so you can bet I’ll finally be trying some of these recipes of yours.
    Thanks again,
    Matt.

  • Katie

    Hi Ella,

    I have recently discovered your site and, like many others, am loving it! Where I live now in Brazil, maple syrup is either hard to find or extremely expensive. Do you have a recommended alternative?

    Thanks,
    Katie

    • ellawoodward

      Hi Katie. So glad that you love my site, thank you! Agave works well or any other liquid sweetener :)

  • Maike

    Dear Ella,

    I am so in love with your site at the moment! Every recipe seems to be exactly what I wish for in that moment – I feel so inspired! I am training to get more intuitive with eating so I love how you don’t give calorie counts but rather serving suggestions. I was wondering about the size of the cake pan you used – I’d love to know because I’ve experienced that if you use a wrong size you end up with a cake that’s way too flat or that has filling running over the top haha :D
    Keep going, thank you so much for your awesome site!! I’ve put going to one of your cooking classes on my BIG wish list :D Love from Germany :D

    • ellawoodward

      Hi! I’m so glad that you love my site so much, thank you! I can’t remember the exact dimensions of the pan but I’d say it was around 8 inches wide in the centre! Hope you can make the classes one day that would be amazing! :)

  • Sarah

    Ella, I made this and Oh My God! Brilliance! Actually, all of your recipes are brilliant so no surprises here.

    Thank you so much for inspiring me to bake and cook in such an innovative and exciting way. I would be lost without your blog!

    Sarah

    • ellawoodward

      Thank you so much, I’m so glad that you love the blog so much!

  • Sandeepa

    Hi Ella!
    I came across your blog through Instagram and just love the recipe treasure that I found here. Have been looking for a cake recipe for my daughters 1st birthday and I guess my search is over. Just wanted to know that if I made it the night before, would it stay good the next morning in the freezer?

    Keep up the good work!

    Regards
    Sandeepa

    • ellawoodward

      Hi, yes you can totally make it the night before and keep it in the freezer – I’d advise taking it out about thirty minutes or so before you want to eat it though so that it can defrost! :)

  • Sara

    Just made this and it was wonderful :)

    • ellawoodward

      Thank you! :)

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  • Olive Pip

    Hi Ella!
    I’ve requested this recipe as my birthday cake for tonight’s dinner and I am so very excited.
    My family are nervous and not very welcoming of ‘healthy’ things, but I have a feeling they’ll enjoy this.

    I’ll let you know how it goes and thankyou so much for all the beautiful recipes!!

    • ellawoodward

      That’s awesome! I hope you and your family loved it and that you had a wonderful birthday :)

  • Phoebe

    Hi Ella, you’re blog is incredible! This is about the third recipe of yours I am trying. I’m just wondering about using frozen berries, fresh blueberries and strawberries are out of season where I am and I am just wondering what I can do to make it not too runny if I use frozen fruit!
    Thanks

  • Julia

    Hi Ella, this recipe is amazing, I will definitly try it! Do you think it will work if i use normal dates instead of madjool dates, and honey instead of marple syrup?

    You blog is amazing, love from Argentina!

    • ellawoodward

      So glad that you love the look of it! Yes honey is a great substitute, normal dates can be tricky as they’re not normally as soft and squishy but if you can find some that are then that’s great!

  • Holly Rennie

    Hi Ella…just had my first attempt at this cheesecake and it turned out pretty well. One question though, the middle layer seems to move away from the bottom layer a little bit when I was cutting the cheesecake up. It wasn’t too bad but I wondered if this has this happened to you? And if so, is there anything I can do to prevent this?

    Thanks!

    • ellawoodward

      I’m so glad that it turned out well. That hasn’t happened to me before, I wonder why it happened to you – was it really well set?

  • Johanna

    Hi Ella, i spotted your blog just a few days ago and i already adore it!!
    I’d love to try this recipe but i am from germany and i don’t know how to convert the measures into gramme.
    Hopefully you can give me a hint :)

    Thanks!

    • ellawoodward

      Hi Johanna. I’m so glad that you love the blog, thank you! All my recipes are measured using a standard coffee mug instead of grams :)

  • Dawn

    Hi Ella, just wanted to say I love your blog, there’s so many amazing, delicious and nutritions food to try. The cacao and walnut truffle balls are my go to chocolate fix every week and people are amazed at how good they taste when I tell them they’re sugar, dairy and gluten free. I wanted to make this cake for a work Chrissy pot-luck lunch on Friday, after a friends mum made it and it was amazing. Was going to make Thursday night and keep in the fridge till I leave for work, then store in an eski to work. There is no freezer at work and I was wondering if it would be okay in the fridge for about 4 hours before lunch? Again thanks for sharing :)

    • ellawoodward

      I’m so glad that you love my blog, thank you! Yes I think it should be great in the fridge for a few hours if it’s well frozen before hand :)

  • Rosie

    Hi Ella! I love your blog! This recipe looks delicious, but I’m afraid I cannot make it due to my nut allergy. Can I use something else like oats for the bottom and middle layers or leave the nuts out?

    • ellawoodward

      Thank you, so glad that you love the blog! The best nut replacement for the base are pumpkin seeds and then yes you can just leave the nuts out, if the middle needs thickening maybe add a few dates :)

  • Shanell

    Hi will the middle portion taste like a normal cheesecake or will it taste like bananas??

    • ellawoodward

      It doesn’t taste like bananas at all, but of course it is a little different to a normal cheesecake as the ingredients are different but it’s the same idea!

  • Helen

    Hi Ella, have just joined your blog and absolutely love what I have seen so far. I’m really into raw cheesecakes – just wondering what size cake pan you have used for this little delectable monster? I just want to get the right height from the cheesecake as I am going to make it for some guests. Thank you so much for everything that you do.

    • ellawoodward

      Hi Helen! I’m so glad that you’re enjoying the blog, thank you! I didn’t make this cake at home so sadly I can’t measure it but I’d say it was maybe 8 inches wide and 3-4 inches tall :)

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  • Natasya

    Hi Ella!
    Is the almonds raw or roasted or? I mean in all of your recipes :) thanks it would help a lot :)

    • ellawoodward

      The almonds in all my recipes are raw :)

  • Anna

    Hi, Ella!
    I like your blog and i’m going to cook this wonderful cake for my husband’s birthday. I live in Ukraine, so it’s difficult for me to understand what kind of “cup” you use. I saw people already asked this question, but still i don’t get it. Tell me, please, is it cup for 0.5 litre?

    • ellawoodward

      I just use a standard coffee mug :)

  • Clare Radburn

    Hi Ella

    Is there a substitute nut I could use instead of cashews? I’m just starting a 9 month elimination process and I’m not allowed them right now. My yoga teacher recommended your site to me and I’m really excited to try some of your recipes! The next few months are rather daunting but it’s reassuring to know there are plenty if alternatives for me to eat (if only I could get my husband fully on board!).

    Thanks

    Clare

    • ellawoodward

      Hi Clare. You could use almond butter instead of cashews, would that work for you?

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  • alissa

    Hello! Thank you so much for sharing this recipe! :) I would just like to ask whether there are any replacements for medjool dates (or dates in general)? In my country, dates are really very expensive, and so hard to come by!

    • ellawoodward

      Sadly the dates are really important as they stick it all together!

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  • Victoria Rechner

    Hi Ella, amazing site, I love your work! QQ, if I do not want to use blueberries (have been overdosing on these in recipes of late) can I have something else (not a berry)….? thanks!! xox

    • ellawoodward

      Hi

      I would recommend strawberries as a good replacement but if you want to avoid berries you could experiment with other fruit like kiwi perhaps.

      Ella x

      • Victoria Rechner

        thanks Ella, I will let you know and take a pic :) xoxo

  • Jacqui

    Hi! I can’t stand maple syrup of any kind. Is there a substitute for it?

    • ellawoodward

      Hi,

      You could try using honey.

      Ella x

  • Jennifer

    Hi,
    At the top of this page I can just see “events” but next to it is there another tab I’m missing? I can make out an ‘a’ behind the Facebook/twitter things and can’t click on it- I am on a iPad so wonder if the set up is a bit difference, I just don’t want to miss out potentially on a whole other section. Please help…. Thanks jennifer

    • ellawoodward

      Hi Jennifer,
      I would imagine that is the ‘App’ page which has information on the Deliciously Ella app!
      Ella x

  • Christina Morley

    Hi Ella,

    I really want to make this cheesecake for a dinner party I am going to on Tuesday evening, however the only time I am going to have to prepare this is on Sunday evening. Do you think it will keep and stay fresh until Tuesday evening? If I freeze it I will need to travel with it on Tuesday so it can then only be stored in a fridge all day on Tuesday.

    Does this sound okay? What would you suggest?

    It looks incredible and I have been dying to make this for at least a month now!!

    • ellawoodward

      The cheesecake needs to set in the freezer so I am not too sure how well it will travel.
      Perhaps a different recipe would work better unless you can keep it frozen until just before eating! I wouldn’t want to say it would be fine and then for it to collapse on the way to your dinner party!
      Ella x

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  • Crystal

    Hi Ella,
    I really love the sound of all of your recipes having recently been introduced to your amazing blog! There are so many that I will be trying. I wonder if you’ll be bringing out a recipe book in the near future? I find it difficult to sift through all recipes online and I do love a good recipe book :-) !!

    • ellawoodward

      Hi Crystal,

      I am currently writing a book and you can preorder it on Amazon at the moment!

      Ella x

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  • Nikki

    Hi Ella! Have made some of your recipes and they are wonderful, thank you! Going to attempt this one for Mother’s Day!
    Just a quick question, would rice malt syrup be a suitable substitute for the maple syrup? Or is it not sweet enough to give a similar flavour.
    Thanks!
    Nikki

    • ellawoodward

      Hi Nikki,
      So sorry I didn’t get back to you before Mother’s Day. I have never tried it with rice malt syrup so I don’t know sorry.
      Ella x

  • Emily

    Hi! Since the beginning of the year, I have been transitioning to this kind of a clean-eating lifestyle. This week is my birthday, and this cake looks amazing! Just out of curiosity, does it taste like either bananas or apple juice? I love both of those things, but maybe just not in a cheesecake! Also, could I use just strawberries in replacement for the other berries?
    Thanks so much!
    I love your blog!

    • ellawoodward

      Hi Emily,
      You can taste the banana but as it has very different ingredients to a regular cheesecake it isn’t the same as the idea of a banana cheesecake! I haven’t actually tried with all strawberries so I am not too sure!
      Ella x

  • Joy

    Just made this and it is divine and so pretty. Thanks for the recipe :)

  • Kirsty

    Hi Ella,
    I am about to embark on a month plan of your amazing recipes could you recommend a good food processor to buy?
    Many thanks

    • ellawoodward

      Hi,
      There is a recommendation on the philosophy page. Hope that helps x

  • Kirsty

    Hi Ella,
    I am about to embark on a month plan of your amazing recipes could you recommend a good food processor to buy?
    Many thanks
    K

    • ellawoodward

      Amazing. There is a recommendation on the philosophy page. Good luck!
      Ella x

  • Sarah

    Hi Ella,

    This cake looks amazing and I want to make it for my colleagues next week. The only thing I’m unsure about is the middle layer – I know a lot of banana haters and I think banana in the middle alongside the banana in the top might be a bit of an overload! Would you suggest anything as an alternative or would it work with the blueberry layer as the full topping?

    Thank you so much! Your website is great!

    Sarah

    • ellawoodward

      Hi Sarah,
      The banana helps to hold it together so I am not sure that just blueberry would work very well!

  • ANNA SHAH

    Dear Ella,

    Just wanted to find out. Could I substitute the medjool dates with Deglet Noor dates?
    I love using dates in baking but it gets quite expensive.

    I am planning to make this cheesecake for my 2 year old daughter’s birthday.

    Thank you.

    • ellawoodward

      Medjool dates are much stickier and sweeter so they tend to work best!

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