Very Berry Cashew Pie

I have been wanting to try making a raw vegan cheesecake ever since I first discovered it was possible.  After eating Great Sage’s Raw Blueberry Cheesecake, I knew I had to try making a raw cheesecake dessert.  Their’s was amazing!

I am calling this a Cashew Pie because even though it’s a vegan cheesecake, I do not want people making this and biting into it expecting that typical cheesecake flavor. Instead, this “cheesecake” is so fresh tasting with the fresh berries that the juice just flows into your mouth with every bite and the cashews give it that perfect creaminess instead of using milk and butter. This dessert is also perfect to make in the summer because it’s raw! No oven necessary 🙂

Very Berry Cashew Pie 4

This recipe was adapted from the blog, Fragrant Vanilla Cake.



  • 3/4 cup raw hazelnuts
  • 1/8 tsp sea salt
  • 3 soft medjool dates, pitted and chopped


  • 2 1/2 cups raw cashews (soaked for 4-6 hours)
  • 1/4 cup + 3 tbsp coconut water
  • 2 tbsp lemon juice
  • 1/3 cup + 3 tbsp agave nectar
  • 1/2 cup coconut oil (warmed to liquid)
  • 1/2 tsp sea salt
  • 1 tbsp + 1 tsp vanilla extract
  • 1/2 cup fresh strawberries
  • 1/2 cup fresh raspberries
  • 1/2 cup fresh blueberries
  • 1/2 cup fresh blackberries


  1. Grease an 8 1/2 inch round cake pan and set aside.
  2. To prepare the crust, process hazelnuts and sea salt in a food processor until fine crumbs form.  Add the dates and process until the mixture is well combined and holds together.  Firmly press the crust into the bottom of the prepared pan and set aside.
  3. To make the filling, drain the cashews and combine them with coconut water, lemon juice, agave nectar, coconut oil, sea salt, and vanilla in a food processor and blend until smooth and creamy.  Remove the filling from the food processor and divide evenly between 2 bowls.  Place half back into the food processor and add the strawberries and raspberries.  Blend until smooth then put in a bowl and set aside.  Place the other filling into the food processor and add the blueberries and blackberries.  Blend until smooth and put in a separate bowl.
  4. To assemble the cheesecake, drop a spoonful of the pink filling mixture on top of the crust.  Next, drop a spoonful of the purple filling mixture on top of the crust.  Continue alternating between each filling in a checkerboard fashion until the filling mixtures are all used up.  Tap the pan on the counter to keep the cheesecake level, if needed.
  5. Take a knife and swirl the filling to create marbling.  Place in the fridge overnight to set.  (If you need the cheesecake that day, you can place it in the freezer for 6 hours.)

I am so amazed at how much this recipe tastes just like the cheesecake at Great Sage, just different berry flavors!

 This recipe makes 8 servings.  One serving yields approximately 457 calories and 9.5g protein.

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