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Very Berry Cheezecake (Dairy-, Egg-, & Gluten-Free)

It seems like every time I make this recipe, everyone loves it and wants the recipe, so here it is! I hope you enjoy it as much as they did! It's gluten, dairy, egg, and soy free!

Allergens: Contains cashews.

The Crust


1 cup Pitted Medjool Dates, soaked for at least 20 minutes in water 1 cup Pecans, soaked for 6 hours in water if possible 1 tsp Cinnamon


Discard leftover soak water. Throw the above ingredients into a food processor with the "s" blade in place. If you don't have a food processor, I have used a geared juicer before with the blank plate and this way, the ingredients will be very well-incorporated. I have used this mixture in a vitamix (high-speed blender) but I still haven't figured out how best to create a fully-blended consistency without a good portion of it being stuck underneath the blade. Remove the mixture from your appliance and press it into the bottom and sides of a pie dish so that there is a thin crust layer.

The Filling


1 1/2 cup Frozen Berries and/or Cherries (blueberries, raspberries, strawberries, etc.) 1/2 cup of Frozen Berries and/or Cherries to decorate 1 cup Cashews, soaked for 2-4 hours in water if possible 1/2 cup of Maple Syrup 1/4 cup of Lemon Juice 1 tbsp of Coconut Oil (optional)


Throw all of the above ingredients in a high speed blender and blend until completely smooth. Pour in the pie dish. You may use a 1/2 cup of frozen fruit to decorate the top of your cheezecake. Voila! Stick in the freezer for several hours to set. If you are impatient, you could forgo freezing if you don't mind that the pie pieces won't be formed. Enjoy!


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