- Hide menu

Raw Deep Dark Chocolate Blackberry Cheesecake

FavoriteLoadingAdd to favorites

This decadent dessert is one of the richest ones I have made yet.  So, if you love chocolate…this is a must try!

Ingredients: 9″ springform pan

Crust:

Filling:

  • 2 cups raw cashews, soaked 1 hour or more
  • 1/4 cup raw agave nectar
  • 1/4 cup maple syrup (not raw)
  • 1/2 cup water
  • 1/4 cup raw cacao butter, melted
  • 1/4 cup raw coconut butter, melted
  • 1 tsp coffee extract (heightens the chocolate flavor)
  • 1 tsp vanilla extract
  • 1/4 tsp Himalayan pink salt
  • 1 cup raw cacao powder
  • One 10 oz package frozen blackberries, thawed

Preparation:

Crust:

  1. Process the Brazil nuts, shredded coconut, salt, cacao powder and vanilla in a food processor until it is broken down into fine crumbs.
  2. Add the agave until the mixture just starts to stick together.  You can add another Tbsp worth if the mixture is to dry.
  3. Press into the bottom of a Springform pan.  You can bring the crust up the sides of the Springform pan if desired.
  4. Set aside and make the filling.

Filling:

  1. In your food processor blend everything together except for the cacao powder and berries until completely smooth.
  2. At this point add the cacao powder.
  3. Hand mix in the thawed berries. If you want to make a sauce out of the cherries, either set some aside or use an additional package.
  4. Pour mixture into the crust and freeze 1-2 hours or until set.
  5. Dessert should be kept in the fridge and will be good for approx. 4 days.

 


Facebook Pinterest Twitter Plusone Stumbleupon

/

Deep Dark Chocolate Blackberry Cheesecake

FavoriteLoadingAdd to favorites

Facebook Pinterest Twitter Plusone Stumbleupon

18 thoughts on “Deep Dark Chocolate Blackberry Cheesecake

  1. afnan says:

    everything looks fantastic. i can hardly wait to try these receipes.

    • amie-sue says:

      Thank you! I hope you try many and enjoy them. Would love to hear how they go for you. :) Blessings, amie sue

  2. Sylvie says:

    bonjour Amy sue

    C est de toute beaute, je n ai pas trouve de beurre de cacao , as tu un substitut svp

    Merci . C est le 3 ieme dessert et tout est incroyable. Merci xxx

    • amie-sue says:

      Good evening… I did Google translate…

      Hi Amy sue

      C is of beauty, I have not found cocoa butter substitute as you please

      Thank you. C is the 3 rd dessert and everything is amazing. thank you xxx

      ________________________

      There really isn’t a good substitute for cacao butter, not only does it add the chocolate flavor, it also gives the dessert amazing structure. You can try coconut butter and up the cacao powder to enhance the chocolate flavor… but I can’t say for sure how it will turn out. Can you order the cacao butter on-line through Amazon where you live? Many blessings, amie sue

  3. mrs adirose says:

    hi amie sue, instead of teaching us how to bake cake do you also teach how to make a very nices and simple method of cookies step by step. thanks

    • amie-sue says:

      Well I don’t teach you how to bake, but rather “unbake” hehe. There is a recipe section on the site to lead you to all the recipes that I share. Have a blessed and happy day, amie sue

  4. Yulia says:

    I’ve made this cake many times already, everybody loves it. I usually double the ingredients for the crust, and for simplicity (and maybe healthier?) use 1/2 cups of coconut oil instead of butters, just throw some lecithin in in this case. To make more of the filling, I’ve tried to blend in some fruits – a pear, a mango, and banana (one kind per cake) – turns out great, the taste is pretty much the same though, but makes people eat more fruits ;-) I’m very happy to find here this simple and so delicious recipe! Thank you very much!

    • amie-sue says:

      Thank you! I am so glad that you shared all this. I appreciate it. I hope you have a wonderful weekend! amie sue

  5. Daniela says:

    This looks amazing!! My mouth is watering just by looking at the pictures. I can’t decide between the Tiramisu one (which is my favorite) and this one. I will have guests this weekned and I think I will have make both. Thank you so much Amie-Sue for sharing these wonderful ideas with all of us.

    • amie-sue says:

      I understand the dilemma Daniela. hehe Please keep me posted how it goes and which one, if not both, that you make. :) amie sue

  6. Nicole says:

    I’m trying this on the weekend, hope I can get frozen berries by the weekend. I have friends coming over and I am excited to impress….this or any other cake recipe will do the trick. I just absolutely love chocolate:-)!!

    Wish me well!

    • amie-sue says:

      I wish you well! You can use fresh berries too. Keep me posted and if you have questions along the way, I will do my best to answer timely to help. Blessings, amie sue

  7. Kateryna says:

    Hi Amie, what’s the size of the springform pan that you are using for this recipe?

    • amie-sue says:

      Hello Kateryna, under the list of ingredients, I shared that I used a 9″ Springform pan. You can always make smaller ones… use what you have. I find it fun to make different sizes out of one batter. Enjoy and many blessings, amie sue

  8. caitlin says:

    Yay, finally a lecithin free raw cheesecake! I always make your raw cheesecake recipes (i just made the vanilla bean cheesecake last night! ) but i find the sunflower lecithin overrides the flavour of the whole cake? Do you think I could possibly hide the flavour of it somehow? Would it work if i use something like 1/4 cup coconut butter or cacao butter instead of the lecithin in all your recipes?

    Can you please share more lecithin free recipes? Cant wait to give this one a go, without the berries :) x

    • amie-sue says:

      Hi Caitlin,

      Gosh, I have to say that I NEVER even catch a hint of flavor from the lecithin. Nor have I had anyone else who eats my desserts that contain it, mention it. You can’t always use cacao butter because it has a bitter chocolate flavor to it… then again it will just depend on the recipe so I can’t really say. I also choose to use sunflower lecithin for its health benefits. I will work on recipes without. :) amie sue

  9. caitlin says:

    Maybe coconut butter and coconut oil together will be enough to hold the cheesecakes shape. I think I might buy some pure organic blueberry powder, and pure organic strawberry powder and see if that helps lift he flavour first? Everyone loves the cheesecakes when i make them (thanks to you) so maybe its just me… I cant wait to see another lecithin free raw cheesecake recipe soon xx

    • amie-sue says:

      You will be fine. Lecithin is more of an emulsifier holding fats and liquids together but due to the density of these particular ingredients used, you should be ok without it. Have a great day, amie sue

Leave a Reply

Your email address will not be published. Required fields are marked *

4 + nine =

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>