Summer Açaí & Nectarine Raw Cake (vegan & GF)

Aloha !!

About a week ago, I did a vegan raw cheesecake for Father's day ! 
And I OBVIOUSLY had to share my creation on instagram hahah! That was my almost first raw cheesecake.. well, kind of cause it had been 2 years I hadnt done any! 
So you've been all super reactive and friendly and asking me for the recipe when I posted the picture!! Of course, I wanted to share it with you but I thought I'd do a blog post so I could actually create more content for my blog, and also, I like to write a lot.. as you probably had noticed already. Insta captions don't really make it sometimes haha :D - Also, don't fear the picture.. this cheesecake is super easy to make & goes perfectly with current pastel color food trend !! 

Cheesecake vegan cru myrtille acai nectarine

Warning : this cheesecake has been approuved by daddy, sissy and myself ! not too sweet, not too heavy, perfect for summaaah! :D Also, this desert is naturally gluten-free :)

I also wanted to introduce you to Cristina (from instagram @addictedtodates) who's kindly shared her lil tips and tricks with me ! She's the queen of raw cakes, you must check her out on instagram she's out of this world !!! Anywhooooo most importantly, take it easy with coconut oil and prefer using coconut cream/butter for ultimate creamy texture ! :p

So here's a quick but efficient blog post to make that delicious Raw Vegan Cheesecake Acai - Blueberries - Nectarines ! 

NB: Before you start, read the recipe well, even if the cheesecake won't take you long to whip together, it does require a minimum of 4 hours in the freezer to set. So I'd suggest you make it at night so you can have it on the next day ! 


Nectarine, Blueberries, Acai & Cacao Cheesecake (Vegan, Raw, Gluten-Free, Healthy)

You'll need:

Base :
½ cup almonds
¼ cup buckwheat grots
3 medium dates
1/8 cup (2 tbsp) cacao powder
3 tsbp water (aprox)

Cheesecake :
First Prep (please read instructions to understand, this is not linked to colored layers !):
1 tbsp maple syrup
¾ cup soaked cashews (4h or 30 minutes in boiling water)
¼ cup coconut cream (get the hard part on top of coconut milk can)
2 tbsp coconut oil
half a lime juice

Nectarine Layer :
Half of the First Prep.
one and a half fresh nectarine
lime zest

Acai/Blueberry Layer : 
Other Half of the First Prep
1 tbsp maple syrup
1.5 tbsp acai powder (if you don't have any, still make the cake !!!)
handful blueberries



1. Start doing base layer. In a blender or food processor, add almonds and buckwheat and pulverise few seconds.
Then add cacao and dates and blend again. Pour the mix in a silicon mould, or greasy or paper lined one, or small ones.. then add the water tablespoon after tablespoon. Maybe you'll need less or more water, depending on your dates. You need the base to be a compact sticky dough that doesn't stick to your finger eventually. Make it a flat surface and press it well at the bottom. Put in the fridge during step 2. 

2. Do the first preparation of cheesecake, which will then be divided into 2 for the 2 flavours. Simply add all ingredients to a blender and mix till you obtain something smooth, lump free, quite thick and fluid (yea that kind of description... i'm sorry!

3. Divide the first preparation into 2 roughly equal parts. You can keep one of the 2 in the blender.

4. Nectarine layer - In the blender, add 1 whole fresh nectarine (without the pit.. lolol) to half of the first prep. Blend. Zest a lime juice, and add the zest to the mix in the blender, but just incorporate it manually, with a spatula (do not blend again). Pour this prep over the base. Dice half a nectarine and incorporate into the cheesecake layer by pressing very gently (don't push it entirely on the base, just let the cheesecake cover the bits. Set in the FREEZER

5. Acai Layer - Wait 10-15 minutes to do the acai-blueberry layer, just to allow some time for the cheesecake in the freezer to get harder. After those minutes, if the first prep that you kept aside seems to have thicken a lil bit too much, add 2 tbsp water and mix. Then, add all remaining ingredients to the blender, blend, and pour on top of the nectarine layer. Place fresh blueberries on top. 

6. Put back in the freezer for at least 4 hours. Ideally, overnight.

7. Before eating, let it thaw 15-20 minutes at room temperature, OR 3-4 hours in the fridge. This will make the texture perfect, you don't want it to have a "frozen" texture at all, but no too runny either. Never freeze the cake (or any other food btw) once it's been unfrozen. You can keep in the fridge for 4-5 days, or like me, you can slice the cake when it's slighly unfrozen (here's a good time to add final decoration touch!), and put it back in the freezer ... then you just take the slice you need when you want!  

Raw blueberries cheesecake vegan
Raw blueberries cheesecake vegan

So, you ready to try ?
Let me know if you try it and send/tag me in your pictures !! Can't wait to see your beautiful recreations!

Lots of love !! 
Until next time !