Red, White, and Blue Vegan Cheesecake

Red, White, and Blue Vegan Cheesecake 1

July 4th celebrations will be here soon. I always love the excitement of the days before almost as much as the festivities on Independence Day. Creating the menu for a picnic beneath a long drawn out fireworks show is a joyful project I look forward to. At least on item of food, in addition to every piece of serving ware, must feature the colors red, white, and blue… right?!So here’s a suggestion for this year. Pull out the food processor or blender and the preparation will be a breeze. Tell your dairy averse guests to relax and enjoy a piece of this cool and creamy treat. They’ll be shocked to learn that cashews are responsible for the cream cheese-like filling. The cashews and brazil nuts are rich in energy, protein, packed with antioxidants, vitamins, minerals and much discussed omega-3 fatty acids.

With this eye-catching dessert you’ve satisfied the red, white, and blue menu requirement for your 4th of July event. Enjoy it and a wonderful day with family and friends!

Red, White, & Blue Vegan Cheesecakes

by Jennifer

for crust:

  • 1 cup medjool dates, pitted
  • 1 cup raw brazil nuts
  • ¼ teaspoon nutmeg
  • ½ teaspoon cinnamon

for filling:

  • 1 cup raw cashews, soaked for at least 2-3 hours
  • 2 tablespoons lemon juice
  • cup melted coconut oil
  • ½ cup full-fat coconut milk, canned, shake before measuring
  • cup maple syrup


  • ½ cup fresh or frozen blueberries
  • ½ cup fresh or frozen strawberries
  • 1 teaspoon lemon juice
  • 3 tablespoons unsweetened, shredded coconut
  • Place dates, nuts, nutmeg, and cinnamon in food processor. Process until just begins to come together. Some coarse bits should remain.
  • Press into a 8×8 pan lined with parchment paper.
  • Place the drained and rinsed cashews, lemon juice, coconut oil, coconut milk, and maple syrup in a high powered blender and purée until smooth. Pour filling on top of crust.
  • Combine berries in a small bowl. Stir in lemon juice. Spoon over cheesecake.
  • Sprinkle coconut over berries.
  • Place in the freezer for at least 4 hours until firm. Lift cheesecake out of pan using parchment paper and slice into 16 portions.
I hope you’ll try this recipe!Mention @freshbalancenutrition or tag #freshbalancenutrition!
Jennifer Katz RDN LDN CC

Jennifer Katz RDN LDN CC

Jennifer is a menopause nutrition and lifestyle dietitian. Founder of Balanced Woman Over 40 Method. She helps women understand midlife changes and guides clients to eat well and use lifestyle habits to feel good and minimize symptoms.

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