Acai Berry & Beet Raw Vegan Cheesecake

Makes 9-12 slices

For the Cacao-walnut crust:
1 cup raw walnuts
½ raw almonds
8-10 medjool dates, pitted
¼ cup Bioglan Coconut Sugar
¼ cup Bioglan Organic Coconut oil
2 tablespoons Bioglan Organic Cacao Powder
¼ teaspoon sea salt

For the Acai and Mixed Berry Cheesecake Filling:

1 ½ cups raw cashews (soaked in water for at least 4 hours and drained)
1 cup frozen mixed berries (thawed)
½ cup maple syrup (or 1/3 agave nectar for fully raw version)
1/3 cup Bioglan Organic Coconut Oil
Juice of 1 lemon juice
1 tablespoon Bioglan Organic Acai + Berry Powder
½ teaspoon Bioglan Organic Beetroot powder
½ teaspoon vanilla extract


For the Cacao-walnut crust:

  1. Place walnuts and almonds in a food processor and blend into a coarse meal.
  2. Add remaining ingredients and blend until well combined. It should come together in the food processor and stick together pinched with fingers.
  3. Spray an 8×8 square pan with nonstick spray and line with plastic wrap hanging over the sides for easy removal later. The spray helps the plastic wrap from moving. Press the crust onto pan evenly using hands. Freeze to set, while filling is being made.

 For the Acai and Mixed Berry Cheesecake Filling:

  1. In a high-speed blender or food processor, add all ingredients, except thawed mixed berries, Bioglan Organic Acai + Berry Powder, Bioglan Organic Beetroot powder. Blend until smooth.
  2. Scoop put 3 tablespoons in a small bowl and set aside for swirling.
  3. Add remaining ingredients and blend until well combined and completely smooth.
  4. Pour over the prepared crust.
  5. Take remaining cheesecake filling that has been set aside, dot using teaspoon all over cheesecake and pull with a toothpick to make swirls.
  6. Place in freezer for 2-4 hours to set or overnight.