Here is one of my classic raw cheesecake recipes, based on my New York-style raw cheesecake, with a mixed berry compote. It may seem fancy which is great because it’s so easy to make. You just need a high speed blender to get the cheesecake filling smooth and creamy. I use an old refurbished Vitamix, but any high speed blender will work. You can try a food processor if you don’t have a high speed blender.
I usually store my raw cheesecakes in the freezer, but this one I prefer softer, so I store it in the refrigerator. Sometimes I make this ahead, freeze it and then thaw it the morning of the day I want to eat it.
The berry compote is also easy to make, and great to have around for all kinds of desserts, breakfasts, or just as a snack. You can use any mix of berries, but my favorite mix is a combination of raspberries, blueberries, and blackberries. Enjoy!
This recipe is for paid subscribers.
Already a paid subscriber? Sign in
Hi Erica , can I substitute Avacado oil for coconut oil in the No Bake Cheese cake recipe?
Hi Madhavi, I haven’t tried it. The coconut oil is a solid at room temperature so it gives the cake a more solid texture. You could try another oil that a solid at room temperature. Another thought is to use avocado oil and serve the cake frozen. Let me know if you try it!
Hi Madhavi. Guess what? I used olive oil and it worked! So yes, you can use avocado oil.