Special Occasion Raw Blackberry Cheesecake

Written by Eydie Desser

I’m taking a wonderful raw food culinary course developed by Matthew Kenney called “Crafting the Future of Food.”  Plant based meals are our future and this raw food course is an amazing education on elevating the taste and the beauty of raw food recipes. Although many of these recipes are not Garden of Eydie super healthy, they are plant based, incredibly delicious and just perfect for the “once in a while” special treat.  I just had to share this super easy cheesecake recipe you’ll most definitely want to make and serve.  The wow factor is off the chart! 



  • 5-½ oz. macadamia nuts
  • 3-½ oz. dates, previously soaked in warm water for 30 minutes, or until soft
  • 1-¼ tsp. salt
  • 1 TB almond meal
  • ¼ tsp. Spirulina powder


  • 7 oz. blackberries
  • 4 tsp. lemon juice 
  • 7 oz. raw cashews, previously soaked in warm water for 30 minutes, or until soft
  • ¼ cup agave syrup
  • ¼ cup refined coconut oil, melted


Make the Crust:

1- Grind the ingredients together in a food processor and wrap in plastic and place in a bowl.  Refrigerate the crust for thirty minutes.

2- Form the dough onto the bottom of a 9-inch springform pan, spreading the dough to about ⅛” high.  Freeze the crust for 1 hour.  

Make the Filling:

1- In a high speed blender, puree the blackberries, lemon juice, raw cashews and agave syrup until very smooth.  Slowly pour in melted coconut oil until thoroughly incorporated and the batter is smooth.

2- Pour over the crust and freeze until set.


Remove the cheesecake from the freezer and take it out of the mold.  Place the cheesecake in the refrigerator and temper for 30 minutes. Garnish the cake with edible flowers, blackberries, mint, sprinkle of Spirulina–any way you wish to your delight!

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