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Red, White, & Blue Dairy-Free Cheesecake

  • Prep Time: (including overnight soak and freezing of the cake): 24 hrs
  • Cook Time:
  • Total Time: 24 hrs
  • Yield: 12 slices


For the Cust: 
7 Tbsp. butter, melted* 
2 Tbsp. coconut sugar 
2 boxes Simple Mills Honey Cinnamon Sweet Thins

For the Cheesecake

2 cups raw cashews, soaked overnight, rinsed and drained
3/4 cup full fat coconut milk
1/4 cup melted coconut oil
1/2 cup maple syrup
Juice of half a lemon
2 tsp vanilla extract
2 cups strawberries (fresh- if using frozen, thaw beforehand)
1 pint of fresh blueberries


For the Crust:  
PULSE Simple Mills Honey Cinnamon Sweet Thins in a food processor or blender until fine. 
ADD the melted butter and pulse again a few times until the mixture resembles wet sand. 
PRESS the crumbs into a tart or pie dish with the back of a measuring cup. Using the sides of the measuring cup, push the crumbs along the walls of the tart or pie dish. 
CHILL in the freezer for 20 minutes to let set while preparing the filling. 

For the Cheesecake
ADD cashews, coconut milk, coconut oil, maple syrup, lemon juice, and vanilla extract into a high speed blender. Blend until perfectly smooth.
RESERVE 2 cups of filling (at room temperature - do not place in the fridge for it will be harder to pour).
ADD strawberries to the remaining cheesecake filling. Process until smooth.
POUR the strawberry filling onto the crust and place in the freezer for 1 hour.
POUR slowly the white layer on top of the strawberry layer. Spread it evenly.
TOP with blueberries. Transfer in the freezer to set completely (overnight preferably). 
LET thaw for 20-30 minutes before removing from the pan and cutting into slices.