Blackberry Lemon Lavender Cheesecake

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Are you or someone you know still under the impression that an epic cheesecake requires firing up that old oven? This recipe proves that nothing could be farther from the truth! A luscious and silky smooth lemony vanilla cashew cheesecake filling infused with a touch of lavender flower, marbled with swirls of sweet blackberry puree, atop a sweet, crumbly hazelnut and date crust. A raw vegan masterpiece!



3/4 cup hazelnuts

1/8 teaspoon sea salt

3 soft medjool dates, pitted and chopped


2 1/2 cups raw cashews (preferably soaked overnight)

1/2 cup plus 1 Tbsp lemon juice

2 Tbsp lemon zest

1/3 cup plus 3 Tbsp agave nectar

1/2 cup plus 1 Tbsp coconut oil (warmed to liquid)

1/2 teaspoon sea salt

1 Tbsp pure vanilla extract and seeds from half a vanilla bean (other half reserved for topping)

2 Tbsp organic dried lavender flowers

1 cup fresh organic blackberries

Blackberry puree:

1/4 cup blackberries

1 Tbsp agave nectar

Cream Topping:

1/2 cup raw cashew pieces (preferably soaked overnight)

1/2 cup coconut water

3/4 cup fresh young coconut meat* (or additional soaked cashews if not available)

2 tablespoons agave syrup

1 teaspoon vanilla and seeds of half a vanilla bean (the other half of the one you used for the filling)

1/4 cup coconut oil (warmed to liquid)






The Crust:

1) Use coconut oil on springform pan to prevent sticking

2) Process hazelnuts and sea salt in a food processor until the hazelnuts are fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers.

3) Firmly press crust into the bottom of prepared pan. Set aside.

The Filling:

1) drain cashews and combine them with lemon juice, and zest, agave nectar, coconut oil, sea salt and vanilla in a food processor and blend until smooth and creamy.

2) Remove the filling from the food processor, stir in lavender and divide evenly between 2 bowls.

3) Place half back into the food processor and add 1 cup blackberries. Puree until smooth and scrape back in the bowl.

The Blackberry Puree:

1) using an immersion blender (or you can rinse out the food processor) combine the 1/4 cup blackberries and 1 Tbsp agave nectar and puree until smooth.


1) Drop the filling alternating between the vanilla and blackberry in about 3 tbspful amounts over crust in pan, until all is used up, sort of in a checkerboard fashion. Tap on the counter to level (keeping pan level).  Drop some of the puree in teaspoonful amounts over the top of the cake (reserving some for serving) and swirl with a knife to create marbling.

2) Place in the freezer until it is set, 6 hours about.  After that store in the fridge until ready to top.


1) drain cashews and blend all ingredients until smooth in a food processor, and set in the freezer about 30 minutes until a frosting consistency.

2) Place in a pastry bag and pipe decoratively on top of the cheesecake.  Store in the fridge when not enjoying.




How to Open a young coconut from Amy Lyons:

I have had a few comments from readers regarding opening young coconuts.  If you do not know how to open a young coconut to get the water and meat out, here is a page that was helpful to me on learning how to open them:



Amy LyonsAbout Amy Lyons

Amy is passionate about real food.  She is the recipe creator at Fragrant Vanilla Cake, a blog specializing in raw, vegan, vegetarian  recipes.  She graduated with a degree in studio art from Bethel University.  Currently she uses her eye for art to create food that is pleasing to eat as it is to look at and nourishing to the body as well.  She has been an elite runner, so she knows how important it is to treat your body well including nutrition.  It is her mission to revamp classics to make them healthier as well as create new and interesting dishes that taste delicious as well as make the body feel good.

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