Superfood Siobhan

Healthy Plant Based recipes that make you look and feel great

Mini Raw Blackberry Cheesecakes

By Tuesday, October 15, 2013 , , , , ,

Late summer in England means ridiculous amounts of blackberries. Absolutely everywhere. My parents and I went blackberry picking quite regularly in September, and we froze all the blackberries we couldn't eat. Usually we just end up using them to make apple pie, but I thought, why not try something different? I've seen many recipes for raw vegan blueberry cheesecakes, and I couldn't see why it couldn't work for blackberries too!

These have a deliciously nutty tasting base due to the buckwheat, and the creaminess of the 'cream cheese' topping is incredible. Plus these are gluten free, vegan and raw too, so they're incredibly high in nutrients. What more could you want in a dessert?

Makes 6 mini cheesecakes

You will need:

1/2 cup raw almonds
1/2 cup buckwheat groats
1/2 cup fresh dates

1 cup soaked cashews
1 sliced frozen banana
1 tbsp coconut oil
2 tbsp maple syrup or other sweetener of your choice

3/4 cup freshly frozen blackberries

To make the base, combine the first 3 ingredients in a food processor until it makes a chunky and moist dough. Using a metal muffin tin as a mould, place cling film/kitchen wrap over the bottom of each mould and press 1/6 of the base mixture into each mould.

Secondly, combine the next 4 ingredients, blending until it forms a creamy mousse like texture. Pour 2/3 of this into another bowl, and leave 1/3 of the cream mixture in the food processor. Spread the first 2/3 of the white cream evenly over all 6 of the bases, and place in the freezer to solidify and set for at least 15 minutes. Meanwhile, add the blackberries to the food processor and process until it forms a vibrant purple and creamy mixture, then once the white layer is set, spread the purple layer over carefully. Return to the freezer until set, then defrost before eating and enjoy!

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  1. These look too cute! I wish I could just snap my fingers and here they are!

    1. Haha thank you! They tasted incredible too!

  2. just discovered your blog via instagram! i love it. these look gorgeous. :)

  3. looking sooo tasty! but can i use something else instead of coconut oil, thank you))

  4. Unfortunately not, the coconut oil is absolutely essential

  5. How long do you soak the cashews for?

  6. I dont have any buckwheat flour or anything else that has buckwheat in it. And since loads of your recipes include buckwheat or something, I am not able to make loads of your delicious things I would like to try.
    Can you tell me what I can substitute buckwheat flour (etc.) with? Maybe not only for this recipe but also other ones?

    1. I really recommend going out and buying buckwheat flour or raw buckwheat groats- I use them for a reason! Buckwheat is so good for you so I use it for everything, and I specifically base my recipes around it, so I cannot guarantee that anything else will work.

      You can use other flours or oats in place of buckwheat for most things, although it won't taste the same and the texture might not be right either, it's a case of trial and measure. Perhaps it might be easier to find similar recipes that do not use buckwheat?

  7. could I replace buckwheat with nuts and blackberries with frozen blueberries?

  8. Hi! Do you think I could use almond meal instead of whole almonds?

    1. Should be okay since you're putting them into the food processor! Add the ground almonds after the buckwheat and dates :)