Red, White, and Blue Cheesecake Recipe

red white and blue cheesecake

Cheesecake Recipe

If anyone at your 4th of July celebration (or post celebration) is avoiding dairy offer them this tasty alternative. The creaminess comes from cashews which contain magnesium for a healthy metabolism boost and muscle relaxation.  Makes 16 servings.

Cheesecake Crust Ingredients

  • 1 cup Medjool dates, pitted
  • 1 cup raw brazil nuts
  • ¼ teaspoon nutmeg
  • ½ teaspoon cinnamon


  • Cheesecakes Pinterest1 cup raw cashews, soaked for at least 2-3 hours
  • 2 tablespoons lemon juice
  • ⅓ cup melted coconut oil
  • ½ cup full-fat coconut milk, canned, shake before measuring
  • ⅓ cup maple syrup


  • ½ cup fresh or frozen blueberries
  • ½ cup fresh or frozen strawberries
  • 1 teaspoon lemon juice
  • 3 tablespoons unsweetened, shredded coconut


  • Place dates, nuts, nutmeg, and cinnamon in the food processor. Process until just begins to come together. Some coarse bits should remain.
  • Press into an 8×8 pan lined with parchment paper.
  • Place the drained and rinsed cashews, lemon juice, coconut oil, coconut milk, and maple syrup in a high-powered blender and purée until smooth. Pour filling on top of crust.
  • Combine berries in a small bowl. Stir in lemon juice. Spoon over cheesecake.
  • Sprinkle coconut over berries.
  • Place in the freezer for at least 4 hours until firm. Lift cheesecake out of the pan using parchment paper and slice it into 16 portions.

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Nutritionist at Fresh Balance Nutrition helps you to enjoy whole foods to reach a healthy weight, avoid disease, and feel balanced. Jennifer Cohen Katz is a registered dietitian/ nutritionist that lives the same active, healthy lifestyle she recommends to clients. Her knowledge and passion encompass integrative and functional nutrition, sports nutrition, and whole foods cooking.
Jennifer Cohen Katz
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