Avocado cheesecake – delicious raw and vegan recipe!

Raw Vegan Avocado Cheesecake

Avocado cheesecake for dessert? Definitely something new to try, right? 
I promise you will love the creamy and smooth texture of the avocado. Lime zest and just add that extra tang that makes this dessert so interesting. 

Recipe Inspiration

I just recently came up with this dessert traveling through central America since we eat so many delicious avocados here. The other day we went to a local farmers market and bought three avocados. As luck had it they became ripe all at the same time and I had to find a way to quickly use as much avocado as possible. That’s by the way also how my stuffed avocado recipe came along. Yes – we were eating a lot of avocado that day 😀 Well anyways, so I had a bunch of limes laying around and I needed to make something green for my Instagram feed. Put those factors together and you get avocado cheesecake! All of a sudden it just made so much sense since the buttery avocado and zesty lime just go together so well. 

Raw Vegan Avocado Cheesecake

Fitness Food

This recipe is free from all the bad stuff you can imagine. My avocado cheese cake is a raw, dairy-free, gluten-free, refined sugar-free dessert. Say what? Yes its possible and you will see! What  I also really love about this avocado cheesecake is that it it is loaded with healthy fats. Avocado has a lot of unsaturated fats which are so good for your body! Since this is a no bake avocado cheesecake recipe you will preserve all the healthy vitamins inside the cake. 

Furthermore this cake is super low carb actually. My boyfriend is currently on a very strict diet, as he is training for the Mr.World competition in January. So all the recipes I am currently making need to be 100% clean. If you might remember my Instastory from that day – he ate half of the cake at once! 

Raw Vegan Avocado Cheesecake

How to make it avocado cheesecake

Its is a really easy avocado cheesecake recipe as most of it comes together quickly in a blender or food processor. Its a no-bake cake so it also won’t take you a long time to make it. 
You will start by making the crust. Combine all ingredients and then press them onto the bottom of a silicon mold. After that you will be blending all the ingredients for the filling in a food processor and simply pour it over the crust. Next you will want to freeze your cake for 2 hours and its ready to be enjoyed. Yes, its as easy as that! 

Raw Vegan Avocado Cheesecake

Decoration Tips

You might want to decorate your avocado cheesecake a bit. I sliced some limes and lemons and put them on the cake. It also looks super beautiful if you grate some lime zest and sprinkle that over your cake. Since kiwis also have a really nice green color I used them for decoration as well. If you have tiny little cookie cutters you can cut out stars or hearts from an avocado and place that on top of the cake as well. 

Raw Vegan Avocado Cheesecake

The recipe

Raw Vegan Avocado Cheesecake
Serves 3
A raw, dairy-free, gluten-free, refined sugar-free dessert.
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Total Time
20 min
Total Time
20 min
Ingredients
  1. 2 large avocado (ripe)
  2. 1 tsp lime zest
  3. Juice of 2 limes
  4. 30g of Xylit or Erythrit or a couple Flavdrops
  5. 2 tbsp full fat coconut cream
Crust
  1. 100g fine oats
  2. 3 tbsp peanut butter
  3. 1 tbsp honey
  4. 1 tsp cinnamon
  5. 50 ml water
Instructions
  1. For the crust, mix all ingredients into a crumbly mixture.
  2. Press on the bottom of a small silicon mold.
  3. In a blender, finely puree all the ingredients for the filling.
  4. Fill the mass in the silicone mold and place in the freezer for 2 hours.
  5. Remove the frozen cake from the mold and decorate with lime slices, zest and kiwis.
Notes
  1. I made this recipe with a SMALL silicon mold. If you only have a big one I recommend you double to ingredients. You can also make the same recipe in little muffin molds.
carinaberry.com https://carinaberry.com/

Looking for more inspirations? 

If you are looking for more vegan cakes I can really recommend my raw vegan cashew cheesecake. It is one of my all time favorite recipes!  Another interesting dessert idea are my vegan pineapple cups. Maybe also worth a try. 
Also you can head over to my YouTube for more recipe videos or my food blogging online course for more foodie tips and tricks. 

Free Fitness Cookbook

Today I would also love to share my Clean & Lean E-book with you! It’s my own E-book which I published last year filled with delicious, healthy recipes. Sign up for my fit food tribe and receive it for free! 

 

Did you make this recipe? 

Did you make this recipe?

Tag  @carina_berry and use the Hashtag #carinaberry to get the possibility for a shoutout on my Instagram! 

Finally, I always love to see your wonderful creations and it makes me so happy to see you guys actually making my recipes. 

xoxo,

Pin this raw avocado cheesecake recipe:

Raw vegan avocado cheesecake

 

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Caramel Protein Cheesecake

Ready to taste the best protein cheesecake of your life?! With this blog post I am sharing my all time favorite recipe with you 🙂

Protein Cheesecake 

My protein cheesecake consists of some very easy ingredients and gives you the full dessert indulgence you are looking for without adding those extra calories to your hips 😉 

I am literally making this protein cheesecake once a week because it is that good. The wonderful thing about it is that you only need a couple ingredients and it is so easy and fast to make. like most of my healthy recipes. 

protein cheesecake

Macronutrients of the protein cheesecake 

First of all, I am sure you are wondering why this cake is so much better than regular cheesecake. Obviously since we are not using any sugar the taste will be a bit different than the unhealthy options you get to eat in restaurants, but the macro nutrients are sooo much better. 
A lot of people always think that in order to make fitness food you need to spend a lot of time in the kitchen and buy many expensive ingredients. That is not the case at all though, especially not with my recipes. They usually never take longer than 15 minutes and the end result will be tasty and good for you at the same time. 

Calories

Did you know that a regular New York Style Cheesecake has about 450kcal per slice? For some girls that could be a regular meal for them. If you go to the Cheesecake Factory and order yourself a Peanut Butter Fudge Ripple cheesecake you might end up eating up to 1100 kcal per slice. That is crazy right. I bet you are curious how many calories this healthy protein version of a cheesecake has now?! 
So this one will have only about 250kcal per slice depending on the exact ingredients you use. That is quite a difference right?! You can save almost half of the calories you would usually eat with a normal cheesecake. 

Protein

Lets go back and compare our fitness protein cheesecake to a regular New York Style cheesecake regarding the amount of protein you will get per slice. Usually one slice only provides you with around 9 grams. However, due to adding protein powder this fitness cheesecake has up to 31 grams of protein per slice, depending on the whey you are using. 

protein cheesecake

Protein Cheesecake Recipe

Alright after having told you how awesome this protein cheesecake is I hope you are totally ready to make it now. 
It is really so easy. All you need are basically two bowls. In the first one you mix all the ingredients for the filling and in the second one all the ingredients for the base.
Then you press the base into a pie form or silicon mold and pour the filling over it. After that it goes into the oven and you let it bake for about half an hour. Take it out and let it cool off completely. For the glaze you will be mixing more cream cheese with Xylit and simply cover the cheesecake with it. Finally melt some dark chocolate and sprinkle over the cake. In my recipe I used a sweetener called Yacon syrup for decoration as well, since it has the looks and subtle taste of liquid caramel. But that is not a must. 

protein cheesecake

Protein cheesecake variations

Certainly in this very specific example I made a caramel protein cheesecake. I used specifically caramel protein powder and Yacon syrup which is quite similar to caramel. However the base recipe always stays the same and you can substitute the flavors as you want. 

Here are some ideas for cheesecake variations: 

  • Strawberry protein cheesecake: You can use strawberry or vanilla whey for the filling. Use sugar-free jam to cover the surface of the cake and decorate with sliced strawberries. 
  • Peanut butter cheesecake: Add 2 tbsp of peanut butter to your filling and more peanut butter for the topping. 
  • Blueberry cheesecake: check my recipe from earlier at the beginning here!

For more healthy recipe make sure to check my YouTube and Instagram channel. 

protein cheesecake

The Recipe

Protein Cheesecake
Full taste & half the calories
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Prep Time
10 min
Cook Time
30 min
Total Time
45 min
Prep Time
10 min
Cook Time
30 min
Total Time
45 min
Filling
  1. 2 eggs
  2. 250g (8,8oz) greek yoghurt
  3. 250g (8.8oz) 
cream cheese
  4. 1 scoop protein powder
  5. 40g (1.4oz) xylit
  6. zest of one lemon
  7. Crust
  8. 80g (2.8oz) oats
  9. 1 tbsp coconut oil
  10. 2 tbsp water
  11. 1 tbsp xylit
  12. 2 tbsp peanut butter
  13. Dash of cinammon
Topping
  1. 100g (3.5oz) cream cheese
  2. 1 tbsp xylit
  3. 1 tsp lemon juice
For "caramel" cheesecake topping
  1. 1 tbsp Yacon syrup
  2. 2 tbsp melted dark chocolate
Instructions
  1. Mix all ingredients for the crust together and press into a pie form.
  2. In a blender mix all ingredients for the filling together and pour over the crust.
  3. Bake for 30 minutes at 180 degrees. Let the cake cool down completely.
  4. For the topping mix the cream cheese with the lemon juice and the sweetener. Spread over the cake.
Notes
  1. For a cheesecake variation you can use anything from blueberries to peanut butter and melted chocolate.
carinaberry.com https://carinaberry.com/

Life Update

On another note I thought to give you a short life update in this blog post. At the moment I am super busy planning everything for my big trip starting at the end of September. I will be going to Costa Rica, Panama and Mexico.
Alberto and I will be traveling through these countries, but working at the same time. It is the first time we are doing this and are simply so excited to try it out. It is so amazing when your work is that flexible and I really just need my camera, computer, phone and internet.

However, there is still so much travel preparation to do and I am getting more and more excited every day to finally leave and escape the cold and windy Austrian fall days. 
Also, come up with a plan of how to take most of my food props with me on my travels. This will be quite the challenge, but we will see how it goes to take food pics somewhere else than at my studio at home. 

Did you make this recipe? 

Did you make this recipe?

Tag #carinaberry and get the possibility for a shoutout on my Instagram! 

Finally, I always love to see your wonderful creations and it makes me so happy to see you guys actually making my recipes. 

xoxo,

 

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Try This Raw Vegan Cashew Cheesecake

Raw_Vegan_Cashew_Cheesecake

Have you ever tried raw vegan cheesecake? Most people think that raw food can’t possibly taste great. Raw and vegan?! Well that has to be horrible than right?! This is absolutely not the case with this delicious, creamy and tasty raw vegan cashew cheesecake!

Raw_Vegan_Cashew_Cheesecake

Why do I share a raw vegan recipe this time?

I took part in a blogger event this week and learnt that on August 2nd 2018 we had the Earth Overshoot Day. This is the day that we have used up more resources than the planet can regenerate in one year. This really made me realize how terrible we are treating our environment. Each year this day is coming earlier and we are already using 1.7 Earths right now! I believe we ALL need to do something against this. I think it can already be small steps that all of us take that will make a big difference. These could be better choices regarding the food you eat, the way you live, the waste you produce and the way you care about the environment. 

Personally, I decided to introduce one vegan day of the week! Most carbone dioxide emissions come from animal production. By giving up meat and dairy products for a day I can already reduce my personal animal product consumption. To be honest, I am yet not totally able to give up meat and dairy completely, but already one day of the week will make a difference! 
And that is why I am especially sharing a raw vegan recipe this time!

Raw_Vegan_Cashew_Cheesecake

Raw Vegan Cashew Cheesecake Recipe 

The recipe itself is super easy, like most of the recipes I share here. It basically consists of throwing stuff into a blender. So no cooking skills needed here 🙂 

The crust recipe is actually from my lovely food blogging friend @foodie.yuki , who I definitely need to give credits here for her AMAZING crust recipe! 

The filling I made up myself and you wont need more than 3 ingredients to make it and trust me you will fall in love with the marvelous creamy texture it has <3 

I recommend you already soak the cashews overnight to have them ready in the morning for your raw vegan cheesecake. The whole recipe will take around 30 min. So lets jump right in: 

Raw Vegan Cashew Cheesecake
Serves 1
A delicious, creamy recipe without any sugar, dairy or flour!
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Total Time
30 min
Total Time
30 min
Ingredients
  1. Crust
  2. 340g chopped almonds
  3. 170g oats
  4. 1 TBSP almond butter
  5. 9 dates, pitted and chopped
  6. 1 TBSP water
  7. Filling
  8. 200g cashew nuts (soaked overnight)
  9. 200ml coconut milk
  10. 70g Xylit
  11. zest of half a lemon
Instructions
  1. Starting with the crust put all the ingredients into a food processor and mix well. Press the sticky mixture onto a tart form and put it into the refrigerator while working on the filling.
  2. For the filling put all the ingredients again in the food processor and mix until well combined. Then transfer the batter into the tart form and brush out evenly to the edges.
  3. Put the cheesecake back into the refrigerator for another 2 hours.
Notes
  1. Best when served cold.
Adapted from Crust by @foodie.yuki
Adapted from Crust by @foodie.yuki
carinaberry.com https://carinaberry.com/
Raw_Vegan_Cashew_Cheesecake

If you are interested in more vegan cheesecake recipes? Check out my vegan rhubarb summer cake here

If you make this recipe and want to share it on your Instagram make sure to tag me in the photo and use the #carinaberry. I am always featuring posts on my story!

xoxo,

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Wrapped Rhubarb Cake

Wrapped Rhubarb Cheesecake

The first sunny days brightened up the country and summer is almost in sight. This week I discovered how fast the rhubarb in my garden had grown and was super motivated to create the first summer recipe of the season. That is why I am sharing a wonderful wrapped rhubarb cake recipe with you today!

I have a soft spot for rhubarb. It’s just like asparagus such a seasonal speciality. It barely has any calories and simply such a unique and awesome taste. I love that it grows right in my garden – fully organic. 

I wanted to create something extremely special to celebrate the start into my favorite season of the year. Since I love rhubarb and also cheesecake I thought why not combine both of my addictions into one explosion of deliciousness and therefore created a wrapped rhubarb cheesecake. 

 

What I love about this special cake is that it looks so beautiful with its subtle pink colors. Almost too beautiful to cut and eat. The rhubarb stalks give the wrapped rhubarb cake almost a bit of an ombré effect which is simply breathtaking. 

This was the first time I made a more difficult recipe and it actually took me quite some time to prepare it.  It is by no means a difficult recipe, but there are simply many different steps with a lot of waiting time in between. However, if you have time on the weekend this could be a super fun project for one of your mornings. 

Wrapped Rhubarb Cheesecake

Most of the recipe consists of only mixing things together in a food processor. However there is one tricky part which is boiling the rhubarb stalks. The only super important thing is to not let them cook for too long or otherwise you will have rhubarb noodles 😀 

http://www.sprinklebakes.com/

Once you have the cake ready you need to make sure to slowly let it thaw in the fridge. Stil serve it cold and impress everyone at your summer party with this easy to make delicious and sugar-free cake! 

Tip: Make sure you use a very sharp knife for cutting.

Wrapped Rhubarb Cheesecake

Let’s jump into the wrapped rhubarb cake recipe. You will see, it is easier than it looks! This recipe is adapted from Sprinklesbakes 

Wrapped Rhubarb Cheesecake
Serves 12
A sugar-free summer cake
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Ingredients
  1. Crust
  2. 1 cup packed pitted dates*
  3. 1 cup raw walnuts
  4. Filling
  5. 2 1/2 cups raw cashews (covered with water and soaked for 8 hours)
  6. 1 tbsp vanilla bean paste
  7. 1/2 cup pure maple syrup
  8. 1/4 cup melted virgin coconut oil
  9. 1/2 cup lemon juice
  10. 1/4 cup water
  11. pinch of salt
  12. Rhubarb Coating
  13. 1 cup water
  14. 1/2 cup sugar
  15. 6-7 long rhubarb stalks
Instructions
  1. In a food processor mix the dates until well blended. Put them into a bowl and set aside.
  2. Now blend the raw walnuts until you also have a very smooth mixture.
  3. Mix both parts together and press into the bottom of a silicone form. The crust should be around half an inch.
  4. Drain your cashews that have been soaking for at least 8 hours and combine them with all the other ingredients for the filling in a food processor. Make sure to mix them until you get a very smooth blend.
  5. Pour into the silicone form and freeze for 3 hours
  6. Now moving on to the rhubarb coating use a vegetable peeler and shave the rhubarb stalks into paper thin strips.
  7. Take a pot and let the sugar and water boil together. Don’t place more than three stalks in the water at the same time and only let them cook for about 20-30 seconds.
  8. Let the cooked rhubarb strips drain on a paper towel.
  9. To decorate the cake, lay the strips on top of the cake first until the whole surface is covered completely. Trim away the excess with kitchen scissors. Since the cake is frozen the stalks will stick perfectly onto the cake.
  10. Now wrap the remaining stalks around the cake. If your rhubarb has different shades of pink you can even create an ombre look.
  11. Place the cake in the fridge and let thaw. Cut with a very sharp knife.
Notes
  1. Don't cook rhubarb for too long.
carinaberry.com https://carinaberry.com/

 

I hope you enjoyed this wrapped rhubarb cake recipe and will try it yourself someday. In case you are looking for another vegan recipe I can recommend you check out my vegan waffles without sugar or my vegan avocado cheesecake

DID YOU MAKE THIS WRAPPE RHUBARB CAKE?

Tag @carinaberry on Instagram and hashtag it #carinaberry

I’ll always be giving shoutouts on my Instastory for those who are making my recipes. <3

xoxo

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Vegan Blueberry Cheesecake

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Vegan Blueberry Cheesecake – doesnt that sound delicious?!?


Ever since I lived in America Cheesecake definitely is one of my favouite desserts to eat. Not sure if someone has ever been to the Cheesecake Factory in the US, but it is one of those places I like to spend a lot of time in when I’m there. 

They have all kinds of magical cheesecake varieties you could only have imagined in your wildest dreams there. 

 

However, since normal cheesecake unfortunately is not very fitness approved or healthy I wanted to develop a recipe that still tastes amazing, but is way better for you than the sugary stuff you get to buy elsewhere. 

 

How I sweeten the cheesecake


Since I am also super fond of vegan recipes I took on the challenge to make a vegan cheesecake with delicious blueberries. I used Xylit as a sweetener which has 40% less calories than regular sugar. Also there is no kind of flour, oil or butter in this recipe, which makes it extra fitness approved! 🙂 

This recipe is really easy to make. All you need is a good blender. Since this is a raw cake you won’t even have to bake it. The cashew blueberry filling tastes so incredibly good – you will see! I would pick this cheesecake anytime over a regular one. 

The Recipe

Vegan Blueberry Cheesecake
Serves 6
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Filling
  1. 400g cashews
  2. 200g frozen blueberries
  3. 40g xylitol
Crust
  1. 250g dates
  2. 50g grated almonds
  3. cinnamon
Topping
  1. 100 fresh blueberries as decoration
  2. Low Sugar Blueberry Fruit Spread
Instructions
  1. Soak cashews in water overnight. The next day drain the cashews and blend them well with the frozen blueberries in a mixer. Stir in the xylit sugar.
  2. For the crust mix the dates with the grated almonds. Take a little pie form and press the crust gently onto the bottom until it covers the whole surface. Now layer the cashew-blueberry "dough" over it. Put the cake into the fridge for an hour and allow it to harden.
  3. Now take out the cheesecake and evenly cover it with sugarfree blueberry jam.
  4. To decorate the pretty cheesecake place some blueberries on top of it and sprinkle some coconut flakes over it.
Notes
  1. Make sure to keep this pie cold.
carinaberry.com https://carinaberry.com/

DID YOU MAKE THIS RECIPE?

Tag @carinaberry on Instagram and hashtag it #carinaberry

I’ll always be giving shoutouts on my Instastory for those who are making my recipes. <3

xoxo

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