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Vegan Strawberry Raspberry and Blueberry Lemon Cheesecakes with a Coconut Cookie Crust

Introducing: healthy vegan strawberry raspberry matcha cheesecake and blueberry lemon cheesecake!!

When I moved back into my lovely Boston apartment for the school year, this was the first recipe I made! One of my favorite healthy snack brands Emmy's Organics was kind enough to send me samples of their amazing new flavors - matcha and golden milk! I wanted a creative way to incorporate these into a fun new recipe, so I thought I could use them as the crust for vegan cashew cheesecakes! They turned out so good!

I definitely recommend trying these cookie flavors and their others if you haven’t. I used three cookies of each type to make 6 mini cheesecakes! I made plain cashew cheesecake base and then divided it in half for the two flavors. If you want to make your own crust, use the crust recipe in my anniversary cheesecake post!




3 Emmy’s Organic golden milk cookies and 3 matcha cookies (you could also use another type of malleable snack bar or cookie)

Cheesecake Base

1 cup raw cashews

½ cup coconut cream

1 tbsp coconut oil

½ tsp vanilla extract

Sprinkle of shredded coconut


NOTE: The flavoring part of this recipe is pretty much to taste, I didn’t measure exactly how much I added of these ingredients, but as long as you like the taste and it is a fairly thick consistency it should work! I love this cheesecake base because you can pretty much add any flavor you want!

Strawberry Raspberry:

Beet chips, unsalted (optional)

Strawberries (5-6)

Raspberries (about 5)

Dash of cinnamon

Splash of vanilla

Blueberry Lemon:

Beet chips, unsalted (optional)



1 tbsp lemon juice

About 1 tbsp lemon zest

Splash of vanilla


  1. Add the raw cashews to boiling water and let soak for at least 10 minutes. While waiting, place each cookie in a muffin paper in a muffin tin and press them down so they fill the base of the muffin paper.

  2. Add the coconut cream, coconut oil, vanilla extract, and shredded coconut to a blender or food processor and blend until smooth.

  3. Once the cashews are done soaking, strain them and add to the blender and blend this mixture until it is even and smooth. It will be slightly grainy but that’s ok! .

  4. Divide the mixture in half.

  5. To both halves, I added some beet chips to make the color more vibrant, but this is optional.

  6. To one half, add about 5 strawberries, a few raspberries, and a sprinkle of cinnamon and more vanilla to taste. Blend until smooth and add on top of the matcha cookies.

  7. To the other half, add blueberries, blackberries, lemon juice, a bit of lemon zest, and vanilla. Blend until smooth and add on top of the golden milk cookies.

  8. Put the cheesecakes in the freezer for an hour, then remove and add toppings!!

The strawberry raspberry cheesecake on a matcha cookie with strawberries, pomegranate seeds, cinnamon, and peanut butter!

I love how the cheesecake and crust colors contrast! Yummy!


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