There’s something about digging into a slice of cheesecake that just feels right. Add in the punchy, electric flavor of blue raspberry and suddenly, you’ve got a showstopper on your hands. Blue raspberry cheesecake takes that rich, creamy base everyone loves and kicks it up a notch with bold, fruity goodness—kind of like giving your taste buds a front-row seat at a summer fair. It’s the kind of dessert that grabs attention, both for how it looks and how it tastes. Whether you’re baking for a party or just treating yourself after a long week, this recipe stands out. It’s fun, it’s eye-catching, and trust me, people will definitely want seconds.
Introduction to Blue Raspberry Cheesecake
Cheesecake just has that magic—no matter how old you are, it pulls you back to simpler times, where dessert was the highlight of the day and a creamy slice could fix almost anything. Now, throw blue raspberry into the mix and you’ve got something playful and unexpected. It’s nostalgic, but not in a boring way. Imagine your favorite childhood treat, but with a grown-up twist. That’s what this cheesecake is all about: sweet, a little wild, and impossible to ignore.
History of Cheesecake
Believe it or not, cheesecake isn’t just a product of modern kitchens or trendy bakeries. It goes way back—like, Ancient Greece back. The Greeks actually fed cheesecake to athletes during the first Olympic Games, probably hoping for a little extra energy. Over the centuries, cheesecake has had a real glow-up. It started as a pretty basic combination of eggs and cheese, but now we’ve got versions for every mood and moment. No matter the spin—classic, fruity, chocolatey—cheesecake never fails to win people over.
Why Blue Raspberry?
Let’s be real, blue raspberry isn’t your typical fruit flavor. While everyone else is busy with strawberries or blueberries, blue raspberry crashes the party in a swirl of bright color and tangy, candy-like flavor. It’s bold, it’s playful, and somehow it always brings out that kid-in-a-candy-store feeling. Plus, it just looks cool. If you want a dessert that pops on the plate and tastes as fun as it looks, blue raspberry is your answer.
Vegan Blue Raspberry Cheesecake
Ingredients
- 1 ½ cups raw cashews (soaked in water for 4-6 hours)
- ½ cup coconut cream
- ½ cup maple syrup
- ¼ cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1 cup blue raspberry puree (fresh or frozen, blended until smooth)
- 1 ½ cups graham cracker crumbs (ensure they are vegan)
- ½ cup coconut oil (melted)
- Pinch of salt
Instructions
Once set, carefully remove the cheesecake from the springform pan. Slice and serve chilled, garnished with additional blue raspberry puree or fresh berries if desired.
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the graham cracker crumbs, melted coconut oil, and a pinch of salt. Stir until the mixture is well combined and resembles wet sand.
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and allow to cool.
In a blender or food processor, combine the soaked cashews, coconut cream, maple syrup, lemon juice, vanilla extract, and a pinch of salt. Blend until smooth and creamy.
Add the blue raspberry puree to the cashew mixture and blend again until well incorporated and the color is uniform.
Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.
Refrigerate the cheesecake for at least 4 hours, or preferably overnight, until set.