Raw Blueberry Vanilla Zebra Cheesecake

Raw zebra cheesecake

Earlier this year, after months of endless rain and dreary skies, I noticed that the flowers were starting to shoot through the ground. I then looked upwards and saw the most beautiful, cloudless blue sky – I felt spring in the air and, like that, I felt a weight lift from my shoulders.

To celebrate, I thought I’d make a raw zebra cheesecake, aka one of the prettiest, most beautiful things I have ever created! The colours of this Raw Vanilla and Blueberry Zebra Cheesecake were so fresh and pretty, so vibrant, that I almost didn’t want to cut into it. Almost.

zebra cheesecake

Isn’t it just beautiful? And, surprisingly, super simple to make too! Nothing complicated that a blender can’t handle, I promise…

I made this cheesecake completely raw and with only Paleo and Vegan-friendly ingredients. Think plenty of creamy vanilla cashew filling, fresh blueberries and an almond / cacao base. It was also kept lower carb than most, thanks to the addition of the wonderful Sukrin zero calorie icing sugar.

If you’re feeling like you need a spot of beauty in your life, then leap your kitchen and get ready to make this…

Raw Blueberry & Vanilla Zebra Cheesecake

Zebra cake


  • For the base –
  • 1 cup pecans
  • 1/2 cup cacao
  • 1/2 cup dates
  • 1/4 cup dessicated coconut
  • Pinch Himalayan sea salt
  • For the “base” filling –
  • 3 cups cashews, soaked overnight
  • 1 cup coconut milk
  • 1/2 cup maple syrup
  • 1/4 cup Sukrin zero calorie icing sugar
  • 2 tbsp lemon juice
  • 1 tbsp vanilla extract
  • Pinch Himalayan sea salt
  • For the blueberry filling –
  • 1/2 of the filling above
  • 6 tbsp Lucy Bee coconut oil, melted
  • 2 tbsp maple syrup
  • 1 cup frozen blueberries
  • 1 tbsp blueberry powder (optional)
  • For the vanilla filling –
  • 1/2 of the base filling
  • 6 tbsp Lucy Bee coconut oil, melted
  • 1.5 tbsp vanilla extract (or more, to taste)


  1. Start by making the base by tossing in the ingredients into your food processor (except the dessicated coconut). Process until it clumps together, then sprinkle the dessicated coconut over a springform pan (this stops the crust from sticking), then press the base down firmly. Place in the freezer to set while you make your filling.
  2. To make the filling, start by blending the base ingredients together until smooth and creamy (around 1-2 minutes with my Vitamix). Add a splash more coconut milk if needed, then separate the mixture into two bowls.
  3. To make the blueberry filling, blitz together all ingredients until smooth. Stop and taste and adjust sweetness or add more blueberries, if necessary. Set aside. Blend together the vanilla ingredients, stopping to taste and adjust sweetness once more.
  4. Remove your base from the freezer, then start to assemble your cheesecake. Take two 1/4 cup measuring cups and fill one with the vanilla filling. Pour into the centre of your cheesecake and leave to spread (DON’T be tempted to move it yourself, it will do it on its own!). Now, fill your other 1/4 cup with the blueberry filling and pour into the centre of the vanilla blob. Again, don’t be tempted to spread yourself.
  5. Repeat until you have used all of your fillings, then place in the freezer to set. Remove from the freezer about 30 minutes before serving, then cut into slices and enjoy!

Author: Sam

I'm a freelance health, food and fitness journalist, busy mama and recipe creator!

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