cakes + cookies + sweets/ recipes

Blood Orange Raspberry Cheesecake

Blood Orange Raspberry Cheesecake | Well and Full | #vegan #recipe

TODAY IS MY TWO YEAR BLOGIVERSARY!!!

Two years ago today, after months of sweating over a blog name and fretting over my sophomoric photography skills, I pushed the “Publish” button on my very first post. I can’t believe how much has happened since then. Back in May 2015, I was living in the city, working at an insurance job I didn’t particularly love, and had only been plant-based for a few months. Since then, I’ve moved three times, received a cookbook offer, started holistic nutrition school, and learned a few things along the way. I’d love to say that Well and Full is as bustling as ever, but as many of you know I’ve had some technical issues with the website recently, and it almost made me consider not doing this anymore. (Seriously, it was that bad.) The truth is, right now I’m trying to find a balance between blogging because I love it, and blogging because it’s a business. So my two-year blogiversary is a little bittersweet, in that sense.

One thing I know for sure is that I want to be better for you, my readers. You are the lifeblood that keeps Well and Full running. And as much as I’ll always stay true to myself and the type of recipes I want to create, I want to hear from YOU! What types of recipes do you like? What would you like to see more of around here? To make things easier, I made a little anonymous survey to get your feedback – it won’t take a minute! It would mean the world to hear from you, especially if you’ve been a silent reader since the beginning!

You can take the survey here!


To celebrate, I made us a little vegan cheesecake! This recipe is deceptively simple, but yields such a beautiful result. I recommend serving with fresh spring flowers around the table – just make sure you don’t eat them if they’re not edible!! ;)

Blood Orange Raspberry Cheesecake | Well and Full | #vegan #recipeBlood Orange Raspberry Cheesecake | Well and Full | #vegan #recipe

Blood Orange Raspberry Cheesecake | Well and Full | #vegan #recipe
5 from 5 votes
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Blood Orange Raspberry Cheesecake

This blood orange raspberry cheesecake is made from 100% whole food ingredients - a dessert that's actually healthy and delicious!
Prep Time 15 minutes
Total Time 15 minutes

Ingredients

Crust

  • 1/2 Cup Walnuts
  • 1/3 Cup Oats
  • 6 Dates pitted
  • 1 Tbs Maple Syrup

Cheesecake

  • 1 1/2 Cups Cashews soaked overnight
  • 1 1/2 Cups Fresh Raspberries
  • Juice from 1 Blood Orange
  • A little Blood Orange Zest
  • 1/4 Cup Maple Syrup
  • Almond milk to thin, as needed

Instructions

Crust

  1. In a food processor, combine walnuts and oats and process until a fine meal is formed.
  2. Then, add in dates and maple syrup, processing until a sticky ball of dough is formed.
  3. In a 6" springform pan (I lined mine with parchment paper), press down crust evenly so the entire bottom of the pan is covered.

Cheesecake

  1. In a blender, combine all ingredients and blend until smooth and creamy. Add in almond milk as needed, if it's too thick for your blender to process. However try to use as little almond milk as possible.
  2. Pour cheesecake mixture over crust and let settle.
  3. Set cheesecake in the freezer for six hours, or overnight.

To Serve

  1. Once cheesecake has set and hardened, top it with any fresh berries you like.
  2. Let cheesecake thaw in the refrigerator for about an hour before serving. It can also be thawed at room temperature for about a half hour or so. The shorter it thaws, the more thick and ice cream-like the texture is. Thawing for longer results in a creamy, fluffy texture. Both are delicious!

Recipe Notes

If you don't have a 6" pan, try making smaller cheesecakes using cupcake liners and a cupcake pan. Just portion out the crust in cupcake liners, and pour the cheesecake mixture over them evenly.

Blood Orange Raspberry Cheesecake | Well and Full | #vegan #recipe

30 Comments

  • Reply
    Meredith | Earth & Oven
    May 5, 2017 at 10:06 am

    welcome back + happy blogiversery! This cake is absolutely stunning and I can think of no better way to celebrate than dive into a creamy and tangy cashew cheese cake :)

    • Reply
      Sarah
      May 5, 2017 at 9:34 pm

      Awww thank you Meredith!! :)

  • Reply
    Charlotte
    May 5, 2017 at 7:09 pm

    Congrats on your blogaversary!! I’m coming up on my two years as well so I can relate to the feeling of having come so far.

    • Reply
      Sarah
      May 5, 2017 at 9:35 pm

      Thanks so much Charlotte!!! And congrats on your upcoming two year blogiversary too :)

  • Reply
    Melissa Novotny
    May 6, 2017 at 9:14 am

    5 stars
    This cheesecake looks unreal! It would make me so happy to serve this.

    • Reply
      Sarah
      May 6, 2017 at 12:39 pm

      Thanks so much Melissa!! :D

  • Reply
    thalia
    May 8, 2017 at 2:54 am

    5 stars
    i love vegan cheesecake!! (dare i say even more than regular cheesecake??!!) this looks so beautiful and i adore the blood orange flavouring. totally need to try this recipe! Xx

    • Reply
      Sarah
      May 10, 2017 at 9:53 am

      Aww thank you Thalia!! I love your work so your note means a lot to me :)

  • Reply
    Chelsey @ Chelsey Crafts
    May 8, 2017 at 11:07 pm

    Congrats on your blogaversary! Perfect recipe to celebrate it :)

    • Reply
      Sarah
      May 10, 2017 at 9:54 am

      Thanks Chelsey!!

  • Reply
    Caras Kitchen
    May 9, 2017 at 8:35 pm

    Happy blogaversary! I love your writing and photography skills

    • Reply
      Sarah
      May 10, 2017 at 9:54 am

      Thank you Cara!! :)

  • Reply
    Karlie
    May 11, 2017 at 7:07 am

    HAPPY BLOGIVERSARY! You are awesome <3 I've missed your recipes! This looks incredible and I will definitely be making it this weekend. xox

    • Reply
      Sarah
      May 13, 2017 at 10:38 am

      Aww thank you so much Karlie <3 I really appreciate it

  • Reply
    Carlos At Spoonabilities
    May 13, 2017 at 8:33 am

    5 stars
    Congratulation on your blogaversary!!!
    Love reading your post and the cheesecake look so beautiful!

    • Reply
      Sarah
      May 13, 2017 at 10:39 am

      Thank you Carlos!! :)

  • Reply
    Maya | Spice + Sprout
    May 13, 2017 at 3:08 pm

    Happy blogaversary, Sarah! It’s been an amazing two years watching your blog grow, and keeping up with your life :) I can understand the bittersweet feelings, but I really hope you continue because you are so talented. Sending hugs, friend xo

    • Reply
      Sarah
      May 17, 2017 at 8:15 am

      Thank you so much, sweet friend <3 XO

  • Reply
    Phyllis
    May 16, 2017 at 7:21 pm

    The color is so lovely on that cheesecake, I am crazy about it! I just came across your blog but happy blogaversary!

    xo
    Phyllis
    http://desgeulasse.com/

    • Reply
      Sarah
      May 17, 2017 at 8:16 am

      Thanks Phyllis!! :)

  • Reply
    Bek | The Floured Kitchen
    May 17, 2017 at 4:35 am

    Happy Blogiversary! Such a beautiful cake Sarah! Gorgeous colours <3

    • Reply
      Sarah
      May 17, 2017 at 8:16 am

      Thank you Bek!! :)

  • Reply
    rust
    May 17, 2017 at 7:50 am

    5 stars
    Beautiful! It’s one I need to make!

    • Reply
      Sarah
      May 17, 2017 at 8:17 am

      Thanks, Rust! I hope you like it!

  • Reply
    Ana @TheAwesomeGreen
    May 17, 2017 at 8:13 am

    5 stars
    Happy Anniversary! The photos look so, so great! Congrats Sarah :)

    • Reply
      Sarah
      May 17, 2017 at 8:18 am

      Thank you Ana!! I’m such a fan of The Awesome Green so it means a lot that you stopped by :)

  • Reply
    heather (delicious not gorgeous)
    May 20, 2017 at 1:36 pm

    this looks amazing!! normally i’m trying not to have parchment/plastic wrap/foil imprint onto my food, but it looks really cool here! and blood orange and raspberry sound like such an amazing combo :3

    • Reply
      Sarah
      May 22, 2017 at 10:19 am

      Thanks Heather!! I kind of like the way the parchment paper imprint looks too :)

  • Reply
    Louisa
    May 30, 2017 at 11:59 am

    This looks so amazing! And happy blogiversery :)

    • Reply
      Sarah
      June 1, 2017 at 9:19 am

      Thanks so much, Louisa :)

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