Elevate your cheesecake experience with a raw triple layered berry red, white and blue layers with a tasty chocolate granola based crust. This no bake strawberry blueberry layered cheesecake is super easy to make and a big hit. We kept it super simple with using fresh berries on top to bring a burst of more color.  And they always look great on top of desserts where you want things to look pretty and festive. This berry cheesecake is perfect for a summertime treat or July 4th celebration!

Can you believe we don’t have that many holiday inspired recipes? We don’t even really have any July 4th recipes. Crazy we know.

But we got to thinking… we eat desserts like this all year long so we don’t really have too many “set” holiday desserts. Most people wait to eat treats when it is a special occasion and go all out. For us, we like desserts so we have them in our daily eats year round. This prevents us from going overboard when it is a holiday. So even though this is a July 4th inspired recipe you really can enjoy this recipe anytime you want.  Even for breakfast. Hey, it’s got berries and granola in there (smiling over here). 

We came up with this layered berry cheesecake recipe a few weeks ago and already had the ingredients on hand to make it again.  It was that good. Gary and Madison enjoyed it too.

Time for another cheesecake recipe, or as we like to call them – cream cakes! Let’s celebrate! It’s an impressive raw dessert for the holidays, so keep this one in mind for your holiday menus!

Strawberry blueberry triple layered cheesecake with chocolate granola crust

Let’s make this together.

We hope you enjoyed the video.

Make sure to share this easy and delicious berry cheesecake with your friends.

We got the inspiration for this no bake cheesecake from our previous cheesecake recipes. We love making creamy desserts like this one.

They always hit the spot and always a crowd favorite.

This raw dessert you’ll need to keep refrigerated. It is heat sensitive.

Healthy Gluten Free Strawberry Blueberry Layered Cheesecake Made in a BLENDER. 

This dessert begins with using a chocolate base. We decided on using our chocolate granola for the crust.

We love the idea of some chocolate with berries.

Topped the berry layers with coconut whipped cream.

This raw dessert is so light and refreshing making it the perfect summer time recipe for you and your family to enjoy.

We also wanted this dessert to be epic so we decided on having 3 layers.

Got to have that red, white and blue action for this July 4th inspired dessert. Or pink in our case.

No bake berry layered cheesecake recipe that is gluten-free, paleo and vegan

Raw cheesecakes are the best as they are super simple to make and taste A-M-A-Z-I-N-G.

We didn’t use any food coloring (as we aren’t huge fans of them) so our “brightness” of colors is not too bright.

The blueberries give a nice, soft blue color.

The strawberries give a softer pinkish color. To be honest we wish it was a little bit more red. We are thinking using a mix of strawberries and raspberries might provide a nice red color without using red food coloring.

For the crust we used some of our chocolate granola. It worked beautifully as the crust.

Strawberry blueberry layered cheesecake

Print Recipe

A light, refreshing and creamy no bake July 4th inspired recipe for dessert. Layers of chocolate crust, strawberry and blueberries topped with a simple coconut based whipped cream.

• Prep Time: 15 minutes
• Total Time: 15 minutes
• Yield: one 6 inch cake 1x

Ingredients

Scale 1x2x3x

Crust

• 1 cup of our chocolate tahini granola (or any granola of your liking)
• 2 tablespoons maple syrup

Layer 1 – red layer

• 1 cup soaked and rinsed whole cashews (after being soaked and drained the cashews weighed 5 1/2oz)
• 1 cup fresh strawberries, sliced (5oz)
• 1/3 cup coconut oil, liquid (2 3/4oz)
• 1/2 teaspoon vanilla extract
• 20 drops liquid stevia
• pinch sea salt

Layer 2 – blue layer

• 1 cup soaked and rinsed whole cashews (after being soaked and drained the cashews weighed 5 1/2oz)
• 1 cup fresh blueberries (5oz)
• 1/3 cup coconut oil, liquid (2 3/4oz)
• 1/2 teaspoon vanilla extract
• 20 drops liquid stevia

Layer 3 white topping

• 1 can of refrigerated coconut milk to get the cream part for the whipped cream topping

Instructions

1. First make the crust. In a food processor or blender place 1 cup of granola with 2 tablespoons maple syrup.
2. Pulse together.
3. Place crust in a 6 inch cake pan (we suggest a springfoam pan)
4. Press crust into cake pan and set aside as you make layer 1.
5. In a large blender place all the ingredients for layer 1 – the red layer into the blender.
6. Blend until smooth.
7. Pour layer 1 over crust.
8. Set in refrigerator for 1 hour to set.
9. Next make layer 2.
10. In a large blender place all the ingredients for layer 2- the blue layer into the blender.
11. Blend until smooth.
12. Remove cake from refrigerator and top first layer with now layer 2.
13. Set in refrigerator for overnight.
14. Make sure to have coconut milk can in refrigerator to get the coconut cream part solid.
15. Next day make coconut whipped cream and remove cheesecake from fridge.
16. Once whipped cream is ready top off cheesecake with the whipped coconut cream. Set in fridge for a few hours to set.
17. Once firm to the touch.
18. Slice and enjoy.

Nutrition

• Serving Size: 12 slices

See how easy it is to make.

We know at first it might seem complicated but promise it’s not.

Do you have any July 4th dessert recipes? Do you have plans for the holiday?

xo