When the temperatures outside are boiling, we hardly feel like turning on the oven to cook a meal let alone a dessert. But these raw summer cakes require no baking at all, so whenever you feel like eating something sweet and refreshing, turn to this article and make your picks.

Raw Summer Cakes

Raw Chocolate Beet Cheesecake

This pretty creamy cheesecake will water your mouth immediately. And yes, the pink hue is completely natural. If you wish to make a healthy raw summer cake with no fruits this time, this should definitely be your choice. Check out the ingredients list, and click on the link below for a full tutorial.

Ingredients:

Crust:

• ½ cup raw almonds (or cashews)
• 1 soft Medjool date, pitted (skip if going fruit-free)
• 1 tbsp maple syrup
• 1 tbsp coconut oil, liquefied
• 1 tbsp cocoa powder

Filling:

• ¾ cup raw cashews, pre-soaked & strained
• 5 tbsp unsweetened vanilla almond milk
• 3 tbsp maple syrup
• 3 tbsp coconut oil, liquefied
• 1 tsp pure vanilla extract
• ½ tsp salt
• 1–3 tsp beetroot powder (depending on light or dark pink you want it)

Toppings:

• edible dried rose petals and buds, cacao nibs, dark chocolate covered amaranth balls

Raw Peach Cheesecake

Is peach your favorite summer fruit? If yes, grab the necessary ingredients and get down to work. Put all of the ingredients for the crust in a blender and then place the mixture in a pan. Then add sliced peach and go on to make the filling. Blend everything again and pour over the crust. Make sure you leave a little bit of it for the final step where you blend the swirl ingredients. At the end decorate with toppings and refrigerate.

Crust:

• 1 cup almonds
• 6 soft and pitted Medjool dates {see notes}
• 1 tbsp coconut oil, softened or liquid
• 1 tbsp maple syrup {or agave, brown rice syrup, etc.}
• 1 medium sliced peach

Filling:

• 1½ cups raw cashews, pre-soaked and strained {see notes}
• 2 medium peaches, rough chopped
• 6 tbsp freshly squeezed lemon juice
• 6 tbsp maple syrup {or agave, brown rice syrup, etc.}
• 5 tbsp coconut oil, liquified or very soft
• ½ tsp raw ground vanilla bean {or 1 tsp pure vanilla extract}
• ¼ tsp salt

Swirl:

• 1 medium peach, rough chopped
• 1–2 tbsp of the cheesecake filling
• 1–2 fresh strawberries {for color}
• 1 tbsp lemon juice

Coconut Lime Cheesecake

Are you looking for a healthy dessert that doesn’t have refined sugar, gluten, and other added oils? If yes, check out this recipe and give it a try. This delicious coconut lime cheesecake will be your favorite one for the summer for sure! Grab the food processor, check the tutorial on the link below, and recreate this beauty in no more than 25 minutes.

Crust:

• 1 cup toasted coconut chips
• 3 soft Medjool dates, pitted
• 1 ½ tbsp coconut butter (manna), slightly warmed so that it’s softened
• 1 tbsp maple syrup
• 1 tbsp water

Filling:

• 1 ½ cups raw cashews, pre-soaked and strained
• ½ cup coconut cream
• zest of 1 lime
• ½ cup freshly squeezed lime juice
• ½ cup maple syrup
• ¼ tsp salt

Lime Layer:

• ¼ tsp spirulina powder
• ¼ tsp turmeric (spice)

Strawberry Lime Macadamia Cheesecake

The lime accent in this cake will refresh you during the hot summer months. Make sure you have all the ingredients at room temperature before starting to make it. Here are the ingredients, so make your shopping list asap! I’m sure that you are going to love it!

Crust:

• 1 cup raw almonds
• 3 soft Medjool dates, pitted
• 1 tbsp maple syrup (or raw sweetener of choice, like agave)
• ½ tbsp coconut oil, liquefied

Filling:

• 1½ cups raw macadamia nuts presoaked and strained
• 9 tbsp maple syrup (or raw sweetener of choice, like agave)
• 5 tbsp coconut oil, liquified
• 7 tbsp lime juice
• zest of 1 lime (optional, for extra zing)
• 1 tsp pure vanilla extract
• ¼ tsp salt
• 1 cup fresh strawberries, hulled**

Extra Strawberry Layer:

• 1 cup more fresh strawberries, hulled
• 1 tbsp coconut oil, liquified

Optional Decorative Toppings:

• Use any toppings of choice, such as fresh strawberries or other berries. I used freeze-dried strawberries, dried lavender, dried rose petals, and jasmine flowers on mine.

Snickers Ice Cream Cake

My birthday is coming up soon, and I think I already know with which cake I’m going to treat myself. The blender is the number one kitchen appliance that you are going to use with these raw summer cakes and the procedure for this one is easy and simple as the previous recipes. I already get excited as I see those peanuts in there. How do you like the cake at first sight?

Base:

• 1 cup oat flour
• ⅓ cup peanut butter
• 2 Tbsp maple syrup
• Cream filling:
• 1 cup raw cashews, soaked for 4-6 hours
• ½ cup full-fat coconut milk (canned)
• 4 Tbsp coconut butter/oil, melted
• 3 Tbsp maple syrup
• ½ tsp vanilla extract

Salted caramel:

• ¾ cup full fat coconut milk
• ½ cup peanut butter
• 5 Tbsp coconut sugar
• pinch of salt
• ¾ cup peanut halves (unsalted)

Chocolate ganache:

• 7oz (200g) 70% cacao vegan dark chocolate
• ½ cup coconut milk

Topping:

• chopped peanuts
• drizzle of peanut butter
• sea salt

Raspberry Cheesecake

The creamy cheesecake and the raspberries are a combo made in heaven. The good news is that you can use any other fruit instead of raspberries if they are not your favorite fruit for the raw summer cakes. Grab all the healthy ingredients that you see in the list below and get down to blending to make this cheesecake in an instance.

Base:

• 1 cup of raw activated almonds (previously soaked for at least 2 hours)
• 1 cup of cashews, (previously soaked for at least 2 hours or overnight)
• Zest of 1 lemon
• 2 tablespoons of coconut sugar
• 1/2 cup of dried apricots (soaked for 10 minutes to soften)

Filling:

• 1-1/2 cups of cashews (soaked overnight)
• 1 cup of raw coconut cream
• 3 cups of raspberries (preferably fresh, but frozen works, too)
• 1/2 cup of maple or agave syrup

I hope that these raw summer cakes got all of your attention and that you will give them a try for any special or no occasion at all. Everyone deserves to treat themselves with a nice, refreshing, and healthy cake from time to time, right?