Blackberry Lemon Lavender Cheezecake


Everybody’s got a dark side
Do you love me?
Can you love mine?
Nobody’s a picture perfect
But we’re worth it
You know that we’re worth it
Will you love me?
Even with my dark side?

19th: Goth Day – Blues, purples, blacks? Let your dark side shine.


This sweet treat will help satisfy your “naughty” food cravings without having to overindulge.


Although I suffer from depression off and on, that’s the extent of my “dark” side. I would consider myself as someone with more of a sunshine-y disposition. So I made this dark-coloured, purple cake. And added the heart… ’cause that’s how I roll.

Blackberry Lemon Lavender Cheezecake 

1/2 cup of pecans
1/2 cup of walnuts
1 cup of dates, soaked (reserve 1 tbsp of date-soaking water)
a pinch of sea salt

Throw the nuts into your food processor and grind until finely chopped. Remove your dates from the soaking water (be sure to reserve 1 tbsp), pit them and add them to the food processor along with the tbsp of water and pinch of salt). Pulse until well combined. Grease a 6-inch spring form pan with a bit of coconut oil and press your date/nut mixture in firmly and evenly. Put this in the freezer while you make your filling.

1.5 cups of cashews (soaked 8+ hours)
1 cup of frozen blackberries
the juice of a lemon + a bit of zest
4 tbsp of agave
1/2 tsp of dried lavender (omit this if you can’t find any)
a few splashes of non-dairy milk (3 tbsp or so)

Add everything except the non dairy milk to your food processor and process adding splashes of milk  until it’s smooth & creamy. Remove your crust from the freezer and pour this mixture evenly onto the crust. Freeze at least 4 hours to harden, overnight is best.

I originally thought of using a heart-shaped cookie cutter and adding some blackberries to make a heart in the cake. Robin was over and I asked her opinion. She of course said that blackberries were too big to make a heart on this little cake. Would you believe she actually suggested I take a blackberry and carefully remove all of the circle thingies and make a cute, dainty heart on my cute, dainty cake. Would you believe I actually did it? It took 45 minutes! But look how cute it turned out =)


I have been wanting to up my photography game – I need to spend more time on it sometimes. Not all of the time, but once in awhile so I can get nice results like this.


What kind of food do you have for your dark side?


13 thoughts on “Blackberry Lemon Lavender Cheezecake

    1. I used to use lavender a lot actually as I would find it fresh in the spring when I lived in Canada. I haven’t seen it since moving to California, so I kind of forgot about it. I never thought to look for the dried version.
      Thanks Kari!

  1. Awesome! What a pleasure it will be to make this amazing vegan cheezcake recipe in my own kitchen! I am so delighted that you shared your healthy and delicious Blackberry Lemon Lavender Cheezecake with us at the Plant-based Potluck Party. I’m Pinning and sharing this!

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