Recipe Directions

  • 1. Throw the macadamia nuts, salt and dates into your food processor. (Don't add the coconut!!) Process nuts and dates until well processed but still airy.
  • 2. Next, get our your cheesecake pan (or just a basic glass brownie pan if you're like me and don't have fancy cookware) and sprinkle the coconut on the bottom as your very first layer. The point of doing this is to make it so it's easier to remove the cheesecake and the coconut stops the crust from sticking to the bottom of the pan. Then press the macadamia nuts and date mixture down into the pan to form the crust.
  • 3. Throw all cream-cheese filling ingredients into your high-speed blender and blend! Add as little water as necessary to facilitate blending. (Try to add as little water as possible.) Pour mixture on top of crust.
  • 4. Place the above in freezer for an hour or so (so that it will firm up).
  • 5. Meanwhile, throw your strawberries and dates in your high-speed blender. Blend until nice and smooth. Pour this mixture on top of the crust/creamcheese, which was just in the freezer for about an hour. Place the raw cheesecake recipe back in freezer. Freeze until this raw cheesecake recipe reaches the desired consistency (5 hours or so!).
  • 6. Defrost this raw cheesecake recipe for about a half-hour before eating (or just slice from freezer and enjoy this delicious raw cheesecake)!

The Rawtarian's Thoughts

By The Rawtarian

This is an awesome raw cheesecake recipe. Will you believe me when I say that it tastes exactly like standard American diet (SAD) cheesecake? No, of course you won't believe me that this raw cheesecake recipe tastes just like the real thing. But it does!!

This is a three-stage process, which is a little more complicated than I normally work. But, it is important to have some kind of fancy dessert in your arsenal to impress the non-raw people in your life. This raw cheesecake recipe does the trick, hands down!

Plus, it's actually not that hard to make. Seriously.

This raw cheesecake recipe just takes three easy steps: crust (easy, throw in food processor and press down into pan); "cream cheese" (easy, throw everything in high-speed blender and pour on top of crust); and sauce (easy, throw everything in high-speed blender and pour on top). Enjoy this raw cheesecake recipe!

This raw cheesecake recipe is very rich, so it can serve, like, 20 people or something crazy like that!  

Recipe Photos

Nutrition Facts

Nutritional score: 78 out of 100
  • This recipe is very low in Carbohydrates, and Sodium.
  • This recipe is low in Calories.
  • This recipe is a noteworthy source of Protein, Iron, Vitamin C, and Vitamin B6.

Amounts per 81 g (3 oz) suggested serving

NameAmount% Daily
Calories 319 13 %
Protein 5 g 9 %
Fat 25 g 32 %
Carbohydrates 23 g 7 %
Dietary Fiber 2.3 g 7 %
Sugars 16 g
Calcium 22 mg 2 %
Iron 1.9 mg 15 %
Sodium 11 mg
Source: USDA, The Rawtarian

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Your Comments and Reviews

Top voted

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Judene's Review

Raw cheesecake recipe
5
5 out of 5

Wow wow wow! I just served this to a group of hard core SAD eaters and they ate the whole thing and said it was the best cake ever!!

305 votes
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I gave this recipe to a friend who wants to make a vegan cheesecake for a vegan friend. Every other vegan cheesecake recipe that I have made calls for soaked cashews but it seems like this recipe does not. Why?

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I'm having trouble with my raw cashew "cheesecake" recipes tasting too much like cashews. I've used raw cashews and have soaked them with other recipes but the taste is overwhelming. Do you have any tips?
thanks

All

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Car Calabrese's Review

Raw cheesecake recipe
5
5 out of 5

My husband is on an elimination diet to determine what is causing his migraines, so I needed something natural, simple, and delicious to make for his birthday...this was phenomenal and everyone was stunned to learn the ingredients!!! I read one review that mentioned that her Vitamix overheated. I had the same problem (actually turned into a dough consistency) but I just added some almond milk, reblended until it was creamy, and it worked out perfectly. I also read that some people had problems with the color, but mine was beautifully white and creamy. I soaked my cashews overnight. Thanks for this remarkable recipe!!

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So good to hear, and thanks for sharing your blender and cashew tips! :)

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I want to make this, but what is the diameter of the cake mold??

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Hi Mimi! In the photo I've used a small springform pan, but generally you can use an 8 inch x 8 inch dish or a pie plate even.

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kim's Review

Raw cheesecake recipe
5
5 out of 5

Ooh this looks lovely, and possibly quite simple! I'm off to try it ;-)

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Hi Kim,

If you make it, do let me know what you think!

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Alannah's Review

Raw cheesecake recipe
3
3 out of 5

My vitamix also overheated while mixing the filling, I scraped the sides and everything, the best I could get was a grainy nutty filling that was a little too lemony for me... My filling is also a beige colour and not that pure white colour either. I made this for my sisters birthday, wish it turned out the way I hoped.

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I'm sorry this didn't work out for you, Alannah. :(

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Could I substitute strawberries for fresh raspberries?

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Sure Tania, strawberries would be great! :)

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How do you get your cream cheese filing so white? I added a small amount of blueberry juice to it instead of water but it is still a brown-ish colour from the cashew?

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Hmm, mine always turns out white and I follow the recipe exactly. I'm thinking maybe the blueberry juice may have colored it?

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L.H.S's Review

Raw cheesecake recipe
5
5 out of 5

Tried this recipe for Thanksgiving and absolutely loved it! Family enjoyed it as well

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That's great to hear! :)

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Anna's Review

Raw cheesecake recipe
5
5 out of 5

Excellent recipe - it does taste like real cheesecake, but so much better for you. I did my filling without water, and it had no problems sitting in the fridge after defrosting. The blending took a while in my Vitamix and I had to do it with pauses because the filling was getting warm, but it worked out. To my taste, the cheesecake does taste best when slightly frozen, but it is very good even when just cold. I used an 8" pan and the recipe filled it to the rim. 9" may be better.
Thanks, Rawtarian! This recipe kept happy a college kid clamoring for cheesecake (who commented how good this one was) and a husband watching his cholesterol.

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Hey, Anna! Thanks for sharing your cheesecake experience! I'm glad you liked this recipe! :)

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Added pumpkin and substituted pecans for some macadamia nuts to make a pumpkin cheesecake for Thanksgiving. Sooooooooo delicious.

Posted from The Rawtarian's Raw Recipes App

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Oooh, Annie. Sounds scrummy! :)

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Sorry, but there is no such thing as raw cashewnut... They are boiled when harvested, because they are high in acid and indegistable... Actually the people who process it often suffer serious skinburns....

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I was really excited about this recipe, yet found myself baffled that you don't mention to soak the cashews for the cream filling. I read it over and over again and didn't find any mention of soaking the nuts. My intuition kept telling me to soak the nuts, but I figured hey, this may be a different way of doing it than my past experiences of using cashews for deserts.
When I went to put the ingredients in my brand new vitamix, it overheated within 30 seconds of blending, and I had it at a low blending speed. For the past hour I've been playing with adding water to the mixture, blending bit by bit and my blender keeps overheating :( . This makes me sad because I'm hosting people at my house tonight for my boyfriend's birthday and I don't know if I will be able to have it ready in time.

Anywho, I think you should mention in the recipe to soak the nuts for an hour or before. I'm positive it's not my vitamix, unless there is a defect in it which I'm not aware of, as I just got it two weeks ago and have only used it for smoothies and a few sauces so far which we're made with nuts that had soaked for 4-6 hours prior to blending.

Has anyone else had this happen to them ?

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You do have a Vitamix so I don't know what to say - they usually do the job very well and I don't soak my nuts. Also, proper blending is KEY. There is a trick to it - you need to stop and make an air pocket on the side - scrape away it away from the sides - don't let your blender bog down. But it sounds like you tried all that. :( Perhaps you will have to soak your cashews for your blender to blend well. You don't want to overheat and wreck your Vitamix!

12 votes
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I cant wait to see how mine turns out :) I'm pretty excited considering the raving reviews its had! I wanted to ask, will this cheesecake be ok if it is kept in the fridge? Or will it start to melt and ooze everywhere? Im having difficulty finding a recipe that doesn't require the cake to be frozen. Thank you. I hope you can help me out :)

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It will definitely melt and ooze, so no fridge! :)

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Camila's Review

Raw cheesecake recipe
5
5 out of 5

This cheesecake is amazing!!! I made it as my birthday cake and everybody loved it! Thank you for all your yumi recipes :)

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Aw, happy belated birthday, Camila!

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