Overview

This cashew-based raw cheesecake recipe just takes three easy steps: crust (easy, throw in food processor and press down into pan); "cream cheese" filling (easy, throw everything in high-speed blender and pour on top of crust); and fruit sauce (easy, throw everything in high-speed blender and pour on top).
  • Prep Time

    15 min
  • Total Time

    2 hours 15 min
  • Suggested Servings

    20 servings
  • Shelf Life

    1 week in freezer
  • Equipment

Ingredients

Nutrition Facts

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!  

Nutrition Overview

B+grade
  • 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.

Printable Recipe (PDF)

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Photos

Comments and Reviews

Top voted

303 votes
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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!!

301 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

8 votes
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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!

New
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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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This is FABULOUS I will be making this for all special occasions. I have been slowly converting to raw food over the last 3 months and this is my first "celebration" recipe I made for a colleague's birthday. So many people asked for the recipe and asked what was in it.

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That's great to hear, Kellie! :)

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Hi. I was told the 'cream cheese' needs to have soaked nuts (for the creaminess). Can you advise why you've not suggested soaking. Or am I meant to? New to this, so any advise appreciated. Thanks.

Posted from The Rawtarian's Raw Recipes App

76 votes
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Hi Ra!

It all depends on how powerful your blender is. If your blender has a hard time blending nuts and apples and kale etc. then soaking the cashews will help you get a smoother consistency. But if your blender rocks (like mine! Vitamix: http://tinyurl.com/b8a967w) then you don't have to soak.

Hope this helps!

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My cheese cake is in the freezer now :) Can't wait to taste it in 5 hrs :) :) Will let you know :) :)

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Enjoy your cheesecake, Pavla! :)

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I tried one piece this morning and fell in love with this cheese cake. I wanted to share my happiness with my colleagues at work so took a few small pieces in to work and have to say that 10 people of 10 loved it and wanted your recipe :)Will definitely make it again. Than you very much!!!!!!!!!

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10 out of 10! That must have made you happy! :)

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Forgot to say that I used blueberries on the top because I don't like the taste of the strawberries here ;)

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Blueberries work! :)

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Another way of making the cheese and topping 'set' would be to add ground chia seeds to the mixture and leave in fridge. You need to grind them though, otherwise they turn the mixture into soft tapioca pudding. Ugh! Unless, of course, you like tapioca pudding.

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Great idea, David. Thanks!

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this cheesecake was awesome ! made it last night and just tried it this morning !

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An excellent way to start the day, Tomeika!

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Loved it! Taste so much like cheesecake and very easy to make.
I used cashew butter instead of cashews.

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Good idea, April! :)

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Hi :) Can I ask how big cheesecake pan I should use please???

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Hi Pavla! 8 inches by 8 inches should do well.

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Thank you :)

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:) You are welcome!

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First time I made it, it was amazing... 2nd time I made it I put the coconut oil in it and was crap, u don't need it... It turns it oily which is not necessary, I'm sorry I have used it the texture is very different :(

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Interesting Caroline! Did you find that it help together without the coconut oil? And solidified okay?

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Making the cake now and really enjoying it.... the cheesecake part is no so white like in the pictures but off-white.... why? What did I do wrong?

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Hi Roni!

I don't think you did anything wrong per se. Were your cashews unsalted, unroasted?

96 votes
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This looks great! I'm going to try it for my sweetie's birthday cake!
Should the nuts be soaked in this recipe? If so, for how long? Thanks!

80 votes
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Hi Janabeeko - no need to soak the nuts if you have a good blender. (If your blender sucks, you can soak the cashews in warm water for a few hours to soften them so they are easier to blend. Rinse and pat dry before using.) But generally, no, no need to soak the nuts in most cases.

85 votes
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Can you replace the lemon juice with anything else? :) I would make it for my mum, but she doesn' like it

88 votes
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Hi Lilu,

The lemon juice provides a nice acidity to balance the sweetness. You can use lime juice or orange juice instead. But generally, lemon juice will give you the best result in this recipe. It doesn't taste very lemonny anyway :)

89 votes
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Oh my!!!
I've been wanting to try this recipe for se time now. Our family is vegan and we used to love cheesecake.
Well, I made this today and it was absolutely amazing AND ridiculously easy!
We shared it with two friends who aren't vegan and they both loved it and were super impressed.
The filling is sooo creamy and tastes just like cheese. For a second it jarred my brain.
Thanks for an awesome recipe!

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I'm glad you all approve, Antoinette! :)

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Recipe looks amazing....is there an alternative to cashews?

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Hi Jo,

No, sorry, there in no alternative to cashews in this recipe

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Looking forward to trying this. Do I use agave syrup or nectar? Thanks!

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Hi Kerry,

I use Agave Nectar

78 votes
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Do you know how many calories are in one slice of the cheesecake? I've made it twice and my whole family loooooooved it! Thank you so much!

Posted from The Rawtarian's Raw Recipes App

85 votes
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Yes! 20 servings, 319 cals per serving

107 votes
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First time I tried it I loved it but I forgot to add the coconut oil.

Second time I remembered but I didn't like it at all I found the taste of the coconut oil overpowering.

Do you think I must have used too much or do you think I have a dodgy batch of cocnut oil?

99 votes
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Hi Paul,

It could be that you just don't like the taste of coconut oil :) Doubt the oil was bad - I've never had bad coconut oil, and I've had a lot of it haha

Did it still firm up okay without the oil the first time?

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I am interested to know the answer to this also - if I could leave out the coconut oil that would be helpful, or a reduced amount? This was my first attempt at a raw vegan cheesecake and after reading the good reviews it was served to a group of friends who are not used to raw food, looked fab! But they ALL complained about the coconutty taste, would love to be able to perfect this as even with the coconut comments everyone finished it - and yes it really is rich, and really does serve 20 easily.

54 votes
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Hi Hoaenz,

You can try to reduce it by half :)

72 votes
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I'm a bit new to the scene of doing raw food, but I'm just wondering (and I don't mean this in an offensive way), but how exactly is this a raw food recipe? I thought the moment you start blending products, you've increased the likelihood of oxidizing the nutrients and subsequent destruction of the nutrients. For that matter isn't that the case with any form of processing, whether it's drying out coconut. Or is it simply on the focus of not heating the food, and from that perspective it remains relatively raw?

Thanks!

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Hi Nilay,

Great question - the general rule is not to heat above 110 degrees :) Blending/processing/dehydrating below 110 is okay.

68 votes
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Does maple syrup work (taste ok) in this cheesecake recipe?

Posted from The Rawtarian's Raw Recipes App

63 votes
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Yes Charlie, maple syrup is good for this recipe

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... also, coconut syrup is a nice tasting alternative to agave syrup or honey. Agave if you haven't discovered for yourself goes straight to the liver and just sits there. Bummer summer! I'm reading not such good things about agave. Sorry. On the bright side, honey in this recipe tastes ok pretty good, but maybe not quite as good as the other two. I tried vanilla bean instead of extract in the filling. It's very good maybe a rounder taste. One vanilla bean equals one TBSP of vanilla extract.

Posted from The Rawtarian's Raw Recipes App

63 votes
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Hi Charlie,

Great insights here! Although it's not vegan, I use raw unpasteurized local honey a lot

69 votes
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While not soaking the cashews is of course quicker, I find soaking them overnight results in not only easier blending, but also a smoother lighter more airy tasting to me filling.

Posted from The Rawtarian's Raw Recipes App

64 votes
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Great tips Charlie!

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I just made this and it was DELISH! Thank you!

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So glad you enjoyed, Renon. Lovely family in your profile pic, BTW!

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My family and I have been loving this cheesecake! It's better than the traditional! My son requested this for his birthday cake in May!!!

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Nice work re: your son Liz lol!!

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Due to multiple alergies - can I substitute something else for coconut oil (say macadamia paste or sunflower oil??) And for sugar could I use good old golden syrup (cane sugar syrup)? My son has multipe allergies and if I couls substitute these two ingrediants successfullt I could make this for his birthday cake! Thansk.

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I have seen other raw recipes that use cacao butter instead of coconut oil. I'm not exactly sure if it would do the same things in the freezer, but it might we worth trying.

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Hi Paula,

I am sorry, no, there is no substitute for coconut oil in this recipe since it's the coconut oil that helps it to solidify properly in the freezer.

Re: the sweetener, I have never used golden syrup and it is not raw, but if you not doing 100% raw then I am sure it will work fine as long as it has a similar level of sweetness to maple syrup -

84 votes
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My new Vitamix struggled with the cashew filling. I'm thinking of trying a Blendtec with a twister jar. Any tips on using my Vitamix to mix the cashew filling? I did about six of these cheesecakes with my Nutribullet. Boy was that a struggle! I was hoping it would be easier with my new Vitamix. No, I didn't soak the cashews this time before trying it with the VM.... would that help?

Posted from The Rawtarian's Raw Recipes App

72 votes
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Hi Charlie,

I don't soak either, although that would help if you took the time (which I don't).

Usually it's just a finicky thing - you go from very slow and increase the speed slowly, then if it isn't spinning right, stop, take lid off and create an air pocket down the side, then start on slow again

72 votes
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I soak the nuts and then freeze them. Then I add just enough water to get them to blend in my Vitamix...makes a beautiful, wondrous tasting, smooth textured cheese cake!

80 votes
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Great idea. Sounds awfully good!

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We have made and eaten about six of these cheese cakes since December. My favorite topping is blueberry-date. This is a million dollar recipe!

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I'm delighted you're enjoying them so, Tom! :) Here's to many more!

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Hi, love the look of this :-) Quick question: are the cashews soaked? Thanks, looking forward to making this :-)

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Hi Abbey,

I do not soak. You can if you want to, but I don't because I am lazy and usually in rush.

If your blender is crappy it's a good idea though (soaking softens them)

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Hello. I will translate this lovely cheescake in dutch everyone loved it...

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That's awesome, Thomas! :)

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First off. This recipe looks incredibly easy and delicious. I'm definitely going to try it but I have a few questions. First off for the filling, would soaking the cashews facilitate easier blending or would that just hurt the process? Also what size pan did you use? Would an 8 1/2 spring form pan work? I have a tendency to overestimate which has resulted in paper thin brownies in the past. :)

54 votes
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Hi Chris,

8 1/2 inch springform pan sounds perfect

soaking the cashews is not mandatory, but it will make blending easier, especially if your blender isn't that great

66 votes
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Seems like the bit of water to help mix should be with the topping not the filling. This is delicious!

Posted from The Rawtarian's Raw Recipes App

54 votes
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Glad you enjoyed it, Matthew. Trust your gut when it comes to the extra water -- usually you can tell if you need a little more, just start really small (1 teaspoon at a time)

62 votes
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I love your recipes and your "how to" details with a pizazz personality. I also value people's comments. Can your new cookbook have selected people's comments? Please email me when your 2014 book comes out.

Posted from The Rawtarian's Raw Recipes App

68 votes
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Hi Sarah, Thank you for your lovely words :) Great idea about the comments!

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I Love all your recipes!! I look forward to coming home at night to try a new one.
Thank you. This is yummy!!

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Kathleen, thank you so much! :) I'm glad you're trying different recipes!

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Made it for a friends bday party and it was such a hit honestly thought we would have some left over to take home....APPEARANTLY NOT it sure was delish!!!!! and had a blast making it

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Melinda, that is so fantastic to hear! :)

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I love this recipe. I just used frozen mango as a topping. I also added a splash of almond essence and some vanilla paste as I had no vanilla essence. Made 6 ramekins and some spare topping. Mixed the spare over with some frozen mango and made 2 portions. It's a hot summer here in Australia and this was perfect :) thank you so much. (Omnivore hubby loved it too). Cathy in Western Australia

Posted from The Rawtarian's Raw Recipes App

69 votes
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Hey, Cathy, I'm so glad you and hubby enjoyed the cheesecake. Frozen mango, mmm.

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Not sure what to rate it yet because I am not finished yet! New to "Rawing". I had to run out and get some ingredients I did not have on hand. Couple of questions: Do you have a source for raw cashews? I bought mine at Fresh&Easy but they were very expensive! I see myself going broke making this cake too often- hehe. Also, I tasted the cashew mixture it seemed like it was missing an element (maybe after freezing it will be better?) I was thinking of adding some vanilla flavoring, would that be ok? One more: The dates kept jamming up my processor something wicked... any tips for processing those sticky scoundrels? Thanks I really love your website, it is beautiful, very helpful, and non-intimidating to beginners!

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Hi Ann,

Yes, a few tips:
1. yes, cashews are expensive - you can get unsalted/untoasted online at nuts.com or try vitacost - i buy in bulk and it's way cheaper
2. pure vanilla extract or vanilla bean in filling - go for it!
3. dates - try doing the nuts first, then add the dates and process, then add the rest

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Hi will make again but with a lot less sweetener. Enjoyed just a tad to sweet.

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Glad you enjoyed Bron!

56 votes
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Please send me an email when your book comes out! Thank you!

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Will do, Linda!

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Really loved this recipe! Even my sugar addicted wife and mother in law couldn't get enough.. Thanks for the recipe!

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Awesome Adam! Way to go :)

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Should we soak the cashews overnight? Soaking is not mentioned here but I know that a lot of cashew recipes call for soaking.

68 votes
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Nope, no soaking required in this recipe Kira

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Why is soaking not required? Does the soaking process help to release the enzymes in the nuts?

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Hi Linda,

This video of mine explains my point of view really well :) http://www.youtube.com/watch?v=KhDWB7jv8E8

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Turned out great - instead of freezing it for 5 hours and then thawing it for 1/2 an hour, we left it in the freezer for about 3 hours and it was perfect after 10 minutes of room temp.

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Looks awesome Miles!!

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I made this a week ago; it was my first attempt at a raw cheesecake. I wasn't really expecting much but, SHAZAAM!! This cake is incredible! Not only was it easy to make but it tasted amazing. My very non-raw parents loved it and didn't really believe me that it was dairy free. I can't wait to make it again. Thanks so much for providing such good, delicious and easy raw recipes to the world. I am so looking forward to buying your book when it comes out :) x

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Yup, SHAZAAM sums it up lol

xox Mimi

PS: My book is coming out soooooooon! Stay tuned :)

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Hi there! I plan on making this for Thanksgiving. I have one question. I absolutely abhor coconut. Is there something else I can use or can I just leave it out? I too, will be using Blueberries instead of strawberries Thank You!

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Hi Linda! Lovely to see your name here.

Yes, you can omit the coconut. No need to replace it with anything in this recipe

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Martin's Review

Raw cheesecake recipe
5
5 out of 5

I cheat by using either almond meal or hazelnut meal from the supermarket rather than processing the cashews - just makes it quicker and producers a beautiful smooth filling. Love this recipe, always a hit at dinner parties especially the bad eaters ,

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Do you use 3 cups of almond meal to replace the 3 cups of cashews?

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No!!!!

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So then how did they use almond meal rather than processing cashews?

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I love your cheat, Martin! #Genius

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I just made this last night, and it is delicious! I halved the recipe because I didn't have enough cashews, I'm definitely making this for Thanksgiving!

Posted from The Rawtarian's Raw Recipes App

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A perfect Thanksgiving dessert for sure, Samantha! So glad you liked it :)

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Dee's Review

Raw cheesecake recipe
5
5 out of 5

This is the third dessert of yours that I've made! They have all been fantastic. I first started off with your carrot cake, then your raw chocolate shortbread bars and then I made your raw cheesecake as a friend is lactose intolerant, but loves cheesecake! My friends and family have given rave reviews to everything I make from your site, and now there's always something in my fridge from your site.

I would love if you could post some easy to pack lunches, as I am a student and I am finding it difficult to be creative, healthy and still have my lunch arrive not smooshed or all over the place.

Thanks so much! Ps. i love your chart of what tools you need to "cook" with!

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Sounds like you're on a roll Dee! Plus, you picked good ones :)

Re: easy to pack lunches, great idea. Non-smooshable - a very important factor lol

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yes! thank you!! I know, I have very limited space to compile my food on campus. Luckily there is a fantastic vegan co-op, but it has short hours and it's much more affordable to make my own food - especially since your recipes have proven to all be fabulous!

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Ooh lucky re: the vegan co-op! Yes, much more affordable to bring your own for sure. I do have a lot more savory recipes available in The Rawtarian's Kitchen - lots of salads, dehydrated falafel, wraps, breads, etc. :) More deets here: www.therawtarian.com/TRK

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Lanisha's Review

Raw cheesecake recipe
5
5 out of 5

Made this yesterday for my family and it was amazing! I used mixed berries for the topping instead of just strawberries. Thanks for you recipes, I'm new to raw food and your website has helped me tremendously over the last 30 days.

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Purrrty! Love the crumble on top too! nomnomnom

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Sarah Madrigal's Review

Raw cheesecake recipe
5
5 out of 5

Today I made this Cheese Cake, and it's on my freezer waiting to be eaten! I did Blueberries instead. Thanks for this recipe my father in law is intolerant to gluten and this flour less raw amazing cheese cake will be a surprise for him!

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Lovely surprise for your FIL, Sarah. Come back and let us know what he thinks!!

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I would love to try this, but can't have cashews. Is there another nut like walnuts that I could try or do you have another suggestion? I cannot have dairy, soy, grains, refined sugar, and chocolate. My husband really misses cheesecake and having three in the house that have allergies makes it impossible to bring things in do to cross contamination. Any help you can offer is appreciated. :)

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You can replace the cashews with almonds (a little more healthier anyway). Almonds are not as easy to work with but they work. Soak raw almonds and then remove the skin. Or soak already blanched almonds...not as healthy. I hope this helps. :)

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Great tips, Abundance Child! It's comments like yours that make this place great!

xox

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For the white "filling" part, macadamia nuts might be your best bet instead of cashews, Ana.

(For the *crust*, you can use pecans or walnuts instead of the cashews)

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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

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try replacing some of the cashews with coconut cream.

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Thanks for sharing that, Leiah. :)

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don't soak the cashews

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Hi Bethany,

What kind of sweetener did you use? Also, perhaps you can consider adding another flavor to it, for example, cacao to turn it into chocolate cheesecake, or almond extract, etc.

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I'll try this on Sunday when it's my turn to cook. I usually cook Japanese, but am widening out. This recipe would make a perfect dessert for my family. It looks yummy.

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Hi Jussi, Would love to know if you made this raw cheesecake!

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Do you soak your cashews?

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Hi Louise, No, I don't soak my cashews

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Oh my gosh... I've just barely finished the recipe and put it in the freezer to harden and (like others have said) I licked the blender clean! It tastes just like any cheesecake (probably better) and I won't feel guilty eating it! I'm betting my hardcore dairy-loving boyfriend, whose birthday I made it for, will love it too. If nuts weren't so expensive, I'd be making this very often. Thank you so much for this recipe! I will definitely be trying the others sometime soon :-)

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Did he like it???? xox

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He loved it! And so did his friends who were visiting - all of whom are extremely honest :)!!

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Woohoo! That's what I call success :)

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Janelle's Review

Raw cheesecake recipe
4
4 out of 5

Hey, you can buy cashews in bulk online. That's what I do. Its wayyyy cheaper

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Thanks, I had no idea - I'll definitely try that from now on :)

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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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because soaking takes too long lol

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What size pan did you use?

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8inch x 8 inch glass dish or springform pan

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Carole Pilling's Review

Raw cheesecake recipe
5
5 out of 5

This is a great recipe, easy to make. We try and avoid honey and don't have agave. I substituted this with coconut spread. Worked perfectly!!

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Awesome Carole. What's coconut spread?

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nicoleb's Review

Raw cheesecake recipe
5
5 out of 5

a friend of mine came over and showed me how to make this (and even pre-measured everything). we used just an old food processor (which is a tank), and walnuts/pecans in the bottom layer, and raw coconut sugar instead of honey. it was fabulous. i licked the food processor clean, and then we ate some of the cheesecake and oh my goodness...heavenly. he's going to take it to our lyme disease support group meeting...i'm so excited. thank you thank you!

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You rock Nicole! Gotta love your friend. You must be a special girl to have friends like you do :) Glad the cheesecake tickled your fancy. Hope your group members think so too! xox

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Danielle's Review

Raw cheesecake recipe
3
3 out of 5

This doesn't really taste like any standard cheesecake I've ever had- it may have the texture but it tastes heavily like cashews and honey. Its a good desert but calling it "cheesecake" is a bit of a stretch...

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Hi Danielle, Thanks for your honest review.

Honey does have a strong flavor. Next time you could try maple syrup or agave nectar for a less strong flavor.

Thanks for sharing your feedback!

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Tess's Review

Raw cheesecake recipe
5
5 out of 5

Yummy!

I made this today and my parents and I absolutely loved it! We are trying to eat more raw foods and this was a great experiment in an alternative sweet. It is amazing how much it tastes like real cheesecake!

THANK YOU!

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Awesome Tess. Well done. Parents are hard to impress!

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Wow, I just heard agave is bad for you! I'd really enjoyed your cheesecake recipe here, but I'd better switch to using raw honey instead of raw agave. Anyone have any input or experiences with agave? Apparently it's as bad as corn fructose sugar for raising triglycerides!

Posted from The Rawtarian's Raw Recipes App

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Hi Charlie, it is highly processed for sure. I prefer honey or maple syrup in this recipe

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Kate's Review

Raw cheesecake recipe
5
5 out of 5

Thank you for this recipe!!! AMAZING!! I used raspberries as I didn't have strawberries and the lemon in the "cheese" filling went so well with it. My favorite raw dessert !

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Awesome Kate!! Yum.

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Nerellie Hyland's Review

Raw cheesecake recipe
5
5 out of 5

Love your recipes. Found this one quite easy. I followed the advice of soaking the cashews for a while the night before, draining, and leaving in the fridge. It did work, making my cheesecake smoother than usual in my ordinary food processor. Some of the other cashew cheesecakes I have made are put in the freezer for a few hours or overnight and then you can keep them in the fridge. Can you do this with this one, or will the strawberry bit on top melt too much?

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Hi Nerellie, I am so glad that you found this one easy to follow. There are a number of steps, but once you get into it it's not as overwhelming as it looks.

I recommend keeping in the freezer at all time. To experiment, you can slice a frozen piece and see how you like keeping it in the fridge, but I do prefer to keep it in the freezer because it gets soggy in the fridge.

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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!!

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Absolutely DIVINE ! A slice never made its way onto a plate, we kept sneaking to the fridge and eating it straight from the pie dish ! I am about to start making a few of them to freeze for the Festive Season !!

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Love it Dizzydors! Sneaking into the fridge is all part of it :)

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BAM! Judene! You rock. Way to spread the word :)

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Caroline C's Review

Raw cheesecake recipe
5
5 out of 5

Hi! Thank you for this recipe it is so delicious! I'm vegan and transitioning to fully raw and this helps a lot :) I did have 2 small issues though that I was hoping to get some tips for.

1. The cheesecake is very dense and doesn't have that airy sort of texture. Is this my fault for over blending?

2. The crust did not hold together well and just sort of crumbled. I used the exact measurements stated and used fresh refrigerated dates (not dried ones) I also pressed the crust firmly into the pan, on top of the coconut. What did I do wrong here?

Other than that, amazing and perfect. The flavor is incredible.

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Hi Caroline,

A very thoughtful review. Thank you!

1. It is indeed a dense one! I don't think you over-processed. That's just.. how it is :)
2. Crust - It's usually pretty good for me! Next time maybe you could add 1-to-2 tablespoons of coconut oil to help it stick together.

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When you mention vanilla in this recipe, do you mean vanilla extract?? Sorry to sound dim but this is very new to me! :/ thanks!

Posted from The Rawtarian's Raw Recipes App

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Hi Liz,

Good question. I mean "pure vanilla extract." Thanks for your comment, as a result I changed the recipe ingredients a bit to make it clearer.

:)

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Do I need to soak the cashews first? If so, for how long? Thanks!

Posted from The Rawtarian's Raw Recipes App

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Hi Kim, no you do not have to soak the cashews. (If your blender is really crappy you might want to soak them to help soften them before blending, but it's not necessary. I do not soak my cashews before making this recipe.)

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Can I use cashew nuts instead?

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I noticed almost all your recipes need a food processor. Is there anything else I could use?

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Hi Karen,

I am sorry but a food processor is integral for this recipe. By the way, if you look at my big list of recipes (www.therawtarian.com/raw-food-recipes) then you can see an icon for which recipes require which equipment :)

Hope this helps!

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Hey just wanted to share from the UK. So love this recipe! Made a few different versions different fruit ect but yesterday I put 1tbsp of finely ground lavender in the cashew mix and topped it with blueberries instead of strawberries. Creating a blueberry and lavender cheesecake! Divine! :)

Posted from The Rawtarian's Raw Recipes App

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Ummm, blueberry and lavender cheesecake Laura? My only question is... can I have a bite ;) Lovely idea!!

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Got to have it!!!! Sound a píece of heaven :)

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Hi Dani, it absolutely is!

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Salwa's Review

Raw cheesecake recipe
5
5 out of 5

Tried it yesterday and it's amazing, loved it, thanks.

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Hi Salwa, sounds like you are on a roll :) Glad you liked this one!

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Do you have to use cashews? We have a cashew nut allergy boy? Would macadamia work?

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Hi Mon, for the filling you can use macadamia nuts instead of cashews, but you should soak the macs for at least 1 hour and then rinse clean before using (this is because I find that mac nuts have a strong flavor if not soaked and rinsed)

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Lisa's Review

Raw cheesecake recipe
5
5 out of 5

I would never want a "normal" cheesecake again after eating this. It is magnificent, thank you

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Normal is highly over-rated, isn't it Lisa ;)

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I tried this today after looking at it for a month or so and finally getting all the ingredients. The base and topping were nice but for the filling, I don't know where I went wrong but I was left with and overwhelming coconut oil chew with bitter after taste. I had to throw it away in the end :(

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Bummer Sana!! What did you sweeten the filling with?

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Must this got the macadamia nuts today. I love how when im feeling healthy and think I should something good I can go make Brownies or cheesecake lol. And it's not that terrible diet shit its actually good for you.
Love raw food im getting more and more into it. The more I try the more I want and can totally see myself becoming a raw vegan. Thanks for the inspiration.

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That's what I'm here for Emily :)

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Has anyone figured out the calorie content for this recipe? Thanks...

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Nope, anyone up for the challenge?

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Jade's Review

Raw cheesecake recipe
5
5 out of 5

All of your recipes are awesome thanks for an amazing and easy website.

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It's my pleasure Jade. I do it for you :)

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Love it, love it, love it !!!

Posted from The Rawtarian's Raw Meal Plans App

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Love u Judith! :) xox

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I was looking through the comments and noted something about only freezing for eight hours. So, do I then store in the fridge? Do I freeze just before eating again?

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Hi Janet,

It should always be kept in the freezer :) Always.

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No need to reply.... I just saw the other post about keeping it in the freezer.
:)

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You got it Janet :)

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HI, I am wondering if I could use raw macadamia butter instead of soaking and blending nuts. I would think that is essentially the same thing. But I don't want to mess up the recipe. Thanks :)

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Hi Heidi, I don't want to be a downer but I'mma gonna say no :)

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Made is cheesecake and it turned out great!!! However I am not a bog fan of cashew nuts and to me the filling part is a bit too much "cashew" like:-). Can I use walnuts instead????

Posted from The Rawtarian's Raw Recipes App

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Hi Asia, for the CRUST you can use walnuts (or pecans, even better) instead of macs. For the filling though do not use walnuts. Use cashews or maybe you can use fresh banana instead (or 1/2 banana 1/2 cashews) in the filling. It will change the flavour, but it will still turn out. Again, don't use walnuts in the fillign because it will seriously affect the flavor in a bad way :) 

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Namaste! I've made raw cheesecake, but not with something firming like coconut oil... I would love to make a chocolate version, and wonder if cacao butter would make a good substitution for the coconut oil?

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heey, is this also healthy ??

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Interesting question, Sara :) Healthier than a salad? nope. Healthier than traditional cheesecake? you bet!

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Wow! Yum just made this cheesecake and it is lush! I'm from the UK and I love your app, I'm new to raw food I don't even have a blender or food proccesor yet and had to use a hand blender and a juicer to make this ( took a long time but still worked) and it still turned out amazing.... Had one question, How long can this keep in the freezer? (Not that it's gonna last long this time) but was wondering for future cheesecakes :) Love your App!

Posted from The Rawtarian's Raw Recipes App

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Hi Laura, So glad you are enjoying my app and recipes! I find that once things have been in my freezer for longer than a week I get turned off of them. But it should probably last for a couple of weeks in the freezer as long as you keep  it tightly sealed

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Hi, I was just wondering if you could do the cream part in two batches, the first as per the recipe and the second with some cacao powder and then mix the two together to have a choc-vanilla cheesecake?

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Hi Jessmit - I would recomment making 1 batch of vanilla in the blender, then split it in half and add the cacao to one of the halves afterwards (just blend with a spoon).   (This is because if you put too few in the blender it won't blend properly)

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hi there, can i soak the nuts first? find them alot easier digested

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Hi carla, sure thing, soak the cashews for the filling if you prefer.  Do make sure your crust nuts are not too wet though - ideally crust nuts should be dry

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I kept checking the ingredients in amazement, "is that really it??" But sure enough, it came out perfectly and it's delicious!

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Aaah, music to my ears, Adam!

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I just made this and it's AMAZING!! I don't own a Vitamix blender, but I soaked the cashews for 2 days and they were really creamy. Great recipe, and definitely can serve many people. Thank you, this was great!

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Awesome Heather!  Soaking definitely helps if your blender is less than ideal.

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Hey i was wondering i wanted to make it lime and coconut flavoured do you have any tips on how to adjust it?

Posted from The Rawtarian's Raw Recipes App

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Hi Cassandra! I haven't made this as a key lime pie myself, but here's Teresa's comment that might help you!

"I used 1 cup lime juice and 1/2 cup honey, omitted the vanilla. It was delicious! Not EXACTLY like key lime pie but close, and tasty with the slight coconut taste. I really like this recipe, it seems like it could be a base for so many options. I've made it a few times without the crust when I was in a hurry, and I love how well it holds together and comes out of the pie plate, even when just storing it in the fridge. My whole family loves it, thank you for the great recipe!"

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I am very excited because this was my first raw cheesecake, and my second raw dessert I have evere made. Deliciuos!!! I had fear it would not turn good because I do not have any vitamix, but it was great anyway. Thank you so much for sharing!

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Awesome Laura! What's next on your raw food agenda? :)

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Can you use cocoa instead of lemon for this recipe?

Posted from The Rawtarian's Raw Recipes App

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Hi Kristie - how come - is it because you'd like to turn this into a choco cheesecake?

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Do you use fresh dates or dried?

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Hi Sarah, I have used both fresh and dried. Fresh is best (be sure to remove pits) but I've often used dried dates.

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Excellent! I love eating this and telling others how phenom it is. Thank you for coming up w this receipe.

Posted from The Rawtarian's Raw Meal Plans App

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Hi Debbie, I love eating it and telling others how good it is too - especially if I don't have to share a slice with them lol

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I was very disappointed with this recipe - despite all the claims above, my cake didn't taste anything like cheesecake :(. I found the combination of flavours very jarring (but perhaps that is just personal preference). The crust was lovely though. Could you make some pseudo biscuits out of those ingredients?

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Hi Melmel, Interesting, thanks for your feedback! Yes, crust is very versatile.

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Thanks for this terrific recipe. It never fails and I am making variations all the time (less honey, more fruit and different kinds). Would love to share a pic of my latest pie... Does one need to have a vitamix or blendtec (powerful blender) to do this properly?

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Hi Saskia, you should post your pie pic to my facebook wall! www.facebook.com/therawtarian    - The cheesecake filling part will be creamiest and smoothest with a powerful blender, but it sounds like you are getting along just fine :)

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I have been trying to eat more raw foods in my diet and I can really tell a difference. I feel better AND this recipe was amazing! Recipes like this make eating healthy so much more enjoyable. Now I am actually excited about trying new recipes. Thank you so much for the recipe lists and the feedback.
Strawberry Cheesecake is amazing: I took the suggestion of another person on the site and I added lemon zest in addition to the lemon juice. I also used almonds and walnuts for the crust which was great. I made some of the little cookie balls with them and my 3 year old loved them!

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Hi Gelene, sounds like you are doing fabulously! So glad you and your 3yo enjoyed :)

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I made this raw cashew pie, as I prefer to call it, last night with a blueberry sauce. It was great and even better today. I suggest this to have a lil less lemon and refrigerate overnight. Thanks. I will definitely experiment with this one.

Posted from The Rawtarian's Raw Recipes App

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Omega, I think "Raw cashew pie" sums it up nicely :) Looooove blueberry sauce. I do think it should be frozen though!

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Just wanted to say your food photos are beautiful! I am a photo nut who recently started eating more raw foods. Guess I need to start taking some pictures of my beautiful healthy foods! Thank YOU for sharing your talents!

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:) xox

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Awesome!! I'm a non-raw person but already feel quite convicted to make this just to see how it really tastes, and impress my other non-raw pals! LOL! Will update you again..

Posted from The Rawtarian's Raw Recipes App

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You are on a roll, Emmeline! Would love to know what your friends thought :)

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Hi!

I don't have any unsweetened coconut in my pantry for the crust. Do you have any other suggestions (ie. could I use a little bit of coconut oil and something else)? I don't know if I can't wait until I can make a trip to the store to go and get some :)

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Hi Heba

Not sure if this helps, but you can use hempseed hearts instead of the shredded coconut in the crust.

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Can you store the cheesecake in the freezer until you would like to serve? How long will it keep in the refrigerator?

Thank you kindly for your response.

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Hi Nicola, yes, the cheesecake SHOULD be stored in the freezer. It'll probably keep in the freezer for a week or two very nicely.

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Happy Easter and thank you for this lovely recipe! My recently gone Vegan family and I are going to attempt making this today [: one quick question, do you HAVE to soak the nuts before?

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Hi Angelle, good luck and have fun! Soaking is not required

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I've been dabbling in raw food preparation for a couple of months. At first it seemed intimidating, even daunting! But I made this recipe, did all the soaking and dehydrating of the nuts ahead of time. Throwing it all together was sooo easy!! And this cheesecake is wonderful. My daughter-in-law, a raw foodist, suggested adding a fruit, such as lilikoi instead of the water to give it a different flavor. Thanks for the boost in confidence!

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Hi Laura, sounds like you are on a roll and have been bitten by the raw bug :) Most raw recipes are pretty easy, sometimes the directions make them look complicated, but I especially like to keep things simple. It's fun!

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PS: great suggestion by your raw foodie daughter! Although I've never heard of that fruit! I am intrigued and love trying new fruits :)

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Hi
I have started using this recipe as a base and have tried lots of variations. The best one so far has been to substitute the lemon juice and water for fresh lime juice juice. Taste just like key lime pie. I have also started adding a half of cup melted cacao butter to the coconut oil and pouring some of the combination into the crust mixture. Makes it a little crispier. Fantastic recipe! That and the banana cream pie. I make one almost every weekend.

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Hi Anne-Marie. Excellent tips, and I thank you for sharing them! Especially the key lime pie!!!!!!!!

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Hey! I'm very excited to make this recipe for easter! I was just wondering when to add the coconut oil to the crust? Thanks!

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Hi Izzy, there is no coconut oil in the crust :) (It's in the middle creamy section only)

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OH. MY. GOSH. This cheesecake is INSANE. I'm in the process of making it for my birthday tomorrow, and tasted the filling during blending, and HOLY COW!!! So good. I can't even wait to indulge in a completes slice tomorrow!

Thanks Laura Jane!

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Christina, Love it when a recipe is insane in a good way!! :)

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How long do you think the cheesecake would keep in the freezer? I made it today (Thurs.) and hope to bring it to Easter Sunday dinner. Thanks!! I can't wait to taste it!

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Hi Julia, 12 hours should do it!

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Hi there! Wanted to know if you thought it would be good to do a layer of raw carrot cake interspersed with raw cheesecake... maybe in leiu of a normal cheesecake crust? I'm scheming/dreaming for my boyfriend's birthday.. thanks!

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Hi Jillian, interesting idea! I've not tried it so I'm not sure, but it strikes me that something to do with the flavors might be a bit off balance somehow. It kind of needs a fruity element to balance the flavors, but I don't think carrot cake/cream middle/strawberry topping would go together -   but maybe if you did pineapple topping that would be AWESOME!

Also, not sure how the carrot cake part would freeze, but it might be okay frozen.

That being said, experimenting is fun and I say go for it and come back to report on how it was!

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I just thought I'd let you know that I made this recipe as is, and loved it! So I decided to convert it into a "Key Lime Pie"
Here's the changes I made: I zested 2 limes and juiced one of them. For the filling, I added 3 cups cashews, 2/3 C raw honey, 3/4 C coconut oil, 1 cup lime juice (the juice from 1 lime + enough key lime juice to make 1 cup) and the zest of 2 limes. It was AMAZING! I didn't make any sort of topping, because I didn't think it needed it, but it would be good with a topping too! :)

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<drool> Adeline!

Thank you for sharing. It's comments like yours that make this place GREAT.

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You read my mind Adeline! I was thinking of doing the same thing for St. Patty's Day! I'd like to add a little something more to make the filling green (a touch of spinach?) I wonder how that'd work? Thanks!

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I think that is a GREAT idea to use a bit of spinach to give it a nice green color!

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Fantastic!! Loved the whole process!! Very quick and easy to make. Have brought it into work to share with girls!! They all want the recipe too. Never again will I feel guilty about eating cake !!

Posted from The Rawtarian App

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Now that's what I call a success Brielle!

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Thanks Laura-Jane for this recipe, it's fabulous!
I loved the cream and topped it with dried mangos rehydrated in water, blended and spread over the cake.
I didn't freeze it but only had it in the refrigirator, that went fine because the coconut oil thickened everything.
Delicious!!! And SOO easy to make!
My favorite raw recipe so far!

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Freerainbow, mango cheesecake..... drool... YUMMY! And creative. :)

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only thing worth noting (aside from the fact that this recipe is awesome) is that after you initially freeze it to firm it up, it tastes much more like regular cheesecake if you refrigerate it instead of thawing it.

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Great tip Addison - agreed, but it should always be kept in freezer until just before eating - so if you're going to eat only a bit of it, just slice a frozen piece off then refrigerate for a bit

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Love it! I did the whole thing in my food processor, worked great.

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Hi Laura-Jane,
Do you have any raw cheesecake recipes that don't need to be frozen first? I had one at a cafe the other day, and it was in the chiller so wasn't a frozen one. It was so nice and it was really firm. Would you know what I could do to firm it up?
Thank you!

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Hi Mary, no sorry I think most of mine are frozen.

Some common ways to thicken are coconut oil, irish moss, agar agar, soy lecithin  (not all of these are "raw" but many of them are used in recipes)

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I'm wondering if I can substitute agave/honey with maple syrup?

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Hi April, yes you can. You may want to add slightly more pure maple syrup since honey and agave are a bit sweeter than maple syrup

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Hi there!
Sorry for asking the same question but I can't find my comment again!
Is there any substitute I could use for coconut oil? Thanks :)

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Hi Celine! Sorry, there is no substitute for coconut oil in this recipe since it is what helps the cheesecake filling solidify.

(PS: I think the comments are hard to find because we are right at the end of a page of comments, and my response might spill over to the next page!)

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Love your raw recipes, I've made a few now and they are so amazing! Just wondering how large of a brownie pan would be required?
Thanks!

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Hi Vanessa, I generally make this in an 8x8 glass dish

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Can anything be substituted for the nuts? I'm allergic to them.

Posted from The Rawtarian App

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Hi Bek, no sorry, no substitution for the cashew nuts in this recipe - especially for the cream filling part - that must use cashews

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looking forward to the recipes!

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:) Kolinda

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Love your blog and new to the idea of raw desserts. Really want to try this recipe - however I had an issue with a previous raw cheesecake attempt.

I tried making a raw chocolate cheesecake and was told to soak the cashews overnight beforehand. I soaked them for 7 hours. The mixture came out grainy no matter how many times i blended. Saying that there was no oil added to the mixture, could that have been why? I'm a little hesitant to try another recipe using cashews and wasting them, as they're expensive and the last batch was inedible because of the graininess.

Thanks Melanie

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Hi Melanie,

Just wanted to share my experience making the cheesecake this morning. I do NOT have a vitmix type blender. Though after today I may be purchasing one sooner than later....I got my current blender to handle the creamcheese filling. Mostly, what you need to accomplish the right texture is patience! ;) Others have posted vitamix will blend in 3-5 minutes...whereas I probably worked at the blending for 20 minutes.

Adjustments to recipe using a normal blender:
FIRST, soak 3C cashews in mason jar for hours, and 1.5C walnuts (my crust) for 4 hours in mason jar.
Then rinse nuts in colander, replace in jar with lid, and place in refrigerator. I did this step the night before.

(I also used very high quality medjool dates which were super moist which needed no soaking. You should have no issues processing the walnuts, dates, salt if you use a food processor.)

*Note: Another difference, I used 3 mini spring-form pans instead of a large pan.

NEXT, when blending filling ingredients, split into THREE batches!! Very important.
After first batch completes, pour out into bowl and rinse blender before beginning next batch.
Repeat for second batch, adding finished blend to the bowl.
Add vanilla in third batch, when the third batch is complete in the blender, add gradually back the filling from the bowl and keep blending.

VOILA!

I used maybe 1/8 cup of extra water. You may periodically need to stop the blender, use a spoon, and mix everything around. But it will work! :) Just takes perseverance...my filling came out super creamy and delicious and is setting in the freezer right now.

Good Luck!
<3Kristina

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oops..that was supposed to say soak cashews in water for 3 hrs. :)

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Kristina, It's comments like yours that make this place GREAT. xoxoxoxx

PS: Can I have a slice? Sounds yummy :)

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Hi Melanie, two things: (1) your blender might be crappy (2) you need to blend for way longer!

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Thanks - I guess I need to read your post on blenders ;-) and probably invest in a new one :-(

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All good things come in time - and when you can afford them ;)

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It was pretty well accepted. I put it down right next to the beef chili and chicken wings....

Most people liked the raw apple pie and raw chocolates I made better, but they were very intrigued by the "cheesecake" personally, I like the "cheesecake"!

Posted from The Rawtarian App

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lol you are awesome providing raw apple pie, chocolates and raw cheesecake, Mike!!!

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Simply AMAZING!!!!!
I turned Vegan seven months ago, and been hooked on this recepie since I got your app!! I'm still discovering new way to prepare yummy Raw Vegan dishes and your recepies are easy to follow and Truly Delicious!!
Thank You!!

Posted from The Rawtarian App

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My pleasure Charles B! Glad to have you here and glad you are enjoying my app. It is VERY handy!   Congrats on your 7 months vegan milestone :)

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WOW!

Just made this for the Super Bowl tomorrow, and I made an additional small piece on a plate so I could try it before I serve it and all I can say is wow! This really tastes like cream cheese, how do you figure these things out??

Posted from The Rawtarian App

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Hi Mike, hope it will be a hit for the superbowl!! How do I figure these things out? Well, for every 1 awesome recipe there are 2 flops that never make it to my website ;) Seriously.  :P

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Can you sub stevia or zylitol for the honey

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Hi Barb, I'm not too sure as I think the honey does provide some much needed moisture. I don't tend to use those two sweeteners myself

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Will maple syrup ( pure) work with this recipe?

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Hi Krystal, yes pure maple syrup could be substituted for the honey in this recipe.

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how do I get the strawberry topping to be firm? mine became runny and melted really fast once out of the freezer. psyllium husk or lecithin? thanks! love your recipes!

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Hi Shaz, it's not been a problem for me, but if you want it to be thicker add some coconut oil (do not use psyllium husk)

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Loved this LauraJane, my first foray into raw food (except for things like guacamole) and I am trying the raw oatmeal tomorrow!!

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Made this for my daughter's b day dinner. A hit with everyone! The crust alone is satisfying.

Posted from The Rawtarian App

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Mine tasted great! The only thing I noticed was the filling didn't look white but instead more grey. Any ideas why?

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Making this today, but a choc berry version using cacao and frozen berries. Can't wait til it's frozen!

Posted from The Rawtarian App

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do you use roasted nuts? instead of raw?

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Hi  Ryan, no I do not use roasted nuts. The flavour is very different and often they are salted, as well. Use raw, untoasted unsalted nuts for all my recipes :)

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Thank you for this recipe, I tried it last weekend and it came out perfectly! (The only thing I did differently was that I soaked the cashews, actually soaked them accidentally for a day or two, forgot I was going to try this recipe! I used my Oster fusion blender and the texture came out PERFECTLY, very smooth with no graininess whatsoever.) It held up very well in the fridge for almost three days! I loved it (my kids loved it too!). I will say, however, that even though the texture was just like cheesecake, the taste was a little different, since I use unrefined coconut oil and the coconut taste came through somewhat. I'm thinking this recipe could be easily adaptable to make a raw, vegan key lime pie, since the texture is so similar. Has anyone tried that? I'm thinking of using lime juice instead of lemon juice, and maybe decreasing the honey slightly. I think I'll try making it as a Thanksgiving dessert. If so, I'll let you know how it turns out!

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Hi Teresa, did you make key lime pie? Very interested to hear how it turned out if so

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I did!! I used 1 cup lime juice and 1/2 cup honey, omitted the vanilla. It was delicious! Not EXACTLY like key lime pie but close, and tasty with the slight coconut taste. I really like this recipe, it seems like it could be a base for so many options. I've made it a few times without the crust when I was in a hurry, and I love how well it holds together and comes out of the pie plate, even when just storing it in the fridge. My whole family loves it, thank you for the great recipe!

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I made this cake this weekend and it was amazing.... one question though... how long can this cake be kept for (in the fridge)?

oh and i also made the raw cheese sauce and i can't wait to make it again. Thanks for the recipes!

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This recipe does NOT keep very long in the FRIDGE. I would store it in the FREEZER

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I've been veg*an since June 2011 (completely vegetarian the whole time, with a few "real cheese" cheats in there). Although I don't know if I could be 100 percent committed to a raw food diet, I'm hoping to adopt two to three raw days a week. (So excited about purchasing my first dehydrator and VitaMix soon...woo hoo) Your recipes have been a welcomed part of my bookmarks and my rapidly growing Recipes to Try binder. This cheesecake will be my Thanksgiving dessert on Thursday. I can't wait!! Thanks...

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I hope this cheesecake was a perfect addition to your Thanksgiving, Tamiko :)

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Added grated lemon zest of a couple organic lemons to enhance the lemon taste. Yummy!

Posted from The Rawtarian App

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Sounds delicious with the lemon zest, Pierre!

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Yum! Lemon is def a taste that comes through

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Don't often see rotund raw foodies lol , so I guess moderation is the key when it comes to raw food recipes high in nuts, avocado, coconut oil, dates etc?

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Precisely :)

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How many calories for a small slice would you say? :-)

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Lots! :)

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Thank you so much for this receipe! Can I replace Gayave / honey by maple sirup?

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Yes, you can definitely substitue the agave/honey with pure maple syrup. Add a tiny bit more syrup than called for as syrup is *slightly* less sweet than the other two. Good question.

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I made this for my daughter's first birthday and it was a HUGE success! Thanks so much.

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Way to go Taurmini! :) Loved reading your story on the brownie recipe :)

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a smiling yogi 'yuuuuuummmmm'...

I'm totally making this divine RAW creation as a post-yoga treat for my students.
Thank you for sharing your delicious (& healthy) recipes! Your blogs are always inspiring.

:) yogi love x

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your yoga students are going to love you :)

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Hi, I'm keen to try this but don't have a food processor. Will the first step work in a high speed blender? Thanks!

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probably not very well - but you could try it in small batches

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This was my very first attempt at preparing raw food, it was so easy and so rich! The only issue I came upon was the crust had a sort of bitter taste, however, I did not soak my cashews before hand, which my friend told me afterwards I should have done. Oooooh well it was still delish, plus, now i have a good excuse to make another!!

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Wow-- this was fantastic. I did not pat cashews dry but did not dry them (by accident) but it work out. I did not add water. I added raw cocoa nibs and some raspberries. Delicious! Thank you!

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Nice add-ins!!

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Just tried this recipe, and my cheesecake is in the freezer. I didn't have lemons so I used lime... I'm a little nervous about that, but I hope it tastes good! Fingers crossed! Thanks for the recipe:) it was fun and fast.

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Curious how it turned out!

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greetings,
After you make this how long will it last if left in the freezer?

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do i use vanilla extract or vanilla powder?

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extract

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Thank you so much for this superb recipe. It was very very delicious!!! It just like a real cheese cake. I am looking forward to trying another recipe of your raw pudding.Thank you again very much. :D

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The dates for the recipe are dehydrated / pruned or fresh?

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Ideally fresh, but pruned is fine

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How long can you keep this cheesecake in the freezer? It was so delicious but made a large cheesecake-Any tips would be great...Thanks for the great recipe!

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Until it gets freezer burn! Maybe a few weeks? Not sure as it never lasts that long at my house :)

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loved the taste! how do you get the cheese filling to be so white? my turned out a caramel color. also the strawberry became runny and melted really fast once out of the freezer. thanks.

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This Recipe is absolutely DIVINE! it even tastes much better than any "non-raw" cheesecake that i have tried! thanks!

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This recipe is amazing! Having been 100% raw for over a month now, I did however find it a bit too sweet. When you get used to zero sugar in your diet, The Agave syrup, can be a bit overpowering. When I make it again I think I will reduce the amount of Agave. The test was trying it on my 24yr old, Tree Surgeon, son. Who isa real meat and two veg man. He loved it. Not quite sure he understood the concept, but hey, it's the healthiest thing that's passed his lips since I spoon fed him as a child:)

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I am looking forward to making this recipe but need a substitute for agave/honey. Do you have any suggestions? I was thinking artichoke, maple, or rice syrup. I would love your input before I begin!

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Never thought of artichoke? Is that sweet?

Maple syrup will be your best bet

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Wow! This cheesecake is simply stunning! Easily the best cheesecake I have ever tasted, and much easier to make than any cooked cheesecake recipe. Its utterly perfect. I followed the recipe exactly (but made only 1/3 of the amount as there's just me at home) except for the topping, as I didn't have any strawberries. I subbed them with frozen summer fruits ( blackberries, raspberries, black- and redcurrants) and added just a splash of water to make a smooth texture, and I used 1/2 the amount given in the recipe for the topping, instead of 1/3. It came out nicely thick and very delicious!

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Glad it worked out for you Jeni!

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I love raw food!!! I feel so clean after eating and is so healthy.
Love this website!

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What if you can't have cashews? Is there anything else that exists on the planet I can use as a cheese substitute? I am newly allergic to cashews and peanuts. Btw, I am LOVING this blog. I am so stoked that you have all these recipes up just waiting to be tried! I went raw today. It's kinda nuts! (no pun intended)

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In general as a sub for cashews you can use macadamia nuts or pine nuts - but probably not in this recipe as I haven't tried that with this one.

Maybe do a small batch of the filling and see how that turns out before attempting whole recipe

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What is the longest time you can freeze the cheesecake before serving. I was thinking of making this cheesecake 2 days before a party - is freezing for 48 hours too long?

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Not quite sure on this one.

What I would do? Freeze for the two days, but defrost a bit in fridge before serving. Anyone else have any tips for Jane on this?

And how to make sure it doesn't take on "freezer smells" (my pet peeve)

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Woo hoo! I am back into your website after several months of ... well what are my excuses - a busy life (?!) lack of inspiration in the kitchen... Buy boy am I back in with success.

Yesterday saw the creation of your raw veggie burgers (a friend has a dehydrator so another woo hoo!) and this cheesecake as I've been going through a cheesecake fetish recently so I knew I needed to make my own in order to be satisfied! Happy days - my husband was excited even just looking at it when I was cutting it and friends so aren't so into the raw food tasted both the burgers and cake yesterday and were impressed.

I have been able to cut it straight out of the freezer and was really surprised at how easy it was to cut without having to leave it in the fridge for anytime. Actually, living in the tropics I think it needs to come straight out of the freezer. The only bit that has gone a little icy is the strawberry topping so next time I might add that from the fridge when I'm about to serve it. It is an amazing texture, huge wows all round.

Thankfully cashews are the cheapest nuts for me to buy and I made the base with a mixture of walnuts and cashews and actually added a bit of coconut to the mixture as I got such a huge bag for such a cheap price from the market. I am going to create a chocolate one soon and am thinking of adding either cinnamon or nutmeg to the base, obviously cacao instead of the lemon to the filling and doing your chocolate icing for the top... Watch this space.

I want to add a photo of my cheesecake but not sure if there's anyway of doing so? It just looks so nice!

Thank you for your website. It is truly great. I love your recipes and they always get me inspired.

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Welcome back Cara! You are lucky that cashews are cheap for you, they are expensive here in cold Canada!

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Very beautiful and delicious! Looks very professional. I’m gonna try to make it also.

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I love this recipe. I made it for my grandson's birthday and it was such a wonderful thing to see everyone eating raw and loving it.
They kept saying is this really raw?
So now I have a question about raw. I am new to the raw living but I have been eating/using freeze dried fruits and veggies for some time. Are they considered raw?? It would sure be easier for people to have foods they could use if freeze dried strawberries and mango etc. we available all year round without having to go to the store to get things all the time.
Thanks, and looking forward to using more of your recipes!

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https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-snc7/579445_10150922152262804_916765127_n.jpg

heres how mine turned out :) thanks for the recipe

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Katie yours looks like mine.... the fruit topping was more like a fruit paste not a sauce. Still tasted good tho :)

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Hi there i just made this and it is soooo yummy . i followed another persons comment and added cocoa instead of lemon. so creamy and delicious . will try the lemon one next time for sure! Love it

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yummy suggestion about the cocoa! I will have to whip up a choco version!

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Hi, I was just wondering, did you use the virgin or extra virgin coconut oil?

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extra virgin coconut oil

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Great Marissa - and thanks for letting other readers know how the recipe turned out without a high speed blender. Comments like yours make this a better place :)

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thank you for sharing this recipe...this 'cheesecake' is absolutely divine & will never go back to the traditional recipes ever again! although i haven't got a power blender & used the food processor, this worked just fine requiring no water whatsoever.

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omg i being having aproblem with cheesecake this whole weekend im not necessaryli vegan or anything i was just looking for a better alternative to it is this healthy enough not to go directly to my gut?

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Hi Nadia,

Do you mean in terms of gaining weight?

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I LOVE this! I've made it a few times, and can't get enough! I used your other pie crust recipe instead because macadamia nuts are difficult to find here. Still delicious! I also made it into individual portions using a muffin tin and I recently found some really cute tiny (1/4 cup) ramekins to make individual cheesecake cups. I haven't had a chance to share with anyone yet, but plan to bring some to a friend for her birthday next week. Thanks so much Laura-Jane for this recipe! :)

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Love it Amanda

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This is one of my first raw adventures, and definitely the most involved so bear with me. Currently my cheesecake is in the freezer while I'm struggling with the topping. Do you wait for the strawberries to thaw? My food processer is having a really hard time with the frozen berries and dates and it's kind of scaring me! I added the 1/4 cup of water that I didn't use for the filling and that helped, but I don't know if I should let the strawberries thaw a little more or add more liquid. Please help! BTW this is a test run for a party I'm throwing, my daughter's 1st birthday :-)

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I would usually make the topping in a blender not a food processor

I would not add liquid. I would wait for them to thaw a bit

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Hi Alana,

Sorry for the delayed response. How did it turn out??

PS:  For anyone else reading this, yes, if you can't use a high-speed blender for the topping you should wait for berries to thaw - or at least half-thaw

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Oh :( I only had fresh berries so I actually froze them first! I didn't get a fruit sauce so much as I got a fruit paste.

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Okay I just added another 1/4 c of coco water and moved it to the blender instead of the processor and it helped. What didn't help was finding some date pits in the mix. Guess I have to check them carefully from now on.

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great ideas! quick question..is youre raw food organics or biodynamic? just some FYI for you "vegans" out there.. if u arent growing your own organics or go to a co-op then everything u r eating is genetically modified. which means it contains animal byproducts and viruses like e.coli which ONLY come from cows being fed corn. cashews as well as all nuts are DEAD. not raw..even if labeled as such. Monsanto got a hold of organics. if nobody knows what im talking about well no surprise..only americans are ignorant ones left just cause this is the country the elite decided to use as guniea pigs. do your research and STOP CISPA AND MONSANTO. the CDC released a zombie warning not too long ago.. seems crazy? it would cus they desensitized us thru movies. i dont care if nobody believes me. im just tired of reading so many recipes n posts n its like americas are clueless to whats happening with our food n rights!!... Europe has banned GMOS n we here are too trusting. watch too much tv. living vicariously. soon it will hit the fan. im living off the grid..soon ill have my own community. i urge everyone to consider simply what i say n do thier own research before they take away MORE OF OUR RIGHT by taking the internet...just google n youtube what im saying instead of dancing babies or that illuminati puppet lady gaga or beyonce. connect the dots.. vigilantcitizen.com is a good site. shop co-ops! support local ORGANIC farmers! stop supporting federally funded n monsanto owned whole foods an walmart..monsanto bought organics. zombies come from vaccines, GMO, homogenized and pasteurization, HEAVY METALS like aluminum n mercury found in high fructose corn syrup. autism is a result of ignorance. not to be taken offensive. but thats the real truth. i k