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

304 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!!

302 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?

289 votes
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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

9 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....

6 votes
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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 ?

0 votes
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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!

11 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 :)

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

14 votes
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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 :)

12 votes
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Aw, happy belated birthday, Camila!

59 votes
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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.

61 votes
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That's great to hear, Kellie! :)

84 votes
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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!

109 votes
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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 :) :)

113 votes
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Enjoy your cheesecake, Pavla! :)

112 votes
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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!!!!!!!!!

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

118 votes
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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 ;)

95 votes
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Blueberries work! :)

114 votes
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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.

121 votes
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Great idea, David. Thanks!

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

112 votes
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An excellent way to start the day, Tomeika!

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

93 votes
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Good idea, April! :)

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

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

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