Recipe Directions
- 1. Throw the macadamia nuts, salt and dates into your food processor. (Don't add the coconut!!) Process nuts and dates until well processed but still airy.
- 2. Next, get our your cheesecake pan (or just a basic glass brownie pan if you're like me and don't have fancy cookware) and sprinkle the coconut on the bottom as your very first layer. The point of doing this is to make it so it's easier to remove the cheesecake and the coconut stops the crust from sticking to the bottom of the pan. Then press the macadamia nuts and date mixture down into the pan to form the crust.
- 3. Throw all cream-cheese filling ingredients into your high-speed blender and blend! Add as little water as necessary to facilitate blending. (Try to add as little water as possible.) Pour mixture on top of crust.
- 4. Place the above in freezer for an hour or so (so that it will firm up).
- 5. Meanwhile, throw your strawberries and dates in your high-speed blender. Blend until nice and smooth. Pour this mixture on top of the crust/creamcheese, which was just in the freezer for about an hour. Place the raw cheesecake recipe back in freezer. Freeze until this raw cheesecake recipe reaches the desired consistency (5 hours or so!).
- 6. Defrost this raw cheesecake recipe for about a half-hour before eating (or just slice from freezer and enjoy this delicious raw cheesecake)!
The Rawtarian's Thoughts
By The Rawtarian This is an awesome raw cheesecake recipe. Will you believe me when I say that it tastes exactly like standard American diet (SAD) cheesecake? No, of course you won't believe me that this raw cheesecake recipe tastes just like the real thing. But it does!!
This is a three-stage process, which is a little more complicated than I normally work. But, it is important to have some kind of fancy dessert in your arsenal to impress the non-raw people in your life. This raw cheesecake recipe does the trick, hands down!
Plus, it's actually not that hard to make. Seriously.
This raw cheesecake recipe just takes three easy steps: crust (easy, throw in food processor and press down into pan); "cream cheese" (easy, throw everything in high-speed blender and pour on top of crust); and sauce (easy, throw everything in high-speed blender and pour on top). Enjoy this raw cheesecake recipe!
This raw cheesecake recipe is very rich, so it can serve, like, 20 people or something crazy like that!
Recipe Photos
Nutrition Facts
- This recipe is very low in Carbohydrates, and Sodium.
- This recipe is low in Calories.
- This recipe is a noteworthy source of Protein, Iron, Vitamin C, and Vitamin B6.
Amounts per 81 g (3 oz) suggested serving
| Name | Amount | % Daily |
|---|---|---|
| Calories | 319 | 13 % |
| Protein | 5 g | 9 % |
| Fat | 25 g | 32 % |
| Carbohydrates | 23 g | 7 % |
| Dietary Fiber | 2.3 g | 7 % |
| Sugars | 16 g | |
| Calcium | 22 mg | 2 % |
| Iron | 1.9 mg | 15 % |
| Sodium | 11 mg |
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Comments and Reviews
Top voted
Karina
Sep 26, 2013
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?
Bethany
Oct 03, 2013
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
Judene
Aug 19, 2013
Judene's Review
Raw cheesecake recipe
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!!
All
kate
Oct 04, 2024
kate's Review
Raw cheesecake recipe
This looks good. will try some version of it. i don't think 'throwing' ingredients into the food processor is a good way to describe what you are doing....seems that 'placing' things would be a better description....=)
Norm
Oct 24, 2023
I like your side but hardly get back onto. Your cunning marketing strategies really put me off.
"Limited time offer, Just For You"
Wow, just for me, huh? What about the thousands of others coming to your side? Do you really have it necessary to drive such stinking sly marketing slogans?
That takes away your credibility and is in 180 degree against of what you're doing.
Hire some marketing folks with integrity and transparency, girl.
amititz
Jun 04, 2022
Hi,
This cake looks amazing! I'm going to try making it, but was wondering what I can use instead of honey/maple/agave. Would it work with dates? Bananas? Orange juice? Sugar? other ideas?
Also, would it work if I use somewhat less coconut oil and sweeterners?
Thanks!
jamiew6455
Jun 15, 2020
How do you know if you have PURE vanilla extract? Is there a certain brand? Can it be bought raw? Thank you for your help. Absolutely loving the recipes that I’ve tried here!
GABRIEL ZARZOUR
Sep 01, 2017
Hello, this recipe looks great but is there anything I can do to substitute the coconut? I really don't like taste of the meat. Thank you.
The Rawtarian
Sep 04, 2017
Hi Gabriel.
You can use hemp seeds instead of coconut in the crust if you like :)
Laurajane
Jul 15, 2017
Laurajane's Review
Raw cheesecake recipe
Love love this recipe!
Have been making it for years and it's always a "hit" no one can believe it's vegan!
Thanks again rawtarian!
The Rawtarian
Jul 15, 2017
I'm so glad you like it, LauraJane.
And by the way, we have the same name!?!?!? I hope you recognize how cool that is. :) Because I do!
FreyaPoynton
Jul 06, 2017
This looks great! Much easier then the other cheese cakes I have made. Can I ask why the cashews are not soaked in this recipe? Does is give it a different texture? Thank you
The Rawtarian
Jul 08, 2017
Hi Freya!
Excellent question. I like to walk the boundary when it comes to skipping steps and eliminating unnecessary ingredients and longer wait times without screwing up the recipe :)
Soaking and rinsing will give a slightly smoother texture and may be easier to digest. But if you have a really good blender you don't need to soak :)
Bibi
Jun 27, 2017
So I made this cheesecake with the frozen (pitted) cherry sauce and topped it with fresh blueberries and a few pumpkin seeds, and I really have no words to best describe this combination... Phenomenal?! It's extremely difficult to have just one slice of this miracle cake. Ahhh... ?
Posted from The Rawtarian's Raw Recipes App
Bibi
Jun 27, 2017
bibia's Review
Raw cheesecake recipe
Simply the best! As a former cheesecake lover, this raw version is not just as delicious but better in texture and taste. Bravo, Laura-Jane! ?
Posted from The Rawtarian's Raw Recipes App
Stephanie Treasure
May 06, 2017
I would love to make the filling either strawberry or blueberry. Could I use frozen? If so, how much?
Is the coconut oil absolutely necessary for the filling?
The Rawtarian
May 06, 2017
Hi Stephanie! Great questions.
1. Filling - For this cheesecake, I wouldn't add any fruit to the filling recipe. It will screw up the flavor and texture of it. :)
2. Yes, coconut oil is absolutely necessary for the filling. (The fat in the oil is needed for texture, to help it freeze properly and not crystalize and get icy.)
Aimee Barbour
Jul 30, 2017
Aimee Barbour's Review
Raw cheesecake recipe
I added fresh blueberries to the cheese filling. It was fab!
The Rawtarian
Aug 02, 2017
Nicely done, Aimee! I bet it looked beautiful with the blueberries floating in cashew space :)
Stephanie Treasure
May 08, 2017
Thanks for your response. I have seen some people use Full fat Coconut Milk that has been frozen so that the liquid separates from the solid which becomes a cream-like texture. I was figuring that would work.
Thanks again!
The Rawtarian
May 09, 2017
My pleasure, Stephanie. Happy to have you here
deb
Apr 15, 2017
I use pecans for the crust, very, very good!!!!!!
The Rawtarian
Apr 15, 2017
Thanks for sharing, Deb!
LEISHA MULVEY
Mar 17, 2017
LEISHA MULVEY's Review
Raw cheesecake recipe
Love this recipe!
The Rawtarian
Mar 20, 2017
I'm so glad that you loved the cheesecake, Leisha!
Marie Harding-Smith
Dec 28, 2016
I made this cheesecake for Christmas Day. I was pleased with the results as I have not prepared many successful raw desserts, however it was too sweet for me. I used agave syrup as sweetener. Could I reduce the amount of sweetener used or change sweeteners??
The Rawtarian
Dec 28, 2016
Yes, Marie, you can absolutely reduce them or change the sweeteners! I would try halving the sweetener next time and see how you like it. Also, I like maple syrup the best (flavorwise) in my raw sweets.
Joe
Dec 24, 2016
Hello
Can I use stevia instead of agave as I like to only use low glycemic sweetners. Thank you.
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