Recipe Directions

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

The Rawtarian's Thoughts

By The Rawtarian

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

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

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

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

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

Recipe Photos

Nutrition Facts

Nutritional score: 73 out of 100
  • This recipe is very low in Carbohydrates, and Sodium.
  • This recipe is low in Calories.
  • This recipe is a noteworthy source of Protein, Iron, Vitamin C, and Vitamin B6.

Amounts per 81 g (3 oz) suggested serving

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

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Comments and Reviews

Top voted

333 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?

330 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!!

324 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

2 votes
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hi this recipe does look amazing!
about to start making it. unfortunately I was only able to get almonds for the Crust is this ok?

2 votes
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Hi Estie -

Hmm, almonds in the crust isn't ideal, because almonds aren't as oily as walnuts/pecans so using them will mean that the crust won't stick together properly.... If you have coconut oil in the house, adding about 1/2 teaspoon to the crust before you process might help.

3 votes
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estie's Review

Raw cheesecake recipe
5
5 out of 5

Thank you for your quick re!
I will try it with coconut oil and let you know how it goes thank you so much

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I look forward to hearing how it turned out, Estie

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I haven t made the cake yet. So to be 100% sure, no need to soak the cashews before? Thanks and happy holidays! Claire François

3 votes
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Bonjour Claire!

Correct, no need to soak the cashews before.

A few exceptions:
1. if your blender is terribly crappy and won't blend nuts well, then you can soak for an hour in warm water, then rinse and pat dry. (The purpose is to soften them so your crappy blender can get them smoother.)
2. If I really really cared about the resulting flavor - soaking and rinsing will SLIGHTLY improve the flavor (and digestibility) of the cashews by making the flavor a TINY bit less bitter. So if I was entering a food competition I would probably soak, but if I was just gonna scarf it down myself or with my family I wouldn't bother to cut down on effort.

It's like a nice to have thing, basically :) Basically, like, it's also nice to have organic strawberries in the topping, but I'm not going to state "you must only use organic strawberries" because we all have to cut corners sometimes. Fact o' life!

3 votes
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What can I use instead of dried coconut?

3 votes
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Hi Carmen,

In the crust you can use hempseed hearts instead of dried coconut.

Also, you can omit the coconut entirely instead. It might not stick together quite as well (and the flavor won't be quite as nice), but it should work if you process the crust ingredients long enough until you can pinch the batter together with your fingers and it sticks together.

3 votes
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ginaf's Review

Raw cheesecake recipe
5
5 out of 5

I've made this recipe multiple times and I loooove it!! Can I use bananas instead of strawberries??

4 votes
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Hi Gina!

I would say yes, you can do 2 cups of fresh bananas instead of the strawberries.

Also, newsflash - you might like this recipe!! https://www.therawtarian.com/raw-banana-cream-pie-recipe

4 votes
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Thank you!! I completed everything yesterday except for the topping. Now I will do the banana topping since I got word from you!! I'm so excited!! Merry Christmas to the Rawtarian!! Yay!!

4 votes
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Let me know how it turns out, Gina :) :)

5 votes
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Avi's Review

Raw cheesecake recipe
5
5 out of 5

Great recipe. My mom was really busy for Thanksgiving and ordered one, it was pretty good but not raw.

4 votes
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Hi Avi!

Hopefully you guys can make a raw one next Thanksgiving :)

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Dani's Review

Raw cheesecake recipe
5
5 out of 5

This recipe sounds very tasty and I am going to try this out! But I am a little bit unsure, if I have to store it in freezer or if its also possible to store it in fridge? Many thanks for your Feedback!

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Hi Dani! Nope, don't do the fridge. Store it in the freezer only! It's like an ice cream cake :)

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Layla79's Review

Raw cheesecake recipe
5
5 out of 5

I can't say enough good things about this recipe. It's so easy to make and so delicious. It was a success from the first time I tried it. I prepared it for a vegan potluck and it was the only dish that completely finished.
I am now planning to make it for my colleagues at work for the week before x-mas season. For the crust, I didn't use macadamia, instead I used a mix of hazelnuts and walnuts - it worked fine.

Many thanks for this wonderful recipe. I also want to take this opportunity to thank you for the abundance of amazing recipes that you offer freely. I have been raw for a year and I'm very glad I came across your website to refine my un-cooking skills and make some pretty impressive raw dishes.

4 votes
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Awesome Layla!! Thank you for your lovely comment, and I hope your colleagues will love it as much as I do!

Nice tweaks with the crust nuts. The crust is very forgiving, and you chose wise substitutes.

7 votes
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I am so excited to try this recipe! However am fighting a battle with candida so agave/honey/maple syrup/dates are definitely out the window. I don't normally have sweet treats but I want something to make for my birthday in a few weeks =) I'm sure I could swap the agave with stevia in the cheesecake but I'm not sure what to do about the base?? How could I get it to stick together well without dates? Coconut oil? Thanks so much for sharing your gorgeous recipes with the world - it makes following the raw path so much fun! =)
Sophia xxx

8 votes
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Hi Sophia!
Yes, you can use stevia in cheesecake.
For base – you can try using apricots for a LOWER sweetness option.. however, you can also think about NO crust options! It doesn’t really need a crust, since it’ll be frozen anyway.

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Thanks for replying! I like the idea of apricots from a taste point of view - might be lovely with chocolate cheesecake? I think they might be too sugary for me at the moment though. I will certainly give crustless a try =) Thank you and bless you <3 xx

7 votes
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Hi Sophia, you are welcome. I hope you find what works best for you! :)

9 votes
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Considering the color of cashews, coconut oil, lemon juice and water, how did you get the filling on the picture white?

9 votes
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Hi Bella, mine always turns out white and I follow the recipe exactly. But others do say their recipe isn't white either, so...

14 votes
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Jaimi's Review

Raw cheesecake recipe
5
5 out of 5

This is excellent! I'd like to share a tip for easier blending that has made the process SO much easier. We prefer to use our blendtec verses the food processor as it makes for a smoother filling...at least for us. The problem was the bogging down and constant adjusting in the blender as the mixture is so heavy.

The solution for us was to first put the coconut oil and honey (inside their measuring cups which are stainless steel) on the stove at the lowest heat setting so it will still be considered raw. It takes a little patience, but both will eventually become liquidy. Then, when everything gets blended, it goes super fast with no bogging down (and without using the water) and sets up great in the freezer.

It's made a HUGE difference in our ability to make this without hating the process. So much faster and easier on the blender.

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