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

367 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?

360 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!!

356 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

3 votes
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Can vanilla beans be substituted for vanilla extract in your recipes? If so, what is the equivalency?

Posted from The Rawtarian's Raw Recipes App

2 votes
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Short answer, yes! Scrape out the inside of the pod... 1 teaspoon of vanilla extract is equal to one 2-inch piece of vanilla bean, so 1 typical vanilla bean will equal 3 teaspoons extract :)

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I haven't made this recipe yet, so I can't rate it. HOWEVER, I am excited to try it with a pumpkin topping of some sort (being that Thanksgiving is next week). Any suggestions?

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Hmm, nice idea Charity - try substituting some canned pumpkin instead of the strawberries (but you will want to include the dates). If you try, let me know how it turns out!

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Joelle 's Review

Raw cheesecake recipe
5
5 out of 5

This is absolutely, positively, the most delicious raw dessert I've ever eaten. I love all of your recipes, but this is perfect for summer. All of my friends are raving!

I used wild blackberries as a topping—the tartness complimented the honey and lemon perfectly. I just still can't believe how simple and delicious it is!

16 votes
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Ooooh yes to the blueberries!!

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Mo's Review

Raw cheesecake recipe
5
5 out of 5

I made this yesterday and I was surprised that it tasted like a real thing. I used cassava syrup instead of agave. It was still good. I will make this again but with Mango puree on top. Yum! Thank you.

12 votes
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I love the idea of the mango puree topping!

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Hannah's Review

Raw cheesecake recipe
5
5 out of 5

Hello! I've made this recipe many times now (because I love it so much) but I was wondering if you could recommend an alternative topping for something a bit different? I was thinking mango, or rhubarb (but that would t be raw I guess) - any suggestions? Thank you!

16 votes
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Great question Hannah!

Frozen cherries are totally delicious instead of the strawberries.

Also, here are a couple of other recipes of mine that are spins on this recipe and that turn out really well, which you might like:
https://www.therawtarian.com/raw-banana-cream-pie-recipe
https://www.therawtarian.com/raw-chocolate-cherry-fudge-cake-recipe

17 votes
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Thanks for the tip! I'll go for the cherry - will let you know how it goes!

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Do let me know how you get along :)

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Haley's Review

Raw cheesecake recipe
5
5 out of 5

AMAZING!!! Best dessert ever!!! Thank you for the amazing recipe!!! I made it for the fourth time today! This time for my friends bday who is lactose intolerant. I figured I needed to finally give it an off the charts review!!

16 votes
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Awesome Haley! I'm so glad you love it and I hope your friend did too :)

18 votes
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Great recipe, although I find it way to sweet for my taste. I reduce the sweeteners by 2/3.

I prefer it with the fruit blended through the "cheese" mix, YMMV.

I've also tried this with sour cherries--yum!

21 votes
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"Yes" and "yum" to the sour cherries Jennifer!!

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Kymm76's Review

Raw cheesecake recipe
5
5 out of 5

I just made your cheesecake recipe again. It is so delicious!!! Thank u for these wonderful recipes.

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Beautiful Kymm!! Thanks for showing me your handiwork :)

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Hi!
Cheesecake has never been my first desert choice, until I've tried your recipe. Gosh this is the best cheese cake EVER!!!! It's just divine 😋.
By the way love your site it's amazing.
Congratulations, Great job!

18 votes
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Thank you so much, Fatima!! You are awesome :)

22 votes
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I made this today! It is so delicious! I used mixed berries for the topping.

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Vavavoom Kymm! That looks breathtakingly yummy :)

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Can you add some lecithin to store the cheesecake in a refrigerator instead of freezer? or any other recipe for cheesecake that does not need to be kept in freezer-something else than ice cream cake...please:)

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Hi Dorothy!

Well, that's a tough one :) Perhaps you could try experimenting with coconut BUTTER instead of coconut OIL as it's more likely to stay solid at warmer temps :)

22 votes
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Thank you very much for responding. Do you have any recipes for cakes that are creamy and not frozen? I am basically looking to make a cheesecake that can be refrigerated....not an ice cream style...Do you ever use lecithin or any kind of stabilizer (organic and non-GMO)? I also absolutely love your website and all the work you do. Everything you do here is superb and outstanding! There are many other raw vegan websites, etc but none comes even close to your concept. I thank you for doing it!

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