Raw cheesecake recipe
Crust ingredients:
1 1/2 cups macadamia nuts (or a combination of walnuts and macadamia nuts)
1/2 cup dates 1/4 cup dried, unsweetened coconut
1 pinch sea salt
White cheesecake filling ingredients:
3 cups cashews
3/4 cup lemon juice
3/4 cup agave or honey
3/4 cup coconut oil
1 tablespoon vanilla
Up to a 1/4 cup of water, if necessary to facilitate blending
Fruit topping ingredients:
2 cups frozen strawberries
1/2 cup dates
Directions
How to make this raw cheesecake recipe...
1. Throw the macadamia nuts 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 dates down into the pan to form the crust.
3. Throw all creamcheese icing 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.)
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. Replace the raw cheesecake recipe back in freezer. Freeze until this raw cheesecake recipe reaches the desired consistency!
6. Defrost this raw cheesecake recipe for about one hour before eating (or just slice from freezer and enjoy this delicious raw cheesecake)!
The Rawtarian's Thoughts
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!
Images
Comments
Lily
Feb 25, 2011
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OMG. This is SO FREAKING AWESOME! I just made it and have extra filling so I made mini crusts as well. Oh perfect!!
The Rawtarian
Feb 25, 2011
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Lollllllllllll :)))))))))))) I know exactly what you mean :)))
ruby
Aug 08, 2011
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i know it's the best but my crust didn't turn out that good
The Rawtarian
Aug 08, 2011
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Hi Ruby,
Was it the taste of the crust or was it the texture/procedure?
Christopher
Aug 17, 2011
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I am planning to make this cheesecake for the first time. Where I live, it is impossible to buy coconut oil. Is this essential or can it be eliminated?
The freezing is confusing. Some say 4 - 6 hours and others laugh and say they left it all night. This makes me think that something occurs in the freezing process. Can you explain? Thanks
The Rawtarian
Aug 18, 2011
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Hi Christopher,
I would say try 8 hours or so in freezer for final freeze. Good luck!
The Rawtarian
Sep 11, 2011
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OOps, plus,I forgot to answer your coconut oil question. YES, you MUST have coconut oil! It won't work well w/o it.
Naama
Mar 19, 2011
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I will start with the bottom line: DIVINE.
In my version was not enough lemon juice and the substitute (orange juice) was not sour enough (too sweet for me).
I have added orange zest which was great.
I used raspberries instead of strawberries and found a great recipe for raspberry sorbet hiding here (I had to do this part twice. one for the topping and one for me. it was the best sorbet ever, really!).
I think, since it is so condensed, the fruity part should be doubled. one way is to serve it with some coulis or fresh fruit but I would like to make it easier and just double the topping. But I worry that just doubling the topping amount wouldn't do cause there is nothing to stable it. do you have any idea for solution? what do you use as a gelatin substitute?
Thanks a lot for this wonderful recipe :-)
Here is what I wrote about it. Don't know if you can read it but you sure can get the pics... :-)
http://naama.avramzon.net/2011-3-purim/
The Rawtarian
Apr 11, 2011
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Love you Naama! Love the pics :)
Laura
Jul 30, 2011
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How about irish moss as a gelatin-like filler?
The Rawtarian
Aug 01, 2011
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Definitely a good option, a lot of people use it to get that nice gelatin texture. (I've never used it myself yet, I look forward to trying it b/c I hear good things.)
Jette
Apr 06, 2011
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Hello there:}
That cheese cake looks amazing. I'm looking for creamy dessert recipes for myself and my son - who has autism. He is extremly sensitive when it comes to texture of food. I have before tried raw chees cake recipes, but he did not like it at all because of the slight grainy? texture that comes from the nuts in the filling... he wants it, as he says, creamy. I asume that this cheese cake has that same texture??
Any idea on how to make raw desserts without it??
Thanks:}
The Rawtarian
Apr 11, 2011
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Hi Jette,
Hmmm. It has been a few weeks since I ate this one. I don't think it was particularly grainy, although it's tough to say depending on your son's threshold of what he constitutes grainy--it's all relative. Perhaps you could make a small half batch to try it out?
Soaking the nuts first for at least three hours would probably help to soften. Just make sure to pat them dry before using.
Summer
May 11, 2012
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Hi Jette,
I recently made one with the smoothest texture I've ever experienced! The key for me was using a little more water. I also was using cocoa in mine and no lemon, though. Chocolate "creamcakes"...mmm. Also, make sure you're using the right type of blender, like a vitamix or equivalent, as a black and decker just won't do the trick (no matter how hard you try you'll just burn the motor and give your cake a nasty taste! Not that I know from experience there :D) Blend for a bit longer and tasting while you go. If it's not the right consistency just keep blending and tamping it down as you go. Good luck!
Also, great website, thanks for posting all these wonderful recipes!
The Rawtarian
May 12, 2012
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GREAT tips Summer. Comments like yours make this a better place.
jill
May 10, 2011
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to get a creamy cheesecake topping use a combination of 2 ripe avocados ,1 spoon agave syrup , juice of 2limes , chopped mint , and coconut oil . you can sub the lime for raw cacao if you like . has an amazing creamy texture and lovely smooth feel .
The Rawtarian
May 15, 2011
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Mmm, Jill, that sounds super tasty. I'll have to try it.
Jutta
Oct 15, 2011
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How much coconut oil did you use ?
Jutta
The Rawtarian
Oct 15, 2011
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I haven't made this yet myself, but using logical deduction I am guessing it would be about 1 tbsp of coconut oil, especially since the avocados will already give it a lot of creaminess.
The coconut oil will help it firm up a bit in the fridge.
But hopefully Jill will come back to clarify further :)
Jutta
Oct 15, 2011
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Thanx Laura Jane,
I am trying it out right now
Jutta
The Rawtarian
Oct 19, 2011
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Hope it turns out for you :)
Laura
Jul 30, 2011
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I accidentally discovered that if you soak the cashews for about four hours, drain/rinse them, and then pop them (covered) in the fridge for a day or so, they produce a SUPER smooth texture in whatever you're making. I don't have a high-speed blender like a Vitamix, but what this made was as smooth as any high-powered motor could create!
The Rawtarian
Aug 01, 2011
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Nice, thanks for sharing this tip! A lot of people don't have high-speed blenders. I didn't until about 6 months of being 100% raw.
Beryl
Jan 24, 2012
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You really do need a good high-speed blender to get creamy textures. Any other blender won't be able to get it smooth enough.
Jnana
Apr 07, 2011
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This was perfect thank you :)
The Rawtarian
Apr 11, 2011
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You are welcome, Jnana :)
Elizabeth
Apr 08, 2011
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I made the raw cheesecake last night but used pecans and dates for the crust. I shared it with my fellow co-workers and everyone really liked it. Even my husband who doesn't like regular cheesecake said this was the best he'd had. I think it's all gone now so I'm going to have to make another:-) These recipes are awesome because they are simple and quick. I'm always on the go so I don't have much time to be in the kitchen. Thanks for the great recipes. Keep em coming along!!!
The Rawtarian
Apr 11, 2011
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I will surely keep 'em coming! Glad your people loved them, even your non-cheesecakie hubby!
I like these recipes cause they are simple and quick, too :)
Shelly
Apr 10, 2011
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My family and I are all vegetarians and I have recently been intrigued by the idea of a raw diet. Not ready to fully commit and not sure I really would ever be 100% raw but I look forward to including your recipes in my collection and upping the amount of raw foods we eat. I made this cheesecake as my very first try at a raw recipe. I love it! I made a few adjustments, nothing major and it is delicious. My husband, his Dad and my 6yo and 3yo loved it too.
The Rawtarian
Apr 11, 2011
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Wow, you are an ambitious cook to try this cheesecake as your first raw recipe!!! :) I love it!!
Glad it turned out for you.
You could try brownies with choco icing next:
http://therawtarian.com/raw-brownie-recipe/
http://therawtarian.com/raw-chocolate-icing/
Mallory
Jun 12, 2011
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My Birthday is on Thursday and Cheesecake was my FAVORITE. I can't wait to try this out!! Before my health concious days, Key Lime Cheesecake was what I would always pick. Do you think if I add some lime juice to the filling I could recreate it?? I cant wait to try!
The Rawtarian
Jun 13, 2011
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Happy almost b-day Mallory! If I was to convert this recipe to a key lime cheesecake I would leave the white filling as-is. I would try to make a key-lime topping instead of the strawberry topping. Like, take a bunch of key limes and some dates and throw them in the blender, similar to the above. You will probably need to alter the balance though (less keylime, more dates) because the key limes will be sour.
Mallory
Jun 20, 2011
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Oh Good Lord! This was the most AMAZING thing I have ever eaten! I even fooled my omnivor family members. You should have seen their faces when they asked me for the recipe and I told them it was made of Cashews! The only down side is that there we not any leftovers!!
Laura-Jane You are a Genius!!!!!!! I already have the cashews soaking for a second batch for me to enjoy oh my own :)
The Rawtarian
Jun 20, 2011
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Haha, yes, it's a gooooooood one! So glad you had something to wow your Standard American diet family! Feels good, doesn't it. :)
Ashlyn
Jun 20, 2011
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OMGosh! This cheesecake is amazing! I just made my 3rd one! Lol
my coworkers are requesting it everyday now! They cannot get over the fact that it made with cashews:)
I even have one person converting to raw now...yay!
Thanks so much! All of your recipes are fabulous. Please keep up the awesome work.
God bless,
Ashley
The Rawtarian
Jun 25, 2011
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So glad you and your coworkers like this one, Ashlyn. It's pretty fun to watch people's faces once they hear what the ingredients are, isn't it?
The Rawtarian
Jun 25, 2011
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And yay for your raw conversion!!!! I am not very good at converting people in my everyday life... They just think I am very weird, lol. Maybe I need to bring them more cheesecake ;)
Ashlyn
Jun 26, 2011
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Yes, your Raw Cheesecake and Brownies always do the trick! Lol
I can't even count how many batches of
brownies I've made in the past 3 weeks! They are by far the best brownies I've ever had. I love to top them with your chocolate frosting... Yum:)
Looking forward to many more fabulous recipes!
Thanks so much
The Rawtarian
Jun 26, 2011
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I have created a monster. A brownie monster!! Lol :) But that's okay, you're a good kind of monster. A healthy one!
Jenna Laverty
Jun 30, 2011
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This recipe is amazing! I just started eating raw and am trying to convince my friends that eating raw food is not such a crazy idea :) I made this cheesecake and they loved it! Thanks so much, I'm looking forward to trying the other recipes on your site :)
The Rawtarian
Jul 08, 2011
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Glad it worked out well for you, Jenna. Considering that there are a lot of steps to it, I am impressed that everyone seems to be having good success with it :)
And Jenna, keep on introducing your friends to raw... We have a duty to spread the word :)
Elizabeth
Jul 03, 2011
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Do you think this could be made with almonds instead of cashews?
The Rawtarian
Jul 08, 2011
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Almonds are kind of grainy and gritty... Hmm, to be honest, I don't think it would work very well.
Can you use macadamia nuts instead?
lahna
Aug 08, 2011
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this is amazing!!!!!! i added the juice of 1 lime instead of all lemon. it was so delicious, and so gourmet feeling :)
The Rawtarian
Aug 08, 2011
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Glad you like :)
Isabella
Aug 11, 2011
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I am happy to have found this recipe. Thanks for sharing it. I just have to say though that frozen food is not raw food! Extreme cold, just like extreme heat can change the chemical properties of food and kill healthy bacteria. It may be convenient to freeze this cake but it defeats the purpose of eating raw. Besides when something is delicious a little extra effort is worth it.
The Rawtarian
Aug 12, 2011
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This is true, but at the same time it's better to freeze than chuck it out, IMO. Of course, I agree that fresh is best though!
beauty
Aug 30, 2011
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Hi,
I made this yesterday and it was pretty awesome! I had added a little too much fresh squeezed lemon juice so i eneded up with a creamy delicious lemon tart. And i didn't top it with the strawberry mixture i simple used left over crust crumbles on the top. We put it in the freezer at first; then just the fridge later. It was (is) really YUMMY!! Thank you:)
The Rawtarian
Aug 30, 2011
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Yummy, sounds awesome Beauty :) I love lemony flavors :)
Brittany C
Sep 01, 2011
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I've made this twice now; once following the recipe exactly, and this second and third time, I made a change because i didn't have cashews.
I used a combination of pecans and macadamia nuts for the filling, instead of cashews, and it made a slightly tangier version- probably because cashews are sweet, and pecans aren't!
I took the original version to a party, and everyone.who tried it loved it! I really like it both ways, but then again, I love lemon!
Thanks for a fabulous recipie!
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