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

All

11 votes
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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.)

7 votes
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Irish moss is the way to go! No freezing, and when you have non raw guests, they're completely unsuspecting, lol. You can get it online usually, here in San Diego it's only available locally during the summer/fall. It's a must.you can use it in a ton of other recipes to thicken. It's like a raw/healthy nutritious version of xanthum, and it's also what they use to extract carageenan from, but it's in a natural absorbable healthy state, not the gmo form the put in processed foods

9 votes
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Love you Naama! Love the pics :)

9 votes
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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!!

7 votes
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This I Marcelle after I read it immediately I wl do it Kisses

8 votes
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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

6 votes
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Hi Christopher,

I would say try 8 hours or so in freezer for final freeze. Good luck!

8 votes
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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.

14 votes
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Do you melt the coconut oil before adding it?

13 votes
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No, I don't bother melting it KMW :)

7 votes
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i know it's the best but my crust didn't turn out that good

11 votes
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Hi Ruby,

Was it the taste of the crust or was it the texture/procedure?

7 votes
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Lollllllllllll :)))))))))))) I know exactly what you mean :)))

21 votes
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Hi I was wondering what you mean by cream cheese? It's not in ingredients, I'm really keen to give this ago but a bit confused?

16 votes
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Hi Cobie, It's just the name of the recipe. It's a bit confusing, but it just means that the final result is kinda like a veggie cream cheese :)

19 votes
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When she said cream cheese, she meant the raw version of cream cheese, there is no actual cheese in this. She meant the White cheesecake filling ingredients.

19 votes
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Hi Becky, you got it :) I concur :)

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