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

401 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?

387 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

381 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!!

All

4 votes
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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?

5 votes
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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.)

4 votes
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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!

4 votes
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My pleasure, Stephanie. Happy to have you here

6 votes
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I use pecans for the crust, very, very good!!!!!!

7 votes
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Thanks for sharing, Deb!

8 votes
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LEISHA MULVEY's Review

Raw cheesecake recipe
4
4 out of 5

Love this recipe!

6 votes
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I'm so glad that you loved the cheesecake, Leisha!

18 votes
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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??

19 votes
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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.

24 votes
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Hello

Can I use stevia instead of agave as I like to only use low glycemic sweetners. Thank you.

24 votes
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Certainly! Add the stevia to the blender before blending.

Not all recipes are easy to use stevia in, but this one lends itself well to stevia because it gets mixed in really well during the blending phase.

20 votes
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Cassie's Review

Raw cheesecake recipe
5
5 out of 5

I love this cheesecake and make it all the time! Do you ever use apples for the topping?

24 votes
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Hi Cassie,

I've never tried the topping with apples - have you? I'm curious if you did as to whether it turned out!

21 votes
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rawcanes's Review

Raw cheesecake recipe
5
5 out of 5

tastes awesome. even non vegans like it.

Posted from The Rawtarian's Raw Recipes App

15 votes
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That's what we like to hear - universal appeal :)

26 votes
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Came out Great on Try#1.

2 things, if you have a blendtec like me, you may need the twister jar. Or, dont try this at home, improvise with your own version of a tamper. The topping was so thick it was hard to blend enough to smooth out all the dates.

Posted from The Rawtarian's Raw Recipes App

19 votes
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Great tips!!

22 votes
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Could you please advise if almonds could be used for the base of cheesecake? Can the base of cheesecake be dehydrated?

24 votes
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I get your point. Could I mix almonds with macadamia or walnut? I like the taste of almonds.

Also could you please advise the size of the spring form tin I would need??

21 votes
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Certainly, mixing is an excellent idea and it will turn out better than just almonds alone.

I usually use an 8 inch springform pan for most of my cakes these days :)

21 votes
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Hi Marie,

For the base of the cheesecake, a slightly oilier nut is more ideal (like pecans or pecans or macadamia nuts) but a dryer nut (like almonds) will work alright - you just might need to process it a bit longer and it might be slightly more difficult to get the base layer to stick together.

You *can* dehydrate the base, but you do not need to at all. Why would you want to??

32 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

31 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 :)

27 votes
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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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