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, 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
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!
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Comments
Mike H
Feb 04, 2013
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It was pretty well accepted. I put it down right next to the beef chili and chicken wings....
Most people liked the raw apple pie and raw chocolates I made better, but they were very intrigued by the "cheesecake" personally, I like the "cheesecake"!
Posted from The Rawtarian App
The Rawtarian
Feb 12, 2013
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lol you are awesome providing raw apple pie, chocolates and raw cheesecake, Mike!!!
Melanie Crowe
Feb 11, 2013
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Love your blog and new to the idea of raw desserts. Really want to try this recipe - however I had an issue with a previous raw cheesecake attempt.
I tried making a raw chocolate cheesecake and was told to soak the cashews overnight beforehand. I soaked them for 7 hours. The mixture came out grainy no matter how many times i blended. Saying that there was no oil added to the mixture, could that have been why? I'm a little hesitant to try another recipe using cashews and wasting them, as they're expensive and the last batch was inedible because of the graininess.
Thanks Melanie
The Rawtarian
Feb 12, 2013
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Hi Melanie, two things: (1) your blender might be crappy (2) you need to blend for way longer!
Melanie Crowe
Feb 18, 2013
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Thanks - I guess I need to read your post on blenders ;-) and probably invest in a new one :-(
The Rawtarian
Feb 20, 2013
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All good things come in time - and when you can afford them ;)
MissKris0_o
Apr 10, 2013
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Hi Melanie,
Just wanted to share my experience making the cheesecake this morning. I do NOT have a vitmix type blender. Though after today I may be purchasing one sooner than later....I got my current blender to handle the creamcheese filling. Mostly, what you need to accomplish the right texture is patience! ;) Others have posted vitamix will blend in 3-5 minutes...whereas I probably worked at the blending for 20 minutes.
Adjustments to recipe using a normal blender:
FIRST, soak 3C cashews in mason jar for hours, and 1.5C walnuts (my crust) for 4 hours in mason jar.
Then rinse nuts in colander, replace in jar with lid, and place in refrigerator. I did this step the night before.
(I also used very high quality medjool dates which were super moist which needed no soaking. You should have no issues processing the walnuts, dates, salt if you use a food processor.)
*Note: Another difference, I used 3 mini spring-form pans instead of a large pan.
NEXT, when blending filling ingredients, split into THREE batches!! Very important.
After first batch completes, pour out into bowl and rinse blender before beginning next batch.
Repeat for second batch, adding finished blend to the bowl.
Add vanilla in third batch, when the third batch is complete in the blender, add gradually back the filling from the bowl and keep blending.
VOILA!
I used maybe 1/8 cup of extra water. You may periodically need to stop the blender, use a spoon, and mix everything around. But it will work! :) Just takes perseverance...my filling came out super creamy and delicious and is setting in the freezer right now.
Good Luck!
<3Kristina
MissKris0_o
Apr 10, 2013
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oops..that was supposed to say soak cashews in water for 3 hrs. :)
The Rawtarian
Apr 20, 2013
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Kristina, It's comments like yours that make this place GREAT. xoxoxoxx
PS: Can I have a slice? Sounds yummy :)
Kolinda
Feb 12, 2013
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looking forward to the recipes!
The Rawtarian
Feb 12, 2013
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:) Kolinda
BeK
Feb 20, 2013
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Can anything be substituted for the nuts? I'm allergic to them.
Posted from The Rawtarian App
The Rawtarian
Feb 20, 2013
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Hi Bek, no sorry, no substitution for the cashew nuts in this recipe - especially for the cream filling part - that must use cashews
Vanessa
Feb 21, 2013
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Love your raw recipes, I've made a few now and they are so amazing! Just wondering how large of a brownie pan would be required?
Thanks!
The Rawtarian
Feb 21, 2013
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Hi Vanessa, I generally make this in an 8x8 glass dish
Céline
Feb 24, 2013
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Hi there!
Sorry for asking the same question but I can't find my comment again!
Is there any substitute I could use for coconut oil? Thanks :)
The Rawtarian
Feb 25, 2013
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Hi Celine! Sorry, there is no substitute for coconut oil in this recipe since it is what helps the cheesecake filling solidify.
(PS: I think the comments are hard to find because we are right at the end of a page of comments, and my response might spill over to the next page!)
April
Feb 27, 2013
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I'm wondering if I can substitute agave/honey with maple syrup?
The Rawtarian
Feb 28, 2013
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Hi April, yes you can. You may want to add slightly more pure maple syrup since honey and agave are a bit sweeter than maple syrup
Mary
Mar 02, 2013
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Hi Laura-Jane,
Do you have any raw cheesecake recipes that don't need to be frozen first? I had one at a cafe the other day, and it was in the chiller so wasn't a frozen one. It was so nice and it was really firm. Would you know what I could do to firm it up?
Thank you!
The Rawtarian
Mar 03, 2013
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Hi Mary, no sorry I think most of mine are frozen.
Some common ways to thicken are coconut oil, irish moss, agar agar, soy lecithin (not all of these are "raw" but many of them are used in recipes)
Christina
Mar 04, 2013
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Love it! I did the whole thing in my food processor, worked great.
Addison
Mar 09, 2013
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only thing worth noting (aside from the fact that this recipe is awesome) is that after you initially freeze it to firm it up, it tastes much more like regular cheesecake if you refrigerate it instead of thawing it.
The Rawtarian
Mar 15, 2013
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Great tip Addison - agreed, but it should always be kept in freezer until just before eating - so if you're going to eat only a bit of it, just slice a frozen piece off then refrigerate for a bit
freerainbow
Mar 10, 2013
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Thanks Laura-Jane for this recipe, it's fabulous!
I loved the cream and topped it with dried mangos rehydrated in water, blended and spread over the cake.
I didn't freeze it but only had it in the refrigirator, that went fine because the coconut oil thickened everything.
Delicious!!! And SOO easy to make!
My favorite raw recipe so far!
The Rawtarian
Mar 15, 2013
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Freerainbow, mango cheesecake..... drool... YUMMY! And creative. :)
Brielle
Mar 11, 2013
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Fantastic!! Loved the whole process!! Very quick and easy to make. Have brought it into work to share with girls!! They all want the recipe too. Never again will I feel guilty about eating cake !!
Posted from The Rawtarian App
The Rawtarian
Mar 15, 2013
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Now that's what I call a success Brielle!
Adeline
Mar 13, 2013
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I just thought I'd let you know that I made this recipe as is, and loved it! So I decided to convert it into a "Key Lime Pie"
Here's the changes I made: I zested 2 limes and juiced one of them. For the filling, I added 3 cups cashews, 2/3 C raw honey, 3/4 C coconut oil, 1 cup lime juice (the juice from 1 lime + enough key lime juice to make 1 cup) and the zest of 2 limes. It was AMAZING! I didn't make any sort of topping, because I didn't think it needed it, but it would be good with a topping too! :)
Christina
Mar 14, 2013
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You read my mind Adeline! I was thinking of doing the same thing for St. Patty's Day! I'd like to add a little something more to make the filling green (a touch of spinach?) I wonder how that'd work? Thanks!
Adeline
Mar 18, 2013
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I think that is a GREAT idea to use a bit of spinach to give it a nice green color!
The Rawtarian
Mar 15, 2013
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<drool> Adeline!
Thank you for sharing. It's comments like yours that make this place GREAT.
Jillian
Mar 15, 2013
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Hi there! Wanted to know if you thought it would be good to do a layer of raw carrot cake interspersed with raw cheesecake... maybe in leiu of a normal cheesecake crust? I'm scheming/dreaming for my boyfriend's birthday.. thanks!
The Rawtarian
Mar 15, 2013
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Hi Jillian, interesting idea! I've not tried it so I'm not sure, but it strikes me that something to do with the flavors might be a bit off balance somehow. It kind of needs a fruity element to balance the flavors, but I don't think carrot cake/cream middle/strawberry topping would go together - but maybe if you did pineapple topping that would be AWESOME!
Also, not sure how the carrot cake part would freeze, but it might be okay frozen.
That being said, experimenting is fun and I say go for it and come back to report on how it was!
Julia
Mar 28, 2013
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How long do you think the cheesecake would keep in the freezer? I made it today (Thurs.) and hope to bring it to Easter Sunday dinner. Thanks!! I can't wait to taste it!
The Rawtarian
Mar 30, 2013
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Hi Julia, 12 hours should do it!
Christina
Mar 28, 2013
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OH. MY. GOSH. This cheesecake is INSANE. I'm in the process of making it for my birthday tomorrow, and tasted the filling during blending, and HOLY COW!!! So good. I can't even wait to indulge in a completes slice tomorrow!
Thanks Laura Jane!
The Rawtarian
Mar 30, 2013
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Christina, Love it when a recipe is insane in a good way!! :)
izzy
Mar 30, 2013
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Hey! I'm very excited to make this recipe for easter! I was just wondering when to add the coconut oil to the crust? Thanks!
The Rawtarian
Mar 30, 2013
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Hi Izzy, there is no coconut oil in the crust :) (It's in the middle creamy section only)
Anne-Marie
Mar 30, 2013
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Hi
I have started using this recipe as a base and have tried lots of variations. The best one so far has been to substitute the lemon juice and water for fresh lime juice juice. Taste just like key lime pie. I have also started adding a half of cup melted cacao butter to the coconut oil and pouring some of the combination into the crust mixture. Makes it a little crispier. Fantastic recipe! That and the banana cream pie. I make one almost every weekend.
The Rawtarian
Mar 31, 2013
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Hi Anne-Marie. Excellent tips, and I thank you for sharing them! Especially the key lime pie!!!!!!!!
Laura Black
Mar 30, 2013
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I've been dabbling in raw food preparation for a couple of months. At first it seemed intimidating, even daunting! But I made this recipe, did all the soaking and dehydrating of the nuts ahead of time. Throwing it all together was sooo easy!! And this cheesecake is wonderful. My daughter-in-law, a raw foodist, suggested adding a fruit, such as lilikoi instead of the water to give it a different flavor. Thanks for the boost in confidence!
The Rawtarian
Mar 31, 2013
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Hi Laura, sounds like you are on a roll and have been bitten by the raw bug :) Most raw recipes are pretty easy, sometimes the directions make them look complicated, but I especially like to keep things simple. It's fun!
The Rawtarian
Mar 31, 2013
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PS: great suggestion by your raw foodie daughter! Although I've never heard of that fruit! I am intrigued and love trying new fruits :)
Angelle
Mar 31, 2013
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Happy Easter and thank you for this lovely recipe! My recently gone Vegan family and I are going to attempt making this today [: one quick question, do you HAVE to soak the nuts before?
The Rawtarian
Mar 31, 2013
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Hi Angelle, good luck and have fun! Soaking is not required
Nicola Faraci
Apr 01, 2013
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Can you store the cheesecake in the freezer until you would like to serve? How long will it keep in the refrigerator?
Thank you kindly for your response.
The Rawtarian
Apr 01, 2013
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Hi Nicola, yes, the cheesecake SHOULD be stored in the freezer. It'll probably keep in the freezer for a week or two very nicely.
Heba
Apr 14, 2013
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Hi!
I don't have any unsweetened coconut in my pantry for the crust. Do you have any other suggestions (ie. could I use a little bit of coconut oil and something else)? I don't know if I can't wait until I can make a trip to the store to go and get some :)
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