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

348 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?

343 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!!

340 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

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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!!

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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!

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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!

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

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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 :)

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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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Thanks Dorothy! I am so glad my recipes are useful to you in your everyday life :)

At the moment, I have not yet experimented with using coconut BUTTER in a cake, but I do love the idea as I think it would be nice to have a non-frozen cheesecake. (Although they don't really taste frozen, IMO.) But it would make them easier to transport, that's for sure.

I have added this idea to my recipe to-make list :)

I have used soy lecithin (granular form) in the past, but I haven't played with it lately. You may also want to investigate "agar agar" - I have never used it, but I know some people use it for thickening also.

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D's Review

Raw cheesecake recipe
5
5 out of 5

This cheese cake is sooooooooooooo darn good! This is the 2nd time that I've made it. The 1st time I followed the recipe exactly , making 3 small cakes to share. The 2nd time was for Mother's Day and I couldn't find the Dates in 2 different grocery stores. So I substituted raisens for the Dates in the crust and in the frozen strawberry topping. To stretch the strawberry topping over 3 small cakes, I added a shot of Orange juice. Both times, those that I shared with, said it was delicious . I think I will do what another reader said, and give them as Holiday gifts. Thank you for making me a Raw Cheese cake Queen :)

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Yay D, The Raw Cheese Cake Queen!!

Love it. And I love what you described. One of the most fun things about cooking (and uncooking), in my view anyway, is once you get comfortable with a recipe and then you can start substituting and adding and tweaking, as you described, which is so fun. And sometimes you take it too far and go, "Uh oh, that was too far" and then you reign it in again. Fun!!

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freedomflower's Review

Raw cheesecake recipe
5
5 out of 5

Absolutely delicious...am new to raw but don't eat dairy so this was a welcomed treat because I used to love dairy cheesecake, so it's lovely knowing I can enjoy it again. I soaked cashew nuts overnight.

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This looks delicious, Freedomflower! Nice job :)

I'm glad you've now got another fancy dessert in your non-dairy treat arsenal!

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hi this recipe does look amazing!
about to start making it. unfortunately I was only able to get almonds for the Crust is this ok?

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Hi Estie -

Hmm, almonds in the crust isn't ideal, because almonds aren't as oily as walnuts/pecans so using them will mean that the crust won't stick together properly.... If you have coconut oil in the house, adding about 1/2 teaspoon to the crust before you process might help.

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estie's Review

Raw cheesecake recipe
5
5 out of 5

Thank you for your quick re!
I will try it with coconut oil and let you know how it goes thank you so much

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I look forward to hearing how it turned out, Estie

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I haven t made the cake yet. So to be 100% sure, no need to soak the cashews before? Thanks and happy holidays! Claire François

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Bonjour Claire!

Correct, no need to soak the cashews before.

A few exceptions:
1. if your blender is terribly crappy and won't blend nuts well, then you can soak for an hour in warm water, then rinse and pat dry. (The purpose is to soften them so your crappy blender can get them smoother.)
2. If I really really cared about the resulting flavor - soaking and rinsing will SLIGHTLY improve the flavor (and digestibility) of the cashews by making the flavor a TINY bit less bitter. So if I was entering a food competition I would probably soak, but if I was just gonna scarf it down myself or with my family I wouldn't bother to cut down on effort.

It's like a nice to have thing, basically :) Basically, like, it's also nice to have organic strawberries in the topping, but I'm not going to state "you must only use organic strawberries" because we all have to cut corners sometimes. Fact o' life!

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What can I use instead of dried coconut?

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Hi Carmen,

In the crust you can use hempseed hearts instead of dried coconut.

Also, you can omit the coconut entirely instead. It might not stick together quite as well (and the flavor won't be quite as nice), but it should work if you process the crust ingredients long enough until you can pinch the batter together with your fingers and it sticks together.

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