Recipe Directions

  • 1. Place all ingredients into blender. Blend until extremely smooth! Keep blending until you can't see any bits of cashews or kale. This should be like a nice creamy thick smoothie.
  • 2. Pour into a glass dish (or molds). Smooth out with the back of a spoon.
  • 3. Freeze for at least 5 hours (or ideally overnight).
  • 4. This recipe should always be kept in the freezer. (It will melt otherwise.)

The Rawtarian's Thoughts

By The Rawtarian

I recently received a request from J. Coleman to make a raw dessert for St. Patrick's Day, and I couldn't resist making a noteworthy cheesecake by using kale's vibrant green color to make a raw sweet kale cheesecake! It sounds freaky, but that's part of the fun. A definitely showstopper for a work function for sure :)

Also, flavor and color are both very important to this recipe, so if your recipe isn't turning out quite green, do a little taste-test before pouring out of the blender. Feel free to add a few more sprigs of kale (or spinach) and blend again to get the right shade of green. But keep taste-testing to make sure you don't make it taste too green :) As written though, this sweet kale cheesecake recipe is lovely and sweet, with absolutely no green flavor at all.

If you have a crappy blender that doesn't blend very well, you should soak your cashews in warm water first for a few hours (to soften them), then rinse and pat dry. But if your blender is good and strong, then you don't need to soak them.

Also, if using kale, be sure to use only the leafy bits -- don't add the spines of the kale. In other words, carefully rip the lettucy-bits off the kale stalk and use those, but throw out the hard spines. 

Re: the dish, as you can see I've used a bunch of different molds and a small pie pan, but if you don't have fancy kitchen equipment you can simply pour into any glass-bottomed dish (even a pie plate) and then just throw the whole thing in the freezer, then cut pieces out once frozen.

If you can't eat bananas, you can use another cup of cashews instead.

If you don't have kale, you can easily substitute the kale for green spinach. (For example, use 1 cup spinach instead of the 3/4 cup kale.)

Note: this recipe will melt if not in the freezer! Keep that in mind, and leave in freezer for as long as possible before serving.

Recipe Photos

Nutrition Facts

Nutritional score: 83 out of 100
  • This recipe is very low in Carbohydrates, and Sodium.
  • This recipe is low in Calories.
  • This recipe is an excellent source of Vitamin K.
  • This recipe is a good source of Riboflavin, and Vitamin B6.
  • This recipe is a noteworthy source of Protein, Iron, and Vitamin C.

Amounts per 105 g (4 oz) suggested serving

NameAmount% Daily
Calories 314 13 %
Protein 5 g 9 %
Fat 22 g 28 %
Carbohydrates 28 g 8 %
Dietary Fiber 2 g 6 %
Sugars 18 g
Calcium 41 mg 4 %
Iron 1.8 mg 13 %
Sodium 57 mg 2 %
Source: The Rawtarian, USDA

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Comments and Reviews

Top voted

135 votes
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Love this! I was just thinking this morning about making a fun St. Patty's day recipe and this will be perfect!! I'm seriously so mesmerized by the color; it's wonderful!

131 votes
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Great idea Laura

124 votes
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Hi I haven't tried your recipe yet but will definitely give it a go. I wanted to offer another suggestion in case it helps. I use parsley in my recipes to get that beautiful green color - lime cheesecake, my dips etc. I never get a bitter greens taste.
Love sharing and seeing how creative everybody is getting. Portia

All

5 votes
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Fee's Review

Raw sweet kale cheesecake recipe
5
5 out of 5

Absolutely delicious! We used Calvero Nero so it came out quite dark and does have a slight green flavour to it. We put it on a base of blended almonds and dates as well. Will certainly be making this again. Now to try in on the meat eater...

4 votes
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Nice clean, sleek cuts, Fee! Thanks for sharing the pic. Looks great!

Yes, the green cake might not be appealing to the meat eater.... go for chocolate for that one!!

3 votes
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Well he tried a tiny taste Wednesday night and didn't like it, but the next night ate an entire slice then finished the final slice two nights later and said I should definately make it again :-) :-) :-) Chocolate orange cheesecake is next weeks plan.

3 votes
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Haha - he got desperate and it was the best available sweet thing in the house, I bet :)

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Angel Fock's Review

Raw sweet kale cheesecake recipe
5
5 out of 5

The green look of this cake is very attractive. Just wonder whether the cashew need to be soaked before blending ?

6 votes
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Hi Angel!

No, you don't need to soak the cashews before using.

(Note: if your blender is very crappy, though, you may want to soak the cashews in warm water for an hour first, then rinse, drain and pat dry and use immediately. The point of doing this is to make them softer and easier to blend. But if your blender is really good, then you don't have to soak.)

4 votes
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Angel Fock's Review

Raw sweet kale cheesecake recipe
5
5 out of 5

Really thanks for your reply. Will try to make this soon ☺️

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If you do, I'd love to know what you think of it Angel!

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Angel Fock's Review

Raw sweet kale cheesecake recipe
5
5 out of 5

Sure, will try to make it this weekend and share my thoughts then

6 votes
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:)

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Had tried making this yesterday. Turned out to be a dark green (not light green as yours) and looked like "matcha ice-cream" (the texture also like ice-cream, may be as it was frozen for long hours). Will it be ok to put only in the lower part of the fridge to have a softer texture? Btw, it's very delicious ;)

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Hi Angel!

Nope, don't do the fridge thing!! Messes will ensue :) It needs to be frozen.

7 votes
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Bananas don't agree with me so I substitute 1/3 of a med large avocado. & its also green! Even better with this recipe! TY Rawtarian for all Ur genius!

Posted from The Rawtarian's Raw Recipes App

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Oh lovely, thanks for sharing your substitution, Becky! And I'm not a genius, really, I'm not... lol.

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KaraDan's Review

Raw sweet kale cheesecake recipe
5
5 out of 5

Made this over the weekend, and it was, as usual, wonderful! My only issue was that I made it in mini springform pans, and the cheesecakes were difficult to get off the metal round. Any advice? Should I let them thaw slightly (but not melt) before trying?

6 votes
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Hi Kara! Next time you can try lining the base with parchment paper - don't let them thaw too much, it'll get messy. Prying off with a sharp knife helps also.

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Ana's Review

Raw sweet kale cheesecake recipe
5
5 out of 5

As I just made cashew Milk decided to use the pulp instead the cashews. I hope it comes out good! The "batter" tastes delicious! Thank you you're genius!

10 votes
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Thanks, Ana! Don't you just love sneaking the batter first? :)

14 votes
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Sue's Review

Raw sweet kale cheesecake recipe
5
5 out of 5

My family LOVES this recipe! My son asks for it every time he comes to visit.

16 votes
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Thanks, Sue! That's really sweet to hear! :)

43 votes
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Your recipes look delicious. I am intolerant to cashew and I was wondering what I could use instead please?

Thank you!

35 votes
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Hi Nadine!

No sorry, the cashews are integral to this recipe since they are such a creamy nut.. Best to look for a different recipe :)

63 votes
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Pavla's Review

Raw sweet kale cheesecake recipe
5
5 out of 5

This cheesecake is really nice. make another one and taking it in to work for my colleagues :) Will tell you what they will say ;)

60 votes
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Hi Pavla! I'm sure it was a big hit!

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Newtoraw's Review

Raw sweet kale cheesecake recipe
5
5 out of 5

My sweet tooth is pleased. Thank you

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