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
- 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
| Name | Amount | % 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 |
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Comments and Reviews
All
Amanda
May 04, 2012
I LOVE this! I've made it a few times, and can't get enough! I used your other pie crust recipe instead because macadamia nuts are difficult to find here. Still delicious! I also made it into individual portions using a muffin tin and I recently found some really cute tiny (1/4 cup) ramekins to make individual cheesecake cups. I haven't had a chance to share with anyone yet, but plan to bring some to a friend for her birthday next week. Thanks so much Laura-Jane for this recipe! :)
The Rawtarian
May 07, 2012
Love it Amanda
Alana
May 02, 2012
This is one of my first raw adventures, and definitely the most involved so bear with me. Currently my cheesecake is in the freezer while I'm struggling with the topping. Do you wait for the strawberries to thaw? My food processer is having a really hard time with the frozen berries and dates and it's kind of scaring me! I added the 1/4 cup of water that I didn't use for the filling and that helped, but I don't know if I should let the strawberries thaw a little more or add more liquid. Please help! BTW this is a test run for a party I'm throwing, my daughter's 1st birthday :-)
The Rawtarian
Aug 09, 2012
I would usually make the topping in a blender not a food processor
I would not add liquid. I would wait for them to thaw a bit
The Rawtarian
May 06, 2012
Hi Alana,
Sorry for the delayed response. How did it turn out??
PS: For anyone else reading this, yes, if you can't use a high-speed blender for the topping you should wait for berries to thaw - or at least half-thaw
Leisa
Jun 09, 2012
Oh :( I only had fresh berries so I actually froze them first! I didn't get a fruit sauce so much as I got a fruit paste.
Alana
May 02, 2012
Okay I just added another 1/4 c of coco water and moved it to the blender instead of the processor and it helped. What didn't help was finding some date pits in the mix. Guess I have to check them carefully from now on.
Heather
Apr 22, 2012
Have been making your brownie recipe with some variations for a while now. I only have a food processor but decided to try the cheesecake anyway. Macadamia nuts were impossible to find so mixed pecans, walnuts and dates for crust. Soaked cashews overnight and did not have to add any water. It's setting up in the freezer now, so this evening will be the taste test. Thanks for the easy and tasty (the chef gets to lick the bowl!) recipes!
The Rawtarian
Apr 23, 2012
And the results were good I hope?
Heather
Apr 24, 2012
Yes, the results were excellent. I soaked the cashews overnight so I did not add any water. It turned out perfectly in my food processor. I shared with my colleagues at work and they were begging for more, so I gave them your website and told them to make it for me this time:) I might try to make a chocolate and raspberry layer cake with two of your recipes. It will be an experiment!
The Rawtarian
May 06, 2012
Yum! You are a good co-worker to have around :)
margaret
Apr 22, 2012
I would like to try and make your moist spongy rolls but is psylium husks raw? as I am converting to 100% raw.
The Rawtarian
Apr 23, 2012
yes
Otillie
Apr 07, 2012
Just put this in the fridge, my husband and I licked the spatula and it tastes exactly like cheesecake! Amazing! We are bringing this to both of our parent's homes tomorrow for Easter and want to see what they think of it! So psyched to try the entire thing tomorrow!
The Rawtarian
Apr 08, 2012
I hope your family will like it. I am sure they will - what's not to like, especially with the fruit topping! Happy Easter :)
Hope
Apr 07, 2012
Wow! I have the crust in the freezer. The filling is in my food processor. And it taste really good. I only used a 1/2 cup lemon juice. I almost always use less lemon than any recipe calls for. I am blending until the processor gets a bit warm, then letting it sit and blending some more. I also soaked the cashews for a few hours. It may never get completely smooth, but I'll just say it's cheesecake with nuts blended it for texture ;). Nobody will know how true that is - lol.
The Rawtarian
Apr 08, 2012
Hi Hope,
I will be interested to find out how the filling turns out. I do not recommend making it in a FP - it (the white filling) should be made in a blender. Thus I am interested in how smooth you will be able to get it.
Hope
Apr 08, 2012
When it's right out of the freezer, it's smooth. As it sets, it gets a little grainy, but not that bad. I really like it- I have eaten almost a fourth of it today :).
Natalya
Apr 07, 2012
would you be able to subsitute macadamias for brazil nuts you think? I am having a really hard time finding macadamia nuts... stinks!! :)
Natalya
Apr 07, 2012
haha didn't realize i already asked you this before... please disregard.
The Rawtarian
Apr 07, 2012
No prob - you are thorough. I like that :) Good luck with the recipe!
Rhonda
Mar 18, 2012
Another catered lunch at the office, another day I bring my own. For dessert, cheesecake! My first though, how can I make this... RAW style!!! I can't wait to try it out!
The Rawtarian
Mar 19, 2012
It will be a hit and no one will even know it's raw! Until you tell them :)
Olivia
Mar 13, 2012
I can't have agave or honey, could I substitute this for Brown Rice syrup?
The Rawtarian
Mar 15, 2012
I'm not familiar with brown rice syrup - you could probably use maple syrup if you have that. I have not tried though
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