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
Chris
Feb 10, 2014
First off. This recipe looks incredibly easy and delicious. I'm definitely going to try it but I have a few questions. First off for the filling, would soaking the cashews facilitate easier blending or would that just hurt the process? Also what size pan did you use? Would an 8 1/2 spring form pan work? I have a tendency to overestimate which has resulted in paper thin brownies in the past. :)
The Rawtarian
Mar 06, 2014
Hi Chris,
8 1/2 inch springform pan sounds perfect
soaking the cashews is not mandatory, but it will make blending easier, especially if your blender isn't that great
Matthew
Feb 04, 2014
Seems like the bit of water to help mix should be with the topping not the filling. This is delicious!
Posted from The Rawtarian's Raw Recipes App
The Rawtarian
Feb 09, 2014
Glad you enjoyed it, Matthew. Trust your gut when it comes to the extra water -- usually you can tell if you need a little more, just start really small (1 teaspoon at a time)
Pastor Sarah, The Raw Pastor
Jan 24, 2014
I love your recipes and your "how to" details with a pizazz personality. I also value people's comments. Can your new cookbook have selected people's comments? Please email me when your 2014 book comes out.
Posted from The Rawtarian's Raw Recipes App
The Rawtarian
Feb 09, 2014
Hi Sarah, Thank you for your lovely words :) Great idea about the comments!
Kathleen
Jan 23, 2014
Kathleen's Review
Raw cheesecake recipe
I Love all your recipes!! I look forward to coming home at night to try a new one.
Thank you. This is yummy!!
The Rawtarian
Jan 31, 2014
Kathleen, thank you so much! :) I'm glad you're trying different recipes!
melinda
Jan 22, 2014
melinda's Review
Raw cheesecake recipe
Made it for a friends bday party and it was such a hit honestly thought we would have some left over to take home....APPEARANTLY NOT it sure was delish!!!!! and had a blast making it
The Rawtarian
Jan 31, 2014
Melinda, that is so fantastic to hear! :)
Cathy
Jan 21, 2014
I love this recipe. I just used frozen mango as a topping. I also added a splash of almond essence and some vanilla paste as I had no vanilla essence. Made 6 ramekins and some spare topping. Mixed the spare over with some frozen mango and made 2 portions. It's a hot summer here in Australia and this was perfect :) thank you so much. (Omnivore hubby loved it too). Cathy in Western Australia
Posted from The Rawtarian's Raw Recipes App
The Rawtarian
Jan 31, 2014
Hey, Cathy, I'm so glad you and hubby enjoyed the cheesecake. Frozen mango, mmm.
Ann
Jan 16, 2014
Not sure what to rate it yet because I am not finished yet! New to "Rawing". I had to run out and get some ingredients I did not have on hand. Couple of questions: Do you have a source for raw cashews? I bought mine at Fresh&Easy but they were very expensive! I see myself going broke making this cake too often- hehe. Also, I tasted the cashew mixture it seemed like it was missing an element (maybe after freezing it will be better?) I was thinking of adding some vanilla flavoring, would that be ok? One more: The dates kept jamming up my processor something wicked... any tips for processing those sticky scoundrels? Thanks I really love your website, it is beautiful, very helpful, and non-intimidating to beginners!
The Rawtarian
Feb 09, 2014
Hi Ann,
Yes, a few tips:
1. yes, cashews are expensive - you can get unsalted/untoasted online at nuts.com or try vitacost - i buy in bulk and it's way cheaper
2. pure vanilla extract or vanilla bean in filling - go for it!
3. dates - try doing the nuts first, then add the dates and process, then add the rest
Bron
Jan 11, 2014
Hi will make again but with a lot less sweetener. Enjoyed just a tad to sweet.
The Rawtarian
Jan 14, 2014
Glad you enjoyed Bron!
Linda
Jan 05, 2014
Please send me an email when your book comes out! Thank you!
The Rawtarian
Jan 06, 2014
Will do, Linda!
adam
Dec 21, 2013
adam's Review
Raw cheesecake recipe
Really loved this recipe! Even my sugar addicted wife and mother in law couldn't get enough.. Thanks for the recipe!
The Rawtarian
Dec 26, 2013
Awesome Adam! Way to go :)
Kira
Dec 14, 2013
Should we soak the cashews overnight? Soaking is not mentioned here but I know that a lot of cashew recipes call for soaking.
The Rawtarian
Dec 18, 2013
Nope, no soaking required in this recipe Kira
Linda
Dec 19, 2013
Why is soaking not required? Does the soaking process help to release the enzymes in the nuts?
The Rawtarian
Dec 26, 2013
Hi Linda,
This video of mine explains my point of view really well :) http://www.youtube.com/watch?v=KhDWB7jv8E8
miles
Dec 08, 2013
miles's Review
Raw cheesecake recipe
Turned out great - instead of freezing it for 5 hours and then thawing it for 1/2 an hour, we left it in the freezer for about 3 hours and it was perfect after 10 minutes of room temp.
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