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
The Rawtarian
Oct 06, 2013
Hi Jussi, Would love to know if you made this raw cheesecake!
Louise
Sep 29, 2013
Do you soak your cashews?
The Rawtarian
Oct 06, 2013
Hi Louise, No, I don't soak my cashews
Karina
Sep 26, 2013
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?
The Rawtarian
Oct 06, 2013
because soaking takes too long lol
Pam
Sep 25, 2013
What size pan did you use?
The Rawtarian
Oct 06, 2013
8inch x 8 inch glass dish or springform pan
Carole Pilling
Sep 24, 2013
Carole Pilling's Review
Raw cheesecake recipe
This is a great recipe, easy to make. We try and avoid honey and don't have agave. I substituted this with coconut spread. Worked perfectly!!
The Rawtarian
Sep 24, 2013
Awesome Carole. What's coconut spread?
nicoleb
Sep 21, 2013
nicoleb's Review
Raw cheesecake recipe
a friend of mine came over and showed me how to make this (and even pre-measured everything). we used just an old food processor (which is a tank), and walnuts/pecans in the bottom layer, and raw coconut sugar instead of honey. it was fabulous. i licked the food processor clean, and then we ate some of the cheesecake and oh my goodness...heavenly. he's going to take it to our lyme disease support group meeting...i'm so excited. thank you thank you!
The Rawtarian
Sep 23, 2013
You rock Nicole! Gotta love your friend. You must be a special girl to have friends like you do :) Glad the cheesecake tickled your fancy. Hope your group members think so too! xox
Danielle
Sep 13, 2013
Danielle's Review
Raw cheesecake recipe
This doesn't really taste like any standard cheesecake I've ever had- it may have the texture but it tastes heavily like cashews and honey. Its a good desert but calling it "cheesecake" is a bit of a stretch...
The Rawtarian
Sep 16, 2013
Hi Danielle, Thanks for your honest review.
Honey does have a strong flavor. Next time you could try maple syrup or agave nectar for a less strong flavor.
Thanks for sharing your feedback!
Tess
Sep 13, 2013
Tess's Review
Raw cheesecake recipe
Yummy!
I made this today and my parents and I absolutely loved it! We are trying to eat more raw foods and this was a great experiment in an alternative sweet. It is amazing how much it tastes like real cheesecake!
THANK YOU!
The Rawtarian
Sep 14, 2013
Awesome Tess. Well done. Parents are hard to impress!
Charlie
Sep 07, 2013
Wow, I just heard agave is bad for you! I'd really enjoyed your cheesecake recipe here, but I'd better switch to using raw honey instead of raw agave. Anyone have any input or experiences with agave? Apparently it's as bad as corn fructose sugar for raising triglycerides!
Posted from The Rawtarian's Raw Recipes App
The Rawtarian
Sep 16, 2013
Hi Charlie, it is highly processed for sure. I prefer honey or maple syrup in this recipe
Kate
Sep 02, 2013
Kate's Review
Raw cheesecake recipe
Thank you for this recipe!!! AMAZING!! I used raspberries as I didn't have strawberries and the lemon in the "cheese" filling went so well with it. My favorite raw dessert !
The Rawtarian
Sep 23, 2013
Awesome Kate!! Yum.
Nerellie Hyland
Aug 30, 2013
Nerellie Hyland's Review
Raw cheesecake recipe
Love your recipes. Found this one quite easy. I followed the advice of soaking the cashews for a while the night before, draining, and leaving in the fridge. It did work, making my cheesecake smoother than usual in my ordinary food processor. Some of the other cashew cheesecakes I have made are put in the freezer for a few hours or overnight and then you can keep them in the fridge. Can you do this with this one, or will the strawberry bit on top melt too much?
The Rawtarian
Sep 23, 2013
Hi Nerellie, I am so glad that you found this one easy to follow. There are a number of steps, but once you get into it it's not as overwhelming as it looks.
I recommend keeping in the freezer at all time. To experiment, you can slice a frozen piece and see how you like keeping it in the fridge, but I do prefer to keep it in the freezer because it gets soggy in the fridge.
Judene
Aug 19, 2013
Judene's Review
Raw cheesecake recipe
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!!
Dizzydors
Dec 06, 2013
Dizzydors 's Review
Raw cheesecake recipe
Absolutely DIVINE ! A slice never made its way onto a plate, we kept sneaking to the fridge and eating it straight from the pie dish ! I am about to start making a few of them to freeze for the Festive Season !!
The Rawtarian
Dec 18, 2013
Love it Dizzydors! Sneaking into the fridge is all part of it :)
The Rawtarian
Sep 15, 2013
BAM! Judene! You rock. Way to spread the word :)
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