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
Jade
Jul 12, 2013
Jade's Review
Raw cheesecake recipe
All of your recipes are awesome thanks for an amazing and easy website.
The Rawtarian
Aug 04, 2013
It's my pleasure Jade. I do it for you :)
Judith
Jul 11, 2013
Love it, love it, love it !!!
Posted from The Rawtarian's Raw Meal Plans App
The Rawtarian
Aug 04, 2013
Love u Judith! :) xox
Janet
Jul 08, 2013
I was looking through the comments and noted something about only freezing for eight hours. So, do I then store in the fridge? Do I freeze just before eating again?
The Rawtarian
Sep 23, 2013
Hi Janet,
It should always be kept in the freezer :) Always.
Janet
Jul 08, 2013
No need to reply.... I just saw the other post about keeping it in the freezer.
:)
The Rawtarian
Jul 09, 2013
You got it Janet :)
Heidi
Jul 05, 2013
HI, I am wondering if I could use raw macadamia butter instead of soaking and blending nuts. I would think that is essentially the same thing. But I don't want to mess up the recipe. Thanks :)
The Rawtarian
Jul 09, 2013
Hi Heidi, I don't want to be a downer but I'mma gonna say no :)
Asia Graff
Jul 03, 2013
Made is cheesecake and it turned out great!!! However I am not a bog fan of cashew nuts and to me the filling part is a bit too much "cashew" like:-). Can I use walnuts instead????
Posted from The Rawtarian's Raw Recipes App
The Rawtarian
Jul 09, 2013
Hi Asia, for the CRUST you can use walnuts (or pecans, even better) instead of macs. For the filling though do not use walnuts. Use cashews or maybe you can use fresh banana instead (or 1/2 banana 1/2 cashews) in the filling. It will change the flavour, but it will still turn out. Again, don't use walnuts in the fillign because it will seriously affect the flavor in a bad way :)
Bethany Awesome
Jun 26, 2013
Namaste! I've made raw cheesecake, but not with something firming like coconut oil... I would love to make a chocolate version, and wonder if cacao butter would make a good substitution for the coconut oil?
sara
Jun 19, 2013
heey, is this also healthy ??
The Rawtarian
Jul 08, 2013
Interesting question, Sara :) Healthier than a salad? nope. Healthier than traditional cheesecake? you bet!
Laura Davies
Jun 08, 2013
Wow! Yum just made this cheesecake and it is lush! I'm from the UK and I love your app, I'm new to raw food I don't even have a blender or food proccesor yet and had to use a hand blender and a juicer to make this ( took a long time but still worked) and it still turned out amazing.... Had one question, How long can this keep in the freezer? (Not that it's gonna last long this time) but was wondering for future cheesecakes :) Love your App!
Posted from The Rawtarian's Raw Recipes App
The Rawtarian
Jun 09, 2013
Hi Laura, So glad you are enjoying my app and recipes! I find that once things have been in my freezer for longer than a week I get turned off of them. But it should probably last for a couple of weeks in the freezer as long as you keep it tightly sealed
Jessmit
May 31, 2013
Hi, I was just wondering if you could do the cream part in two batches, the first as per the recipe and the second with some cacao powder and then mix the two together to have a choc-vanilla cheesecake?
The Rawtarian
Jun 02, 2013
Hi Jessmit - I would recomment making 1 batch of vanilla in the blender, then split it in half and add the cacao to one of the halves afterwards (just blend with a spoon). (This is because if you put too few in the blender it won't blend properly)
carla
May 27, 2013
hi there, can i soak the nuts first? find them alot easier digested
The Rawtarian
May 27, 2013
Hi carla, sure thing, soak the cashews for the filling if you prefer. Do make sure your crust nuts are not too wet though - ideally crust nuts should be dry
Adam Kochanowicz
May 25, 2013
I kept checking the ingredients in amazement, "is that really it??" But sure enough, it came out perfectly and it's delicious!
The Rawtarian
May 26, 2013
Aaah, music to my ears, Adam!
Heather C.
May 21, 2013
I just made this and it's AMAZING!! I don't own a Vitamix blender, but I soaked the cashews for 2 days and they were really creamy. Great recipe, and definitely can serve many people. Thank you, this was great!
The Rawtarian
May 26, 2013
Awesome Heather! Soaking definitely helps if your blender is less than ideal.
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