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
Apr 01, 2013
Hi Nicola, yes, the cheesecake SHOULD be stored in the freezer. It'll probably keep in the freezer for a week or two very nicely.
Angelle
Mar 31, 2013
Happy Easter and thank you for this lovely recipe! My recently gone Vegan family and I are going to attempt making this today [: one quick question, do you HAVE to soak the nuts before?
The Rawtarian
Mar 31, 2013
Hi Angelle, good luck and have fun! Soaking is not required
Laura Black
Mar 30, 2013
I've been dabbling in raw food preparation for a couple of months. At first it seemed intimidating, even daunting! But I made this recipe, did all the soaking and dehydrating of the nuts ahead of time. Throwing it all together was sooo easy!! And this cheesecake is wonderful. My daughter-in-law, a raw foodist, suggested adding a fruit, such as lilikoi instead of the water to give it a different flavor. Thanks for the boost in confidence!
The Rawtarian
Mar 31, 2013
Hi Laura, sounds like you are on a roll and have been bitten by the raw bug :) Most raw recipes are pretty easy, sometimes the directions make them look complicated, but I especially like to keep things simple. It's fun!
The Rawtarian
Mar 31, 2013
PS: great suggestion by your raw foodie daughter! Although I've never heard of that fruit! I am intrigued and love trying new fruits :)
Anne-Marie
Mar 30, 2013
Hi
I have started using this recipe as a base and have tried lots of variations. The best one so far has been to substitute the lemon juice and water for fresh lime juice juice. Taste just like key lime pie. I have also started adding a half of cup melted cacao butter to the coconut oil and pouring some of the combination into the crust mixture. Makes it a little crispier. Fantastic recipe! That and the banana cream pie. I make one almost every weekend.
The Rawtarian
Mar 31, 2013
Hi Anne-Marie. Excellent tips, and I thank you for sharing them! Especially the key lime pie!!!!!!!!
izzy
Mar 30, 2013
Hey! I'm very excited to make this recipe for easter! I was just wondering when to add the coconut oil to the crust? Thanks!
The Rawtarian
Mar 30, 2013
Hi Izzy, there is no coconut oil in the crust :) (It's in the middle creamy section only)
Christina
Mar 28, 2013
OH. MY. GOSH. This cheesecake is INSANE. I'm in the process of making it for my birthday tomorrow, and tasted the filling during blending, and HOLY COW!!! So good. I can't even wait to indulge in a completes slice tomorrow!
Thanks Laura Jane!
The Rawtarian
Mar 30, 2013
Christina, Love it when a recipe is insane in a good way!! :)
Julia
Mar 28, 2013
How long do you think the cheesecake would keep in the freezer? I made it today (Thurs.) and hope to bring it to Easter Sunday dinner. Thanks!! I can't wait to taste it!
The Rawtarian
Mar 30, 2013
Hi Julia, 12 hours should do it!
Jillian
Mar 15, 2013
Hi there! Wanted to know if you thought it would be good to do a layer of raw carrot cake interspersed with raw cheesecake... maybe in leiu of a normal cheesecake crust? I'm scheming/dreaming for my boyfriend's birthday.. thanks!
The Rawtarian
Mar 15, 2013
Hi Jillian, interesting idea! I've not tried it so I'm not sure, but it strikes me that something to do with the flavors might be a bit off balance somehow. It kind of needs a fruity element to balance the flavors, but I don't think carrot cake/cream middle/strawberry topping would go together - but maybe if you did pineapple topping that would be AWESOME!
Also, not sure how the carrot cake part would freeze, but it might be okay frozen.
That being said, experimenting is fun and I say go for it and come back to report on how it was!
Adeline
Mar 13, 2013
I just thought I'd let you know that I made this recipe as is, and loved it! So I decided to convert it into a "Key Lime Pie"
Here's the changes I made: I zested 2 limes and juiced one of them. For the filling, I added 3 cups cashews, 2/3 C raw honey, 3/4 C coconut oil, 1 cup lime juice (the juice from 1 lime + enough key lime juice to make 1 cup) and the zest of 2 limes. It was AMAZING! I didn't make any sort of topping, because I didn't think it needed it, but it would be good with a topping too! :)
The Rawtarian
Mar 15, 2013
<drool> Adeline!
Thank you for sharing. It's comments like yours that make this place GREAT.
Christina
Mar 14, 2013
You read my mind Adeline! I was thinking of doing the same thing for St. Patty's Day! I'd like to add a little something more to make the filling green (a touch of spinach?) I wonder how that'd work? Thanks!
Adeline
Mar 18, 2013
I think that is a GREAT idea to use a bit of spinach to give it a nice green color!
Brielle
Mar 11, 2013
Fantastic!! Loved the whole process!! Very quick and easy to make. Have brought it into work to share with girls!! They all want the recipe too. Never again will I feel guilty about eating cake !!
Posted from The Rawtarian App
The Rawtarian
Mar 15, 2013
Now that's what I call a success Brielle!
freerainbow
Mar 10, 2013
Thanks Laura-Jane for this recipe, it's fabulous!
I loved the cream and topped it with dried mangos rehydrated in water, blended and spread over the cake.
I didn't freeze it but only had it in the refrigirator, that went fine because the coconut oil thickened everything.
Delicious!!! And SOO easy to make!
My favorite raw recipe so far!
The Rawtarian
Mar 15, 2013
Freerainbow, mango cheesecake..... drool... YUMMY! And creative. :)
Addison
Mar 09, 2013
only thing worth noting (aside from the fact that this recipe is awesome) is that after you initially freeze it to firm it up, it tastes much more like regular cheesecake if you refrigerate it instead of thawing it.
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