Raw cheesecake recipe

This cashew-based raw cheesecake recipe just takes three easy steps: crust (easy, throw in food processor and press down into pan); "cream cheese" filling (easy, throw everything in high-speed blender and pour on top of crust); and fruit sauce (easy, throw everything in high-speed blender and pour on top).

Prep Time
15 min
Total Time
2 hours 15 min
Shelf Life
1 week in freezer
Rating

4.76923
4.8/5 (from 26 ratings)
Servings
20 servings
Equipment

Found in:

Crust ingredients:

1 1/2 cups macadamia nuts (or a combination of walnuts and/or macadamia nuts)
1/2 cup dates
1/4 cup dried, unsweetened coconut
1 pinch sea salt

White cheesecake filling ingredients:

3 cups cashews
3/4 cup lemon juice
3/4 cup agave or honey
3/4 cup coconut oil
1 tablespoon pure vanilla extract
1/4 cup of water, if necessary to facilitate blending. use as little as possible. (optional)

Fruit topping ingredients:

2 cups frozen strawberries
1/2 cup dates

Use Metric 20 Servings

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

Nutritional score: 73 out of 100

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

Source: USDA, The Rawtarian

Show basic Show all vitamins Show all minerals

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Comments and Reviews

All

Gelene

Apr 22, 2013

I have been trying to eat more raw foods in my diet and I can really tell a difference. I feel better AND this recipe was amazing! Recipes like this make eating healthy so much more enjoyable. Now I am actually excited about trying new recipes. Thank you so much for the recipe lists and the feedback.
Strawberry Cheesecake is amazing: I took the suggestion of another person on the site and I added lemon zest in addition to the lemon juice. I also used almonds and walnuts for the crust which was great. I made some of the little cookie balls with them and my 3 year old loved them!

The Rawtarian

Apr 28, 2013

Hi Gelene, sounds like you are doing fabulously! So glad you and your 3yo enjoyed :)

Omega Fruits

Apr 21, 2013

I made this raw cashew pie, as I prefer to call it, last night with a blueberry sauce. It was great and even better today. I suggest this to have a lil less lemon and refrigerate overnight. Thanks. I will definitely experiment with this one.

Posted from The Rawtarian's Raw Recipes App

The Rawtarian

Apr 28, 2013

Omega, I think "Raw cashew pie" sums it up nicely :) Looooove blueberry sauce. I do think it should be frozen though!

Becky B

Apr 19, 2013

Just wanted to say your food photos are beautiful! I am a photo nut who recently started eating more raw foods. Guess I need to start taking some pictures of my beautiful healthy foods! Thank YOU for sharing your talents!

The Rawtarian

Apr 20, 2013

:) xox

Emmeline

Apr 18, 2013

Awesome!! I'm a non-raw person but already feel quite convicted to make this just to see how it really tastes, and impress my other non-raw pals! LOL! Will update you again..

Posted from The Rawtarian's Raw Recipes App

The Rawtarian

Apr 20, 2013

You are on a roll, Emmeline! Would love to know what your friends thought :)

Heba

Apr 14, 2013

Hi!

I don't have any unsweetened coconut in my pantry for the crust. Do you have any other suggestions (ie. could I use a little bit of coconut oil and something else)? I don't know if I can't wait until I can make a trip to the store to go and get some :)

The Rawtarian

Apr 20, 2013

Hi Heba

Not sure if this helps, but you can use hempseed hearts instead of the shredded coconut in the crust.

Nicola Faraci

Apr 01, 2013

Can you store the cheesecake in the freezer until you would like to serve? How long will it keep in the refrigerator?

Thank you kindly for your response.

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!

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