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
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.
The Rawtarian
Mar 15, 2013
Great tip Addison - agreed, but it should always be kept in freezer until just before eating - so if you're going to eat only a bit of it, just slice a frozen piece off then refrigerate for a bit
Christina
Mar 04, 2013
Love it! I did the whole thing in my food processor, worked great.
Mary
Mar 02, 2013
Hi Laura-Jane,
Do you have any raw cheesecake recipes that don't need to be frozen first? I had one at a cafe the other day, and it was in the chiller so wasn't a frozen one. It was so nice and it was really firm. Would you know what I could do to firm it up?
Thank you!
The Rawtarian
Mar 03, 2013
Hi Mary, no sorry I think most of mine are frozen.
Some common ways to thicken are coconut oil, irish moss, agar agar, soy lecithin (not all of these are "raw" but many of them are used in recipes)
April
Feb 27, 2013
I'm wondering if I can substitute agave/honey with maple syrup?
The Rawtarian
Feb 28, 2013
Hi April, yes you can. You may want to add slightly more pure maple syrup since honey and agave are a bit sweeter than maple syrup
Céline
Feb 24, 2013
Hi there!
Sorry for asking the same question but I can't find my comment again!
Is there any substitute I could use for coconut oil? Thanks :)
The Rawtarian
Feb 25, 2013
Hi Celine! Sorry, there is no substitute for coconut oil in this recipe since it is what helps the cheesecake filling solidify.
(PS: I think the comments are hard to find because we are right at the end of a page of comments, and my response might spill over to the next page!)
Vanessa
Feb 21, 2013
Love your raw recipes, I've made a few now and they are so amazing! Just wondering how large of a brownie pan would be required?
Thanks!
The Rawtarian
Feb 21, 2013
Hi Vanessa, I generally make this in an 8x8 glass dish
BeK
Feb 20, 2013
Can anything be substituted for the nuts? I'm allergic to them.
Posted from The Rawtarian App
The Rawtarian
Feb 20, 2013
Hi Bek, no sorry, no substitution for the cashew nuts in this recipe - especially for the cream filling part - that must use cashews
Kolinda
Feb 12, 2013
looking forward to the recipes!
The Rawtarian
Feb 12, 2013
:) Kolinda
Melanie Crowe
Feb 11, 2013
Love your blog and new to the idea of raw desserts. Really want to try this recipe - however I had an issue with a previous raw cheesecake attempt.
I tried making a raw chocolate cheesecake and was told to soak the cashews overnight beforehand. I soaked them for 7 hours. The mixture came out grainy no matter how many times i blended. Saying that there was no oil added to the mixture, could that have been why? I'm a little hesitant to try another recipe using cashews and wasting them, as they're expensive and the last batch was inedible because of the graininess.
Thanks Melanie
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