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
MissKris0_o
Apr 10, 2013
Hi Melanie,
Just wanted to share my experience making the cheesecake this morning. I do NOT have a vitmix type blender. Though after today I may be purchasing one sooner than later....I got my current blender to handle the creamcheese filling. Mostly, what you need to accomplish the right texture is patience! ;) Others have posted vitamix will blend in 3-5 minutes...whereas I probably worked at the blending for 20 minutes.
Adjustments to recipe using a normal blender:
FIRST, soak 3C cashews in mason jar for hours, and 1.5C walnuts (my crust) for 4 hours in mason jar.
Then rinse nuts in colander, replace in jar with lid, and place in refrigerator. I did this step the night before.
(I also used very high quality medjool dates which were super moist which needed no soaking. You should have no issues processing the walnuts, dates, salt if you use a food processor.)
*Note: Another difference, I used 3 mini spring-form pans instead of a large pan.
NEXT, when blending filling ingredients, split into THREE batches!! Very important.
After first batch completes, pour out into bowl and rinse blender before beginning next batch.
Repeat for second batch, adding finished blend to the bowl.
Add vanilla in third batch, when the third batch is complete in the blender, add gradually back the filling from the bowl and keep blending.
VOILA!
I used maybe 1/8 cup of extra water. You may periodically need to stop the blender, use a spoon, and mix everything around. But it will work! :) Just takes perseverance...my filling came out super creamy and delicious and is setting in the freezer right now.
Good Luck!
<3Kristina
MissKris0_o
Apr 10, 2013
oops..that was supposed to say soak cashews in water for 3 hrs. :)
The Rawtarian
Apr 20, 2013
Kristina, It's comments like yours that make this place GREAT. xoxoxoxx
PS: Can I have a slice? Sounds yummy :)
The Rawtarian
Feb 12, 2013
Hi Melanie, two things: (1) your blender might be crappy (2) you need to blend for way longer!
Melanie Crowe
Feb 18, 2013
Thanks - I guess I need to read your post on blenders ;-) and probably invest in a new one :-(
The Rawtarian
Feb 20, 2013
All good things come in time - and when you can afford them ;)
Mike H
Feb 04, 2013
It was pretty well accepted. I put it down right next to the beef chili and chicken wings....
Most people liked the raw apple pie and raw chocolates I made better, but they were very intrigued by the "cheesecake" personally, I like the "cheesecake"!
Posted from The Rawtarian App
The Rawtarian
Feb 12, 2013
lol you are awesome providing raw apple pie, chocolates and raw cheesecake, Mike!!!
Charles B
Feb 04, 2013
Simply AMAZING!!!!!
I turned Vegan seven months ago, and been hooked on this recepie since I got your app!! I'm still discovering new way to prepare yummy Raw Vegan dishes and your recepies are easy to follow and Truly Delicious!!
Thank You!!
Posted from The Rawtarian App
The Rawtarian
Feb 12, 2013
My pleasure Charles B! Glad to have you here and glad you are enjoying my app. It is VERY handy! Congrats on your 7 months vegan milestone :)
Mike H
Feb 03, 2013
WOW!
Just made this for the Super Bowl tomorrow, and I made an additional small piece on a plate so I could try it before I serve it and all I can say is wow! This really tastes like cream cheese, how do you figure these things out??
Posted from The Rawtarian App
The Rawtarian
Feb 03, 2013
Hi Mike, hope it will be a hit for the superbowl!! How do I figure these things out? Well, for every 1 awesome recipe there are 2 flops that never make it to my website ;) Seriously. :P
Barbara
Feb 01, 2013
Can you sub stevia or zylitol for the honey
The Rawtarian
Feb 01, 2013
Hi Barb, I'm not too sure as I think the honey does provide some much needed moisture. I don't tend to use those two sweeteners myself
Krystal
Jan 31, 2013
Will maple syrup ( pure) work with this recipe?
The Rawtarian
Jan 31, 2013
Hi Krystal, yes pure maple syrup could be substituted for the honey in this recipe.
shaz
Jan 22, 2013
how do I get the strawberry topping to be firm? mine became runny and melted really fast once out of the freezer. psyllium husk or lecithin? thanks! love your recipes!
The Rawtarian
Jan 26, 2013
Hi Shaz, it's not been a problem for me, but if you want it to be thicker add some coconut oil (do not use psyllium husk)
Jennie
Jan 19, 2013
Loved this LauraJane, my first foray into raw food (except for things like guacamole) and I am trying the raw oatmeal tomorrow!!
Jennifer
Jan 15, 2013
Made this for my daughter's b day dinner. A hit with everyone! The crust alone is satisfying.
Posted from The Rawtarian App
Kelly
Jan 06, 2013
Mine tasted great! The only thing I noticed was the filling didn't look white but instead more grey. Any ideas why?
lizzie
Dec 30, 2012
Making this today, but a choc berry version using cacao and frozen berries. Can't wait til it's frozen!
Posted from The Rawtarian App
ryan
Dec 18, 2012
do you use roasted nuts? instead of raw?
The Rawtarian
Dec 21, 2012
Hi Ryan, no I do not use roasted nuts. The flavour is very different and often they are salted, as well. Use raw, untoasted unsalted nuts for all my recipes :)
Teresa
Nov 20, 2012
Thank you for this recipe, I tried it last weekend and it came out perfectly! (The only thing I did differently was that I soaked the cashews, actually soaked them accidentally for a day or two, forgot I was going to try this recipe! I used my Oster fusion blender and the texture came out PERFECTLY, very smooth with no graininess whatsoever.) It held up very well in the fridge for almost three days! I loved it (my kids loved it too!). I will say, however, that even though the texture was just like cheesecake, the taste was a little different, since I use unrefined coconut oil and the coconut taste came through somewhat. I'm thinking this recipe could be easily adaptable to make a raw, vegan key lime pie, since the texture is so similar. Has anyone tried that? I'm thinking of using lime juice instead of lemon juice, and maybe decreasing the honey slightly. I think I'll try making it as a Thanksgiving dessert. If so, I'll let you know how it turns out!
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