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
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??
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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.
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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!
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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!
The Rawtarian
Nov 25, 2012
Hi Teresa, did you make key lime pie? Very interested to hear how it turned out if so
Teresa
Dec 08, 2012
I did!! I used 1 cup lime juice and 1/2 cup honey, omitted the vanilla. It was delicious! Not EXACTLY like key lime pie but close, and tasty with the slight coconut taste. I really like this recipe, it seems like it could be a base for so many options. I've made it a few times without the crust when I was in a hurry, and I love how well it holds together and comes out of the pie plate, even when just storing it in the fridge. My whole family loves it, thank you for the great recipe!
Sop
Nov 20, 2012
I made this cake this weekend and it was amazing.... one question though... how long can this cake be kept for (in the fridge)?
oh and i also made the raw cheese sauce and i can't wait to make it again. Thanks for the recipes!
The Rawtarian
Nov 25, 2012
This recipe does NOT keep very long in the FRIDGE. I would store it in the FREEZER
Tamiko
Nov 18, 2012
I've been veg*an since June 2011 (completely vegetarian the whole time, with a few "real cheese" cheats in there). Although I don't know if I could be 100 percent committed to a raw food diet, I'm hoping to adopt two to three raw days a week. (So excited about purchasing my first dehydrator and VitaMix soon...woo hoo) Your recipes have been a welcomed part of my bookmarks and my rapidly growing Recipes to Try binder. This cheesecake will be my Thanksgiving dessert on Thursday. I can't wait!! Thanks...
The Rawtarian
Nov 25, 2012
I hope this cheesecake was a perfect addition to your Thanksgiving, Tamiko :)
Pierre
Nov 18, 2012
Added grated lemon zest of a couple organic lemons to enhance the lemon taste. Yummy!
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The Rawtarian
Nov 25, 2012
Sounds delicious with the lemon zest, Pierre!
Alice
Nov 16, 2012
Yum! Lemon is def a taste that comes through
Meggie
Nov 16, 2012
Don't often see rotund raw foodies lol , so I guess moderation is the key when it comes to raw food recipes high in nuts, avocado, coconut oil, dates etc?
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