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
Nov 25, 2012
Precisely :)
Meggie
Nov 16, 2012
How many calories for a small slice would you say? :-)
The Rawtarian
Nov 16, 2012
Lots! :)
sara
Nov 06, 2012
Thank you so much for this receipe! Can I replace Gayave / honey by maple sirup?
The Rawtarian
Nov 16, 2012
Yes, you can definitely substitue the agave/honey with pure maple syrup. Add a tiny bit more syrup than called for as syrup is *slightly* less sweet than the other two. Good question.
Taurmini
Nov 06, 2012
I made this for my daughter's first birthday and it was a HUGE success! Thanks so much.
The Rawtarian
Nov 16, 2012
Way to go Taurmini! :) Loved reading your story on the brownie recipe :)
The Smiling Yogi
Nov 02, 2012
a smiling yogi 'yuuuuuummmmm'...
I'm totally making this divine RAW creation as a post-yoga treat for my students.
Thank you for sharing your delicious (& healthy) recipes! Your blogs are always inspiring.
:) yogi love x
The Rawtarian
Nov 02, 2012
your yoga students are going to love you :)
Jo
Oct 20, 2012
Hi, I'm keen to try this but don't have a food processor. Will the first step work in a high speed blender? Thanks!
The Rawtarian
Nov 02, 2012
probably not very well - but you could try it in small batches
Lejon
Oct 18, 2012
This was my very first attempt at preparing raw food, it was so easy and so rich! The only issue I came upon was the crust had a sort of bitter taste, however, I did not soak my cashews before hand, which my friend told me afterwards I should have done. Oooooh well it was still delish, plus, now i have a good excuse to make another!!
Kathy Murray
Sep 05, 2012
Wow-- this was fantastic. I did not pat cashews dry but did not dry them (by accident) but it work out. I did not add water. I added raw cocoa nibs and some raspberries. Delicious! Thank you!
The Rawtarian
Sep 07, 2012
Nice add-ins!!
Wynnel
Aug 22, 2012
Just tried this recipe, and my cheesecake is in the freezer. I didn't have lemons so I used lime... I'm a little nervous about that, but I hope it tastes good! Fingers crossed! Thanks for the recipe:) it was fun and fast.
The Rawtarian
Sep 07, 2012
Curious how it turned out!
Ayodele
Aug 16, 2012
greetings,
After you make this how long will it last if left in the freezer?
shaz
Aug 13, 2012
do i use vanilla extract or vanilla powder?
The Rawtarian
Sep 07, 2012
extract
nattinee
Aug 07, 2012
Thank you so much for this superb recipe. It was very very delicious!!! It just like a real cheese cake. I am looking forward to trying another recipe of your raw pudding.Thank you again very much. :D
Cristina
Aug 06, 2012
The dates for the recipe are dehydrated / pruned or fresh?
The Rawtarian
Aug 09, 2012
Ideally fresh, but pruned is fine
Wendy
Aug 06, 2012
How long can you keep this cheesecake in the freezer? It was so delicious but made a large cheesecake-Any tips would be great...Thanks for the great recipe!
The Rawtarian
Aug 09, 2012
Until it gets freezer burn! Maybe a few weeks? Not sure as it never lasts that long at my house :)
shaz
Aug 05, 2012
loved the taste! how do you get the cheese filling to be so white? my turned out a caramel color. also the strawberry became runny and melted really fast once out of the freezer. thanks.
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