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
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.
Andrea C
Aug 01, 2012
This Recipe is absolutely DIVINE! it even tastes much better than any "non-raw" cheesecake that i have tried! thanks!
Emma Hudson
Jul 26, 2012
This recipe is amazing! Having been 100% raw for over a month now, I did however find it a bit too sweet. When you get used to zero sugar in your diet, The Agave syrup, can be a bit overpowering. When I make it again I think I will reduce the amount of Agave. The test was trying it on my 24yr old, Tree Surgeon, son. Who isa real meat and two veg man. He loved it. Not quite sure he understood the concept, but hey, it's the healthiest thing that's passed his lips since I spoon fed him as a child:)
Nicole
Jul 16, 2012
I am looking forward to making this recipe but need a substitute for agave/honey. Do you have any suggestions? I was thinking artichoke, maple, or rice syrup. I would love your input before I begin!
The Rawtarian
Aug 09, 2012
Never thought of artichoke? Is that sweet?
Maple syrup will be your best bet
Jeni
Jul 01, 2012
Wow! This cheesecake is simply stunning! Easily the best cheesecake I have ever tasted, and much easier to make than any cooked cheesecake recipe. Its utterly perfect. I followed the recipe exactly (but made only 1/3 of the amount as there's just me at home) except for the topping, as I didn't have any strawberries. I subbed them with frozen summer fruits ( blackberries, raspberries, black- and redcurrants) and added just a splash of water to make a smooth texture, and I used 1/2 the amount given in the recipe for the topping, instead of 1/3. It came out nicely thick and very delicious!
The Rawtarian
Aug 09, 2012
Glad it worked out for you Jeni!
Bart
Jun 29, 2012
I love raw food!!! I feel so clean after eating and is so healthy.
Love this website!
Heather
Jun 21, 2012
What if you can't have cashews? Is there anything else that exists on the planet I can use as a cheese substitute? I am newly allergic to cashews and peanuts. Btw, I am LOVING this blog. I am so stoked that you have all these recipes up just waiting to be tried! I went raw today. It's kinda nuts! (no pun intended)
The Rawtarian
Aug 09, 2012
In general as a sub for cashews you can use macadamia nuts or pine nuts - but probably not in this recipe as I haven't tried that with this one.
Maybe do a small batch of the filling and see how that turns out before attempting whole recipe
Jane
Jun 18, 2012
What is the longest time you can freeze the cheesecake before serving. I was thinking of making this cheesecake 2 days before a party - is freezing for 48 hours too long?
The Rawtarian
Aug 09, 2012
Not quite sure on this one.
What I would do? Freeze for the two days, but defrost a bit in fridge before serving. Anyone else have any tips for Jane on this?
And how to make sure it doesn't take on "freezer smells" (my pet peeve)
Cara
Jun 17, 2012
Woo hoo! I am back into your website after several months of ... well what are my excuses - a busy life (?!) lack of inspiration in the kitchen... Buy boy am I back in with success.
Yesterday saw the creation of your raw veggie burgers (a friend has a dehydrator so another woo hoo!) and this cheesecake as I've been going through a cheesecake fetish recently so I knew I needed to make my own in order to be satisfied! Happy days - my husband was excited even just looking at it when I was cutting it and friends so aren't so into the raw food tasted both the burgers and cake yesterday and were impressed.
I have been able to cut it straight out of the freezer and was really surprised at how easy it was to cut without having to leave it in the fridge for anytime. Actually, living in the tropics I think it needs to come straight out of the freezer. The only bit that has gone a little icy is the strawberry topping so next time I might add that from the fridge when I'm about to serve it. It is an amazing texture, huge wows all round.
Thankfully cashews are the cheapest nuts for me to buy and I made the base with a mixture of walnuts and cashews and actually added a bit of coconut to the mixture as I got such a huge bag for such a cheap price from the market. I am going to create a chocolate one soon and am thinking of adding either cinnamon or nutmeg to the base, obviously cacao instead of the lemon to the filling and doing your chocolate icing for the top... Watch this space.
I want to add a photo of my cheesecake but not sure if there's anyway of doing so? It just looks so nice!
Thank you for your website. It is truly great. I love your recipes and they always get me inspired.
The Rawtarian
Aug 09, 2012
Welcome back Cara! You are lucky that cashews are cheap for you, they are expensive here in cold Canada!
Bart
Jun 07, 2012
Very beautiful and delicious! Looks very professional. I’m gonna try to make it also.
Sandie Hardman
Jun 04, 2012
I love this recipe. I made it for my grandson's birthday and it was such a wonderful thing to see everyone eating raw and loving it.
They kept saying is this really raw?
So now I have a question about raw. I am new to the raw living but I have been eating/using freeze dried fruits and veggies for some time. Are they considered raw?? It would sure be easier for people to have foods they could use if freeze dried strawberries and mango etc. we available all year round without having to go to the store to get things all the time.
Thanks, and looking forward to using more of your recipes!
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