Raw cheesecake recipe

This cashew-based raw cheesecake recipe just takes three easy steps: crust (easy, throw in food processor and press down into pan); "cream cheese" filling (easy, throw everything in high-speed blender and pour on top of crust); and fruit sauce (easy, throw everything in high-speed blender and pour on top).

Prep Time
15 min
Total Time
2 hours 15 min
Shelf Life
1 week in freezer
Rating
Rate me!
Servings
20 servings
Equipment

Found in:

Crust ingredients:

1 1/2 cups macadamia nuts (or a combination of walnuts and/or macadamia nuts)
1/2 cup dates
1/4 cup dried, unsweetened coconut
1 pinch sea salt

White cheesecake filling ingredients:

3 cups cashews
3/4 cup lemon juice
3/4 cup agave or honey
3/4 cup coconut oil
1 tablespoon pure vanilla extract
1/4 cup of water, if necessary to facilitate blending. use as little as possible. (optional)

Fruit topping ingredients:

2 cups frozen strawberries
1/2 cup dates

Use Metric 20 Servings

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

Nutritional score: 73 out of 100

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

Source: USDA, The Rawtarian

Show basic Show all vitamins Show all minerals

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Comments and Reviews

All

Natalya

Mar 04, 2012

Can you substitute macadamia nuts for brazil nuts by any chance? I been a search for those nuts and can't find raw organic ones :( so i just have brazil nuts, cashews, walnuts, pine nuts, almonds and almond meal ... :) thanks!!!

The Rawtarian

Mar 05, 2012

Yes, you can try brazil nuts as sub for CRUST ONLY

in cheesecake section you must use cashews

Alizabet

Mar 03, 2012

WOW!!! I just put the crust/cream cheese into the freezer, and just finished licking every spoon and bowl that touched the cream cheese...OMG it's amazing!!!! I want to eat it as a custard..all of it..and not share!! : D It is so good! I recently started eating clean and promised a clean dessert to share with my family - they have no idea what is waiting for them after dinner tomorrow and I can't wait to tell them what this is made of. Thank you so much for such an amazing recipe!!!

For those that don't have a high-speed blender...you don't need one as long as you have a regular blender and a regular food processor. I used the food processor for the crust and the blender for the cream cheese - if you follow Laura's advice for soaking the cashews you will have no problem making the creamy yummy cream cheese goodness!

Can't wait to eat it tomorrow!!! I'll let you know how my SAD eating family reacted : )

The Rawtarian

Mar 03, 2012

Yay, looking forward to you surprising your fam!

Thanks for sharing that you were able to have success with a regular blender with soaking.

Let us know how they react, Alizabet :)

Alizabet

Mar 04, 2012

They LOVED it! They were completely fooled and were amazed how delicious it is – they couldn’t stop praising it and everyone went for a second (and some of us third) slice. I was even asked to make it for other gatherings to fool other family members. My only complaint is that you say this recipe is for 20 people…4 of us just polished off half the cake in one sitting : ) it is just THAT good ! I cannot wait to try your other recipes! Thank you!

The Rawtarian

Mar 04, 2012

Alizabet, lol congrats!!!! Gotta love that feeling, huh?? Nice work :)

Katy Graves

Feb 19, 2012

I made this tonight, and it was awesome. I only had one lemon so I used a couple of limes to make up the difference in the lemon juice called for, tasted fine. Yum yum!

The Rawtarian

Feb 19, 2012

Yay! Love this cheesecake :)

Kendra

Feb 12, 2012

Today is the day I serve to my meat eater parents I hope they like it a little nervous because the color is not whit like regular cheesecake which is fine for me but I don't know about them. Also my 11+year old Vitamix died. So I am afraid it will be grainy:( Fine for me but scared to serve to my parents who are on a SAD diet:(

The Rawtarian

Feb 12, 2012

DID THEY LIkE IT???

Heather Perrier

Feb 12, 2012

Hello! I am about to make this fabulous looking recipe for the first time but can you tell me if its possible to replace the vita-mix with a food processor and if so are there any specific instructions? Thanks

The Rawtarian

Feb 12, 2012

No :(

The Rawtarian

Feb 12, 2012

What I mean to say is that it will NOT work with a food processor. Sorry

Kendra

Feb 10, 2012

How did you get yours to come out so white? Mine is tan. I just put it in the freezer for the 1st hour. I want to serve this to my non vegan non raw parents. I hope they will like it.

Dee

Feb 10, 2012

I tried to make this about 7 months ago when I was new to raw and not quite familar with the ingredients or even the raw kitchen appliances..it bombed! But NOW I have all the raw kitchen utensils, and my pantry stays stocked with the ingredients..and huge success! I made 1/3 of the recipe and used tin muffin pans lined with cupcake cups..used soaked buckwheat instead of macadamia nuts for the crust..and mmmm..mmmm.good! Thanks so much for this recipe..now to find a really good raw carrot cake that's not loaded with nuts and taste like the real thing...

The Rawtarian

Feb 10, 2012

Mmmmmmm raw carrot cake that tastes like the real thing.... I do have a recipe for that!!! I shall share that shortly :) It does require dehydrating though

naomi

Feb 01, 2012

One must soak the cashews right?

The Rawtarian

Feb 06, 2012

You do not have to but you can

Jan 08, 2012

Absolutely wonderful and very easy to make. Definitely worth trying!!

The Rawtarian

Jan 16, 2012

Glad you liked, SS!

sejal

Dec 13, 2011

Hi Laura,

I like your site. I have been trying raw diet for a few days now. I live in India. We dont get many of the stuff you mention on your site. For e.g. Agave syrup in this recipe (I dont want to use honey as I consider it non-vegan). Can you please give me some alternatives for this. I dont mind the colouring of the cakes being compromised, if there's no way out! Also please keep people like me in mind, in your next recipes, and do give alternatives to certain things if you feel it may not be available easily in other countries. That would be a great help! THanks for all the efforts..

The Rawtarian

Dec 26, 2011

Hi Sejal,

Dates are an excellent substitute for sweeteners.

You can also try stevia powder (although I don't like the taste of stevia).

Staci

Apr 30, 2012

Stevia- my hubby isn't fond of it either, and I read- I'll have to get back to you after I actually try it, you put it in a glass bottle and add a little water, let it set over night and the "chemical" taste that many people are sensitive to goes away (it's just part of the flavor, not really a chemical) Hopefully that helps!

The Rawtarian

May 06, 2012

Hi Staci,

Never heard of this tip before. Thanks for it - I will be trying this!

Alexx37

Nov 05, 2011

This recipe sounds great, I think I'll try it next. :-) What size pan should I use?

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