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
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
SS
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?
The Rawtarian
Nov 06, 2011
Probably 12x12. I use a basic square glass dish.
Alexx37
Nov 10, 2011
Cool, thanks :-)
The Rawtarian
Nov 11, 2011
:)
Vikki
Sep 14, 2011
Hi, I have been a Vegan for a while now and am also intrigued with Raw recipes - i LOVE cheesecake and will give this one a try, however, i was expecting to see tofu as one of the ingredients - so now i'm really intrigued and MUST try this recipe tonight - also, is there a less sweeter subsitute for the agave?
The Rawtarian
Sep 14, 2011
Nope, no tofu here. But lots of cashews though instead!
Honey is less sweet than agave... But if you don't want it to be as sweet you could try halving the sweetener.
I generally suggest dates as a sweetener, but they will run the color of the cheesecake's cream colored filling.
Brittany C
Sep 01, 2011
I've made this twice now; once following the recipe exactly, and this second and third time, I made a change because i didn't have cashews.
I used a combination of pecans and macadamia nuts for the filling, instead of cashews, and it made a slightly tangier version- probably because cashews are sweet, and pecans aren't!
I took the original version to a party, and everyone.who tried it loved it! I really like it both ways, but then again, I love lemon!
Thanks for a fabulous recipie!
The Rawtarian
Sep 02, 2011
You are welcome and thanks so much for sharing your ideas. I would never have dreamt of using pecans. I love the idea. :)
Love your avatar pic! You look like a happy and healthy mamma :)
beauty
Aug 30, 2011
Hi,
I made this yesterday and it was pretty awesome! I had added a little too much fresh squeezed lemon juice so i eneded up with a creamy delicious lemon tart. And i didn't top it with the strawberry mixture i simple used left over crust crumbles on the top. We put it in the freezer at first; then just the fridge later. It was (is) really YUMMY!! Thank you:)
The Rawtarian
Aug 30, 2011
Yummy, sounds awesome Beauty :) I love lemony flavors :)
Isabella
Aug 11, 2011
I am happy to have found this recipe. Thanks for sharing it. I just have to say though that frozen food is not raw food! Extreme cold, just like extreme heat can change the chemical properties of food and kill healthy bacteria. It may be convenient to freeze this cake but it defeats the purpose of eating raw. Besides when something is delicious a little extra effort is worth it.
The Rawtarian
Aug 12, 2011
This is true, but at the same time it's better to freeze than chuck it out, IMO. Of course, I agree that fresh is best though!
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