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
Andrew Norton
Apr 03, 2013
If you have a really good blender and use just enough water so it will actually blend then you will not get any grainy bits. You can even get away with a very short soaking time for the nuts. You just need to blend untill the mixture is like cream. In my blender it takes about 3-5 minutes but I promise you all the nuts are totally blended and the mixture is sooooo creamy. I use a vitamix style blender. Good luck :)
The Rawtarian
Apr 07, 2013
totally agree with you Andrew, this is the Vitamix that I own http://tinyurl.com/b8a967w
sue cheney
Mar 06, 2013
if you want creamy use a vita-mix it will blend even soaked oatgroats to a puree expensive but the best blender ever... soak nuts first add small amount of water and blend gradually adding the water through the hole in the lid to get the smoothe cosistancy, a must for raw food prep and will serve you for years even non raw things..
Catherine
May 29, 2012
Also... a good Vita Mix will help reduce the amount of grainy-ness in the final product. :)
Beryl
Jan 24, 2012
You really do need a good high-speed blender to get creamy textures. Any other blender won't be able to get it smooth enough.
Laura
Jul 30, 2011
I accidentally discovered that if you soak the cashews for about four hours, drain/rinse them, and then pop them (covered) in the fridge for a day or so, they produce a SUPER smooth texture in whatever you're making. I don't have a high-speed blender like a Vitamix, but what this made was as smooth as any high-powered motor could create!
Louise
Apr 03, 2013
When you put them back in the fridge 'covered'... is that covered with fresh water? or just in a bowl and covered with a lid or cling film etc?
Hoping to make this on the weekend, but don't have a high-speed blender.
Thanks!
The Rawtarian
Apr 07, 2013
Hi Louise, no, just cover with a lid or plastic wrap. (no water)
The Rawtarian
Aug 01, 2011
Nice, thanks for sharing this tip! A lot of people don't have high-speed blenders. I didn't until about 6 months of being 100% raw.
jill
May 10, 2011
to get a creamy cheesecake topping use a combination of 2 ripe avocados ,1 spoon agave syrup , juice of 2limes , chopped mint , and coconut oil . you can sub the lime for raw cacao if you like . has an amazing creamy texture and lovely smooth feel .
Jutta
Oct 15, 2011
How much coconut oil did you use ?
Jutta
Jutta
Oct 15, 2011
Thanx Laura Jane,
I am trying it out right now
Jutta
The Rawtarian
Oct 19, 2011
Hope it turns out for you :)
The Rawtarian
Oct 15, 2011
I haven't made this yet myself, but using logical deduction I am guessing it would be about 1 tbsp of coconut oil, especially since the avocados will already give it a lot of creaminess.
The coconut oil will help it firm up a bit in the fridge.
But hopefully Jill will come back to clarify further :)
The Rawtarian
May 15, 2011
Mmm, Jill, that sounds super tasty. I'll have to try it.
The Rawtarian
Apr 11, 2011
Hi Jette,
Hmmm. It has been a few weeks since I ate this one. I don't think it was particularly grainy, although it's tough to say depending on your son's threshold of what he constitutes grainy--it's all relative. Perhaps you could make a small half batch to try it out?
Soaking the nuts first for at least three hours would probably help to soften. Just make sure to pat them dry before using.
Bron
Jan 20, 2014
We love to eat frozen! My hubby finds it too grainy when it defrosts but enjoys it still frozen. hubby has even asked me to make it again to share with friends!!!
The Rawtarian
Jan 31, 2014
Frozen is def. best, Bron, and I'm glad your hubby likes it, too! :)
Summer
May 11, 2012
Hi Jette,
I recently made one with the smoothest texture I've ever experienced! The key for me was using a little more water. I also was using cocoa in mine and no lemon, though. Chocolate "creamcakes"...mmm. Also, make sure you're using the right type of blender, like a vitamix or equivalent, as a black and decker just won't do the trick (no matter how hard you try you'll just burn the motor and give your cake a nasty taste! Not that I know from experience there :D) Blend for a bit longer and tasting while you go. If it's not the right consistency just keep blending and tamping it down as you go. Good luck!
Also, great website, thanks for posting all these wonderful recipes!
Sheila@ALivingFamily
Jul 13, 2012
That was a great tip with the extra blend time (in the Vitamix), Summer. I'm wondering, though, how much water? I added the full 1/4 cup (+ a bit?). I loved the texture, but I'm wondering if I could get it even more mousse like and fluffier with more water? (What do you think about using something like peach juice instead for a peach cheesecake?) Also, I think next time I'll do the cream cheese part in two batches so I don't have to work it down in the Vitamix so much.
The Rawtarian
May 12, 2012
GREAT tips Summer. Comments like yours make this a better place.
Naama
Mar 20, 2011
I will start with the bottom line: DIVINE.
In my version was not enough lemon juice and the substitute (orange juice) was not sour enough (too sweet for me).
I have added orange zest which was great.
I used raspberries instead of strawberries and found a great recipe for raspberry sorbet hiding here (I had to do this part twice. one for the topping and one for me. it was the best sorbet ever, really!).
I think, since it is so condensed, the fruity part should be doubled. one way is to serve it with some coulis or fresh fruit but I would like to make it easier and just double the topping. But I worry that just doubling the topping amount wouldn't do cause there is nothing to stable it. do you have any idea for solution? what do you use as a gelatin substitute?
Thanks a lot for this wonderful recipe :-)
Here is what I wrote about it. Don't know if you can read it but you sure can get the pics... :-)
http://naama.avramzon.net/2011-3-purim/
Laura
Jul 30, 2011
How about irish moss as a gelatin-like filler?
The Rawtarian
Aug 01, 2011
Definitely a good option, a lot of people use it to get that nice gelatin texture. (I've never used it myself yet, I look forward to trying it b/c I hear good things.)
rawfoodmechanic
Jan 07, 2013
Irish moss is the way to go! No freezing, and when you have non raw guests, they're completely unsuspecting, lol. You can get it online usually, here in San Diego it's only available locally during the summer/fall. It's a must.you can use it in a ton of other recipes to thicken. It's like a raw/healthy nutritious version of xanthum, and it's also what they use to extract carageenan from, but it's in a natural absorbable healthy state, not the gmo form the put in processed foods
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