Experience paradise with our raw vegan cheesecake

Welcome, fellow food enthusiasts! Today, I am thrilled to introduce you to my latest creation: the Raw Vegan Cheesecake recipe. If you’re a fan of cheesecake but looking for a healthier, dairy-free alternative, then look no further. This vegan cheesecake recipe is not only easy to make but satisfies your sweet tooth without the extra calories.

(1) As a vegan chef, I’m always on the hunt for new ways to create delicious and healthy desserts that everyone can enjoy. This raw vegan cheesecake recipe is perfect if you’re following a raw or gluten-free diet. Plus, it’s perfect for summer since there’s no baking required! The best part? You only need ten simple ingredients to make this tasty dessert.

(1) Are you ready to treat yourself to a guilt-free indulgence? Try out this mouth-watering raw vegan cheesecake recipe today and impress your friends and family with your newfound culinary skills. Get ready to indulge in a delightful mixture of flavors starting from the creamy filling, then the sweetness of maple syrup and honey followed by tangy lemon juice. So why wait? Let’s get started!

Why You’ll Love This Recipe

Raw Vegan Cheesecake
Raw Vegan Cheesecake

Are you tired of feeling guilty after indulging in your favorite sweets? Look no further! This Raw Vegan Cheesecake recipe is not only easy to make, but it is also good for you! I promise you won’t even miss the dairy or processed sugars.

The combination of cashews, coconut oil, and raw honey create a creamy and rich texture that mimics traditional cheesecake while being filled with healthy fats and vitamins. This dessert is perfect for vegans and non-vegans alike – it’s a great way to switch things up and add some variety to your diet.

But wait, there’s more! Not only is this Vegan Cheesecake recipe healthier than the traditional version, but it’s also incredibly flavorful. The touch of cinnamon and lemon juice give it a zing that will leave your taste buds begging for more. Plus, the possibilities for toppings are endless! From tangy raspberry to sweet blueberry, this cheesecake can be tailored to suit your preferences.

So why not give this Raw Vegan Cheesecake recipe a try? It’s a guilt-free indulgence that will satisfy your sweet tooth and nourish your body at the same time. Trust me, you’ll love it!

Ingredient List

 A slice of heaven on a plate
A slice of heaven on a plate

Let’s dive into the ingredients you’ll need to make this raw vegan cheesecake.

Here’s the complete list of what you’ll need:

For the crust:

  • 1 cup pitted dates
  • 1 1/2 cups raw almonds
  • Pinch salt

For the filling:

  • 3 cups raw cashews, soaked overnight, drained and rinsed
  • 3/4 cup lemon juice (juice of about 4 lemons)
  • 3/4 cup maple syrup
  • 1 cup canned coconut milk (full fat)
  • 3/4 cup coconut oil, melted
  • Seeds from 1 vanilla bean or 1 tablespoon pure vanilla extract
  • Pinch salt


You can also experiment with different flavors by adding one of these options:
– Vegan raspberry syrup (1 cup frozen raspberries, thawed and blended with corresponding amount of sweetener)
– Vegan blueberry syrup (same as raspberry, but with blueberries!)
– Vegan lime syrup (same as raspberry, but with lime juice and zest!)
– Chocolate (could be blended into the cheesecake mixture or drizzled on top)

Remember, for this recipe you will also need a high-speed blender or food processor to ensure that the cashews blend well and create a smooth texture. Don’t have all the ingredients ready? You can always substitute them with something else! Keep reading for substitution ideas.

The Recipe How-To

 Creamy dreamy goodness
Creamy dreamy goodness

Now is the fun part, let’s get to making this delicious Raw Vegan Cheesecake! Before starting, make sure you have all the ingredients and equipment needed, and also soak the cashews overnight in filtered water.

Step 1: Crust

  • 1 cup of almonds
  • 1 cup of pitted dates
  • 1 tablespoon of cinnamon
  • a pinch of salt

To start, add the almonds, pitted dates, cinnamon, and salt into a food processor. Begin processing on high speed until a crumbly texture forms – about 30 to 40 seconds. The mixture should stick together when pressed with your fingers.

Next, transfer the crust mixture into an 8 or 9-inch springform pan (see notes 1). Use your hands to spread the mixture evenly on the bottom of the pan and up along the sides about one inch.

Step 2: Cheesecake Filling

  • 3 cups of soaked raw cashews
  • Juice of 1 lemon
  • 3/4 cup of raw honey or maple syrup
  • 2/3 cup of melted coconut oil
  • 1/4 cup of canned coconut milk
  • 1 teaspoon of pure vanilla extract
  • Pinch of salt

In a food processor or blender, combine all cheesecake filling ingredients except for coconut oil. Blitz on high speed until creamy and smooth.

Then, gradually pour in melted coconut oil while the blender/machine is still running. Continue to blend on high for additional one minute or so.

Step 3: Assembling Cheesecake Raw

Pour cheesecake filling into the crust that you’ve made previously (see notes 2). Make sure it is well-spread in to avoid air pockets.

Cover your cheesecake(s) with plastic wrap and place in freezer for at least four hours or overnight for best results.

Step 4: Serving Raw Cheesecake

When ready to serve, run a knife along edges between cheesecake and pan to remove entire ring off pan smoothly. Allow thawing at room temperature for at least half an hour (larger cakes may require longer thawing time).

Note 1

For easy removal when serving, line the bottom of your pan with a round piece of parchment paper.

Note 2

If you want to create layers in your cheesecake, first pour half filling mixture into prepared crust then mix remaining half with raspberries or blueberries to create another layer then pour over layer in prepared crust. Return it back to freezer and wait for four hours (for best result) until it sets completely.

Congratulations! You have completed making this delicious Raw Vegan Cheesecake!

Substitutions and Variations

 A guilt-free indulgence
A guilt-free indulgence

Hey there! As a vegan chef, I know how important it is to have recipe variations and substitutions! Here are some ideas:

– Instead of cashews, you can use macadamia nuts for a creamier flavor, or almonds for a less creamy and more nutty texture.

– You can add in different flavors to the filling itself! Try out pureed raspberries, strawberries or blueberries for fruit additions. For a chocolatey flavor, add 1/2 cup of cacao powder.

– To make this cheesecake gluten-free, simply replace the almond crust with one made from crushed gluten-free cookies or pretzels.

– If you’re looking for an oil-free version of this recipe, you could try making the crust with dates and nuts only. If you still want the taste of coconut oil in the cheese portion, you can replace coconut oil with soaked cashews or even mashed avocado!

– For a lighter cheesecake, you can also substitute some of the cashews with silken tofu or aquafaba (the liquid from canned chickpeas) – this will give the cake a light and fluffy texture!

– Finally, if berries just aren’t your thing, feel free to play around with other fruit options like lime or mango as well!

These substitutions and variations will all give your raw vegan cheesecake a unique twist! Don’t be afraid to experiment and try out different combinations to find your perfect cheesecake recipe.

Serving and Pairing

 This is not your average cheesecake
This is not your average cheesecake

When it comes to serving and pairing this raw vegan cheesecake recipe, the possibilities are truly endless.

First things first, let’s talk about how to actually serve and present the cheesecake. If you’re making a full-sized cake, you can slice it up into traditional wedges or squares like any other cake. However, one fun alternative is to make individual mini cheesecakes using a muffin tin or ramekins. Not only does this look super cute and classy, but it also makes portion control a lot easier.

Once you’ve got your cheesecake servings sorted out, it’s time to choose your pairings. Personally, I love to serve this raw vegan cheesecake with fresh berries and a drizzle of pure maple syrup or raw honey. The tartness of the fruit perfectly balances out the sweetness of the cheesecake and brings a burst of color to the plate.

However, there are plenty of other options for pairing this dessert as well. For a fun twist, try topping your cheesecake with vegan chocolate chips or chopped nuts like almonds or pecans. You could also experiment with different fruit toppings depending on what’s in season – think sliced peaches or plums in the summer, or poached pears in the fall.

When it comes to drinks that pair well with raw vegan cheesecake, your best bets are typically light wines like a crisp Riesling or a fruity Rosé. Herbal teas are another great option that won’t overpower the delicate flavors of the cheesecake.

Ultimately, when it comes to serving and pairing this raw vegan cheesecake recipe, don’t be afraid to get creative! Play around with different toppings and presentation styles until you find your perfect combination.

Make-Ahead, Storing and Reheating

 Raw, vegan, and delicious
Raw, vegan, and delicious

Making raw vegan cheesecake is easy, but time-consuming. To save some hassle, you can prepare it ahead of time and store it in the fridge or freezer until you’re ready to serve it.

To make-ahead, simply follow the recipe instructions and store the cheesecake in an airtight container. It can last up to four days in the refrigerator or three months in the freezer.

When reheating, do not use an oven. Instead, place it on the kitchen counter for 15-30 minutes to soften before serving.

A word of caution: When storing a raw cheesecake in the fridge or freezer, make sure to wrap it tightly with plastic wrap or aluminum foil. This will prevent moisture from seeping into your dessert and ruining its texture.

To be honest, I love eating raw cheesecake cold. It has the perfect texture and taste when served chilled straight from the fridge.

Overall, this make-ahead and storage tip is really handy if you like to have snacks or desserts ready-to-go. You should definitely try storing and reheating your raw vegan cheesecake as it’s a great way to reduce food waste while also satisfying your sweet tooth!

Tips for Perfect Results

 Let your taste buds dance with joy!
Let your taste buds dance with joy!

Raw vegan cheesecake can be a bit tricky to make, but fear not! I have some tips that will help you create the perfect cake every time.

1. Soak the Cashews:

Ensure to soak raw cashews for at least 4 hours or better 6 hours the night before. This will make them plump and easier to blend, resulting in a smoother filling.

2. Use High-Speed Blender:

To achieve the right texture for your cheesecake filling, it’s essential to use a high-speed blender or food processor.

3. Optimum Ratio Of Ingredients:

Finding the right ratio of ingredients is also essential for the perfect cheesecake. For instance, using coconut oil in a small amount will ensure that your cheesecake sets perfectly without being oily.

4. Don’t Rush It:

Patience is key when making raw vegan cheesecake. While it can be tempting to slice into your freshly made creation right away, it’s crucial to let it set in the refrigerator overnight, so that the filling stabilizes properly.

5. Use A Parchment Paper:

Line your pan with parchment paper; this will make it easy to remove the cheesecake from the pan without damaging its shape.

6. Use Toppings:

Cheesecake toppings can add a layer of flavor and color to your dessert while making it healthier simultaneously. Use raspberries, blueberry, lime, or even chocolate depending on your taste preference.

7. Mix It Up:

Don’t be afraid to mix things up – try different flavors like raspberry or blueberry, or incorporate nuts into your crust for added texture.

By following these tips, you can get the best results from this recipe and wow your guests every time!

Bottom Line

In conclusion, this raw vegan cheesecake recipe is perfect for anyone who is looking for a healthy, easy to make and delicious dessert. With its rich and creamy taste, it can easily replace traditional cheesecake and satisfy your sweet tooth while improving your health.

Whether you are following a vegan or raw vegan diet or simply want to try something new, this recipe is worth a try. So go ahead, spice up your kitchen routine, impress your family and friends with the best version of raw vegan cheesecake they’ve ever tasted!

And don’t forget that with the variations and substitutions we’ve provided, you can adapt the recipe to suit your taste preferences and dietary restrictions.

So what are you waiting for? Grab your ingredients and start making this amazing raw vegan cheesecake! And don’t forget to share your thoughts and pictures with us. We love hearing from our readers!

Remember: healthy desserts don’t have to be boring or tasteless. With this recipe, you can have both – deliciousness and healthiness in one spoonful. Happy cooking!

Raw Vegan Cheesecake

Raw Vegan Cheesecake Recipe

My old roommate was a raw foods chef and shared this yummy one
No ratings yet
Prep Time 1 hr
Cook Time 4 hrs
Course Dessert
Cuisine Vegan
Calories 1140.2 kcal



  • 2 cups of raw nuts (macadamia, hazel, walnut, cashew)
  • 1 cup pitted dates
  • 1/4 cup dried coconut
  • 1/4 teaspoon cinnamon


  • 3 cups soaked cashews (soaked in water for 4 hrs)
  • 3/4 cup lemon juice
  • 3/4 cup raw honey or 3/4 cup Agave
  • 3/4 cup coconut oil (warmed)
  • 1 vanilla bean (optional)
  • 1/2 teaspoon salt


  • crust.
  • process all the nuts, dates and cinnamon until pasty. Sprinkle springform with coconut so it wont stick to the bottom. Press the nutty paste onto it.
  • filling.
  • blend all ingredients for the filling in processor until smooth. Add water (up to 1/2 cup) to obtain consistency. Adjust to taste and pour onto crust.
  • Place in freezer until firm. Defrost for 1 hr in fridge before serving
  • (mix favorite berries with a bit of agave for sauce).

Add Your Own Notes


Serving: 182gCalories: 1140.2kcalCarbohydrates: 96gProtein: 19.5gFat: 84gSaturated Fat: 34.2gSodium: 950.5mgFiber: 9gSugar: 61.9g
Keyword Cheesecake, Dessert, Vegan
Tried this recipe?Let us know how it was!

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