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Raw Cheesecake Recipe

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Have you ever tried a raw cheesecake recipe?

Recipe here: http://chocolatecoveredkatie.com/2014/06/26/raw-cheesecake-recipe/

If you’ve never tried making one, today’s recipe is great for beginners – It only calls for 6 ingredients, and there’s no need for an oven. This raw cheesecake may look super fancy, but it could not be easier to make!

So how does it taste?

With raw cheesecake, it’s almost like you are biting into a slice of cheesecake- flavored fudge. The texture is rich and velvety, and the cheesecake is meant to be savored slowly. Even a small slice is extremely satisfying and will give you a comfortable feeling of fullness without weighing you down.

The best part is that, once you know the basic recipe, customization options are wide open to you! Chocolate Brownie Cheesecake? Mango Vanilla Cheesecake? Raw Cinnamon Swirl Cheesecake?

cashew cheesecake

 

You can mix and match flavors to find your own ultimate raw cheesecake recipe.

When eating a raw cheesecake, it’s best to not expect the cheesecake to taste exactly like your favorite non-raw cheesecake. Instead, enjoy this cheesecake in its own right.

It is absolutely fantastic, and I hope you will love it as much as I do!

Raw Cheesecake
 

Easy Raw Cheesecake Recipe

Print This Recipe No ratings yet.

Ingredients

  • 2 1/2 cups raw cashews or macadamia nuts
  • 1 tbsp vanilla bean paste (or pure vanilla extract, for a plain cheesecake)
  • 1/2 cup pure maple syrup or raw agave (honey will work, but not for strict vegans)
  • 1/4 cup plus 1 tbsp melted virgin coconut oil
  • 1/2 cup lemon juice
  • 1/4 cup water (plus more for soaking cashews)
  • 1/8 tsp salt
  • optional: Blend strawberries with a little sweetener of choice for a sauce
Total Time: 15m
Yield: 1 Raw Cheesecake

Instructions

Raw Cheesecake Recipe: In a cereal bowl, cover the cashews with water and let soak 8 hours or overnight. (If using the raw crust recipe below, you can make that while you wait.) Drain and pat completely dry. Combine all ingredients (including the 1/4 cup water) in a high-quality food processor or Vitamix and process for 6-7 minutes, stopping occasionally to scrape down the sides. Pour into a prepared crust—either a graham cracker crust or the crust recipe below:

just over 1/2 cup pitted dates
1/2 cup almonds
1/16 tsp salt
1/4 tsp pure vanilla extract
up to 1 tbsp water, if needed
Line a round 9-inch springform pan with parchment paper, and set aside. Combine all crust ingredients except water in a high-quality food processor (not a blender) until fine crumbles form. If the mixture is too dry, add the water. Press the crust mixture into the prepared pan, then cover and freeze until ready to use. Store the raw cheesecake in the freezer for up to 2 weeks, and thaw 15-20 minutes before serving.

View Full Nutrition Facts

 

Link Of The Day:

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Katie is the baker, photographer, and author of the popular blog Chocolate-Covered Katie. Her favorite food is chocolate, and she believes in eating a balanced diet that includes dessert every single day. More about Katie—> 
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  1. Very nice, I’m definitely going to try this!

  2. Easy raw vegan cheesecake flavored fudge? I’m downnnnnn 🙂

  3. Yum, yum, yum! This looks like the perfect base for some holiday-appropriate berries 😀 Thanks for sharing such an easy recipe.

  4. Katie! What a simple and wonderful vegan cheesecake recipe! I’ve made something quite similar in the past!! I love freezing it into chocolate molds and sticking into banana soft serve for a treat (vegan cheesecake icream? yummmy!) Pinned!

  5. Oh! This looks fantastic. Love the idea of the strawberry sauce. I wish I could eat cashews… or macadamia nuts. I think I am going to try a peanut butter version at some point with peanuts.

    1. Maria G. says:

      How about trying blanched almonds? They have a neutral flavor, even though they are hard to blend out completely for a smooth sauce. You could also try walnuts; they are easy to blend out, but they have a slightly bitter taste.

      1. Chef Bug says:

        I think Maria’s Suggestion for blanched almonds is a great substitute! You can also soak them overnight, and in a vitamin blender, they will blend smooth as well! I use blanched almonds for the base of a dip that I am in love with and it is very creamy in texture.

        1. Chef Bug says:

          Oops! Sorry for the double post and edit, I meant to say vitamix blender!

  6. I like the sound of oatmeal week! Just got an huge 2kg bag of oats delivered! Single serving, oil-free, sugar-free? That’d be so so so awesome! Can’t wait to see what oatmeal creations you’ll make! 😀

  7. D says:

    More oatmeal recipes please!
    Could the pure maple syrup or raw agave be substituted for another ingredient?

    1. Anna says:

      She did list honey as another alternative

      1. D says:

        I’m a strict vegan, so I won’t use honey. Anything else I could substitute for this ingredient?

        1. Anna says:

          Perhaps brown rice syrup or coconut nectar syrup? Those are the only other liquid sweeteners I can think of. Or use sugar and add some extra liquid

    2. Katie says:

      Rice malt syrup is my alternative, tastes almost like honey too really, barely different

  8. I’ve been trying to incorporate more raw meals into my diet and this looks simply divine! It doesn’t hurt that there’s no need to turn on the oven 🙂 That makes it perfect for a nice summer dessert!

  9. I’ve tried raw vegan cheesecake with cashews, would love to try a macadamia version, too. Macadamias – raw, unsalted macadamias – are ridiculously expensive here, though 🙁
    Your pictures are awesome as usual, such a stunning strawberry red 😀
    I’d like oatmeal recipes, too. Never can be wrong with oatmeal!

  10. Abby says:

    This looks awesome, Katie! I wish I could eat nuts. Maybe I’ll substitute it with tofu??? I’ll have to try it! Oh, and I absolutely love the idea for oatmeal week! 🙂
    I also just want to thank you for the wonderful recipes you bless the world with. My mom has a huge sweet tooth and she would be eating junk all the time if I didn’t make your recipes frequently. Thank you so much!! 😀

  11. Lydia says:

    Theme weeks sound like a great idea! Oatmeal, ice cream, breads… *daydreaming about food* I’ve never had cheesecake before and this looks like a perfect, easy recipe to try 🙂

  12. monika says:

    Could you substitute the 1/2 cup liquid sweetener with 1/2 cup nut milk + stevia?

    Thank you,
    monika

  13. This looks incredible! It really looks like the real thing! Raw cheesecake is my next thing im gonna make! 🙂

  14. susi says:

    Although this and a lot of your or raw/vegan recipes are considered to be healthy, i find that they contain too much ( of course healthy) fat. I mean healthy fats are also unhealthy if you have too much. i hate to use tons of nuts and cocnut oil stuff. there should be alternative healthy/semi healthy recipes out there

    1. Tasha says:

      I guess the idea is that, although these are healthy desserts, people should still treat them like desserts and eat them in moderation as part of a balanced diet. The fat content then becomes less of an issue.

      I, for one, am thriving on a diet full of “good” fats. I’ve cut down my carbohydrate intake substantially, and protein and fat form most of my meals. My breakfast smoothies get dollops of nut butter added to them, lunch can easily involve half an avocado a day, and all my baking contains coconut oil. I am losing weight, gaining energy and my skin and hair is in great condition!

  15. I’ve been trying to incorporate more raw recipes in my every day meals. I appreciate how you specified this for “beginners” and it’s as simple and easy as I had imagined!

  16. Kathryn says:

    Katie, this looks amazing! I think theme weeks would be great, too! I love themes, especially oatmeal, chocolate, and delicious themes! 🙂

  17. This looks great Katie! Such a lovely Summer dessert that isn’t too heavy, and with all that healthy fat from the nuts, you’ve got a reason to have a slice of this if anything 😀 x

  18. Anthony says:

    Theme Weeks sounds like a great idea. I am looking forward to Oatmeal Week. Thanks Katie for the awesome recipes you post.

  19. laura says:

    This looks great, I love your emphasis on real foods (cashews, coconut oil etc) instead of trying to replace with fake, chemical-laden, fat-free ingredients! I will definitely be making this with the date nut crust in the future.

  20. Kathleen L says:

    I would be interested in literally anything you post (for example, this cheesecake) so if theme week is what you’re feeling, theme week is what I encourage!

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