Have you ever tried a 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?
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!
Side note: If you’d prefer a baked cheesecake, be sure to try my Healthy Cheesecake Recipe.
Raw Cheesecake Crust
Feel free to use your favorite crust or make a crustless cheesecake.
This is the crust recipe I used: Line a round 9 inch springform pan with parchment paper, and set this pan aside.
Combine 1 cup pitted dates, 2 cups raw almonds, 1/16 tsp salt, and 1/4 tsp pure vanilla extract in a food processor until fine crumbles form. If the mixture is too dry, add up to 1 tbsp water. (I recommend a food processor because I found that using a blender instead yielded a very sticky crust.)
Press the crust mixture into the prepared pan, then cover and freeze until ready to use.
Raw Cheesecake Recipe
Ingredients
- 2 1/2 cups raw cashews or macadamia nuts (for nut free, try this Vegan Cheesecake)
- 1 tbsp vanilla bean paste or 2 tsp pure vanilla extract
- 1/2 cup raw agave or honey (pure maple syrup also works)
- 1/4 cup + 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
- optional crust of choice (the crust recipe I used is above)
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 listed earlier in this post, you can make that while you wait.) Drain nuts 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 or until completely smooth, stopping occasionally to scrape down the sides. Pour into a prepared crust—either a graham cracker crust or the crust listed earlier. Or keep it crustless if you prefer. Store the raw cheesecake in the freezer for up to 2 weeks, and thaw 15-20 minutes before serving.View Full Nutrition Facts
Notes
Have you made this recipe?
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More Healthy Dessert Recipes
Magda says
Great cheesecake recipe! This was my first time making a vegan cheesecake and it was incredible! I used a date/pecan crust because those were the ingredients I had on hand. The only think I would tweak for next time would be adding a little less honey as it was a bit sweet, but overall really delicious!
Kristin says
Can the crust from this recipe be used with the healthy cheesecake of your dreams recipe? Or should it not be baked? Will the dates get gummy??? Let me know. thanks! ?
Emma says
Made this recipe yesterday and it was a big hit ! Great lemon flavor !
Cass says
What food processor did you use for the crust!?
My tiny little kitchen aid had a real rough time, so thinking it may be time to upgrade.
Thanks!
Jason Sanford says
Hi! In some of her other posts, she mentions the Cuisinart food processor as the one she uses: https://amzn.to/2W2UPkf
Jason
Michele says
Can you substitute extra light olive oil for the coconut oil?
Jason Sanford says
Sounds like a fun experiment. Olive oil doesn’t firm up when chilled like coconut oil does, but it might work anyway. Be sure to report back if you try!
Jason
Salome says
Your recipe looks sooo delicious I want to do it but I am wondering if I can replace the maple syrup with melted panela? what do you think?
Here it’s described what it is.
http://www.obelo.nyc/what-is-panela
thank you so much, I m excited to make the recipe
Sally says
How do you get that white color? I bought raw cashews and soaked them although not overnight and with the cashews and maple syrup, My mixture is beige ( the color or cashews)not white.
Jason Sanford says
If you use light agave, that’s lighter than maple syrup. It also does look a little beige in her photos, not pure white!
Linda DeFoliart says
I have trouble finding raw cashews, can you use roasted? Thanks!
Jason Sanford says
Texture-wise, it would be fine. We just have never tasted it so can’t vouch for the flavor. But be sure to report back if you try! Alternatively, just buy raw cashews on amazon: https://amzn.to/2SkrFhO
Jason (media relations)
Beverley Dalgleish says
Do you think that the raw cheesecake base can be made using dried (ready to eat) apricots instead of the dates?
Jason Sanford says
It sounds like a fun experiment. Be sure to report back if you try!
MARY RYAN says
You can use cashew cheese spread instead of cashews. It comes out as a tangier cheesecake.
Theron says
I’ve had this recipe forever and just now got around to making it. Best raw cheesecake ever! I’m not really a fan of the raw crusts so I used the crust from the New York style cheesecake from your cookbook. Amazing with just a little puree of fresh strawberries!
Monet says
Hi, this looks great, but I only have hazelnuts. Would those work? Maybe if I roasted them in the oven, rubbed off the skins and then soaked them? Cashews are just so dang expensive! I have a vegan friend coming tomorrow and would love to make this for us to enjoy together:) Thanks
Mary says
Hi, I want to make your recipe but am afraid that it will not remain firm in the fridge (my freezer is tiny). Will it work just fine if kept in the fridge only? Thanks so much