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Raw Cheesecake Recipe

Have you ever tried a raw cheesecake recipe?

Recipe here: https://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!

Side note: If you’d prefer a baked cheesecake, be sure to try my Healthy Cheesecake Recipe.

Raw Cheesecake

Raw Cheesecake Recipe

Raw Cheesecake Recipe

Total Time: 15m
Yield: 1 Raw Cheesecake
Print This Recipe 5/5
Raw Cheesecake Recipe
5/55

Ingredients

  • 2 1/2 cups raw cashews or macadamia nuts
  • 1 tbsp vanilla bean paste or 2 tsp pure vanilla extract
  • 1/2 cup pure maple syrup, honey, or raw agave
  • 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

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:

1 cup pitted dates
2 cups raw 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:

Healthy Tiramisu

Healthy Tiramisu Recipe – Rich, creamy, and secretly GOOD for you!

 

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Published on June 26, 2014

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

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104 Comments

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  1. 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!

  2. 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! ?

  3. 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

      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

  4. 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!

  5. Beverley Dalgleish says

    Do you think that the raw cheesecake base can be made using dried (ready to eat) apricots instead of the dates?

  6. 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!

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