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Raw Cheesecake Recipe

This 6 ingredient vegan raw cheesecake recipe is so easy to make!

Recipe from Chocolate Covered Katie (chocolatecoveredkatie.com)

[mrp_rating_result]
Prep Time 15 minutes
Total Time 15 minutes
Yield 1 cheesecake

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.
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Notes

Readers also love these Vegan Chocolate Chip Cookies.
 

Nutrition Information

Calories: 200kcal