Raw Vegan Cheesecake

Raw Vegan Cheesecake


  • Crust:
    • 1 cup pitted dates (soaked in warm water for 5 minutes then drained)
    • 1 cup of mixed nuts (I use macadamia, walnut, almond and pecan)
  • Filling:
    • 1.5 cups raw cashews, soaked in warm/hot water for 20-30 minutes
    • 1 large lemon, juiced
    • 1/3 cup coconut oil, melted
    • 1/2 cup + 2 Tbsp full fat coconut cream
    • 2 tsp pure vanilla extract
    • 1 Tbsp cinnamon
  • Topping
    • 1 cup of blueberries
    • 1/4 cup frozen raspberries


  1. Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside.
  2. Next add nuts and process into a meal (try get this very fine). Then add dates back in and blend until a loose dough forms - it should stick together when you squeeze a bit between your fingers. If it's too dry, add a few more dates through the spout while processing. If too wet, add more almond or walnut meal.
  3. Lightly grease a standard tin. I did think with butter and mine stuck, so you could try greasing with oil see if that's better.
  4. Press mixture down into tin with fingers to make crust. To pack it down, use a small glass or the back of a spoon to compact it and really press it down. Set in freezer to firm.
  5. Add all filling ingredients to a food processor and mix until very smooth. I left my food processor on for 5 minutes to get it really creamy.
  6. Add the filling and decorate with berries. Tap a few times to release any air bubbles, then cover with plastic wrap and freeze until hard - about 4-6 hours (I found it took less).
  7. Raspberry coulis: Heat 1 cup frozen raspberries in the microwave. Add 1/2 diced papaya, blend, then freeze. When frozen scrape with a fork and add as a topping.

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