This velvety cheesecake literally MELTS in your mouth.
With such a smooth and creamy texture, it’s almost impossible to believe the cheesecake recipe contains no cream, no dairy, no gluten, no soy, and no eggs.
You don’t even need to heat up the oven. Just blend the ingredients together, pour the batter into a pan, and chill until firm.
Raw Cinnamon Swirl Cheesecake
- 1/2 cup applesauce (120g)
- 1 1/2 cups raw cashews (150g)
- 1/2 tbsp pure vanilla extract
- 3 tbsp virgin coconut oil (30g)
- pinch pure stevia plus 2 tbsp water (or 1/4 cup pure maple syrup and omit the water)
- just under 1/2 tsp plus 1/8 tsp salt
- 2 tsp lemon juice
- 1 tsp cinnamon, divided
Place the cashews in a cereal bowl, cover with water, and soak overnight. The next day, drain and pat the cashews completely dry. Combine all cheesecake ingredients, except 1/2 tsp cinnamon, in a high-speed blender or food processor, and process on high until the mixture is completely smooth. Make the crust:
- just over 1/2 cup pitted dates
- 1/4 tsp cinnamon
- 1/2 cup almonds (80g)
- 1/16 tsp salt
- 1/4 tsp pure vanilla extract
- up to 1 tbsp water, if needed
Combine all crust ingredients in a high-quality food processor (not a blender), and process until fine sticky crumbles form. If mixture is too dry, add the water and process again. Press the crumbles into the bottom of an 8.5-inch round pan, then smooth all but 2 tbsp of the cheesecake filling on top. Combine the reserved 1/2 tsp cinnamon with the reserved 2 tbsp cheesecake filling. Spread this paste on top of the pie, then use a fork to swirl it around the cheesecake. Freeze until the cheesecake is firm enough to slice.
Question of the Day:
What would be your dream cheesecake flavor?
Cookie Dough? Crème Brulee? Chocolate Banana Marble Swirl? Basic Raw Cheesecake? Please feel free to get as creative as you want with your answers!
Hello –
What’s the ingredient that’s ‘just under 1/2 tsp’? It’s listed just under the stevia.
That ingredient is salt! 1/2 tsp plus 1/8 tsp. Or a little bit less than that.
Hi katie! I am making this for our “house anniversary” (ie. we’ve lived here exactly four years). I measured out 1 1/2 cups of cashews but it came out as 190g. Should I go by my cup measurements, or use 150g as the recipe says? Thanks 🙂
which size is your springform?
Would like to have more tasty treats that are sugar free.
Sure thing! Here are all the recipes that have an option to be sugar-free: https://lett-trim.today/tag/sugar-free/%3C/a%3E%3Cbr /> Also, the recipes that do call for sugar usually will also have a xylitol option if you wish to use that in a recipe in place of sugar. Xylitol is a more natural product than splenda or aspartame 🙂
i made this, totally messed it up; forgot the lemon; didn’t have the right size pan; but the filling and crust still tasted delicious as i was making it; awaiting final results as it is freezing now.
Instead of going through the soaking process with the cashews, can you just use raw cashew butter? If so, how much?
Sure you could! You’d have to experiment to find the right amount, but be sure to report back if you try, for other readers!
Hi Katie,
Firstly I have to say thank you for all your amazing recipes!
I’ve made this cheesecake with your ‘ridiculously easy chocolate pie crust’ but subbed out the 1/2 cup of raw cashews with sunflower seeds instead, since this recipe already had cashews. Also, I’ve used raisins instead of dates and it turned out fine.
I didn’t have applesauce so I blended a very ripe pear instead.
I was too excited to wait for the cashews to soak overnight so I soaked my cashews with piping hot water, drained them and repeated the process three more times and they turned out perfectly fine. The trick is to blend them really well in the end.
That looks so beautiful!