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!
Wow this looks great! I am wondering though, does this taste anything like traditional cheesecake? I love cheesecake and I am hoping that this is going to taste very similar. Hoping for the best, i think i will try this weekend. 🙂
Not traditional “cheesecake”; it’s more like the raw cheesecake recipes you see floating around the internet. I think they got the name “cheesecake” for the silky cheesecake-like texture as opposed to the flavor.
okay! i am still willing to give it a try though!
Mmmmm. Looks so delicious. I go through cinnamon at the rate of knots!
I think my ideal cheesecake flavour would be lemon 😀
This made my day finally I can try one or your cheesecake recipes! Though it’d still be cheating for me it’s not soy or whatever processed stuff so ya I’m making it! Thank you!!! The cheesecakes were always the most haunting recipes for me 😉
I’ve never had cinnamon and cheesecake together… GENIUS! Must try now!!
looks amazing! i am soaking cashews right now!!
do you think it freezes well? i want to eat some tomorrow and some next week!
p.s. i have been a longtime follower of your blog and this is my first ever comment. everything i have ever made (and it’s been a lot) has turned out incredible!!!
Thanks! And yes!
Katie I absolutely love you! I actually just decided to go vegan (partly because of your blog!) and was wondering if you had any tips for me? Can’t wait to go try ALL of your vegan recipes now 😉
Good luck! https://lett-trim.today/2008/02/22/help-for-omnivores-interested-in-veganism/%3C/a%3E%3C/p%3E
Hi Katie! I was wondering if there was a reason the recipe has us making the filling first and the crust second. Wouldn’t it make more sense to do it the other way around? Then we’d be able to make the crust, press it into the pan, make the filling, and be able to dump it right on to the crust. If I make the filling first then I would have to transfer it to another container while I made the crust. Is there a specific reason for the order you have written here? Thank you!
You can definitely do it the other way if you’d prefer!
This is so genius! Gosh it looks sooo good.
xx,
Elizabeth
http://www.adrian-james.com
This cheesecake looks so good and healthy! Thanks for this great recipe!
This cheesecake looks absolutely delicious! I love this combination of flavors. Sounds just heavenly. Awesome.
Pinning!
I would love to see more RAW low fat recipes from your brilliant mind!! I Always enjoys your creatively delicious blog! Keep on keeping life epic 🙂
Any cheesecake is good by me. I recently had a Bananas Foster cheesecake and a cookie dough cheesecake with a mocha crust. Having said that, there’s an awesome Greek restaurant by me that has a Baklava cheesecake. One day I want to cheat and try it. Two of my favorite desserts in one!
this is incredible….I fear mine will never look as pretty and perfect as yours though I am definitely still going to give it a try!
some sort of peanut and caramel would be my idea flavour i think!
http://www.tamsinamy.blogspot.co.uk
Hi Katie! I’m from Peru and I’m obsessed with your blog. I’m trying this recipe this weekend. My favorite cheesecake flavour is Toblerone cheesecake. (P.S. thank you for teaching me that cutting off dairy doesn’t mean cutting off yummy desserts).
What a perfect cheesecake! Love it!
Oh my God, it looks soooooo delicious *-* i have to try it!