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!
I totally remember when you were “on” Ellen! Actually, I remember looking at your picture and thinking your face looked kind of weird, lol!!!! As for the cake, it looks amazing!! I LOVE cinnamon and through it in every recipe I can but I’ve never to make a cinnamon-based cake! Yum!
Her face is GORGEOUS .. not weird!
And I’m looking forward to serving this at Thanksgiving tomorrow alongside Oh She Glows pumpkin pie 🙂 Thank you CCK!
I totally fell for your April Fool’s until I read some of the comments! Too good (like this cheesecake!) nom nom nom! My favourite cheesecake is pumpkin, chocolate and also smores cheesecake (I could never choose just one!) Pinned 🙂
This looks delicious! We have an almond allergy in the family, can I substitute another nut?
Sure!
hey katie! i’m a big fan of your blog, and i love your recipes. i have noticed a lot of your recipes contain applesauce and i’d like to know if i could substitute anything for this? thanks.
In many recipes pumpkin works as a replacement 🙂 Hope this helps!
I just ordered a big tub of cashews, but I think they are roasted…is that going to screw up all potential recipes? 🙁
I can’t wait to make this it looks so good!
I made this for a baby shower-ish thing today, and I knew people with a number of allergies would be attending. Very tasty, though I didn’t give it enough time to get firm, apparently (about how long do you think we should set aside for that, for future reference?), and my pan was also bigger, so my result was a bit flatter. I was so excited about it (I’ve never really made such a healthy dessert before in my life, I think) that I kept asking people if they’d tried it & what they thought–it certainly didn’t last long! And it was so easy! Zip zip in the food processor!
I guess my fridge just might be super cold… Try freezing it instead. Let me know if that works.
And thank you so much for making it!
I had the same problem. Mine was in the fridge for at least 5 hours and it never got firm… I don’t think it ever will.
No worries at all! Just freeze until firm, not refrigerate. As long as you used virgin coconut oil, it will firm up once chilled completely. Be sure to let me know if that works 🙂
Why does the coconut oil need to be virgin? I used refined because my husband doesn’t like the taste of coconuts. It didn’t firm up in the fridge, but it did in the freezer. Very tasty filling, could not believe it wasn’t cream cheese. Do you have any other GF crusts you think would pair with the filling? The dates were a bit much for us.
Try her healthy graham cracker crust! Or I believe the chocolate crust might use raisins instead of dates.
I put it in the freezer, tastes much better now! Thank you!!
this was awesome everyone loved it
Omg this is just like my Cinnamon Spice Cheesecake minus the oil!! I like the date paste you used to swirl, yum! 🙂
I love this one. It is simply amazing 🙂
Wow. This was amazing. I made this last week and savored every bite! I did share with my 1 year old…and we ate it for breakfast many days. I mean, its made of mostly nuts, its protein right? SO GOOD! Thank you for this amazing recipe, absolutely will make it again. Also, a tip, I used Trader Joes Cashew Meal moistened with some hot water instead of soaking cashews and grinding them up. Makes it easy peasy and no waiting 🙂
Hi
I was just reading all the comments because i want to make this today. But do I have to use the extra virgin coconut oil? Can I sub it with regular oil?
2nd question, do you know how long this will last once done and I guess keep it in the freezer?
This looks amazing! How long does it need to freeze for and do you store it in the freezer afterwards? Thanks!
Freeze until firm. Yes, store in freezer.
In the recipe can you not use the oil and cashews?