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! Just wow!!
Is there any substitution for the nuts? My daughter is allergic to all nuts and I always feel guilty making things she can’t eat. It sounds so amazing I plan to make it anyway (I may just have to be sneaky about it)!
Try making Katie’s Greek Yogurt cheesecake instead? Or her cinnamon roll pie?
you could probably try using some sort of seed- similar fat content to nuts and will grind up well to make a buttery kinda substance (think tahini or sunflower seed butter). still i don’t know about sunflower seeds but tahini is not at all mild…i’d probably suggest sunflower seeds i suppose
This is the BEST recipe ever. It is my go to recipe. I make it at least every month! 🙂 Check out my IG @bikinirawkinvegan! I use SO MANY of your recipes. Thank you :):)
I have made this so many times and it is my go to recipe. It is so delicious.
Is there a way to print your recipes from your website?
To print, highlight just the recipe itself and right-click “copy.” Then open a new Word document and right-click “paste.” You can name this document, save it in a “CCK Recipes” folder, and print it easily from that point.
Can I substitute the applesauce for something else?
Are the nutrition facts for the stevia ? or the maple syrup
Loved this!! Took too a New Year’s party and a huge hit!!
This looks so delicious and scrumptious mm good !!
I want to make this but do I have to use cashews ? Can I use almonds and just soak them the same way? Thanks For Sharing This Fabulous Recipe 🙂
katie can this be made in a springform pan? I have a small 7 inch one I use to make cheesecakes in my electric pressure cooker….
Yes, a springform works well!
I would really like to know where you find all your cashews at a price that doesn’t break the bank. Cashews around my area are extremely expensive…
Look in the bulk aisle. Then you’re not paying for packaging at least, and you can buy the amount you need. Or I really like Vitacost.com, and they give discounts to new customers 🙂
This looks lovely and I will definitely try it.
I have one question: I see ‘applesauce’ in American recipes a lot and wondered if you could clarify what it is? I am guessing that I would just take some apples and stew them in a little water, and assume that this being you, it would not have any sugar added. But what sort of apples? I know that Americans do not use the tart Bramleys so would I use Granny Smiths or sweeter ones such as Braeburn?
Fave flavour: Malteser, Crunchie, butterscotch or white chocolate (all not available to dairy free me :-(!! )
Gill.
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 🙂