Have you ever tried a raw cheesecake recipe?
If you’ve never tried making one, today’s recipe is great for beginners – It only calls for 6 ingredients, and there’s no need for an oven. This raw cheesecake may look super fancy, but it could not be easier to make!
So how does it taste?
With raw cheesecake, it’s almost like you are biting into a slice of cheesecake- flavored fudge. The texture is rich and velvety, and the cheesecake is meant to be savored slowly. Even a small slice is extremely satisfying and will give you a comfortable feeling of fullness without weighing you down.
The best part is that, once you know the basic recipe, customization options are wide open to you! Chocolate Brownie Cheesecake? Mango Vanilla Cheesecake? Raw Cinnamon Swirl Cheesecake?
You can mix and match flavors to find your own ultimate raw cheesecake recipe.
When eating a raw cheesecake, it’s best to not expect the cheesecake to taste exactly like your favorite non-raw cheesecake. Instead, enjoy this cheesecake in its own right.
It is absolutely fantastic, and I hope you will love it as much as I do!
Side note: If you’d prefer a baked cheesecake, be sure to try my Healthy Cheesecake Recipe.
Raw Cheesecake Crust
Feel free to use your favorite crust or make a crustless cheesecake.
This is the crust recipe I used: Line a round 9 inch springform pan with parchment paper, and set this pan aside.
Combine 1 cup pitted dates, 2 cups raw almonds, 1/16 tsp salt, and 1/4 tsp pure vanilla extract in a food processor until fine crumbles form. If the mixture is too dry, add up to 1 tbsp water. (I recommend a food processor because I found that using a blender instead yielded a very sticky crust.)
Press the crust mixture into the prepared pan, then cover and freeze until ready to use.
Raw Cheesecake Recipe
Ingredients
- 2 1/2 cups raw cashews or macadamia nuts (for nut free, try this Vegan Cheesecake)
- 1 tbsp vanilla bean paste or 2 tsp pure vanilla extract
- 1/2 cup raw agave or honey (pure maple syrup also works)
- 1/4 cup + 1 tbsp melted virgin coconut oil
- 1/2 cup lemon juice
- 1/4 cup water, plus more for soaking cashews
- 1/8 tsp salt
- optional: Blend strawberries with a little sweetener of choice for a sauce
- optional crust of choice (the crust recipe I used is above)
Instructions
- Raw Cheesecake Recipe: In a cereal bowl, cover the cashews with water and let soak 8 hours or overnight. (If using the raw crust recipe listed earlier in this post, you can make that while you wait.) Drain nuts and pat completely dry. Combine all ingredients (including the 1/4 cup water) in a high-quality food processor or Vitamix and process for 6-7 minutes or until completely smooth, stopping occasionally to scrape down the sides. Pour into a prepared crust—either a graham cracker crust or the crust listed earlier. Or keep it crustless if you prefer. Store the raw cheesecake in the freezer for up to 2 weeks, and thaw 15-20 minutes before serving.View Full Nutrition Facts
Notes
More Healthy Dessert Recipes
Oatmeal week?!?! Yes! That would be awesome!
Yum, ymu, yum! I have to make this- thanks for the recipe!
Strawberry Cheesecake is my favorite dessert (for reals) – totally pinning this and giving it a try! I like the idea of theme weeks; especially an “Oatmeal Week” seeing that I have oatmeal at least 5 days a week for breakfast! =P
This looks really good! I can’t wait to try it! Theme weeks sound good!
This is perfect. I always want to try more raw baking but some overly complicated recipes with mile long ingredient lists are intimidating….thanks katie! 🙂
This looks delicious! I’ve never had raw cheesecake before but I would definitely like to try it sometime. Oh btw, did i miss the giveaway winner announcement or does only the winner find out?
Themes are awesome!
I actually can not express in words the joy this cheesecake has brought to my life. Is that weird? Getting so much joy and happiness from a cheesecake that I can eat guilt-free (to an extent – I just woke up and ate some of this for breakfast haha oh dear), that is dairy-free, that doesn’t make my skin break out but actually does wonders for my health??
If it’s wrong to be this excited about cake, I don’t want to be right. Thank you. Changed my life lol
I want to take a bite right now!!! The pictures are so appetizing. I was wondering whether you could substitute some of the nuts with cooked rice? I make delicious vegan dressings with cooked white rice and cashews, and the rice thickens when it sits just like the cashews do. That way you could make a lower-fat version that is less rich.
Regarding your theme-based recipes, I think I like the variety that you offer as it is now. 🙂
You can definitely experiment!
Hello katie, im making this cheesecake for the family reunion today, they’ve been asking for a cheesecake and what better than a healthy raw one? Anyway, i’m facing a slight problem, i do not have coconut oil, nor vegetable oil, the only two kinds i have are olive oil and sunflower oil 🙁 do u have anything i can substitue it with? Please answer asap, the reunion is tonight
You will have to experiment, but be sure to report back if you do!