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
Katie,
I run a vegan cheesecake company. It’s not raw. But I just wanted to say I loved the food photography. The whiteness of the cake and the red ofthe strawberries really pop. Great job!
Beautiful!
I’m so going to try this for some gluten/dairy free friends.
Question about the crust, can I use it in other recipes, like baked cheesecake recipes or is it best left for the raw ones?
I’ve done it with her Cheesecake Of Dreams recipe!
I tried this last week and wow! It is simply amazing and delicious.
Love this recipe ! You might enjoy my Raw avocado cheesecake !
https://leishamulvey.wordpress.com/2017/03/17/avocado-cheesecake
Do you soak the cashews overnight in the fridge or on the counter?
Either works!
Do you need to soak the macadamia nuts ??
Yes at least 6 hours
I tried this last night for a friend’s birthday. Everyone loved it, even those who would normally turn their noses up at the word vegan! Easy and Forgiving recipe. I only had 2cups of cashews, so I left out adding water in the blender step & reduced Lemon juice a little and it still turned out perfect!
This by no means is a recipe for a 9inch pan (re crust, about to do the “cheese” – once I redo the crust for another half!
Hello Katie,
Let me start by saying that I love your recipes, and you are incredible.
I made this recipe for Mother’s day as a gesture for my mom and she loved it.
It was delicious and looked so pretty. I made it into a 3 layer cheesecake: 1st layer is the crust, 2nd layer is the vanilla layer and finally last layer is the strawberry layer, with heart-shaped strawberries on top.
Picture of final cake below.
That is so gorgeous!