Vegan Raw Cheesecake
Looking for the ultimate in healthy desserts? This delicious raw cheesecake recipe has a rich, nutty crust topped with a vegan cashew cheesecake filling that’s so creamy. We serve it up with blueberries and strawberries!
They say revenge is a dish best served cold. OK. Let’s go with that. And I’ll add to it that this raw vegan cheesecake is a dessert best served frozen. How’s that for creativity?
Frozen, vegan, and raw cheesecake. It’s so dang healthy it’s hard to believe it could also be so good.
Why This Recipe is a Winner
- Using soaked cashews creates a creamy, cheesecake-like texture for the filling
- Almonds make the perfect crust that’s both nutty and crunchy
- Full fat coconut milk not only adds creaminess to the filling, it also provides consistency and flavor too, making each bite it’s creamy best!
Is the idea of raw vegan cheesecake recipes confusing? It can be counterintuitive if you’ve spent your whole life eating dairy-based cheesecakes. However, not only is this dairy-free cheesecake raw, but it’s also vegan.
That means it’s made without eggs or dairy. It’s hard to imagine something being so creamy and plant-based. But think about the coconut. It’s the very essence of creaminess! That’s one of the ways this coconut milk cheesecake is so rich and delicious!
What You Need
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
Here are the ingredients you’ll need for this recipe:
- Raw almonds — I buy raw almonds in large bags as part of my vegan shopping at Costco. You can also buy them at health food stores or online.
- Coconut flakes — You’ll need unsweetened coconut flakes.
- Coconut oil — Use refined coconut oil for a more neutral flavor or virgin coconut oil for even more coconutty flavor.
- Medjool Dates — You’ll need a cup of fresh dates. Don’t forget to remove the pits!
- Raw cashews — You can find raw cashews at health food stores and online.
- Coconut milk — Use a can of full-fat coconut milk. The ingredients should indicate it has 12 grams of fat or more.
- Maple Syrup — You use maple syrup or a zero-calorie sweetener such as Truvia I used Truvia because I wanted to add some sweetness while keeping the cheesecake light in color. However, feel free to use maple syrup if you prefer.
- Lemon Juice — We’ll add a bit of lemon juice, and you can use fresh or bottled for this.
- Toppings — Garnish this raw cheesecake with blueberries and sliced strawberries
How to Make Raw Cheesecake
- Make the crust by pulsing raw almonds in a food processor. Add the coconut and pulse again for a few seconds. It should have a sand-like consistency.
- Add the coconut oil and dates and pulse again for several seconds.
- Press the crust into the bottom of a prepared springform pan and place it in the fridge to chill.
- Make the filling by adding the ingredients to a food processor or blender and pulse in short bursts until the mixture gets creamy.
- Add more maple syrup if you prefer it to be sweeter.
- Pour the raw cheesecake filling over the crust and smooth until even.
- Place it in the freezer, allowing at least 4 hours or up to overnight to set.
- To serve, remove the springform pan sides. Let it sit at room temperature for 10 to 15 minutes and then cut into slices.
Quick Fix Tip
If you forgot to soak the cashews and if you’re in a hurry, you can cook them in water. Cover with water and bring it to a simmer, for about 5 to 7 minutes. Drain the water and place cashews in the fridge until cool. Cooking the cashews means this won’t be a raw cheesecake, but it will soften the cashews in a hurry.
Storage Tips
Store this cheesecake in the freezer to keep it firm. It will keep for up to 1 month. You’ll want to keep this cheesecake in the freezer, so serve fresh berries on each slice or be prepared if you have leftovers to remove the sliced fruit before returning it to the freezer.
Serving Suggestions
Allow the frozen raw cheesecake to sit at room temperature for several minutes before slicing. Here are some favorite topping ideas:
- Add fresh berries
- Drizzle with strawberry puree sauce
- Add some blueberry syrup
- This date caramel sauce would be perfect on top!
Healthy Vegan Desserts
That’s it for this raw cheesecake recipe. Enjoy!
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Raw Cheesecake
Ingredients
For the Cherry Almond Crust:
- 1 cup raw almonds
- 1 cup coconut flakes
- 2 tablespoons coconut oil
- 1 cup Medjool dates pits removed and chopped
For the Banana Smoothie Cheesecake:
- 2 cups raw cashews (see notes)
- 15 oz can coconut milk
- ⅓ cup maple syrup
- ⅓ cup coconut oil , melted
- 2 tablespoons lemon juice
- Toppings: Blueberries and sliced strawberries
Instructions
For the Almond Crust:
- Pulse raw almonds in a food processor for several seconds, until broken down into smaller pieces. Add the coconut and pulse again for a few seconds. It should have a sand-like consistency.
- Add the coconut oil and dates. Pulse again for several seconds.
- Spray the bottom of a springform pan with vegetable spray. Then press the crust into the bottom of the pan. Place in the fridge to allow the crust to set.
For Cashew Cheesecake
- Add the filling ingredients to a food processor or blender and pulse in short bursts. Then scrape down the sides of the bowl and pulse again until the mixture begins to get creamy.
- Take a taste here to see if the filling is sweet enough for you. If not, add another tablespoon or two of maple syrup.
- Pour the cheesecake filling over the crust and smooth until even. Place in the freezer, allowing at least 4 hours or up to overnight to set.
- To serve, remove the springform pan sides. Let it sit at room temperature for 10 to 15 minutes and then cut into slices. Serve with fresh blueberries and strawberries.
- Store leftover slices in a freezer-safe container for up to a month.
Recommended Equipment
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Notes
- Slow Soak — Cover cashews with water and soak for up to 4 to 6 hours (up to overnight) until they are soft and plump.
- Fast Soak — Add cashews to a saucepan and cover with water. Bring it to a simmer over medium-low heat and cook for 10 to 15 minutes, until tender.
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
This post was originally published in 2014 and was updated to include new photos, new text, and an updated recipe in 2020.
What size pan is required?
Hi Patty! I used a 9″ springform pan. I added this to the notes on the recipe too. 🙂
Oh my word, this looks like heaven in a mouthful. I was very interested to read your description of “super-tasters” – I’ve never heard of this definition before! My sister DEFINITELY fits it, and would be pleased to be referred to as such, rather than by her current title of “fusspot.” We’d both definitely be pleased to make and eat this cheesecake:D
Everything about this cheesecake is making me drool! 🙂 And seriously, it’s probably one of the prettiest I’ve ever seen! Pinned!
do i have to use the flax seeds (chia seeds) i am allergic to them but i would love to try it the cheesecake look delicious:)
Hi Lucy. I guess you wouldn’t have to include the flax seeds, but they do help create a sort of bind to the cheesecake. As long as you’re ok with it being a little less firm I think it should be fine. Maybe add a tablespoon or two of coconut oil. That might help. Let me know how it goes!