Raw Cheesecake

This raw vegan cheesecake is a healthy and creamy dessert. You'll love everything from the all-natural nut crust, to the cashew cream-filled cheesecake, and the blueberry topping. This recipe is a no-bake, whole-food celebration!

Course Dessert

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 40

Cook Time 2

Total Time 2 40

Servings

Calories 345kcal

Author Marly McMillen

Equipment

Ingredients

Almond Crust:

1 cup raw almonds
½ cup coconut flakes (optional)
2 tablespoons coconut oil
1 cup Medjool dates pits removed and chopped

Vanilla Cheesecake Layer:

3 cups raw cashews, divided (reserving 1 cup for the topping) soaked (see notes)
15 oz can coconut milk, refrigerated overnight
1 tablespoon vanilla extract
⅓ cup maple syrup
⅓ cup coconut oil , melted
2 tablespoons lemon juice
½ teaspoon sea salt
Toppings: Blueberries and sliced strawberries

Blueberry Topping: (Optional)

2 tablespoons chia seeds
2 cups blueberries (if using frozen, thaw them first, then drain extra juice)
1 tablespoon lemon juice
2 tablespoons maple syrup

Cups - Metric

Instructions

For the Almond Crust:

Add the crust ingredients in a food processor and pulse for several seconds, until broken down into smaller pieces. Scrape down the sides of the bowl and continue pulsing until it's a sand-like consistency.
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:

Spoon the fat from the can of refrigerated coconut milk. Reserve the watery mixture for a smoothie or some other recipe. Add the coconut fat to a food processor bowl, it should equal around one cup. You could also use a blender.
Add 2 cups of the soaked cashews (reserving 1 cup for the topping) along with the remaining filling ingredients to a food processor. Pulse in short bursts. Then scrape down the sides of the bowl and pulse again until creamy.
Take a taste here to see if the filling is sweet enough for you. If not, pulse in another tablespoon or two of maple syrup.
Pour the cheesecake filling over the crust and smooth until even. Place in the freezer for 30 minutes to an hour.

For the Blueberry Topping:

See the notes below if you choose not to make the blueberry topping. To make it, combine the remaining soaked cashews and the blueberry topping ingredients in a food processor. Pulse for a few seconds, then scrape down the sides of the bowl. Pulse again until smooth. Pour over the frozen cheesecake layer. Refrigerate until the top layer is firm, at least 2 hours.
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 berries.
Store leftover slices in a freezer-safe container for up to a month.

Notes

Soaking Cashews

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.

Regarding coconut milk, look for a can that has 12 or more grams of fat.

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.

Blueberry Topping

If you choose not to make the blueberry topping, you can add fresh blueberries on top. You can also make it in a smaller pan to make the cheesecake layer more significant. If you do this (use a smaller pan), I recommend reducing the crust layer by half.

Nutrition