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This is a vegan cheesecake you can sink your teeth into - with a Cherry Almond Crust and Banana Smoothie Cream Cheese Filling.
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Raw Cheesecake

This raw vegan cheesecake is a healthy and creamy dessert From the all-natural nut crust, to the cashew cream-filled cheesecake, this recipe is a no-bake, whole-food celebration!
Course Dessert
Cuisine American
Prep Time 40 minutes
Total Time 40 minutes
Servings 16
Calories 335kcal

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
  • cup maple syrup
  • 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.

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.

Nutrition

Calories: 335kcal | Carbohydrates: 21g | Protein: 6g | Fat: 28g | Saturated Fat: 16g | Sodium: 9mg | Potassium: 347mg | Fiber: 4g | Sugar: 13g | Vitamin A: 14IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 2mg