Treat yourself to the sheer joy of Raw, Vegan Cheesecake. Yes! It’s a cool dessert that wraps you in a warm embrace of deliciousness. If you been missing cheesecake, this will bring a grin to your face and happiness to your taste buds. It’s a sweet and tangy adventure, with each creamy forkful taking you on a journey of flavors.

Topped with berries, a berry sauce, or just as it is, cheesecake is a wonderful reminder that life’s little pleasures are truly the best. Share it with loved ones, celebrate milestones, or simply enjoy it on a quiet afternoon – cheesecake is the friend that makes any moment extra special.

Can Raw Vegan Cheesecake Be Made Ahead of Time?

Absolutely, raw vegan cheesecake can be made ahead of time! In fact, making it ahead and allowing it to set and chill in the refrigerator or freezer is good. It often results in a better texture and flavor. Here’s how you can prepare a raw vegan cheesecake ahead of time:

  • Prepare and Assemble: Follow the recipe for the crust and filling. Then assemble the cheesecake in the springform pan or muffin tin (in muffin cups) as instructed.
  • Set in the Freezer: After assembling the cheesecake, place it in the freezer to allow it to set. This can be done a day or two before you plan to serve it.
  • Chilling Time: Once the cheesecake has had time to set in the freezer, transfer it to the refrigerator. The night before you plan to serve it, move the cheesecake from the freezer to the refrigerator. Allow it to thaw gently. This helps it achieve a creamy and consistent texture.
  • Topping: If you plan to add any toppings, such as fruit sauce or fresh fruit, wait until serving. You can prepare those right before serving to ensure they’re fresh and vibrant.
  • Serve: On the day you plan to serve the cheesecake, simply remove it from the refrigerator. Then add your desired toppings, and slice it for your guests to enjoy.

Preparing the cheesecake ahead of time not only saves you time on the day of your event but also gives the flavors a chance to meld and develop. Just be sure to store the cheesecake in an airtight container or covered with plastic wrap or foil to prevent any off-flavors or freezer burn.

More Vegan Desserts

Raw Vegan Cheesecake

Print Recipe
2 small cheese cakes with berries on top
Prep Time:35 minutes
Total Time:35 minutes


For the crust:

  • 1 cup raw nuts (such as almonds, cashews, or a mix)
  • 1 cup dates, pitted
  • pinch of salt

For the filling:

  • 2 cups raw cashews, soaked overnight, rinsed and drained
  • ½ cup coconut cream or coconut milk
  • ¼ cup coconut oil, melted
  • cup pure maple syrup or agave nectar
  • cup lemon juice
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt

For the berry topping (optional)

  • 1 cup a single type of berry or mixed berries (blueberries, strawberries, raspberries, etc.)
  • 2 tablespoons pure maple syrup


Prepare the crust:

  • In a food processor, combine the raw nuts, pitted dates, and a pinch of salt. Process until the mixture resembles coarse crumbs and sticks together when pressed between your fingers.
  • Press the mixture firmly into the bottom of a springform pan to create an even crust layer. Place the pan in the refrigerator while you prepare the filling.
    Note: Muffin tins with parchment paper or cupcake cups can also be used to make mini cheesecakes. Each cup would have an even bottom layer of crust pressed into it.

Prepare the filling:

  • In a high-speed blender, combine the soaked and drained cashews, coconut cream or milk, melted coconut oil, maple syrup or agave nectar, lemon juice, vanilla extract, and a pinch of salt.
  • Blend on high until the mixture is smooth and creamy. You might need to stop and scrape down the sides of the blender as needed.

Assemble the cheesecake:

  • Pour the creamy filling over the prepared crust in the springform pan. Smooth the top with a spatula.
    Note: (If using muffin cups in a muffin pan, then spread it evenly into each cup for the cheesecake layer.

Set in the freezer:

  • Place the cheesecake in the freezer to set for at least 4-6 hours, or until firm. You can also leave it in the freezer overnight.

For serving:

  • Before serving, you can garnish with berries. Or you can prepare a berry topping by blending the mixed berries and optional maple syrup until you have a smooth sauce.
  • Remove the cheesecake from the freezer and let it sit at room temperature for a few minutes before slicing.
  • Top with berries or drizzle the berry sauce over individual slices of cheesecake just before serving.


Note: Since this cheesecake is raw and dairy-free, it’s best stored in the freezer. If you have leftovers, you can keep them frozen and let slices thaw slightly before serving.

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