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Raw Vegan Cheesecake

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

Ingredients

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
  • 1/2 cup coconut cream or coconut milk
  • 1/4 cup coconut oil, melted
  • 1/3 cup pure maple syrup or agave nectar
  • 1/8 cup lemon juice
  • 2 teaspoons vanilla extract
  • 1/4 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

Instructions

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.

Notes

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.