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Raw Vegan Cheesecake Recipe

Raw Vegan Cheesecake Recipe

Learn how to make the best homemade raw vegan cheesecake with this easy baking recipe. Featuring a nutritious date-nut crust and ultra-creamy cashew filling, this no-bake dessert delivers authentic cheesecake flavor without dairy, eggs, or refined sugar. Perfect for clean eating enthusiasts and dessert lovers alike!
Difficulty:
Beginner
Prep Time:
30 mins
Cook Time:
0 mins
Serves:
1 cake (12 slices)
An overhead shot of a perfectly sliced raw vegan cheesecake on a rustic wooden cake stand, with one slice slightly pulled away to showcase the distinct two-layer construction. The vanilla-speckled creamy filling contrasts beautifully with the dark, nutty crust beneath. Natural light streams in from a nearby window, highlighting the cheesecake's smooth, glossy surface adorned with fresh berries arranged in a vibrant circular pattern. Small edible flowers and mint leaves scatter the composition, while a drizzle of berry coulis creates artistic swirls on the white ceramic serving plate. The background features blurred ingredients—raw cashews, dates, and coconut oil—hinting at the pure, unprocessed nature of this no-bake dessert.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">200g medjool dates, pitted</li><li class="ingredients-single-item">150g raw almonds</li><li class="ingredients-single-item">50g walnuts</li><li class="ingredients-single-item">30g unsweetened shredded coconut</li><li class="ingredients-single-item">1/4 tsp sea salt</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">400g raw cashews, soaked overnight and drained</li><li class="ingredients-single-item">120ml coconut oil, melted</li><li class="ingredients-single-item">120ml maple syrup (or agave nectar)</li><li class="ingredients-single-item">120ml fresh lemon juice</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1/4 tsp sea salt</li><li class="ingredients-single-item">For the topping (optional):</li><li class="ingredients-single-item">250g fresh berries of choice</li><li class="ingredients-single-item">2 tbsp maple syrup</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">20cm (8-inch) springform pan</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">High-speed blender</li><li class="equipment-single-item">Silicone spatula</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Prepare your springform pan by lining the bottom with parchment paper. This will make removing your finished cheesecake much easier. If you don't have parchment, lightly grease the bottom with coconut oil.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the crust, place almonds and walnuts in your food processor and pulse until coarsely ground. This creates a textural foundation with small chunks remaining for a pleasant bite. Avoid over-processing into a flour consistency.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the pitted dates, shredded coconut, and sea salt to the nut mixture. Process until everything starts sticking together when pressed between your fingers. The dates release their natural sugars when processed, acting as the binding agent that holds your crust together.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Press the crust mixture firmly and evenly into the bottom of your prepared springform pan. Use the flat bottom of a measuring cup to create a smooth, compact surface. Place in the freezer to set while preparing the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>For the filling, ensure your cashews have been properly soaked (either overnight in cold water or for 2 hours in hot water). Soaking activates enzymes and softens the cashews, creating that signature creamy texture that mimics traditional dairy-based cheesecake.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Drain and rinse the soaked cashews thoroughly, then add them to your high-speed blender along with the melted coconut oil, maple syrup, lemon juice, vanilla extract, and salt. The lemon juice provides the tanginess characteristic of classic cheesecake while the coconut oil will help the filling set properly when chilled.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Blend on high speed until completely smooth and creamy, about 3-5 minutes, stopping occasionally to scrape down the sides. The mixture should be velvety with no graininess when rubbed between your fingers. Patience is key here – don't rush this step!</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour the cashew filling over the chilled crust and smooth the top with a spatula. Tap the pan gently on the counter a few times to release any air bubbles that might have formed during blending.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Cover the cheesecake with plastic wrap (ensuring it doesn't touch the surface) and refrigerate for at least 6 hours, preferably overnight. The coconut oil will solidify at cold temperatures, giving the cheesecake its firm yet creamy texture.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Before serving, carefully run a knife around the edge of the pan to loosen the sides, then release the springform clasp. If desired, arrange fresh berries on top and drizzle with a little maple syrup for a beautiful, natural decoration. The cheesecake will keep in the refrigerator for up to 5 days or can be frozen for up to 1 month.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Raw Vegan Cheesecake?

The main ingredients include raw cashews (soaked overnight), medjool dates, almonds, walnuts, coconut oil, maple syrup, lemon juice, vanilla extract, and sea salt. Optional toppings include fresh berries and additional maple syrup for drizzling.

How to cook Raw Vegan Cheesecake at home?

Learn how to cook Raw Vegan Cheesecake by following this no-bake method. Simply process nuts and dates for the crust, blend soaked cashews with coconut oil and flavourings for the filling, then assemble in a springform pan and refrigerate overnight. No oven or cooking required - just blending, pressing and chilling!

Why do cashews need to be soaked when making dairy-free cheesecake?

Soaking cashews is essential as it softens them, making them easier to blend into a silky-smooth consistency. This process activates enzymes, increases nutrient availability, and helps achieve that creamy texture that mimics traditional dairy cheesecake without any grittiness.

Can I freeze no-bake vegan cheesecake for later?

Yes! This dessert freezes beautifully for up to one month. Simply wrap individual slices or the whole cake (minus any fresh fruit toppings) in clingfilm and freeze. Thaw in the refrigerator for 2-3 hours before serving for the perfect creamy texture.

What are the best toppings for dairy-free cheesecake?

Fresh seasonal berries work brilliantly, but other excellent options include fruit compotes, raw chocolate drizzle, crushed nuts, coconut whipped cream, edible flowers, or a dusting of raw cacao powder. For special occasions, try a berry coulis or caramel made from dates.

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The cheesecake will keep in the refrigerator for up to 5 days or can be frozen for up to 1 month." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "158" }, "review": [ { "@type": "Review", "author": "Sofia Pereira", "datePublished": "2024-05-01", "reviewBody": "I was skeptical about a cheesecake without dairy, but this recipe blew me away! The cashew filling is unbelievably creamy and the date-nut crust adds the perfect balance of sweetness and texture. My non-vegan friends couldn't tell the difference!", "name": "Amazingly creamy without dairy!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Hiroshi Tanaka", "datePublished": "2024-04-28", "reviewBody": "I made this for a dinner party with mixed dietary preferences. Everyone was shocked when I told them it was vegan! The texture is spot-on, and I love that it doesn't require baking. Adding this to my regular rotation.", "name": "Guests couldn't believe it's vegan!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Layla Ibrahim", "datePublished": "2024-04-25", "reviewBody": "As someone who can't have dairy, I've tried many vegan cheesecake alternatives and this one is hands-down the best. The lemon juice gives it that authentic tangy cheesecake flavor, and the coconut oil makes it set perfectly. Worth the prep time!", "name": "Better than traditional cheesecake!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Anders Johansson", "datePublished": "2024-04-20", "reviewBody": "Made this during a heatwave when I didn't want to turn on the oven. The no-bake aspect is fantastic, and the taste is incredible. The filling is silky smooth and the crust has a wonderful texture from the nuts. Topped with seasonal berries - perfection!", "name": "Perfect summer dessert, no baking!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Elena Rodriguez", "datePublished": "2024-04-15", "reviewBody": "I've been trying to get my husband to enjoy more plant-based desserts and this cheesecake finally won him over! He usually complains that vegan desserts taste 'healthy' but he went back for seconds with this one. The overnight soaking of cashews is really key for that creamy texture.", "name": "Converted my dairy-loving husband!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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