How to Make the Perfect Raw Vegan Cheesecake
American · Medium · 265 min · 10 servings
This raw vegan cheesecake has a buttery date and nut crust with a silky cashew-based filling that is completely free from dairy cheese and eggs. This stunning vegan dessert is naturally sweetened and requires no baking making it the perfect plant-based showstopper.
Why this recipe works
This Raw Vegan Cheesecake recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 265 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 380 calories with 8g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 8 simple ingredients that you can find at any grocery store:
- 1.5 cups raw cashews soaked in water for 4 hours and drained
- 1 cup medjool dates pitted
- 1 cup raw almonds or walnuts
- 0.33 cup fresh lemon juice
- 0.33 cup maple syrup
- 0.5 cup full fat coconut milk
- 1 tsp vanilla extract
- 0.25 tsp salt
Step by step instructions
Step 1: Make the Crust
Process the dates and nuts in a food processor until a sticky dough forms that holds together when pressed. Press firmly and evenly into the bottom of a 7-inch springform pan lined with parchment. Place in the freezer while you make the filling.
Step 2: Blend the Cashew Filling
Drain the soaked cashews and add them to a high-speed blender along with the lemon juice maple syrup coconut milk vanilla extract and salt. Blend on high for 2 to 3 minutes until completely smooth and creamy.
Step 3: Pour and Smooth
Remove the crust from the freezer and pour the cashew filling over it. Tap the pan gently on the counter to release any air bubbles and smooth the top with a spatula.
Step 4: Freeze Until Set
Cover the cheesecake and freeze for at least 4 hours or overnight until completely firm. The cheesecake should feel solid when pressed lightly in the center.
Step 5: Thaw and Serve
Remove the cheesecake from the freezer 20 to 30 minutes before serving to soften to a creamy sliceable consistency. Top with fresh berries or fruit coulis before slicing and serving.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- almonds → pecans or macadamia nuts for a different crust flavor profile
- maple syrup → agave nectar for a slightly milder and less pronounced sweetness
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not soaking the cashews long enough which results in a grainy filling that does not blend to a smooth creamy texture
- Serving straight from the freezer without thawing which makes the cheesecake too hard to slice or eat comfortably
Nutrition facts
Per serving: 380 calories, 8g protein, 30g carbs, 27g fat, 4g fiber.
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