Raw Food - Cheesecake Recipe

Name: Raw Food - Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups macadamia nuts (or a combination of walnuts and or or macadamia nuts); ½ cup dates; ¼ cup dried unsweetened coconut; 1 pinch sea salt; 3 cups cashews; ¾ cup lemon juice; ¾ cup Agave or ¾ cup honey; ¾ cup coconut oil; 1 tablespoon pure vanilla extract; ¼ cup water, if necessary to facilitate blending. use as little as possible. (optional); 2 cups frozen strawberries; ½ cup dates

Servings: persons

1 ½ cups macadamia nuts (or a combination of walnuts and or or macadamia nuts)
½ cup dates
¼ cup dried unsweetened coconut
1 pinch sea salt
3 cups cashews
¾ cup lemon juice
¾ cup Agave or ¾ cup honey
¾ cup coconut oil
1 tablespoon pure vanilla extract
¼ cup water, if necessary to facilitate blending. use as little as possible. (optional)
2 cups frozen strawberries
½ cup dates

1
Throw the macadamia nuts, salt and dates into your food processor.
2
(Don't add the coconut!)
3
Process nuts and dates until well processed but still airy.
4
Next, get our your cheesecake pan (or just a basic glass brownie pan if you're like me and don't have fancy cookware) and sprinkle the coconut on the bottom as your very first layer.
5
The point of doing this is to make it so it's easier to remove the cheesecake and the coconut stops the crust from sticking to the bottom of the pan.
6
Then press the macadamia nuts and date mixture down into the pan to form the crust.
7
Throw all cream-cheese filling ingredients into your high-speed blender and blend!
8
Add as little water as necessary to facilitate blending.
9
(Try to add as little water as possible.)
10
Pour mixture on top of crust.
11
Place the above in freezer for an hour or so (so that it will firm up).
12
Meanwhile, throw your strawberries and dates in your high-speed blender.
13
Blend until nice and smooth.
14
Pour this mixture on top of the crust/cream cheese, which was just in the freezer for about an hour.
15
Place the raw cheesecake recipe back in freezer.
16
Freeze until this raw cheesecake recipe reaches the desired consistency (5 hours or so!
17
).
18
Defrost this raw cheesecake recipe for about a half-hour before eating (or just slice from freezer and enjoy this delicious raw cheesecake)!

573

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 ½ cups macadamia nuts (or a combination of walnuts and or or macadamia nuts), ½ cup dates, ¼ cup dried unsweetened coconut, 1 pinch sea salt, and more.

Yes, Raw Food - Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Raw Food - Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions