Raw Vegan Cheesecake – a delicious recipe with u00bc, Pecans, Dates, Cashews, Lemon Juice, Honey. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Sprinkle coconut flakes on the bottom of an 8"" dish.", "In a food processor blend pecans and dates until crumbly and sticky, to form a crust. Gently press the crust into the pan.", "Next, blend (in a high powered blender) all the ""cheese"" ingredients: Cashews, lemon juice, agave nectar, coconut oil, and vanilla, until smooth & creamy. Pour ""cheese"" evenly over crust and place in freezer for at least 2-3 hours.", "Next, prepare topping by blending a bag of frozen fruit until spreadable or chopping fresh fruit. Add a little agave to sweeten if you want.", "Defrost cheesecake in refrigerator an hour before serving. Garnish with topping and serve."]
803
kcal
Calories
84
g
Fat
18
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: FOR CRUST, 1/4 cups Unsweeted Coconut Flakes, 2 cups Pecans, Chopped, 4-6 Dates, Pitted And Soaked With Cashews, and more.
Yes, Raw Vegan 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.
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