For today’s menu (but really, perfect for every day), you need to try this amazing raw vegan cheesecake recipe that will leave everyone–raw foodists and cooked food eaters alike–to wonder at how this cheesecake has no dairy in it at all! It’s also gluten-free, and with a prep time of just 20 minutes (not counting the freeze time), you can have a delicious dessert with very little effort! This raw vegan cheesecake recipe is a great go-to when you have a time crunch on hand.
This recipe is inspired by the amazing recipe over at the Minimalist Baker. They have it down so good, we just added a few alternatives and suggestions to the mix.
For the Crust
1 cup of pitted dates, soaked in water
1 cup of raw walnuts, almonds, or macadamia nuts. Feel free to mix two or three of these options!
Preparation: Soak the pitted dates in warm water for 10 minutes, then drain before use.
For the Filling
1 and 1/2 cups of raw cashews
1 juiced, large lemon (about 1/4 cup of juice)
1/3 cup melted coconut oil
1/2 cup and 2 Tablespoons full, fat coconut milk
1/2 cup agave or maple syrup
Preparation: Soak the raw cashews for 4-6 hours, or boil water to pour over the cashews and let it soak for an hour before draining.
For the Toppings
You pick one (or more!):
1/4 Cup blueberries
1/4 Cup strawberries, halved
1/4 cup raspberries
1/4 cup pitted cherries
2 Tablespoons of your favorite nut butter (peanut, almond, hazelnut)
You have so many options to choose from besides the one we mentioned above to you when it comes to picking a cheesecake flavor! You can even decide to make a sauce for the top, or add a crumble of your favorite raw chocolate. Get creative!
If you decide to use a nut butter, it will get added into the cheesecake as it sets. For fruit, we like to add it on top of the plain cheesecake recipe.
1. Add the pre-soaked dates into the food processor and process until the dates are broken up into small pieces and form a ball. Remove from the and set to the side.
2. Add nuts and process into a meal. Then add the processed dates until a loose dough forms. You want this crust to stick together when you squeeze it between your fingers. To strike the right balance, add more nuts if too wet or more dates as it processes if too dry.
3. Grease a 12-count muffin tin and line with slips of parchment paper. The paper will help pop the cheesecakes out when done.
4. In each tin, scoop 1 Tbsp of the crust and pack it down into the pan. You can the bottom of a glass or the back of the spoon to really get inside the muffin cups. If the crust is sticking too much to the glass, you can use parchment paper to help keep them separated. Let the pan sit in the freezer to firm up the crust.
5. Add your cashews, coconut oil, lemon juice,coconut oil, agave or maple syrup, and coconut milk (the dense, creamier part will make the cheesecake extra creamy, but don’t worry if it’s all mixed in with the rest of the milk) into a blender. Then blend that baby into a smooth mixture. Try messing with your puree and liquefy settings to help get the mixture to a smooth finish, adding a little bit of coconut milk, lemon juice, or syrup to help it get there.
6. With your chosen nut butter, blend it into the filling. If you decide to add a fruit, you will swirl it on top as you set the filling inside the cups.
7. Divide up the blended mixture into the cups as evenly as possible, and add your fruit toppings as you go. Once all filled, tap the tins to release any air bubbles, cover in plastic wrap, and freeze for 4-6 hours.
8. Once set, you can remove them from the pan using a butter knife or pulling on the parchment paper. Serve it up frozen, or let it soften for about 10 minutes!
And that’s it! The basic filling is so good, you’ll want to try it with as many topping combinations as possible. It’s a great dessert to introduce to a cooked food eater who might be skeptical about raw food. Try it out!
Serves 12, stores in freezer for 1-2 weeks.
Want to eat more raw foods like these raw vegan cheesecake recipe? You may also try our raw ice cream recipe. Click here for recipe and video.
You may always prepare this recipe ahead of time and freeze them up to 2 weeks, so whenever you crave for some desserts you can enjoy some sweet indulgence of the raw vegan cheesecake recipe.