Recipe Directions
- 1. Throw the macadamia nuts, salt and dates into your food processor. (Don't add the coconut!!) Process nuts and dates until well processed but still airy.
- 2. 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. 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. Then press the macadamia nuts and date mixture down into the pan to form the crust.
- 3. Throw all cream-cheese filling ingredients into your high-speed blender and blend! Add as little water as necessary to facilitate blending. (Try to add as little water as possible.) Pour mixture on top of crust.
- 4. Place the above in freezer for an hour or so (so that it will firm up).
- 5. Meanwhile, throw your strawberries and dates in your high-speed blender. Blend until nice and smooth. Pour this mixture on top of the crust/creamcheese, which was just in the freezer for about an hour. Place the raw cheesecake recipe back in freezer. Freeze until this raw cheesecake recipe reaches the desired consistency (5 hours or so!).
- 6. Defrost this raw cheesecake recipe for about a half-hour before eating (or just slice from freezer and enjoy this delicious raw cheesecake)!
The Rawtarian's Thoughts
By The Rawtarian This is an awesome raw cheesecake recipe. Will you believe me when I say that it tastes exactly like standard American diet (SAD) cheesecake? No, of course you won't believe me that this raw cheesecake recipe tastes just like the real thing. But it does!!
This is a three-stage process, which is a little more complicated than I normally work. But, it is important to have some kind of fancy dessert in your arsenal to impress the non-raw people in your life. This raw cheesecake recipe does the trick, hands down!
Plus, it's actually not that hard to make. Seriously.
This raw cheesecake recipe just takes three easy steps: crust (easy, throw in food processor and press down into pan); "cream cheese" (easy, throw everything in high-speed blender and pour on top of crust); and sauce (easy, throw everything in high-speed blender and pour on top). Enjoy this raw cheesecake recipe!
This raw cheesecake recipe is very rich, so it can serve, like, 20 people or something crazy like that!
Recipe Photos
Nutrition Facts
- This recipe is very low in Carbohydrates, and Sodium.
- This recipe is low in Calories.
- This recipe is a noteworthy source of Protein, Iron, Vitamin C, and Vitamin B6.
Amounts per 81 g (3 oz) suggested serving
| Name | Amount | % Daily |
|---|---|---|
| Calories | 319 | 13 % |
| Protein | 5 g | 9 % |
| Fat | 25 g | 32 % |
| Carbohydrates | 23 g | 7 % |
| Dietary Fiber | 2.3 g | 7 % |
| Sugars | 16 g | |
| Calcium | 22 mg | 2 % |
| Iron | 1.9 mg | 15 % |
| Sodium | 11 mg |
Print This Recipe (PDF)
My Recipe Notes
You do not have any notes. Add some here. Notes are private and are only visible to you.
Add New NoteRelated To This Recipe
FREE Raw Recipe Package
Subscribe to newsletter below. Get the 11 Best Raw Recipes (PDF E-Book Package) instantly.
The Rawtarian Recipes
Latest Certifications
-
kami_kev_5
Low-Fat Raw CleanseAugust 22, 2019 -
The Rawtarian
7-Day Raw Summer ChallengeAugust 18, 2015 -
svridleybr
7-Day Raw Summer ChallengeJuly 29, 2015 -
Jonathan Coney
Raw Baby Steps ProgramJanuary 26, 2013
Comments and Reviews
All
Fatima de Assis
Jun 04, 2016
Hi!
Cheesecake has never been my first desert choice, until I've tried your recipe. Gosh this is the best cheese cake EVER!!!! It's just divine 😋.
By the way love your site it's amazing.
Congratulations, Great job!
The Rawtarian
Jun 04, 2016
Thank you so much, Fatima!! You are awesome :)
Kymm76
May 17, 2016
I made this today! It is so delicious! I used mixed berries for the topping.
The Rawtarian
May 19, 2016
Vavavoom Kymm! That looks breathtakingly yummy :)
Dorothy K Warda
May 12, 2016
Can you add some lecithin to store the cheesecake in a refrigerator instead of freezer? or any other recipe for cheesecake that does not need to be kept in freezer-something else than ice cream cake...please:)
The Rawtarian
May 12, 2016
Hi Dorothy!
Well, that's a tough one :) Perhaps you could try experimenting with coconut BUTTER instead of coconut OIL as it's more likely to stay solid at warmer temps :)
Dorothy K Warda
May 12, 2016
Thank you very much for responding. Do you have any recipes for cakes that are creamy and not frozen? I am basically looking to make a cheesecake that can be refrigerated....not an ice cream style...Do you ever use lecithin or any kind of stabilizer (organic and non-GMO)? I also absolutely love your website and all the work you do. Everything you do here is superb and outstanding! There are many other raw vegan websites, etc but none comes even close to your concept. I thank you for doing it!
The Rawtarian
May 13, 2016
Thanks Dorothy! I am so glad my recipes are useful to you in your everyday life :)
At the moment, I have not yet experimented with using coconut BUTTER in a cake, but I do love the idea as I think it would be nice to have a non-frozen cheesecake. (Although they don't really taste frozen, IMO.) But it would make them easier to transport, that's for sure.
I have added this idea to my recipe to-make list :)
I have used soy lecithin (granular form) in the past, but I haven't played with it lately. You may also want to investigate "agar agar" - I have never used it, but I know some people use it for thickening also.
D
May 10, 2016
D's Review
Raw cheesecake recipe
This cheese cake is sooooooooooooo darn good! This is the 2nd time that I've made it. The 1st time I followed the recipe exactly , making 3 small cakes to share. The 2nd time was for Mother's Day and I couldn't find the Dates in 2 different grocery stores. So I substituted raisens for the Dates in the crust and in the frozen strawberry topping. To stretch the strawberry topping over 3 small cakes, I added a shot of Orange juice. Both times, those that I shared with, said it was delicious . I think I will do what another reader said, and give them as Holiday gifts. Thank you for making me a Raw Cheese cake Queen :)
The Rawtarian
May 11, 2016
Yay D, The Raw Cheese Cake Queen!!
Love it. And I love what you described. One of the most fun things about cooking (and uncooking), in my view anyway, is once you get comfortable with a recipe and then you can start substituting and adding and tweaking, as you described, which is so fun. And sometimes you take it too far and go, "Uh oh, that was too far" and then you reign it in again. Fun!!
freedomflower
Apr 23, 2016
freedomflower's Review
Raw cheesecake recipe
Absolutely delicious...am new to raw but don't eat dairy so this was a welcomed treat because I used to love dairy cheesecake, so it's lovely knowing I can enjoy it again. I soaked cashew nuts overnight.
The Rawtarian
Apr 23, 2016
This looks delicious, Freedomflower! Nice job :)
I'm glad you've now got another fancy dessert in your non-dairy treat arsenal!
estie
Jan 07, 2016
hi this recipe does look amazing!
about to start making it. unfortunately I was only able to get almonds for the Crust is this ok?
The Rawtarian
Jan 08, 2016
Hi Estie -
Hmm, almonds in the crust isn't ideal, because almonds aren't as oily as walnuts/pecans so using them will mean that the crust won't stick together properly.... If you have coconut oil in the house, adding about 1/2 teaspoon to the crust before you process might help.
estie
Jan 08, 2016
estie's Review
Raw cheesecake recipe
Thank you for your quick re!
I will try it with coconut oil and let you know how it goes thank you so much
The Rawtarian
Jan 12, 2016
I look forward to hearing how it turned out, Estie
Claire Francois
Dec 23, 2015
I haven t made the cake yet. So to be 100% sure, no need to soak the cashews before? Thanks and happy holidays! Claire François
The Rawtarian
Dec 31, 2015
Bonjour Claire!
Correct, no need to soak the cashews before.
A few exceptions:
1. if your blender is terribly crappy and won't blend nuts well, then you can soak for an hour in warm water, then rinse and pat dry. (The purpose is to soften them so your crappy blender can get them smoother.)
2. If I really really cared about the resulting flavor - soaking and rinsing will SLIGHTLY improve the flavor (and digestibility) of the cashews by making the flavor a TINY bit less bitter. So if I was entering a food competition I would probably soak, but if I was just gonna scarf it down myself or with my family I wouldn't bother to cut down on effort.
It's like a nice to have thing, basically :) Basically, like, it's also nice to have organic strawberries in the topping, but I'm not going to state "you must only use organic strawberries" because we all have to cut corners sometimes. Fact o' life!
Carmen
Dec 21, 2015
What can I use instead of dried coconut?
The Rawtarian
Dec 31, 2015
Hi Carmen,
In the crust you can use hempseed hearts instead of dried coconut.
Also, you can omit the coconut entirely instead. It might not stick together quite as well (and the flavor won't be quite as nice), but it should work if you process the crust ingredients long enough until you can pinch the batter together with your fingers and it sticks together.
ginaf
Dec 13, 2015
ginaf's Review
Raw cheesecake recipe
I've made this recipe multiple times and I loooove it!! Can I use bananas instead of strawberries??
The Rawtarian
Dec 13, 2015
Hi Gina!
I would say yes, you can do 2 cups of fresh bananas instead of the strawberries.
Also, newsflash - you might like this recipe!! https://www.therawtarian.com/raw-banana-cream-pie-recipe
ginaf
Dec 13, 2015
Thank you!! I completed everything yesterday except for the topping. Now I will do the banana topping since I got word from you!! I'm so excited!! Merry Christmas to the Rawtarian!! Yay!!
The Rawtarian
Dec 16, 2015
Let me know how it turns out, Gina :) :)
Avi
Dec 05, 2015
Avi's Review
Raw cheesecake recipe
Great recipe. My mom was really busy for Thanksgiving and ordered one, it was pretty good but not raw.
Leave a Comment or Review