Last summer I was amazed when I shared my “very vegan” raspberry ice cream. I couldn’t believe how a few wholesome ingredients could recreate something so indulgent.
This summer I discovered raw vegan desserts—and I’m hooked.
You know how it goes: a scroll through Pinterest leads to a rabbit hole of recipes and photographs. One click led me to a recipe for a raw vegan cheesecake, and I was instantly intrigued.
Maybe you’re wondering if I’ve been living under a rock. Not quite, but I do feel like I’d missed an exciting corner of food culture until now.
I’ve always respected people’s choices about food and lifestyle. While I’m not planning to eat everything raw, these raw desserts are beautiful, fun to make, and surprisingly delicious.
This cheesecake is a perfect example. I served it at a dinner party and everyone licked their plates clean. When I told guests the filling was made from cashews, they were amazed.
I’ve fallen in love with this recipe and plan to experiment with it. It’s likely I won’t be returning to my baked lime cheesecake from last year—the raw version has its own charm.
The cashews are soaked overnight, then blended with honey (or agave), lemon juice, coconut oil, and vanilla to create a silky, tangy filling. The crust combines dates, coconut, and macadamia nuts for a rich, chewy base.
You will need a good blender or food processor to achieve a smooth filling. I don’t own an ultra-high-speed blender, but my Sunbeam blender handled the job well and has become a staple in my kitchen.
This raw vegan cheesecake sets in the freezer; I left mine for about eight hours before serving. I also added a raspberry swirl and served it with fresh berries for a bright finish.
Give it a try—you’ll love the texture and flavor.
Raw Vegan Cheesecake with Berries
Ingredients:
- 1 ½ cups macadamia nuts (or a mix of macadamia and walnuts)
- ½ cup dates (6–8, pitted)
- ¼ cup dried, unsweetened coconut
- 1 pinch sea salt
- For the cheesecake filling:
- 3 cups raw cashews (soaked overnight)
- ¾ cup lemon juice
- ¾ cup honey or agave syrup
- ¾ cup extra virgin coconut oil
- 1 tablespoon high-quality vanilla extract
- ¼ cup water, if needed to help blending
- Fresh raspberries to garnish
Instructions:
- Combine the macadamia nuts, dates, dried coconut, and a pinch of salt in a food processor. Process until the mixture resembles fine breadcrumbs and holds together when squeezed.
- Press the base mixture evenly into an 8″ (20 cm) springform pan. Smooth and compact the surface, then place the pan in the freezer while you prepare the filling.
- Drain and rinse the soaked cashews. Add them to a blender with lemon juice, honey or agave, coconut oil, vanilla, and a little water if needed. Blend until completely smooth and creamy (about 2 minutes, depending on your blender).
- Pour the cashew mixture over the prepared base in the springform pan. Tap the pan gently on the counter to release any trapped air bubbles.
- Drop spoonfuls of raspberry coulis or mashed raspberries on top and swirl with a knife to create a decorative pattern.
- Freeze the cheesecake for at least 4 hours, preferably overnight, until firm.
- To serve, remove from the freezer about 30 minutes before slicing. Top with fresh raspberries and enjoy.
