Raw Vegan Cheesecake

Although you’ll have to do a lot air quote gestures when trying to explain to your friends what raw vegan “cheesecake” is all about, I promise this recipe is well worth a try. Just like with the cauliflower pizza base experiment, I got a real kick out of making something raw, dairy and gluten free look and taste as good as real cheesecake. My family marvelled when I explained to them how I’d done it, and every last one one of them asked for seconds. Although the concept sounds complex this recipe is simple to prepare. The only things to be aware of are that it helps to have both a blender and a food processor on hand, plus you’ll need time to soak your nuts and set the cake in the freezer, so it’s best to get started up to 6 hours before you plan to serve it up.

Raw Vegan Cheesecake Recipe



2 cups raw walnuts
7 pitted medjool dates
1/4 cup dessicated/shredded coconut


2 cups raw cashews (soaked in water for 3 hours)
juice of three lemons
1/3 cup honey or agave syrup
zest of 1/2 lemon
3/4 cup coconut oil
2 tsp vanilla essence


1 cup fresh or frozen berries
3 Medjool dates
1 tbs honey, maple syrup or agave syrup (whichever sweetener you prefer)


1. Soak the cashews in enough water to cover them for 3 hours.

2. For the crust, pulse the walnuts in a food processor until they’re broken up into a fine crumb. Add the dates and blend until well incorporated. If you find the mixture too dry, add more dates or a little coconut oil.

3. Sprinkle the shredded coconut over the pan to stop the base from sticking. Then firmly press the crust mixture over the dish and up the sides to create a dense base.

4. Drain the cashews.

5. In a blender, whip up all the filling ingredients at a high speed until the mixture is smooth. Pour the filling over the base making sure it’s spread out evening.

6. Going back to the food processor, add in all the ingredients for the topping and pulse until combined. Pour over top of the filling.

7. Freeze the finished dessert for at least 3 hours to set it. If you keep your “cheesecake” in the freezer longer than that, take it out about half and hour before serving to let it soften so the pieces cut easily.

paleo cheesecake recipe
paleo cheesecake recipe
paleo cheesecake recipe


  1. by Bella on June 18, 2013  9:54 pm Reply

    This looks amazing! Can't wait to make this on the weekend! Thanks for the great recipe!! X

    • by Catherine on June 19, 2013  6:47 am Reply

      Bella, I'm excited to hear how you go with the raw cheesecake recipe... if you can share a pic on insty I'd LOVE too see how yours turned out! x Catherine

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  3. by Crystal D. on December 11, 2013  10:39 am Reply

    Would substituting olive oil for coconut oil still turn out well in the filling? I'm wary of using coconut oil because it contains so much saturated fat.

    • by Catherine on December 11, 2013  1:45 pm Reply

      Hi Crystal,

      I believe extra light olive oil would do the trick, although I've never given it a go personally… Sounds like a delicious experiment to me! If you try it, let me know how you go! x Catherine

  4. by Munichgirl on December 11, 2013  7:38 pm Reply

    What size pie dish did you use? I've just made this and didn't have enough crust for a 9". It still looks amazing and I tasted the filling - heavenly! It's setting in the freezer now before a dinner party tonight...can't wait!

    • by Catherine on December 12, 2013  11:32 am Reply

      Hi Munichgirl, I used my springform pan which I think is about 7" in diameter, and the crust thickness was just right. Can't wait to hear how you liked the final product… so excited that you've made this! x Catherine

  5. by Munichgirl on December 16, 2013  3:42 am Reply

    I made it and it was amazing! Using a 9" dish there was enough crust mixture to cover the base but not the sides, but it didn't matter - the whole thing went immediately :) This will be my go-to recipe for houseparties from now on. My little sister's also going to make it for her daughter's 1st birthday - since its sugar, grain and dairy free. Thanks!

  6. by Linda on December 23, 2013  8:39 pm Reply

    Just made it.... One word..... yummy. Will definitely be making this again. Thanks

    • by Catherine on December 24, 2013  1:53 pm Reply

      SO glad you loved it, Linda! Merry Christmas! x Catherine

  7. by Kathrin on February 14, 2014  1:23 pm Reply

    Hi, I am intolerant to Cashews. Could I just use almonds instead? Or Walnuts or so?
    Would really like to try this out, I really miss my cheesecake :)

    • by Catherine on February 14, 2014  1:27 pm Reply

      Dear Kathrin,

      I think it would work best if you tried to replace cashews with a 'creamier' nut like macadamias… That would be my first port of call, but this sounds like a delicious experiment to me, so how bad could the trial and error be? Good luck! x Catherine

      • by Kathrin on February 17, 2014  7:17 pm Reply

        Thanks heaps. yeah will give the macadamias a try. Sounds very yummy already :)

  8. by Carol on February 27, 2014  9:34 am Reply

    I love it I made it a few times and for company, everybody loved it. Personally I can only eat a very small piece it inflames my taste buds is there anything I can use in substitute for the lemon? Any ideas? Thanks.

    • by Catherine on February 27, 2014  4:47 pm Reply

      Hi Carol, How about vanilla? Takes the dessert in the different direction, but could be delicious! x Catherine

  9. by Carol on February 28, 2014  11:56 am Reply

    Thank you Catherine you're a sweetie for getting right back to me I'll let you know how it comes out. :-)

  10. by Dawn on April 12, 2014  6:11 am Reply

    Instead of going thru the process of soaking/crushing the cashews, can I just use cashew butter in the same amount?

    • by Catherine on April 15, 2014  6:02 am Reply

      I'm not sure, Dawn, but it might be worth a try! x Catherine

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