Raw Vegan "Cheese" Cake with cashew cream

I think I’m more excited to share this Raw Vegan “Cheese” Cake with you than I have been about any other recipe. I just love cashews, I tell ya. They are so versatile, creamy and lovely tasting. My husband was freaking out when I told him that the “cream cheese” in this “cheese” cake was basically just soaked cashews. In fact, he said, you have to post this VERY soon and tell everyone to make this ASAP. Don’t say to yourself I think I may make this Raw Vegan “Cheese” Cake….. really, just make it.

Raw Vegan "Cheese" Cake made with cashew cream | Hungry Healthy Girl

If you’ve never tried cashew cream, you really need to. Vegan or not, it is beyond delicious. I’ve tried it in a couple of recipes; like the Copycat Starbucks Pumpkin Muffins and the No Bake Mini Pumpkin “Cream Cheese” Tarts, but it’s never been the star of the show like in this “Cheese” Cake. Well, cashew cream, totally deserves to be the star of the show! I dare you not to dip a cookie into the cream “cheese” after you get it blended. It is sooooo good!

Raw Vegan "Cheese" Cake with cashew cream
Prep time: 
Serves: 8-10 slices
One of the best dessert recipes I've ever made! Your friends and family will never guess that the filling is made almost completely with cashews!
Raw Vegan "Cheese" Cake Crust:
  • 2 cups raw walnuts
  • 6 Medjool dates, pitted
  • ¼ cup unsweetened shredded coconut
  • 1 pinch sea salt
Raw Vegan "Cheese" Cake Filling:
  • 3 cups soaked cashews, drained (Soak in water for at least 4 hours or overnight.)
  • ½-3/4 cups lemon juice
  • ¾ cups pure maple syrup
  • ½ cup coconut oil, melted
  • 1 teaspoon pure vanilla extract
  • Fresh fruit for garnish
Raw Vegan "Cheese" Cake Crust:
  1. Evenly sprinkle coconut on the bottom of an 8 or 9" pie dish.
  2. In a food processor, blend walnuts, dates and salt until crumbly. Press the crust into an 8-9 inch pie dish.
Raw Vegan "Cheese" Cake Filling:
  1. Blend (in a high-powered blender) all the "cheese" ingredients until smooth & creamy. Pour the cashew cream evenly over crust and place in freezer for at least 2-3 hours.
  2. Take cheesecake out of the freezer about 30 minutes before serving. Garnish with fresh fruit and serve.
  3. Cheesecake can be left out on the counter for a couple of days or store in the fridge for up to a week.
*prep and total time includes cashew soaking time and freezer time.

Raw Vegan "Cheese" Cake made with cashew cream | Hungry Healthy Girl

With this Raw Vegan “Cheese” Cake you can totally use the typical graham cracker crust with an all natural spread, like Earth Balance, to keep things vegan. But really, why would you want to give up the wonderful flavor, not to mention all of the nutritional benefits from using walnuts? I’ve been using nut-based crusts for awhile now. I even use one in this Paleo-friendly Spinach Bacon Quiche; which I really need to make again soon. I’ve been craving quiche like crazy!

Raw Vegan "Cheese" Cake made with cashew cream | Hungry Healthy Girl

Something to think about….

Are you a cheesecake fan? Oh boy, I am!

Have you ever used cashews to make a cream?

What topping do love on your cheesecake? I think I would have to go with cherries, but these blueberries sure hit the spot!

Hope your week is off to a great start!




  1. says

    You’re torturing me over here, girl! I’ve heard some pretty amazing things about raw cheesecakes, but I could never make them because I have a pesky allergy to cashews 😕 And it’s too bad, too, because I’m not the biggest fan of regular cheesecake, so I’m curious to see how I’d like the raw kind.
    Amanda @ .running with spoons. recently posted…. the disney side of life .My Profile

    • Kim says

      I hate that you’re allergic to cashews. I wonder if there’s another nut that would make a similar cream that you could eat.

  2. says

    This looks so delicious! It sound like it would be awfully expensive to make though with all those nuts and maple syrup. Definitely a special occasion treat.

    I took a raw cooking class once and we made several things out of nuts including a pie crust and an amazing “ricotta” for zucchini lasagna.
    Debbie @ Live from La Quinta recently posted…Meet the Pack, Part OneMy Profile

    • Kim says

      It does stink that it costs more to eat healthier! I buy my nuts and maple syrup in bulk at Costco, so it’s not too bad.

  3. says

    I don’t usually make desserts but it’s Gunter’s 81st bd Sunday and I have been scouring around for a good cheesecake without using soy. I was looking at Miyoko Schinner’s vegan cheesecake and her cashew cream cheese uses non dairy yogurt which is hard to find. So thank you for this recipe, will be making it tomorrow.
    We produced Betsy’s Tempeh in Mich. for 9 1/2 years in the mid 80’s and set up our website showing our easy method for making tempeh at home since many former customers kept asking us why our tempeh was so much better than the competition’s.
    We recently filed a patent for a tempeh incubator that could be used in restaurants and small shops making artisan tempeh for the local markets. Watch our website for future developments.
    betsy shipley

  4. Ivy Jones says

    Do you think there’s any way to go about firming up the cheesecake without freezing it? By freezing it, it’s technically not raw anymore. I’d like to find a way to keep it 100%. Thanks much!

    • Kim says

      That’s good to know…. I had no idea that after freezing, it is no longer considered raw, but that makes sense. I haven’t tried it, but it might work just leaving it in the fridge overnight. If you have a chance to give it a try, let me know how that works. 😉

  5. Suzannah says

    I made this last night for a party. They all loved it!! Everyone was amazed by how creamy the cashew filling. I changed a few things from the recipe though:
    Using blood oranges and limes instead of lemons.
    Almond crust because I am greedy with using two cups of walnuts. Way cheaper to use raw almonds.
    And I put a banana in the pie mix which was perfect. It made the “cheesecake” have a new creamy element that I thought it was missing.

    Thanks for the post. Looking forward to a new delicious recipes in the future!!

    • Kim says

      Thank you so much for commenting! I’m so glad that you loved the “cheesecake” as much as I do. I love your adaptations…. can’t wait to try that banana idea!

  6. Lonija says

    Hei! Thank you for recipe! My husband has a birthday after two days and since i am vegan, i have celiac disease, we are india for few month and our friends dont have oven in kitchen, i found your raw cheesecake!
    I bought everything what i could get in local market, except maple syrup or honey and Walnuts! I have two questions – can i make a sugar syrup instead of maple syrup? And can i use peanuts instead of walnuts?
    Thank you!

    • Kim says

      I think a sugar syrup would work fine, as long as it has the consistency of maple syrup or honey. I also think peanuts for walnuts would work… they’ll just grind up a little quicker. Good luck!

      • Kristen says

        Thanks! Sorry I made you repeat yourself. I have a question about soaked nuts. I soaked my cashews overnight, drained, and rinsed them. Then I put them in a tupperware container and stored them in the fridge until I’m ready and able to make the cheesecake (able = 1 year old cutting 4 teeth at once LOL moody). How long will the nuts keep in the fridge? It’s been a week. :/

        • Kim says

          Kristen- I’m not sure how long the cashews will last in the fridge, but I would go ahead and make the cheesecake as soon as you can. Good luck with your little one! :)

          • Kristen says

            I did the cheesecake. I didn’t have the stuff to do your crust so I home made my own with grahams, almonds, a little coconut oil, a little almond milk, and a little vegan butter. Topped it with strawberries and blueberries… the whole family loved it. Thanks!

          • Kim says

            Thanks so much for coming back to comment! I’m glad that it turned out delicious… it sounds wonderful!

  7. Sara Pearce says

    Trialed a few different vegan recipes. Tonight i made this for the first time tonight for my boyfriend and I as our cheeky little dessert and it was amazing. The lemon was just right and added that little extra zest. I topped it with some home made nut granola and it was perfect. I will definately make this one every week!!

    I did wonder if it was possible to find out the calorie intake per serve?

    Thankyou so much! I will be telling me other health nut friends about this one!!!

    • Kim says

      You need to freeze for about 2-3 hours. I think it would be fine to freeze overnight or even longer- maybe a couple of days. Take it out of the freezer about a 30 minutes to an hour or so before serving, though. Good luck!

  8. Kristen says

    My 7yo daughter and I just made this today with strawberries instead of blueberries – AMAZING!! I think this is the first vegan recipe we’ve made that she raved about. Thank you!!

    • Kim says

      Thanks so much for your comment and I’m so glad that you guys enjoyed the “cheese” cake as much as my family! :) Have a great weekend!

  9. Viesha says

    I was thinking about making strawberry “cheesecake” banana nut pancakes. Do you think this would be a good filling for that if I don’t freeze it?

    • Kim says

      yes! I haven’t tried this specifically, but cashew cream is so great! If you check out my soft pumpkin cookies, you’ll see that I used a pumpkin spiced cashew cream for the icing. Let us know how it works out and I’d love to see a picture. Sounds fabulous!


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