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I think I'm more excited to share this Raw Vegan "Cheese" Cake with you than I have been about any other recipe.

Raw Vegan "Cheese" Cake with cashew cream

Print Recipe
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!
Course Dessert
Cuisine American
Prep Time 4 hours 20 minutes
Total Time 4 hours 20 minutes
Servings 8 -10 slices
Calories 728
Author Kim

Ingredients

Raw Vegan "Cheese" Cake Crust:

  • 2 cups raw walnuts
  • 6 Medjool dates pitted
  • 1/4 cup unsweetened shredded coconut
  • 1 pinch sea salt

Raw Vegan "Cheese" Cake Filling:

  • 3 cups cashews soaked and drained (Soak in water for at least 4 hours or overnight.)
  • 1/2-3/4 cups lemon juice
  • 3/4 cups pure maple syrup
  • 1/2 cup coconut oil melted
  • 1 teaspoon pure vanilla extract
  • Fresh fruit for garnish

Instructions

Raw Vegan "Cheese" Cake Crust:

  • Evenly sprinkle coconut on the bottom of an 8 or 9" pie dish.
  • 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:

  • 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.
  • Take cheesecake out of the freezer about 30 minutes before serving. Garnish with fresh fruit and serve.
  • Cheesecake can be left out on the counter for a couple of days or store in the fridge for up to a week.

Notes

*prep and total time includes cashew soaking time and freezer time.

Nutrition

Calories: 728kcal | Carbohydrates: 54g | Protein: 14g | Fat: 56g | Saturated Fat: 18g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 15g | Sodium: 15mg | Potassium: 674mg | Fiber: 5g | Sugar: 34g | Vitamin A: 34IU | Vitamin C: 7mg | Calcium: 93mg | Iron: 4mg