The Best Raw Cheesecake
  • Crust
  • Just over ½ cup pitted dates
  • ½ cup almonds
  • 1/16 tsp salt
  • ¼ tsp pure vanilla extract
  • Up to 1 tbsp water, if needed
  • Filling
  • 2 ½ cups raw cashews or macadamia nuts
  • 1 tbsp vanilla bean paste (or pure vanilla extract, for a plain cheesecake)
  • ½ cup pure maple syrup or raw agave (honey will work, but not for strict vegans)
  • ¼ cup plus 1 tbsp melted virgin coconut oil
  • ½ cup lemon juice
  • ¼ cup water (plus more for soaking cashews)
  • ⅛ tsp salt
  • optional: Blend strawberries with a little sweetener of choice for a sauce
  1. In a cereal bowl, cover the cashews with water and let soak 8 hours or overnight. Drain and pat completely dry.
  2. Line a round 9-inch springform pan with parchment paper and set aside. Combine all crust ingredients except water in a high-quality food processor (not a blender) until fine crumbles form. If the mixture is too dry, add the water. Press the crust mixture into the prepared pan, then cover and freeze until ready to use. Store the raw cheesecake in the freezer for up to 2 weeks and thaw 15-20 minutes before serving.
  3. Combine all ingredients (including the ¼ cup water) in a high-quality food processor or Vitamix and process for 6-7 minutes, stopping occasionally to scrape down the sides.
  4. Pour into prepared crust.
  5. Enjoy!
Recipe by at