This raw vegan cheesecake is our favorite! Not only does it taste like a regular cheesecake, but it’s also made with healthier ingredients. It’s incredibly easy to make too.
Although my version of this cheesecake isn’t entirely vegan, as I used grass-fed cow’s milk in the recipe, it still turned out great. I also tried using coconut milk and found that it tasted just as good. So, it’s safe to say that any type of milk will work for this recipe.
You can find the step-by-step video recipe HERE.
Raw Vegan Cheesecake
Ingredients:
Crust:
- 1 cup packed Dates (pitted)
- 1 cup Pecans (or Walnuts, Pumpkin seeds)
- 1 teaspoon Avocado oil (don’t add if using walnuts)
Filling:
- 1 1/2 cup Cashews (raw or roasted, doesn’t matter)
- 2/3 cup full-fat Coconut milk (I used grass-fed raw half-and-half/half milk half cream)
- 1/3 cup melted Coconut oil
- 1 large Lemon juice
- 1/2 cup Maple syrup, Agave syrup or liquid Honey
- 1 teaspoon Vanilla extract
- 2 tablespoons Salted Peanut butter (for flavor)
Topping:
- Wild blueberries, cherries, strawberries, or any fruit or berries
Instructions:
- Pour boiling hot water over the cashews and let soak for 30 minutes.
- If your dates are dry and stiff, they need to be soaked in warm water for 10 minutes. After 10 minutes drain the dates well, so no water is left. If the dates are moist and soft, there is no need to soak them.
- Place soft dates in a food processor and blend until mushy. Transfer the date paste into a different bowl. Then put pecans into the food processor and process until pecans turn into fine crumbles. Add the date paste back, add 1 teaspoon of vegetable oil (avocado oil). If you are using walnuts instead of pecans, there is no need to add oil. Blend dates and pecans together until they turn into a soft pliable mass.
- Prepare 12 muffin tins and oil them. Place parchment paper strips to make it easier to get the cheesecakes out of tins when they are ready.
- Place 1 tablespoon of date and pecan mixture into each muffin tin. Flatten with the back of a cup, a spoon, or use your clean fingers. Set aside.
- Drain the cashews after 30 minutes of soaking. Place the cashews into a blender. Add lemon juice, milk, and maple syrup. Blend. Add melted coconut oil and blend again. Make sure you blend everything until silky smooth.
- Pour the cashew mix into each muffin tin. Decorate with fruits. Freeze for at least 2 hours.
- Keep in the freezer for up to 2 weeks.
Raw Vegan Cheesecake
Crust:
- 1 cup packed Dates (pitted)
- 1 cup Pecans (or Walnuts, Pumpkin seeds)
- 1 teaspoon Avocado oil (don’t add if using walnuts)
Filling:
- 1 1/2 cup Cashews (raw or roasted, doesn’t matter)
- 2/3 cup full-fat Coconut milk (I used grass-fed raw half-and-half/half milk half cream)
- 1/3 cup melted Coconut oil
- 1 large Lemon juice
- 1/2 cup Maple syrup (Agave syrup or liquid Honey)
- 1 teaspoon Vanilla extract
- 2 tablespoons Salted Peanut butter (for flavor)
Topping:
- Wild blueberries (cherries, strawberries, or any fruit or berries)
- Pour boiling hot water over cashews and let them soak for 30 minutes without covering.
- If your dates are dry and stiff, they need to be soaked in warm water for 10 minutes. After 10 minutes drain the dates well, so no water is left. If the dates are moist and soft, there is no need to soak them.
- Place soft dates in a food processor and blend until mushy. Transfer the date paste into a different bowl. Then put pecans into the food processor and process until pecans turn into fine crumbles. Add the date paste back, add 1 teaspoon of vegetable oil (avocado oil). If you are using walnuts instead of pecans, there is no need to add oil. Blend dates and pecans together until they turn into a soft pliable mass.
- Prepare 12 muffin tins and oil them. Place parchment paper strips to make it easier to get the cheesecakes out of tins when they are ready.
- Place 1 tablespoon of date and pecan mixture into each muffin tin. Flatten with the back of a cup, a spoon, or use your clean fingers. Set aside.
- Drain the cashews after 30 minutes of soaking. Place the cashews into a blender. Add lemon juice, milk, and maple syrup. Blend. Add melted coconut oil and blend again. Make sure you blend everything until silky smooth.
- Pour the cashew mix into each muffin tin. Decorate with fruits. Freeze for at least 2 hours.
- Keep in the freezer for up to 2 weeks.
