Raw Vegan Cheesecake


Prep Time

Prep Notes

This is a raw cheesecake I made to celebrate the 4th of July so I tried to make it red, white, and blue! This recipe is a great vegan dessert option and so delicious! You can use different toppings to decorate depending on the occasion. You can also use this recipe to make mini cheesecakes in cupcake holders!

Cooking Time

Overnight

Ingredients

Crust

  • 1/2 cup pitted medjool dates
  • 1/2 cup raw almonds

Filling

  • 1 1/2 cup raw cashews (soaked and drained)
  • juice from 1 lemon or 1/4 cup lemon juice
  • 1/2 cup full-fat coconut milk 
  • 1/3 cup melted coconut oil
  • 1/2 cup maple syrup or other sweetener such as agave, honey, or coconut nectar
  • pinch of himalayan salt

Topping

  • blueberries
  • strawberries
  • so many options!! 

Directions

  1. Place crust ingredients in a food processor or high speed blender and blend until smooth and starts turning into a ball
  2. Grease the pie dish with a little coconut oil
  3. Add blended crust ingredients to pie dish and press down to form a crust
  4. Clean food processor and add ingredients for filling, blend until smooth and creamy
  5. Add filling to pie, smooth top with spoon, and place in the refrigerator overnight to thicken
  6. When ready, add your favorite toppings and serve!!!