Recipes > Raw Cheesecake

Raw Cheesecake

Details

This decadent dessert is a delicious finish any plant-based meal. There are many variations utilizing the cashew cheese base for a raw cheese cake. Top your cheese cakes with fresh fruits, fruit pastes of sweet sauces.
  • Serves: 8
  • Active Time: 45 mins
  • Total Time: 45 mins
  • Views: 3,443
  • Success Rating: 40% (?)
    0% - I fed it to the dog
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Steps

Step 1: Preparing the Cheesecake

Preparing the Cheesecake
  • 3 cups raw cashews, soaked for a few hours to overnight to soften, drained
  • 1/2 cup agave
  • 3 tbsp meyer lemon zest (optional)*
  • 2 tbsp meyer lemon juice (optional)*
  • 1/3 cup coconut butter
  • 1 whole vanilla bean, scraped or 1/2 tsp vanilla extract
  • 1/4 tsp freshly–ground nutmeg
  • sea salt to taste
  • 1 recipe Basic Raw Pie or Cake Crust

Method

First, gather and prepare your mise en place.

To prepare the filling, in a high–speed blender add all ingredients and blend until smooth. You may need to adjust the sweet and acid for the perfect balance you are looking for.

Once blended smooth, pour over the Raw Cake or Pie Crust and place in the freezer to set. Once set, you can cut to desired size.

Chef's Notes

*Add meyer lemon juice and zest for a lemony cheesecake. If you can’t find meyer lemon, then regular lemon is perfectly fine.

If making the cheesecake with a cultured plain cashew cream cheese, add 3 tbsp more coconut butter to this recipe.

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