All my life I’ve dreamed of a working blender or food processor. And thanks to Amazon Prime day, my dream has become a reality at last, and I can now part ways with my $12 Food Network brand mini food processor from Kohl’s circa 2009. This major upgrade has helped bring me (and you) this incredibly easy raw vegan cheesecake.
Now. Raw cheesecake is something I’ve wanted to make for…oh I don’t know basically forever. But my old mini food processor was so small, dull, and crappy, that it could barely dice a ripe banana.
I’ve dreamt about making raw cheesecakes and smooth hummus and nut butters for years but never had the right equipment to properly execute these desires.
Enter new Ninja blender. Enter happiness. And freedom and inspiration to make ALL OF THE THINGS. Stay tuned!
Today it’s raw vegan cheesecake. I’m obviously by no means raw, but I do enjoy raw desserts now and then, especially in the summer, as I find them to be super refreshing.
This raw vegan cheesecake is super easy to make, and highly satisfying. I’m not going to lie to you and say it tastes exactly like conventional cheesecake, because this is much denser, but this is certainly delicious and refreshing in its own right.n
The recipe is very simple, but does require some forethought to both soak the dates/cashews for the filling, and to allow ample time for freezing.
I made a mini version since I’m just one human and don’t want to have a giant raw cheesecake taking up 1/2 my freezer, but if you’re serving several people, you can easily double or triple this recipe. The recipe below makes 3 cupcake serving-sizes full, so double or triple it based on how many you’re serving.
Last thing: you’ll notice that the raspberries in these photos look a bit old and spotty. That’s because they are old and spotty. They are most definitely on their last wee little raspberry legs.
I honestly considered getting new raspberries and reshooting the entire thing, but then I realized how that would not in any way align with my values: I’m huge about using up food waste and not being superficial about produce.
So I decided to leave the less-than-picture-perfect raspberries in the photos as way to publicly assure you that all produce is worthy, bumps and bruises included!
So here’s the easy raw vegan cheesecake recipe that will help you improve your life and happiness. Free from dairy, gluten, eggs, and refined sugar, if any of that is concerning for you. If not, make it anyway, it’s delicious! Enjoy!
Easy Raw Vegan Cheesecake for 2
Active Time: 15 minutes
Chill Time: 4-5 hours
Servings: 1 shareable mini cheesecake, or 3 cupcake-sized cheesecakes
Ingredients – Crust:
- 1/4 cup almonds, walnuts or pecans
- 1/4 cup dates
Ingredients – Filling:
- 3/4 cup raw unsalted cashews
- 1/3 cup pitted dates
- zest and juice of one lemon
- 2 tablespoons maple syrup (optional, but if you prefer it a bit sweeter, you may want to add this)
- 2 tablespoons berries (if desired)
- Begin preparing the filling by combining cashews and 1/3 cup dates in warm water and allow to soak for at least 4-6 hours. If you’re running low on time, soak in boiling water for at least 10 minutes.
- Prepare the crust by combining almonds/walnuts and 1/4 cup dates in a food processor or blender and pulsing until coarse.
- Pack crust into an oiled one cup Tupperware container, bowl, or mini pie plate or divided into 3 muffin tins.
- Once cashews and dates are soft, drain and place in food processor or blender. Wash lemon and add juice and zest. If desired, add addition 2 tablespoons of maple syrup or agave. Blend until smooth. If desired, add berries and gently mix.
- Pour filling into crust and place in the freezer to set for 4-6 hours, better if overnight.
- Once set, remove from freezer and allow to warm up for about 10-20 minutes until slightly softened before cutting. Cover in berries (if desired) and enjoy. Store in freezer.