Posted by The Veggie Gal on Jun - 8 - 2011 under Appetizers, Dessert, Gluten Free, Raw, Recipe, Soy Free

  • 2 cups raw nuts of your choice (I used a combo of pecans, macadamia & cashews)
  • 1/2 cup dates, pitted
  • 1/4 cup shredded, dried coconut

  • Filling
  • 3 cups raw cashews (I only had 2 1/2 cups so I used 1/2 cup macadamia and yummy)
  • 1/2 cup liquid sweetener of your choice
  • 1/4 water
  • 1/4 cup lemon juice
  • 1 teaspoon vanilla extract
  • 3/4 cup coconut oil, melted (can omit)
  • Shake or two of sea salt

  • Raspberry Sauce
  • 1/2 of a 10 ounce bag frozen raspberries
  • 4-6 dates to taste
  • 1/4 cup liquid sweetener or more to taste & thickness desired

  • Cuisine: Cooking time: no cooking - Prep 15 mins Serving: 8 people

    This Raw vegan cheesecake with raspberry sauce is fresh, amazingly tasty and full of flavor!  Give yourself a treat you won’t soon forget.

    Raw Vegan Cheesecake

    For my son’s 3rd birthday he requested chocolate cake and cheesecake.  I decided I would make this RAW-Vegan Cheesecake that I had my eye on for a while.  He had a piece of both cakes along with some vegan chocolate ice cream. He was spinning around with quite a sugar high after that.

    This is the standard raw vegan cheesecake that is all over the Internet with a few of my own little adjustments.  I must say, it turned out AMAZING!  I plan to make it again without any added oil to see how it turns out.

    I had a couple of pieces left over that my daughter took over to her friends house to share.   They loved it so much they made it the following week for their daughter’s birthday!

    RAW-Vegan cheesecake with raspberry sauce

    Anyone who has researched raw foods knows that many recipes are full of fat.  Either oils or nuts are used as the base ingredient. I usual keep oils to a minimum in my recipes but I did not follow that rule here at all.

    RAW-Vegan Cheesecake with Raspberry Sauce

    Makes 1 pie tin

    2 cups raw nuts of your choice (I used a combo of pecans, macadamia and cashews)
    1/2 cup dates, pitted
    1/4 cup shredded, dried coconut

    3 cups raw cashews (I only had 2 1/2 cups so I used 1/2 cup macadamia and yummy), soaked overnight or a couple hours minimum if you don’t have a vita-mix
    1/2 cup agave nectar (or other liquid sweetener)
    1/4 water
    1/4 cup lemon juice (could use lime too but will slightly change the flavor)
    1 teaspoon vanilla extract
    3/4 cup coconut oil, melted (set in a warm bowl-do not heat if keeping it really RAW)
    Shake or two of sea salt

    Raspberry Sauce:
    1/2 of a 10 ounce bag frozen raspberries
    4-6 dates to taste
    1/4 cup agave (or other liquid sweetener) or more to taste and thickness desired.  It should be runny enough to drip over the cheesecake.



    Make the crust first by blending the nuts and dates in a food processor or vita-mix until you can squeeze it together between your fingers.  Add the shredded, dried coconut and blend for a second or two more.   Press into a 9 inch pie tin, making sure to press the sides up to the top.  Set aside.


    Rinse the soaked nuts then blend them along with the agave, water, lemon juice, vanilla, melted coconut oil, and salt until very smooth.  You can adjust the flavor as needed here based on your own taste preference.

    Pour the filling into the prepared crust.  Tap the pan on the counter to remove air bubbles and smooth the top.

    Place into the freezer for a minimum of 3 hours or until very firm or slightly frozen.

    Raspberry Sauce:

    Blend the raspberries, dates, and liquid sweetener together until very smooth.  Chill in the refrigerator until you are ready to eat the cheesecake.


    This cheesecake is best taken from the freezer 10-15 minutes before serving so it is still cold and firm.  If it is left out too long it has a key lime pie consistency, which some like but I don’t so you decide.  When ready to serve, wet a knife with water before each slice.  Top each slice with desired amount of raspberry sauce.


    RAW-Vegan cheesecake with raspberry sauce

    RAW-Vegan cheesecake with raspberry sauce

    Birthday Pictures

    I had some camera trouble so some of these are blurry but I had to share the fun birthday pics with you.

    The “official” birthday cake was a chocolate cake and everyone had two choices.

    We spent the day at grandma’s house, she has a great backyard pushed up against a golf course so the kids played in the yard.

    Happy Birthday Jaden

    Time to blow out the mesmerizing candles (or should I touch them?)

    Yuuumm CHOCOLATE!

    Kids playing with their cousin

    Headed to sit on the brick wall and talk

    Kairi was a bit tired and stayed for a rest

    Adorable picture, I wonder what they were talking about?

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    22 Responses so far.

    1. Caitlin says:

      i’ve always been intrigued by raw cheesecakes, and your recipe seems to be the simplest! and it looks really delicious 😉

    2. Thanks Caitlin, it really is simple and tastes really great. Fed it to 15 SAD eaters and they all loved it.

    3. Evelyn says:

      Hi Kim,

      Yum yum! It looks so tasty. I will make this again very soon. 🙂

      Enjoyed the photos! :))

      Have a wonderful day!


    4. Karen Faivre says:

      Boy oh boy that looks good! I’m trying to cut down my sugar consumption but I think special occasions warrant special recipes. I have a friend with a birthday coming up and I just know she’d love this. I’m also wild about the fact it’s RAW. Mmmmmm. Thanks for sharing.

    5. Karen,

      That is what is great about this cheesecake, no cane sugar in it. Just natural, less harmful sweetener. I hope you make it and enjoy it


    6. Dandelion says:

      Oh, that looks heavenly!
      Raw desserts are so amazing… And no crust is better than a raw nut-crust!
      Definitely will give this recipe a try- perhaps as a celebration for finishing the school year!

    7. DJ Karma says:

      I have been on a serious cheesecake kick lately! I should really try this recipe- it looks divine!

    8. It IS divine, give it a try it is as easy as pie to make 😉


    9. Sneaky Vegan says:

      Oh yay yay Y-A-Y! I’ve been traumatized by all the awesome vegan desserts I’ve been finding that I can’t make because I don’t have an oven. I’m super psyched to try this!!! Found your blog through Sweet on Veg. At the risk of sounding redundant: yay yay Y-A-Y!!!

    10. I’m so glad you found it since you don’t have an oven right now! I hope it is something you end up enjoying and sneak by your husband as just being yummy! Love your site, it is wonderful. Glad we found each others sites. Fun to share.


    11. Leonardo says:

      Hi, I am a teen vegan, gluten free, amateur chef. This recipe looks
      great and I plan to try it, with a substitute of maple syrup or
      coconut sugar instead of agave, for health reasons.

      I researched and found some information on agave and have posted a couple of key points from the article that is linked below.

      “Just the name “agave” conjures up images of romantic tropical
      excursions and mysterious shamanic medicine.

      These are the mental images agave “nectar” sellers want you to hold.
      They use agave’s royal pedigree to cover the truth that what they’re
      selling you is a bottle of high-fructose syrup, so highly processed
      and refined that it bears NO resemblance to the plant of its

      “Agave “nectar” or agave “syrup” is nothing more than a
      laboratory-generated super-condensed fructose syrup, devoid of
      virtually all nutrient value, offering you metabolic misfortune.

      Unfortunately, masterful marketing has resulted in the astronomical
      popularity of agave syrup among people who believe they are doing
      their health a favor by avoiding refined sugars like high fructose
      corn syrup, and dangerous artificial sweeteners.”

      Here is the link to the full article:

      And here’s a link to my blog:


    12. Leonardo,

      I completely agree with the article written and your perspective on agave nectar not being all it is cracked up to be. I think maple syrup would work wonderfully in this recipe and I would love to hear how it turns out with that or coconut sugar. I have yet to try coconut sugar but it is on my to do list! I am slowly weaning away from agave nectar just as I am from sugar but reminders like yours help push me that way even more, thank you. You have a great blog and I’m glad to approve this comment to share it. I think it is wonderful that you have been vegan your whole life and continue it with a passion.


    13. Maureen Cram says:

      I think it depends on what type of agave you buy. We all know that lots of sugar of any form is not good for us. Here is an article (I make no comments on whether it is a good or bad article – just more food for thought!) from the CEO of an organic agave nectar producing company.

    14. Katrin says:

      Is there any way to make the filling nut free? My husband and daughter are allergic to nuts and to dairy as well … Fun times …

    15. Katrin,

      OMG, I have never tried to make it nut free. If your daughter can eat soy then try this other recipe of mine for cheesecake, Berry Topped Cheezecake . It is not raw but it is darn good! I looked online too and there is a 100% fruit cheesecake you can make, I can’t vouch for it but it looks yummy Good luck to you!!


    16. go vegans says:

      Wishing all the best to this cruelty free family.
      I’m not a raw vegan but I got try this! Maybe it’s a start??

    17. We are not a RAW vegan family either but it is a great place to start! We all do the best we can right!


    18. Amaranth says:

      Oh wow! This cake looks wonderful, I absolutely love your son’s face. 🙂

    19. terri says:

      It really looks delicious! Especially that crust. I have a ninja bullet blender, and I can’t wait to try this out. I have been chomping at the bit to make some nut cheeses. Happy belated birthday to Jaden =)!

    20. It is Terri, let me know when you whip our your ninja bullet blender and make it! Thanks for the b-day wish.


    21. Rachel says:

      Hi! Looks amazing and I’m so excited to try this recipe out!

      Just one question: when you say 1/2 a bag of frozen raspberries, about what size of a bag are you talking about? Just cause i came across a very small bag and a very large bag at the grocery store the other day and wanted to double check!

      Thank you!

    22. Hi Rachel,

      I have corrected the recipe based on your great question. I used half of a 10 ounce bag.

      I hope you end up enjoying it.


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