How to Make a Raw Vegan Cheesecake Step-by-Step

A raw vegan cheesecake is not just a dessert; it’s a work of art that combines health, flavor and creativity. If you ever thought cheesecake was off limits on a plant-based diet, think again! This no-bake version swaps traditional ingredients like cream cheese and sugar with whole food ingredients like nuts, fruits and natural sweeteners and you get a dessert that’s as good for your body as it is for your taste buds.

Making a raw vegan cheesecake at home is not complicated and it’s a great way to play with fresh ingredients. The base usually uses nuts and dates to create a naturally sweet and crunchy crust, the creamy filling is made from blended cashews or coconut cream, flavoured with zesty citrus or rich cacao.

A Step By Step Guide To Make Raw Vegan Cheesecake

A raw vegan cheesecake is a healthy dessert that satisfies your health-conscious side without compromising on taste.

Ingredients:

For the crust:

• 125 g almonds or walnuts
• 6-8 medjool dates (pitted)
• 1 tbsp coconut oil

For the filling:

• 250 g cashews (soaked overnight)
• 250 ml coconut cream
• 80 ml maple syrup or agave
• 30 ml lemon juice
• 1 tsp vanilla extract
• 2 tbsp coconut oil

Toppings (optional):

• Fresh berries, shredded coconut or crushed nuts

Method:

1. Blend almonds or walnuts in a food processor until chopped.
2. Add dates and coconut oil, blend until mixture sticks together.
3. Press into the bottom of a 6 inch springform pan. Freeze for 10 minutes.
4. Blend cashews, coconut cream, maple syrup, lemon juice, vanilla extract and coconut oil until smooth.
5. Pour over the prepared crust. Smooth with a spatula. Freeze for 4-6 hours or until firm.
6. Take out of the springform pan and let it sit for 15 minutes. Top with fresh berries, shredded coconut or crushed nuts. Slice and devour!

8 Raw Vegan Cheesecake Tips

Choose The Right Nuts For The Base

The base of a raw vegan cheesecake is the whole foundation of the dessert and choosing the right nuts is key. Almonds and walnuts are popular choices because of their mild flavour and firm texture. Blend them with Medjool dates to create a sticky, sweet mixture that holds together nicely. Add a pinch of sea salt or a sprinkle of cinnamon to the base mixture for an extra flavour boost.

Soak Your Cashews Overnight

For the creamiest filling you must soak your cashews overnight. Soaking softens the nuts making them easier to blend into a smooth and silky consistency. If you’re short on time a quick soak in hot water for an hour will do. Properly soaked cashews will give your cheesecake a rich, velvety texture without any grittiness and every bite will just melt in your mouth.

Use Coconut Cream For Creaminess

Coconut cream is the secret ingredient that takes your raw vegan cheesecake to the next level. It adds creaminess without dairy. Make sure you use thick coconut cream not coconut milk otherwise your filling will be runny. The subtle coconut flavour pairs beautifully with the natural sweetness of the cashews and other ingredients.

Sweeten With Maple Syrup Or Dates

Skip the refined sugar and use natural sweeteners like maple syrup, agave or dates. They not only add flavor but also a depth of sweetness to the filling. The choice of sweetener also affects the flavor profile; maple syrup adds a hint of caramel, dates add an earthy sweetness.

Add Fresh Lemon Juice For A Zing

A squeeze of fresh lemon juice is the secret to the tanginess of traditional cheesecakes. It balances the sweetness of the filling and brightens the whole flavor. Use freshly squeezed lemon juice and add it gradually while blending the filling to get the right amount of zing.

Blend With A High-Speed Blender

A high-speed blender is your go-to when it comes to a smooth filling. Blend the soaked cashews, coconut cream, sweetener and other ingredients until the mixture is totally lump free. Take your time with this step as a smooth filling is what makes a raw vegan cheesecake irresistible. Stop and scrape down the sides occasionally for an even texture.

Freeze, Don’t Refrigerate

To get the right firmness, always freeze your raw vegan cheesecake, not refrigerate. Freezing allows the filling to firm up but not get too hard. Once frozen, let the cheesecake thaw for 10-15 minutes before slicing. This way the texture is creamy and easy to cut and still holds its shape.

Try Toppings And Flavors

One of the best things about raw vegan cheesecakes is they are versatile. Top your cheesecake with fresh berries, shredded coconut or a drizzle of dark chocolate for extra flavor. You can also mix flavors into the filling like vanilla, cacao powder or fruit purees to create different variations.