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 raw vegan cheesecake is a healthy dessert that satisfies your health-conscious side without compromising on taste.
Ingredients:
For the crust:
For the filling:
Toppings (optional):
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.
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.
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.
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.
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.
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.
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.
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.