Raw Vegan Cheesecake Recipe: Easy, Delicious & Healthy

Craving a rich, creamy dessert that’s completely plant-based and delightfully refreshing? Look no further than this raw vegan cheesecake recipe that’s not only delicious but also packed with wholesome ingredients.

It’s perfect for anyone wanting to indulge without dairy, gluten, or refined sugars. Whether you’re a seasoned vegan or simply exploring healthier dessert options, this cheesecake will wow your taste buds with its smooth texture and natural sweetness.

This no-bake dessert combines a crunchy nutty crust with a luscious, tangy filling made from soaked cashews, coconut milk, and fresh lemon juice. It’s a fantastic treat for warm days when you don’t want to heat up your kitchen.

Plus, it’s versatile enough to customize with your favorite fruits or toppings. Ready to create a guilt-free dessert masterpiece?

Let’s dive right in!

Why You’ll Love This Recipe

This raw vegan cheesecake is a game-changer for dessert lovers looking for healthier alternatives. Here’s why it stands out:

• Simple Ingredients: Made with natural, whole foods like cashews, dates, and coconut oil, no preservatives or artificial sweeteners.
• No Baking Required: Perfect for hot days or last-minute gatherings — just blend, press, and chill.
• Customizable Flavors: Easily add berries, chocolate, or nuts to tailor it to your taste.
• Rich & Creamy Texture: Thanks to soaked cashews and coconut milk, it mimics traditional cheesecake without dairy.
• Diet-Friendly: Gluten-free, soy-free, refined sugar-free, and vegan, making it ideal for many dietary needs.

Ingredients

• For the crust:
• 1 cup raw almonds
• 1 cup pitted Medjool dates
• 1/4 teaspoon sea salt
• 1 teaspoon vanilla extract
• For the filling:
• 2 cups raw cashews (soaked for 4-6 hours)
• 1/2 cup full-fat coconut milk
• 1/2 cup maple syrup or agave nectar
• 1/4 cup coconut oil, melted
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract
• Pinch of sea salt
• Optional toppings:
• Fresh berries (blueberries, strawberries, raspberries)
• Shredded coconut
• Chopped nuts
• Drizzle of melted dark vegan chocolate

Equipment

• Food processor or high-speed blender
• 8-inch springform pan or pie dish
• Mixing bowls
• Measuring cups and spoons
• Spatula
• Plastic wrap or parchment paper

Instructions

1. Prepare the crust: In your food processor, combine the raw almonds, Medjool dates, sea salt, and vanilla extract. Pulse until the mixture is sticky and well combined, resembling coarse sand. It should hold together when pressed between your fingers.
2. Press the crust: Line your springform pan with parchment paper or lightly grease it. Press the crust mixture evenly into the bottom of the pan, forming a compact layer. Place it in the freezer to firm up while you prepare the filling.
3. Make the filling: Drain and rinse the soaked cashews. In a high-speed blender or food processor, add the cashews, coconut milk, maple syrup, melted coconut oil, lemon juice, vanilla extract, and a pinch of salt. Blend on high until the mixture is totally smooth and creamy. This may take 2-3 minutes depending on your blender.
4. Assemble the cheesecake: Pour the creamy filling over the chilled crust, smoothing the top with a spatula. Cover with plastic wrap or an airtight lid.
5. Chill & set: Place the cheesecake in the freezer for at least 4-6 hours, or overnight for best results. This allows it to firm up and develop the perfect sliceable texture.
6. Serve: Remove the cheesecake from the freezer about 10-15 minutes before serving to soften slightly. Add your favorite toppings such as fresh berries, shredded coconut, or a drizzle of vegan chocolate.

Tips & Variations

“Soaking your cashews properly is the key to a smooth and creamy filling. If you’re short on time, soak them in very hot water for 1 hour instead of overnight.”

• Flavor twists: Add 2 tablespoons of cocoa powder for a chocolate cheesecake or swap lemon juice for lime to create a zesty lime version.
• Nut substitutions: Use walnuts or pecans for the crust if almonds aren’t your favorite.
• Sweetener swaps: Honey (if not strictly vegan), date syrup, or coconut nectar work well instead of maple syrup.
• Make it nut-free: Try using sunflower seeds soaked and blended for a nut-free filling and crust alternative.
• Storage: Keep leftover cheesecake in an airtight container in the freezer for up to 1 week.

Nutrition Facts

Serving Suggestions

This raw vegan cheesecake is wonderfully versatile and pairs beautifully with a variety of accompaniments. For a fresh touch, top it with a handful of Peruvian Vegetable Recipes for Flavorful Healthy Meals inspired fruit salsa or mix in some chopped nuts for extra crunch.

For a decadent dessert presentation, serve with a drizzle of warm vegan chocolate sauce or coconut whipped cream. You can also slice it into mini portions and add fresh mint leaves for a party platter.

This cheesecake is equally delicious as a standalone treat or paired with a cup of herbal tea or cold-pressed juice.

Conclusion

Creating a raw vegan cheesecake at home is easier than you might think, and the results are simply spectacular. This recipe combines wholesome, natural ingredients to deliver a dessert that’s rich, creamy, and bursting with fresh flavor — all without any baking or processed additives.

It’s perfect for impressing guests, satisfying sweet cravings, or simply treating yourself to a guilt-free indulgence.

Whether you stick with the classic lemon version or experiment with berries, chocolate, or other creative flavors, this cheesecake will quickly become a favorite in your recipe collection. Don’t forget to explore other delicious plant-based recipes like the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious or the Vegan Bread Machine Recipe for Soft, Delicious Loaves for more wholesome inspiration.

Enjoy your fresh slice of healthy heaven!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Raw Vegan Cheesecake”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A creamy, dairy-free cheesecake made with cashews and fresh fruit. Perfectly sweet and rich without any baking required.”, “prepTime”: “PT20M”, “cookTime”: “PT0M”, “totalTime”: “PT4H20M”, “recipeYield”: “8 servings”, “recipeIngredient”: [“1 1/2 cups raw cashews (soaked overnight)”, “1/2 cup coconut oil (melted)”, “1/3 cup maple syrup”, “1/4 cup fresh lemon juice”, “1 teaspoon vanilla extract”, “1/4 teaspoon sea salt”, “1 1/2 cups medjool dates (pitted)”, “1 cup raw almonds”, “1/4 cup shredded coconut (unsweetened)”, “Fresh berries for topping (optional)”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Soak cashews overnight and drain.”}, {“@type”: “HowToStep”, “text”: “In a food processor, blend almonds, dates, and shredded coconut until crumbly.”}, {“@type”: “HowToStep”, “text”: “Press crust mixture firmly into the base of a springform pan.”}, {“@type”: “HowToStep”, “text”: “Blend soaked cashews, coconut oil, maple syrup, lemon juice, vanilla, and salt until smooth and creamy.”}, {“@type”: “HowToStep”, “text”: “Pour filling over crust and smooth the top.”}, {“@type”: “HowToStep”, “text”: “Freeze cheesecake for at least 4 hours until firm.”}, {“@type”: “HowToStep”, “text”: “Remove from freezer 10 minutes before serving and top with fresh berries if desired.”}], “nutrition”: {“calories”: “320”, “proteinContent”: “6g”, “fatContent”: “25g”, “carbohydrateContent”: “20g”}}