Raw Vegan Cheesecake

Roxy Shahidi
Raw Vegan Cheesecake with strawberry topping on a black rimmed white plate, spoon on the right
Serves 4
Print recipe
  • Prep time 20 mins
  • Passive time 120 mins
  • Ready time 140 mins

Super healthy and incredibly easy to make – this raw cheesecake makes an amazing dessert!

1 Star2 Stars3 Stars4 Stars5 Stars (24 votes, average: 3.46 out of 5)


For the base

  • ¾ cup of pitted dates
  • 1½ cups of raw brazil nuts
  • pinch of Himalayan salt

For the filling

  • 3 cups raw cashew nuts (cover them in water and leave overnight, or for at least 6 hours)
  • 1½ tablespoons vanilla extract
  • ½ cup agave or maple syrup (agave is sweeter but maple has a more interesting flavour, decisions decisions!)
  • ¼ cup of coconut oil
  • ½ cup of lemon juice

For the topping (optional)

  • 1½ cups of frozen strawberries
  • 1½ cups of frozen, chopped banana
  • a tiny splash of water or, if you really like things sweet, a little squeeze of agave


To make the base

Blend all the base ingredients and pat down in to a 9-inch cake tin or cup cake tray.

You can play around with different combinations of nuts. I also find that macadamias and almonds work well.

To make the filling

Blend all the filling ingredients and spoon the mixture onto your pre-prepared base.

Freeze for at least two hours.

Allow the cheesecake to soften a little before serving.

To make the topping

This raw cake tastes so good topless. But if you want add an extra dash of fabulous – this is the topping for you!

Blend the topping ingredients and spoon on top of the filling.

Serve with love.


Additional notes

“I love food. I love food that tastes amazing, is also super healthy and incredibly easy to make. I usually focus on the main course when it comes to preparing food for myself or guests, then reach for the bar of dark chocolate for dessert. But this recipe is so simple and delicious, it’s better than chocolate!”

Recipe courtesy of Roxy Shahidi

Twitter: @roxyshahidi
Instagram: @roxyshahidi