nutritional information

Per SERVING:

  • Calories: 359
  • Protein: 5 g
  • Total Fat: 28.5 g
  • Saturated Fat: 9.5 g
  • Carbohydrates: 24 g
  • Cholesterol: 0 mg
  • Sodium: 7 mg
  • Fiber: 4 g
  • Sugar: 14 g
Vegan Gluten-Free

Raw Cashew Cheesecake

Raw Cashew Cheesecake

Serves 12

This rich, dairy-free, no-bake cheesecake is flavored with agave nectar, a raw sweetener derived from the agave plant. Agave nectar is sweeter than honey with a milder, more floral taste—ideal for desserts or drinks.
  • 2 cups macadamia nuts
  • 1 ½ cups cashews
  • ½ cup pitted Medjool dates
  • ¼ cup dried coconut
  • 6 Tbs. coconut oil, melted (gently warmed)
  • ¼ cup lime juice
  • ¼ cup raw agave nectar
  • ½ sun-dried vanilla bean
  • 3 cups mixed berries, such as blueberries and raspberries

1. Place macadamia nuts in large bowl, and cover with cold water. Place cashews in separate bowl, and cover with cold water. Soak nuts 4 hours, then rinse, drain, and set aside.

2. Pulse macadamia nuts and dates in food processor to a sticky crumb-like consistency. Sprinkle dried coconut on bottom of 8-inch pie pan. Press macadamia nut mixture onto coconut to make crust.

3. Place cashews, coconut oil, lime juice, agave nectar, and 6 Tbs. water in bowl of food processor. Scrape seeds from vanilla bean into food processor bowl, and purée until smooth. Pour mixture onto crust, and freeze 1 to 2 hours, or until firm. Remove from freezer, slice while frozen, and transfer to serving platter. Defrost in fridge 1 hour, or on countertop 30 minutes; top with berries; and serve.

July 2008

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comments

LOVED this recipe. I made it exactly as the recipe called for the first time but tonight I subbed in pecans in the place of macadamia nuts. Macadamias are just so expensive and I wasn't sure they gave it a necessary flavour. Hopefully it turns out for my grandmother's 80th tomorrow. Thanks for such a delicious raw, gluten-free, dairy-free and EASY to make dish!!

MC - 2013-04-14 00:26:43

Too sweet. Too nutty. I prefer using tofu for dairy free cheesecake and coconut milk for mousses and truffles (works wonders). But non lactose intolerant people loved it. : ) (not a single piece left).

cucadesucre - 2013-03-15 09:25:29

Made this for Valentines day. It was AMAZING. Seriously delicious and better than any raw cashew cheesecake I've tried before. I did make a few small changes to the recipe, however -I used a pre-made chocolate graham cracker crust (not raw) because I was pressed for time, and the person I was cooking for hates coconut -I used lemon juice instead of lime because I wanted to mimic the taste of traditional cheesecake -I pureed a package of fresh raspberries and agave nectar and spread it evenly over the surface after it had set in the fridge. It seemed to taste even better after it had been in the fridge for a couple of days, strangely enough. This is a very very high calorie food. Make it to share with others. If I didn't do just that I would have eaten the whole pie in one sitting because it's that good.

Carrie - 2013-02-17 11:54:56

I agree TOTALLY with Nat that using walnuts instead of macadamia nuts and vanilla extract instead of vanilla beans is a great substitution. I, also, like the mini cheesecake tip... I will have to do that next time and ongoing.

ryanncherie - 2012-03-24 19:06:35

This recipe is actually a great idea for cheesecake lovers like myself! This whole talk about how much 'fat' there is in this dish...HEY!!!! This is the GOOD fat we want, not the bad fat like in so many other desserts. This is a great healthy alternative. I agree with using lemon versus lime juice...it does give it a better 'authentic' cheesecake taste. I am soooo not a fan of coconut flakes or any other coconut type of flavor, but it certainly does not taste strong like i thought it would in this dish. So A+++++ !

ryanncherie - 2012-03-24 19:03:25

Susan, these are healthy fats.

Vee - 2011-11-01 05:59:02

looks yummy. will try. Anyone interested in more yummy vegan recipes. check out livingonpulse.blogspot.com have tried some they are delicious

Anonymous - 2011-10-02 18:42:01

this recipe is dandy. i prefer lemon juice to the lime though. more authentic cheesecake flavor. although, i never use macadamia nuts as they are the least healthy nut, cashews are alright, brazil nuts are very healthy though. its an acquired taste i think to make desserts with something that tastes as woody as a brazil nut. i like to line my pans with coconuts shreds to prevent the cake crust from sticking if i process too long. in addition, i never ever use agave. it is hydrolized and is a big no no. secondly, it isn't raw at all. ojio makes a raw agave, but its stil hydrolized and not to mention, the mfgs take the root of the agave plant which is a starch! starches are big no no number 2. Naomi called it right on the money. honey! raw and local if you can find it. with the beeswax and all if you like the texture, if not scoop it off the surface and enjoy natures natural superfood sweetener. email me with tips on raw cooking. i'm still a n00b. ;)

benjamin - 2011-06-02 16:12:07

Yes...it has fat.. it from nuts and its better that the fat on real cheese cake... did you know how much calorie is one slice of cheese cake at the Cheese Cake Factory.... minimum of 707 cal per slice and 1,265 for the brownie sundae cheese cake.. and thats just a slice. Moderation is the Key.. Veg or non Veg..

Tessa - 2011-03-27 20:28:08

made this today for finicky cheesecake fans, they found it to be delish, and I used almonds instead of the macadamia, cause I didn't have any. Oh, and I used Extra Virgin Coconut Oil which has the lovely coconut flavor!

jenjen - 2011-03-13 17:29:25

i buy this from a cafe and it is the best dam dessert ever. They have a green tea flavoured one, better than any cake I have ever had! Good fat!

Anonymous - 2011-02-18 01:39:10

I´m printing. Can´t wait to try.

Nadi - 2010-10-27 16:14:24

I made this recipe (halved) for my birthday. It was both easy and delicious. I liked that it was not too sweet. But I topped It using a cooked berry sauce.

Chely - 2010-10-16 17:09:03

My husband is allergic to Cashews, what kind of a nut could I substitute that would be of similar taste?

Andrea - 2010-09-12 15:34:00

Yes, NeeterLou - we have these in our local natural market. call them - This recipe is better fat than the processed fat you would find in a typical dessert.

Carmen - 2010-07-15 15:06:13