Raw Vegan Cheesecake with Tart Cherry Topping

I’m a fan of cheesecake and although the prospect of a raw version may not appear appealing, I assure you it is just as delicious. Not only is it tasty, it’s also considerably healthier than the typical cheesecake recipe and it’s also a lot easier to whip up. All you really need is a good food processor, blender, and a little time. The ingredients are also pretty easy to gather and you probably already have most in your pantry. You can also easily experiment with the flavors in this cheesecake by adding fresh fruits to the mix or switching out the dates for some homemade fruit paste made from dehydrated strawberries or bananas. Mango flavored in particular sounds amazeballs!

Any who, just a few tidbits on this recipe:

  1. Give you’re processor a break when whipping up the dates and coconut oil. It might take a while and you don’t want your machine to overheat. If you smell something burning STOP immediately.
  2. Soak the dates for an hour if need be to help the process along. It might take a bit of time to get it to a caramel consistency. Once you add the milk though, it’ll come together nicely. Don’t worry 🙂
  3. Add some extra agave or coconut syrup to the mix if the level of sweetness is not to your liking, but be conservative with it.
  4. Make sure to soak your cashews! I would say even overnight. To assure you arrive at an extra creamy consistency you can blend the cashews in a high speed blender before adding it to your date and coconut mix. You’ll need to then add the milk to the blender with the cashews, not directly to the date and coconut mixture.
  5. You can pour the filling into an 8″ round pie dish or spring form pan, or you can also make smaller individual cheesecakes in smaller springform pans, your choice.

O.K. so here’s what you’ll need…

Raw Vegan Cheesecake with Tart Cherry Topping
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
This raw vegan cheesecake with tart cherry topping is all decadence with none of the guilt. This one is a winner!
    Servings Prep Time
    6-8 people 3hrs or overnight
    Cook Time Passive Time
    0 2-4 hrs freezing
    Servings Prep Time
    6-8 people 3hrs or overnight
    Cook Time Passive Time
    0 2-4 hrs freezing
    Raw Vegan Cheesecake with Tart Cherry Topping
    • 1
    • 2
    • 3
    • 4
    • 5
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    This raw vegan cheesecake with tart cherry topping is all decadence with none of the guilt. This one is a winner!
      Servings Prep Time
      6-8 people 3hrs or overnight
      Cook Time Passive Time
      0 2-4 hrs freezing
      Servings Prep Time
      6-8 people 3hrs or overnight
      Cook Time Passive Time
      0 2-4 hrs freezing
      Ingredients
      Filling
      Crust
      Topping
      Servings: people
      Units:
      Instructions
      1. Start by preparing the crust. Add all of the ingredients for your crust into a food processor and blend until ingredients are fully combined. Crust when pressed together should hold its shape. Press crust with the palm of your hand into an 8" pie dish, moving up the sides of the dish. If using a spring form pan, press crust solely onto the bottom of the pan. Place crust into the refrigerator while you make the filling.
      2. Prepare the filling by adding the dates and coconut oil to a food processor. Process until dates and oil combine to resemble a caramel. Dates might still remain separated from the oil. Now, add the milk while you run the food processor. Ingredients should fully combine to form a thick sauce. Next, add the rest of the ingredients for the filling and process until smooth. Check for taste and add extra sweeteners or lemon juice if desired. Add filling to your crust and place in the freezer. Freeze for at least 2hrs.
      3. To make the tart cherry topping, add all of the topping ingredients to a high speed blender and blend until it reaches a creamy sauce consistency. If using a non high speed blender, soak cherries in water for at least an hour and drain them before blending. Add as much water or sweetener as needed to reach your desired taste and consistency. Pour into a small bowl and set in the fridge until ready to use.
      4. To serve, remove cheesecake and allow 30min for it to defrost before serving. Top with desired fruits or lemon slices and the tart cherry topping. ENJOY! 😀
      Recipe Notes

      Need a visual for the recipe? Check out my full tutorial here: Revolution In Bloom YouTube Channel

      Make sure to subscribe, like, and share! 🙂

      Share this Recipe
      By | 2016-01-07T02:59:28+00:00 December 31st, 2015|Dessert, Recipes|0 Comments

      About the Author:

      Hi, I'm Gloria Lopez, plant based chef, counselor, and happy vegan.