Vegan cheesecake was one of the first raw food desserts I made when I started delving into the world of healthy desserts. In the past, cheesecake was one of the few desserts that I enjoyed eating, so I was excited to explore the concept of vegan cheesecake.
This recipe is nothing like a regular cheesecake. Instead of using cream cheese and sugar, this is made with cashews and coconut milk and flavoured with lime. It’s like a tropical holiday in your mouth!
The cashews are soaked overnight until they become plump and moist. They are then thrown in a blender with coconut to form the creamy and irresistible filling for the cheesecake. It makes me excited that such a beautiful and delicious cake can be made purely from natural ingredients.
It’s very rich so a small slice goes a long way and it’s important to remember that even though it’s made from healthy ingredients, it’s still high in calories, so you wouldn’t want to eat more than one slice at a time.
This recipe is a favourite even for those who aren’t raw food enthusiasts.
- ½ cup of almonds
- 2 tablespoons desiccated coconut
- ¾ cup dates
- 1.5 cup cashews, soaked
- 2 tablespoons coconut oil, melted
- ½ cup coconut milk
- ½ cup fresh lime juice
- Zest of one lime
- 2 tablespoons of maple syrup
- Soak cashews in cold water for at least 8 hours but overnight is best
- Soak dates in warm water for 15 minutes and then drain the water before putting in the food processor
- Add almonds and desiccated coconut to the food processor along with the dates and pulse into a fine grain
- Press the mixture into an 8 inch springform pan or smaller individual tins like you see in the picture. Push down firmly until it is well compacted and even. Put in the fridge to set. This can be made the day before
- Add soaked cashews to the food processor along with lime juice, lime zest, coconut oil, coconut milk and maple syrup and blend well until the mixture is smooth and creamy, scraping down the sides as needed.
- Pour mixture onto the base, spread evenly and sprinkle with lime zest
- Store in the freezer and take out 30 minutes before serving
This looks delicious and is beautifully presented.
Thanks for the recipe!
Thanks Nicole! Enjoy!
Could I use anything other than cashews?
Thanks, they look delish!
Hi Nina
You could use macadamia nuts instead of cashews. You just need a nut that is creamy. Hope you enjoy
Try raw pulped parsnips – mash in food processor to become sweet and succulent
Wow, I would love this, but my milk-allergy husband hates coconut and almonds -any suggestions for alternatives?
Hi Cris
So long as your husband isn’t allergic to nuts you could replace the almonds with walnuts. As for the coconut, I would just leave it out and add another flavour base, such as blueberries or raspberries. I’m working on a recipe for a Vegan Cheesecake with berries. I’ll send you the link once it’s published
Hi should the base be crunchy my is very moist is this ok
Thanks
The base isn’t meant to be crunchy. It is more soft rather than moist. If it is too moist, try making the base a little thinner. Hope that helps!
These look beautiful. I am going to try these today. I love raw dishes. I don’t like sugars so I am going to try this with Stevia.
Thanks Monica, I hope you enjoy!
Just made this recipe and its really yummy! Love the lime flavor! Might do this again, but instead of making it in a “pie dish” I would put them in popsicle molds and see how they turn out. Thank you so much for this recipe. Cant wait for the Vegan Cheesecake with berries recipe.
Hi Ellie,
So happy you enjoyed them. The popsicle moulds are a great idea, thanks for the tip!
Great recipe
this is absolutely delicious!!! looks gorgeous and has a delightful sweet/tart taste and really creamy texture. i’ve served this to non vegans and they loved it (plus, it’s a pretty dish, especially if garnished with lime zest)!
thank you!!!
You’re so welcome! I’m so glad you enjoyed it
I made this for a dinner dessert. Very yummy!!
I added a touch more coconut milk for creaminess & extra lime for a bit more tang. Very morish!! Thanks
Dinner dessert..that’s awesome
love it!! So glad you enjoyed it!
Wow these are amazing! I am just getting into “raw” cooking (is that an oxymoron?) anyway I am going to try this awesome recipe! Come visit me at lollipopsicle.net!! Thanks for sharing this recipe!
Thanks so much getting in touch! Raw desserts are my absolute favourite. Hope you enjoy!
This looks amazing! Wanna try it but nuts are very expensive in my country…only thing I can get is peanuts..but coconut milk is available in abundance…….. Any ideas?
Can i use coconut cream instead of milk? Thanks
Absolutely you can. I think that would be delicious and would make it even creamier. If it’s too thick just add a little more water. Hope you enjoy
Hi,
I made this cheesecake and it was such a hit, the men loved it and they are the ones im trying to impress with clean desserts. Now on to the mother inlaw tonight with it. Thanks so much for your beautiful page
So pleased to hear that you enjoyed it! Hopefully your mother-in-law will love it as well! Thanks so much for your lovely message
Coconut milk in a can or the milk that’s kept in the refrigerator in a carton?
Thanks so much!!!
Hi Natalie,
I use the coconut milk in a can. I’ve never used the one in the carton but so long as it’s quite thick I’m sure that would work as well. Hope you enjoy
Made these this morning. Didn’t have enough lime juice so use a combination of lime and lemon juices. Delish. Even the fussy man in my house likes it!
How long can it keep in the freezer ? How many days prior to serving should it be made? Thanks
I think it would be fine in the freezer for up to one month. I like to make it about 24 hours before serving because that way it has plenty of time to set in the freezer. Hope you enjoy!
HI
DO the muffin tins have to be greased or will the cakes pop out easy?
Hi Cat,
No need to grease them, because they go in the freezer, they sort of pop out like an ice cream. If they are really frozen, just leave them on your bench for a little while to soften up and then they should pop out nicely. Make sure you are using spring-form tins however, as regular muffin tins might make it difficult to get them out. Enjoy
Has anyone tried this without the maple syrup? I’m trying to eliminate sugar from my diet (even natural ones
Maggie
Wow! So good
I just made these and am literally scraping the contents of my food processor after making the cashew cream… now waiting waiting for them to freeze. Thanks for posting such a lovely and easy recipe. I used my muffin tin and it perfectly fit nine little mini cheesecakes.
So happy to hear that you loved them and the recipe worked well for you!
I don’t even know what to say… A-MA-ZING!! Absolutely delicious, only thing would be my base was a bit too wet, (and I hate soft soggy bases) so I added some more nuts and coconut, but other than that flavour was great. Served with raspberry coulis which I highly recommend!
I made this cheesecake its so good and I am not vegan. How do I make this with strawberries? What do I leave out and put in?
Hi Maria,
So glad you enjoyed it! I actually have another recipe on my site that’s made with berries. It has both strawberries and blueberries but you could just add some additional strawberries to make it exclusively that flavour. here is the link – http://www.caseyjade.com/raw-vegan-berry-cheesecake/
Hope you enjoy!
Hi, these look great! How long would you suggest leaving them in the freezer for ? Thanks!
Hey Emma, Leave them in the freezer for at least a couple of hours to set properly. Hope you enjoy
Hello Do i also add the water from the cashews?
You need to strain the water from the cashew Stephanie. Definitely don’t want to use the water. Hope you enjoy
Looks good. How would you compare the taste of raw vegan cheesecake to the baked version?
There are differences for sure but they are both equally as delicious and the great thing about the raw version is you feel fabulous after eating it.
If you use macadamia nuts instead of cashews (cashews just aren’t my fave), do you still have to soak them?
I would still recommend soaking them as it will help to get the creamy/soft texture that you want. Plaase let me know how it turns out
This looks wonderful. I’m going to make it for an upcoming party. I love the tallness of your tins. Can you tell me the name and size of the springform pans?
Excellent!!!
By ‘dedicated coconut’ do you mean the flour or smaller shredded pieces? Which type or brand did you use for this? Gonna try to make it today! And thanks!!!
Hi Angie,
It’s the smaller shredded pieces. Any larger supermarket should have them. I don’t buy a specific brand for this product, just whatever they have. Hope you love it. Let me know how it turns out.
Hello,
Thank you for this posting.
I find my cashew “cheese cakes” get a freezer burn look. Is there a way to stop this ?
Thank you so much for the help.
It might help if you cover the cheesecake.
Hello,
I made the cheesecake but haven’t tried it yet. It looks amazing though and the cream tasted awesome. I want to take it to work, however we do not have a freezer. Can I keep it in the fridge for a day and it won’t “melt”? Thanks.
Hi Nicole, do I use raw cashews or would any whole unsalted cashew do?