Raw Vegan Cheesecake

So, this past week I did an experiment, I decided to go raw.
It was sort of spur of the moment, and never in my life have I had a desire to go raw. It seemed boring and scary and totally overwhelming. I never saw myself as THAT crunchy. I’m only moderately crunchy.

However, after two weeks of eating badly (like frozen pizza and PB&J badly) I felt like my body was fighting sickness, right on the verge and I knew I needed some LIVING foods in my body. I wanted to feel vibrant and alive again, so I went on Pinterest and decided to find some raw recipes.

It was amazing. I found some super delicious dishes, my body felt so incredible, my brain felt so clear and sharp and even though I have been incorporating some cooked foods back into my diet this week I am still eating vegan and about 50% raw.

This recipe is simple and delicious – the only bummer is the time you have to wait soaking the cashews, but I am the WORST and multiple step, preparation recipes so if I can do it – you totally can too!!

Here is the recipe, adapted from several i found online and what I had in my pantry. Makes 12 muffin tin sized cheesecakes.


1/2 Cup Medjool Dates
1 1/2 Cup Walnuts

Place dates and walnuts in a food processor and run until the mixture looks like gravel. With a large, uniform crumb, but if you pinch it, the mixture will stick together.

Season with a pinch of salt and place 1 large spoonful of the mixture in a muffin tin liner. Press the mixture down until it covers the bottom and makes a crust.


1 1/2 Cup raw cashews
6 Tbs. Coconut oil
Juice of 1 large lemon (about 1/4 Cup)
1/4 Cup maple syrup
2 tsp vanilla extract
frozen or fresh raspberries (optional)

Soak the cashews in water for 4 hours. Drain and place in food processor with the coconut oil, lemon juice, maple syrup, vanilla extract. Blend until silky smooth. Equally distribute the mixture into each tin, spreading smooth. Place 1 raspberry on top as decoration & for added flavor, or mix it to the mixture.


Freeze for 1-2 hours.

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