Raw Cashew Cheesecake from Vegetarian Times Magazine
Indulge in the no-bake, plant-based decadence of this Raw Cashew Cheesecake from *Vegetarian Times Magazine*, a creamy and luxurious dessert that’s surprisingly easy to make. Crafted with wholesome ingredients like soaked raw cashews, Medjool dates, and coconut milk, this vegan cheesecake features a luscious cashew cream filling atop a naturally sweet almond-date crust. Zesty lemon juice and lemon zest add a bright, citrusy balance to the rich, silky filling, while a drizzle of pure maple syrup provides just the right amount of natural sweetness. Topped with fresh berries or your favorite fruit, this gluten-free and dairy-free treat is perfect for any occasion. With minimal prep time and no oven required, this raw cheesecake is a show-stopping dessert that’s as nourishing as it is delicious.
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Recipe Information
Ingredients
- 2 cups raw cashews
- 10 pieces pitted Medjool dates
- 1 cup raw almonds
- 5 tablespoons coconut oil, melted
- 0.5 cup fresh lemon juice
- 0.5 cup pure maple syrup
- 0.5 cup canned full-fat coconut milk
- 2 teaspoons vanilla extract
- 1 piece zest of one lemon
- 1 cup fresh berries or fruit, for topping
Instructions
Place the raw cashews in a large bowl and cover them with water. Let the cashews soak for 4–6 hours or overnight. Drain and rinse the cashews before use.
Line the bottom of an 8-inch springform pan with parchment paper to prevent sticking.
In a food processor, combine the pitted dates and raw almonds. Pulse until the mixture is sticky and clumps together to form a crust. Press this mixture evenly into the bottom of the prepared pan. Set aside.
In a high-speed blender, combine the soaked cashews, melted coconut oil, fresh lemon juice, maple syrup, coconut milk, vanilla extract, and lemon zest. Blend until the mixture is ultra-smooth and creamy. This may take a few minutes, so scrape down the sides as needed.
Pour the cashew cream filling over the crust in the springform pan, spreading it into an even layer with a spatula.
Cover the cheesecake with plastic wrap or foil and place it in the freezer for at least 4–6 hours, or until firm.
To serve, remove the cheesecake from the freezer and let it thaw at room temperature for 10–15 minutes to soften slightly. Run a knife around the inside edge of the pan before releasing the springform sides.
Garnish the cheesecake with fresh berries or your favorite fruit before slicing and serving.
Store any leftovers in the freezer for up to 2 weeks.
Nutrition Facts
Calories |
4068 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 267.1 g | 342% | |
| Saturated Fat | 104.2 g | 521% | |
| Polyunsaturated Fat | 17.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 61 mg | 3% | |
| Total Carbohydrate | 413.6 g | 150% | |
| Dietary Fiber | 47.4 g | 169% | |
| Total Sugars | 282.3 g | ||
| Protein | 78.1 g | 156% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 756 mg | 58% | |
| Iron | 28.5 mg | 158% | |
| Potassium | 5268 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
