Vegan Cheesecake

This vegan cheesecake recipe is loaded with heart healthy fats, a good source of protein and has the texture of real, rich cheesecake. It’s easy to make, sugar free and raw. This recipe uses frozen dragonfruit for it’s pretty pink filling and blended blueberries with chia seeds to top it off.

This image shows a whole raw vegan cheesecake that is pink from frozen dragonfruit with a blueberry and chia seed topping, it is made with soaked raw cashews, maple syrup, coconut oil, dates, walnuts and lemon juice.
Raw Vegan Dragonfruit Cheesecake with Blueberry Chia Glaze

Inspiration

I made this raw vegan cheesecake recipe years ago when I did a one week Raw / Vegan Diet. Let me tell ya, that was a long week. All the time it takes to prepare raw food can be exhausting for a noob and I sure missed hot food. I’m the kinda girl that is unsatisfied if I don’t burn my mouth on the first bite.

During this experience I made raw/vegan pizza that took 3 days and most of my meals took at least an hour to eat. So much chewing required to get all the nutrition I thought my body needed. This recipe however, has stuck with me and I enjoy it often. I find this cheesecake to be the perfect breakfast. It’s delicious, nutritious and provides the perfect energy for a productive day…… and who doesn’t love cake for breakfast?

This vegan cheesecake recipe uses frozen dragonfruit. You can find it just about anywhere these days in the freezer section of your local grocery store. Any fruit will work in this recipe and the possibilities are endless. The base is raw cashews soaked in cold filtered water for about 4 hours, coconut oil, lemon juice and maple syrup. Keep it simple or add your favorite cheesecake flavors

Vegan Cheesecake with layers of flavors and fresh berry topping
Different Layers of flavors, same base. Topped with fresh berries and chia seeds.

Tools

For this recipe you will need a food processor. I used to think it was crucial to use a vitamix blender, but for fear of burning up the motor, this last time I made the entire recipe in the food processor. I had to run it for a good five minutes for the filling alone, but it came out great! And my vitamix motor is still top notch for my smoothies.

Ingredients

  • 4 cups raw cashews Saoked in filtered water for 4 hours then drained
  • 1 ½ cups raw walnuts
  • 1 cup dates 
  • ½ tsp cinnamon
  • ½ tsp sea salt
  • ¼ cup lemon juice
  • ½ cup maple syrup
  • 1 cup coconut oil
  • 2 cups fruit dragonfruit, berries, mango, 
  • 1 cup berries
  • 2 tsp chia seeds

The Process

Step 1:

Cashews soaking in water for a raw vegan cheesecake recipe
Soak cashews in filtered water for about 4 hours.

Step 2: Make the Crust

  • Add walnuts, dates, cinnamon and sea salt to a food processor and run on high until course ground and sticky. 
  • Pour mixture in the prepared springform pan and spread even with your finger tips. 
  • Press crust evenly and firmly into the base of the springform pan and set aside.
Vegan Cheesecake Recipe Crust made with walnuts, dates, cinnamon and sea salt in a food processor then pressed into a springform pan.
Sticky dates, crunchy walnuts, sea salt and cinnamon make the perfect raw/vegan crust

Step 3: Make the Filling

  • Drain cashews and add to clean food processor or high powered blender. 
  • Add lemon juice, maple syrup, coconut oil & frozen fruit. 
  • Run on high speed for about 5 minutes or until smooth and creamy. 
  • Pour into springform pan and spread evenly with a spatuala or pastry cutter.
Raw cashews, maple syrup, coconut oil, lemon juice and dragon fruit for a vegan cheesecake recipe
Work It Baby!

Note: This part takes some work. Use the wand of your high powered blender and pulse the food processor several times before running it on high speed until smooth.

Step 4: Freeze It

Freeze for atleast 2 hours or overnight.

Step 5: Topping on the Cake

Fresh berry puree with chia seeds for the best topping on a vegan cheesecake recipe
Fresh Berry Puree with Chia seeds stirred in create the perfect topping on the cake.
  • Blend 1 cup of fresh or defrosted berries.
  • Stir in chia seeds and let sit for 30 minutes before pouring on the top of the cake.
  • Turn the cake to spread the chia glaze evenly over the top and let sit in the fridge for another hour or until set.
  • Refrigerate cake for up to 10 days or keep frozen for up to one month.

Step 6: ENJ⭕️Y

A slice of pink raw vegan cheesecake with a blueberry glaze and cashews on top
A Slice of JOY

Twist:

Flavor variation ideas

  • Mango filling- with an inch of fresh chopped ginger in the crust- and dragonfruit glaze 🥭
  • Strawberry filling 🍓
  • Pineapple filling with raw coconut on top 🍍

M⭕️RE Recipes to ENJ⭕️Y:

Savory Black Garlic & Brie Cheesecake

Mana Juice Smoothie Guide

Blueberry Scones

Sliced vegan cheesecake made with raw ingredients

Raw Vegan Cheesecake

This raw vegan cheesecake recipe tastes just like cheesecake. It's rich and creamy, loaded with healthy fats and your choice of fruit.
Prep Time 15 mins
Chill Time 6 hrs
Total Time 6 hrs 15 mins
Course Breakfast, Dessert, Snack
Cuisine Healthy, RAW, Vegan
Servings 16
Calories 446 kcal

Equipment

  • Food Processor
  • 8 inch springform pan

Ingredients
  

  • 4 cups raw cashews Saoked in filtered water for 4 hours then drained
  • 1 ½ cups raw walnuts
  • 1 cup dates
  • ½ tsp cinnamon
  • ½ tsp sea salt
  • ¼ cup lemon juice
  • ½ cup maple syrup
  • 1 cup coconut oil
  • 2 cups fruit dragonfruit, berries, mango,
  • 1 cup berries
  • 2 tsp chia seeds

Instructions
 

  • Soak raw cashews in filtered water for 4 hours.
  • Prepare an 8 inch springform pan with round parchment paper and coconut oil spray.
  • Add walnuts, dates, cinnamon & sea salt to a food processor and run on high until coursely ground and sticky.
  • Pour mixture in the prepared springform pan and spread even with your finger tips.
  • Press crust evenly and firmly into the base of the springform pan and set aside.
  • Drain cashews and add to clean food processor or high powered blender.
  • Add lemon juice, maple syrup, coconut oil & frozen fruit.
  • Run on high speed for about 5 minutes or until smooth and creamy.
  • Pour into springform pan and spread evenly with a spatuala or pastry cutter.
  • Freeze for atleast 2 hours or overnight.
  • Blend 1 cup of fresh or defrosted berries.
  • Stir in chia seeds and let sit for 30 minutes before pouring on the top of the cake.
  • Turn the cake to spread the chia glaze evenly over the top and let sit in the fridge or freezer until set.
  • Remove cake from freezer and let stand for 30 minutes before serving.
  • Refrigerate cake for up to 10 days or keep frozen for up to one month.

Nutrition

Calories: 446kcalCarbohydrates: 31gProtein: 8gFat: 35gSaturated Fat: 15gTrans Fat: 1gSodium: 7mgPotassium: 382mgFiber: 3gSugar: 18gVitamin A: 98IUVitamin C: 3mgCalcium: 43mgIron: 3mg
Keyword RawVeganCheesecake, Vegan Cheesecake
Tried this recipe?Let us know how it was!

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