Decadent Raw Vegan Cashew-Berry Cheesecake
Indulge in the luxurious flavors of our Decadent Raw Vegan Cashew-Berry Cheesecake. This delightful dessert combines the creaminess of soaked cashews and macadamia nuts with the natural sweetness of medjool dates, all encased in a nutty coconut crust. With the zesty kick of lime juice and the fragrant aroma of fresh vanilla, this cheesecake is not only vegan but also raw, making it a perfect guilt-free treat for any occasion. Top it off with a vibrant medley of mixed berries for added freshness and color. Whether you're entertaining guests or enjoying a quiet night in, this cheesecake will impress while nourishing your body with wholesome ingredients.
12
Servings
N/A
Calories
9
Ingredients
Ingredients
Raw macadamia nuts
2 cups (Soaked in cold water for 4 hours)
Raw cashews
1 1/4 cups (Soaked in cold water for 4 hours)
Pitted medjool dates
1/2 cup (Pitted)
Dried coconut
1/4 cup (Use unsweetened, shredded or flaked)
Coconut oil
6 tablespoons (Melted (gently warmed))
Lime juice
1/4 cup (Freshly squeezed)
Raw agave nectar
1/4 cup (None)
Sun-dried vanilla bean
1/2 (Seeds scraped out)
Mixed berries
3 cups (Such as blueberries and raspberries, fresh or thawed)
Instructions
1
Begin by soaking the macadamia nuts and cashews separately in cold water for 4 hours. After soaking, rinse and drain both sets of nuts thoroughly.
2
In a food processor, pulse the soaked macadamia nuts and medjool dates together until they reach a sticky, crumb-like consistency.
3
Spread the dried coconut evenly across the bottom of an 8-inch pie pan, and then press the macadamia nut mixture firmly into the dish to form a crust.
4
In the same food processor (no need to wash), combine the soaked cashews, melted coconut oil, freshly squeezed lime juice, raw agave nectar, and 6 tablespoons of water. Scrape the seeds from the sun-dried vanilla bean into the mixture and process until the filling is completely smooth and creamy.
5
Pour the cashew filling over the prepared crust, smoothing the top with a spatula. Place the cheesecake in the freezer for 1 to 2 hours, or until it has firmed up nicely.
6
Once set, remove the cheesecake from the freezer and slice it while still frozen. Transfer the slices to a serving platter.
7
Allow the slices to defrost for about an hour in the refrigerator or for 30 minutes at room temperature. Just before serving, top with a generous amount of mixed berries, and enjoy your decadent dessert!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Decadent Raw Vegan Cashew-Berry Cheesecake?
It is a luxurious raw vegan dessert featuring a creamy nut-based filling and a coconut-macadamia crust topped with fresh berries.
Is this cheesecake recipe suitable for vegans?
Yes, it is entirely vegan as it contains no animal products.
Is this recipe considered raw?
Yes, the ingredients are raw and the dish is prepared without baking or high-heat cooking.
Is the Decadent Raw Vegan Cashew-Berry Cheesecake gluten-free?
Yes, it is naturally gluten-free because it uses nuts and coconut for the crust instead of flour.
How many servings does this recipe provide?
This recipe yields approximately 12 servings.
How long should I soak the nuts?
Both the macadamia nuts and cashews should be soaked in cold water for 4 hours.
What nuts are used for the crust?
The crust is made using 2 cups of raw macadamia nuts.
Which nuts are used to make the filling?
The filling is made using 1 1/4 cups of raw cashews.
How are the dates prepared for the crust?
The medjool dates should be pitted before being processed with the macadamia nuts.
What prevents the crust from sticking to the pan?
A layer of dried coconut is spread evenly across the bottom of the pie pan before adding the crust mixture.
What size pie pan is recommended for this recipe?
An 8-inch pie pan is recommended.
What kind of sweetener is used in the filling?
The filling is sweetened with 1/4 cup of raw agave nectar.
How much lime juice is required for the filling?
The recipe calls for 1/4 cup of freshly squeezed lime juice.
What type of vanilla is used in the cheesecake?
The recipe uses the seeds scraped from 1/2 of a sun-dried vanilla bean.
How much coconut oil is needed and how should it be prepared?
You need 6 tablespoons of coconut oil, which should be melted or gently warmed.
Do I need to wash the food processor between making the crust and the filling?
No, there is no need to wash the food processor after making the crust.
How much water is added to the cashew filling?
6 tablespoons of water are processed into the cashew filling.
What is the required consistency for the crust?
The crust should be pulsed until it reaches a sticky, crumb-like consistency.
How long should the cheesecake stay in the freezer?
The cheesecake should be frozen for 1 to 2 hours until it has firmed up.
Should I slice the cheesecake while it is frozen?
Yes, it is recommended to slice the cheesecake while it is still frozen for clean edges.
How long should the slices defrost before serving?
Defrost the slices for about an hour in the refrigerator or 30 minutes at room temperature.
What toppings are recommended for this dessert?
Top the cheesecake with 3 cups of mixed berries, such as blueberries and raspberries.
Can I use frozen berries for the topping?
Yes, you can use fresh berries or thawed frozen berries.
What type of dried coconut should I use?
Use 1/4 cup of unsweetened, shredded, or flaked dried coconut.
Should the nuts be rinsed after soaking?
Yes, after soaking for 4 hours, both the macadamias and cashews should be rinsed and drained thoroughly.
How do I smooth the filling onto the crust?
Pour the cashew filling over the crust and use a spatula to smooth the top.
Is this recipe refined sugar-free?
Yes, it uses whole dates and agave nectar as natural sweeteners.
What is the main flavor profile of this cheesecake?
The cheesecake is creamy and sweet with a zesty lime kick and fresh berry finish.
Is this a no-bake dessert?
Yes, this is a no-bake recipe that sets in the freezer.
What should I do with the vanilla bean pod after scraping the seeds?
The recipe only uses the seeds, but you can save the pod for other uses like flavoring sugar or spirits.