Raw Cheesecake


Raw Desserts

Mmmmm….. raw cheesecake.  I can’t believe how heavenly this is! My whole family loves it. I made it for the first time a couple days ago, and now I’m dying to spread the word! You just GOTTA try this!!!!!!!!
It brings to mind one of my earliest memories-  my 3rd birthday. We had a party in my grandparent’s kitchen where my Mom made me and my little friends this great big strawberry cheesecake. (There was always a battle over who would get the first piece.) Through the years, we’ve tried some other desserts… but strawberry cheesecake just sticks around. In my opinion, there’s nothing quite like that soft creaminess in your mouth…. with that fruity flavor, so thick and rich.

So all that to say, I expected to be disappointed by my first raw cheesecake. But it was the other way around for sure! By the way, I just gave my sister the last piece and she said,  “You have to make this for my next birthday!!!”

Raw Cheesecake 

1/2 cup raw almonds (pecan or walnuts will also work)
2 TBS raw honey
1 tsp. vanilla extract
1/4 tsp. sea salt
1 1/2 cups raw cashews, soaked for at least 5 hours
Juice of 2 lemons
2 tsp. vanilla extract
1/3 cup raw honey (or agave nectar)
1/3 cup raw coconut oil (softened)
2 cups strawberries (or other fruit, thaw completely if frozen)

Process almonds in vitamix or other food processor until reach desired fineness.
Add honey, vanilla and salt. Mix with fork, when the ingredients hold together, your crust is just right.
Put crust mixture in a 7” pie plate lined with saran wrap, and press firmly, making sure that all edges are well packed and even thickness. Rinse food processor well.
Warm coconut oil and honey in a small saucepan on very low heat until liquid.
Place all filling ingredients except strawberries in vitamix or food processor. Blend on high until very smooth (may take a couple minutes). Pour 2/3  mixture onto the crust and smooth with a spatula.
Add strawberries to the rest of filling and blend on high until smooth. Pour onto the first layer of filling. Place in freezer until solid. Remove from freezer 30 minutes before eating. Run a smooth, sharp knife under hot water and cut into slices.
Tastes great with sliced strawberries on top! Freeze leftovers- If there are any. 🙂

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About Holly

Holly lives on a small farm in Virginia, raises exotic cats and works at a health food store. She loves God and all kinds of people and animals too. She has seen tremendous benefits from eating raw foods and trying to live a healthy lifestyle and hopes to help others do the same. She and her husband Doug, have 4 goats, 6 cats, 2 dogs, 3 chickens and 23 guinea fowl.

View all posts by Holly


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4 Responses to “Raw Cheesecake”

  1. Mara Says:

    This recipe kind of makes me want to go raw.


  2. Holly Says:

    WOW, my Mom just tried this recipe for my birthday, since I am eating all raw now……it was delicious!! I have been eating raw for a while, but you almost would not know this was raw. Even my husband thought it was pretty good. I will be trying more of the recipes here.


    • shana Says:

      I am SO glad you enjoyed this recipe, Holly! I feel the same way, pretty hard to believe it’s raw! 😉 Thank you for the comment.


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