Raw Vegan Cheesecake

Karla May 17, 2012 1

I don’t really have anything to say to lead up to this recipe. I’m thinking about a lot right now and I don’t think most of it is website appropriate.

Instead, I’ll just tell you about this cheesecake—all of my non-vegan, non-health conscious friends loved it and thought it tasted just as good as regular cheesecake. I also thought it tasted like regular cheesecake and since I don’t like cheesecake–I didn’t love this.

BUT–it is so simple to throw together. And, since there is no baking involved you can get this done and in the fridge to chill in lightening speed.

Not to mention, it is good for you. It is Raw, Vegan, Gluten Free and Sugar Free!

Let me know what you think if you make it.

Raw Vegan Cheesecake

Print recipe

Ingredients

Crust

1.5 cups hazelnuts
1/2 cup dates
1/4 cup unsweetened coconut

Filling

3 cups cashews
3/4 cups lime juice
3/4 cups agave nectar (or honey)
1 tablespoon vanilla extract

Directions

1	Prepare a 8 inch pie dish by spraying a thin coating for cooking spray and then sprinkle with the shredded coconut. No need to turn on the oven–this is a RAW recipe!
2	Soak the cashews and hazelnuts in separate bowls of water for 10-30 minutes.
Crust
3	In a food processor, process the dates and hazelnuts until the consistency is similar to coarse graham cracker crumbs.
4	Press the mixture on top of the coconut layer in the pie pan. You will need to be careful that it is the same thickness all the way around and you should have enough for the crust to continue up the edges of your pie pan.
Filling
5	Process the remaining ingredients together: soaked cashews, lime juice, agave and vanilla extract. This mixture should be pourable. If you need, you can add a couple of teaspoons of water for the right consistency.
6	Pour into the crust and chill for at least 1 hour.
7	We topped ours with fresh cut strawberries but you could do whatever your heart desires as far as toppings go. Just keep it healthy!