Vegan raw cashew cheesecake

Vegan Raw Cashew Cheesecake

If you’re looking for a showstopper dessert, that’s super healthy and easy to make, this delicious raw cashew cheesecake is a guaranteed winner! It’s gluten-free, vegan and incredibly delicious; I urge you to give this a go and I do hope you love this guilt-free dessert as much as I do!

To make this Raw Cashew Cheesecake, you’ll need….


Raw Cashew Cheesecake Base
  • 1 cup walnuts
  • 1/2 cup chia seeds
  • 1 cup dates
  • 1 tsp vanilla extract


Raw Cashew Cheesecake Filling
  • 1 1/2 cups raw Cashews, soaked in water overnight, then drained and rinsed
  • 2 tsps Vanilla Extract
  • 2 tbsp melted Coconut Oil
  • 4 tbsp Maple Syrup
  • Pinch of Salt
  • 1/2 cup dried Cranberries, soaked in a little water to soften


Here’s how..

  • In a food processor, blend the walnuts to small pieces and then add the chia seeds and dates and continue to blend until it forms a sticky dough. Add the vanilla and blend well
  • If using a silicone cup cake tray, press a little into the base of each or press the whole amount into a lined shallow cake tin or deeper “banana loaf” cake tin
  • Place in the freezer whilst you make the filling
  • Blend the cashews with the remaining ingredients, apart from the cranberries, to a smooth cream
  • Take the base out of the freezer and top with the cranberries
  • Spread a thick layer of the cashew cream filling above the walnut/date/cranberry base
  • Put back in the freezer for a minimum of 2 hours
  • Take out of the freezer 30 minutes before serving
  • Top with a few soaked cranberries to serve


Alternative Serving Suggestions:

Use any defrosted frozen berries in between the base and the filling and serve with a dollop on the side

Freeze-dried raspberries or pomegranate can also be used within the dessert and as a vibrant garnish before serving


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