Raw Cashew Cheesecake from Vegetarian Times Magazine

Indulge in the no-bake, plant-based decadence of this Raw Cashew Cheesecake from *Vegetarian Times Magazine*, a creamy and luxurious dessert that’s surprisingly easy to make. Crafted with wholesome ingredients like soaked raw cashews, Medjool dates, and coconut milk, this vegan cheesecake features a luscious cashew cream filling atop a naturally sweet almond-date crust. Zesty lemon juice and lemon zest add a bright, citrusy balance to the rich, silky filling, while a drizzle of pure maple syrup provides just the right amount of natural sweetness. Topped with fresh berries or your favorite fruit, this gluten-free and dairy-free treat is perfect for any occasion. With minimal prep time and no oven required, this raw cheesecake is a show-stopping dessert that’s as nourishing as it is delicious.

Nutriscore Rating: 61/100

Prep Time:30 mins

Cook Time:0 mins

Total Time:30 mins

Servings: 8

Ingredients

• 2 cups raw cashews
• 10 pieces pitted Medjool dates
• 1 cup raw almonds
• 5 tablespoons coconut oil, melted
• 0.5 cup fresh lemon juice
• 0.5 cup pure maple syrup
• 0.5 cup canned full-fat coconut milk
• 2 teaspoons vanilla extract
• 1 piece zest of one lemon
• 1 cup fresh berries or fruit, for topping

Directions

Step 1

Place the raw cashews in a large bowl and cover them with water. Let the cashews soak for 4–6 hours or overnight. Drain and rinse the cashews before use.

Step 2

Line the bottom of an 8-inch springform pan with parchment paper to prevent sticking.

Step 3

In a food processor, combine the pitted dates and raw almonds. Pulse until the mixture is sticky and clumps together to form a crust. Press this mixture evenly into the bottom of the prepared pan. Set aside.

Step 4

In a high-speed blender, combine the soaked cashews, melted coconut oil, fresh lemon juice, maple syrup, coconut milk, vanilla extract, and lemon zest. Blend until the mixture is ultra-smooth and creamy. This may take a few minutes, so scrape down the sides as needed.

Step 5

Pour the cashew cream filling over the crust in the springform pan, spreading it into an even layer with a spatula.

Step 6

Cover the cheesecake with plastic wrap or foil and place it in the freezer for at least 4–6 hours, or until firm.

Step 7

To serve, remove the cheesecake from the freezer and let it thaw at room temperature for 10–15 minutes to soften slightly. Run a knife around the inside edge of the pan before releasing the springform sides.

Step 8

Garnish the cheesecake with fresh berries or your favorite fruit before slicing and serving.

Step 9

Store any leftovers in the freezer for up to 2 weeks.

Nutrition Facts

Serving size	(1276.1g)

Amount per serving	% Daily Value*
Calories	4068.0

Total Fat 267.1g	0%
Saturated Fat 104.2g	0%
Polyunsaturated Fat 17.4g
Cholesterol 0mg	0%
Sodium 60.9mg	0%
Total Carbohydrate 413.6g	0%
Dietary Fiber 47.4g	0%
Total Sugars 282.3g
Protein 78.1g	0%

Vitamin D 0IU	0%
Calcium 756.5mg	0%
Iron 28.5mg	0%
Potassium 5268.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.0%

Protein: 7.1%

Carbs: 37.9%