Raw vegan cheesecakes are the ultimate desert and can be made ahead and stored in the freezer for several months. This recipe can be made with any type of berry or other fruit – it’s up to you! The raw white chocolate (cacao butter) can be replaced with coconut oil for an equally-delicious end result.
Crust Ingredients:
- 3 cups raw walnuts (no salt, unroasted)
- 1/4 tsp Himalayan or sea salt
- Scrapings of 1 vanilla bean, or 2 tsp. non-alcoholic vanilla extract
- 1/8 cup maple syrup, agave nectar or coconut palm nectar/syrup
- 2 tbs cold-pressed coconut oil
Crust Instructions:
Place the walnuts, salt, and vanilla into a food processor fitted with the “S” blade and process into small chunks. Add the liquid sweetener and coconut oil and further process until a dough-like consistency is formed.
Take handfuls of the mixture and press into a large springform pan (approx. 9in, or 23cm in diameter) or into 3-4 small tart pans with removable bottoms in an even layer to form a crust base.
Filling Ingredients:
- 3 cups raw cashews (no salt, unroasted)
- 1 1/4 cup filtered water or raw nut milk
- 1 1/4 cup fresh or frozen and thawed berries
- 1/2 cup maple syrup, agave nectar, or coconut palm nectar/syrup
- 2 tbs lemon juice
- Scrapings of 1 vanilla bean, or 2 tsp. non-alcoholic vanilla extract
- 1/8 tsp Himalayan or sea salt
- 1/3 cup cold-pressed coconut oil
- 1/4 cup melted cacao butter (can substitute with additional coconut oil)
Filling Instructions:
Place all ingredients except the coconut oil and cacao butter into a blender and blend until smooth. Add the coconut oil and cacao butter and blend again until well-mixed. Pour on top of crust layer(s). Gently tap the springform or tarte pans to bring any trapped air bubbles to the surface. Cover and refrigerate or freeze overnight or until firm. Let thaw slightly before serving, and top with additional berries.
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