No-bake dessert
Raw Vegan Cheesecake
A fully plant-based cheesecake with a coconut-macadamia crust and citrus-bright cashew filling.
Ingredients · 1 serving
- Macadamia nuts, raw0.71 oz (20 g)
- Coconut, dried, unsweetened0.3 oz (8.5 g)
- Medjool dates, pitted0.6 oz (17 g)
- Table salt0.01 oz (0.2 g)
- Cashews, raw1.3 oz (36 g)
- Lime juice, raw0.42 oz (12 g)
- Maple syrup0.38 oz (11 g)
- Coconut oil0.24 oz (6.9 g)
- Vanilla extract0.01 oz (0.4 g)
Method
- Process macadamias, shredded coconut, dates, and salt until it forms a sticky crumb. Press into an 8-inch springform pan lined with parchment.
- Blend cashews, lime juice, maple syrup, coconut oil, and vanilla until silky smooth.
- Pour filling over the crust, tap the pan gently on the counter to release air bubbles, and smooth the top.
- Freeze at least 6 hours, ideally overnight.
- Thaw 15 minutes before slicing for the cleanest cuts.
Recipe from raw-desserts.com (opens in a new tab). The full batch makes 10 servings (One 8-inch cheesecake, 10 slices); quantities above are one serving.
Nutrition per serving
| Calories | 539 kcal |
|---|---|
| Protein | 9.1 g |
| Carbohydrates | 36.6 g |
| Fat | 43.3 g |
| Fiber | 5.5 g |
| Sodium | 68 mg |
Highest micronutrients
- Copper: 1.08 mg (120% of the FDA Daily Value)
- Manganese: 2.02 mg (88% of the FDA Daily Value)
- Magnesium: 151 mg (36% of the FDA Daily Value)
- Thiamin (B1): 0.42 mg (35% of the FDA Daily Value)
- Zinc: 2.75 mg (25% of the FDA Daily Value)
- Phosphorus: 281 mg (22% of the FDA Daily Value)
Calculated from USDA FoodData Central ingredient records. Unknown values are not counted as zero. Illustration, not a photo of the tested result.