Raw Vanilla Bean Cheesecake

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 315.3
  • Total Fat: 22.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 81.1 mg
  • Total Carbs: 27.4 g
  • Dietary Fiber: 3.5 g
  • Protein: 6.4 g

View full nutritional breakdown of Raw Vanilla Bean Cheesecake calories by ingredient

Number of Servings: 16


    For the crust:
    3/4 cup raw pecans
    3/4 cup raw almonds
    1/2 cup dried flaked coconut
    1/2 cup dates (6-8 medjool)
    1/4 teaspoon cinnamon

    For the filling:
    3 cups raw cashews, soaked for at least 3 hours
    3/4 cup fresh lemon juice
    3/4 cup raw agave nectar
    1/3 cup virgin coconut oil (any consistency is fine)
    1/4 cup water
    1/2 teaspoon sea salt
    zest of 1 lemon
    seeds scraped from 3" of vanilla bean


Make the crust:
Line a 9" round pan with plastic wrap, and set aside.

Make the crust up to two days in advance and refrigerate, covered in plastic wrap.

In a food processor, process pecans, almonds, and coconut until fine but not oily. Add dates and cinnamon, and process again, scraping down the sides as necessary. The crust it ready when it holds together when pressed against the side. Tumble mixture into prepared pan, and use the bottom of a glass to press the crust firmly into the pan. Set aside.

Make the filling:
Combine all filling ingredients in a blender and process until completely smooth, scraping down the sides as necessary. This may take several minutes. Pour filling onto prepared crust. To release bubbles, tap against a counter, then run a knife through the mixture in a figure-8 pattern. Smooth the top.

Refrigerate for at least 3 hours or overnight.

To serve, gently lift with the plastic overhang and ease onto a platter. Pull out plastic from underneath. Using a small offset spatula, smooth creases from the sides. Serve topped with fresh fruit, date caramel, or fruit sauce.

Serving Size: 16 Servings

Number of Servings: 16

Recipe submitted by SparkPeople user VONDENTON.