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Raw Vegan Cheesecake

Updated: Dec 10, 2020

What's your flavor? These mini delicious creamy cheesecakes can be made in as many flavors as you and your family like! They are gluten-free, refined sugar-free and 100% satisfying.

Crust Ingredients:

1 c pitted dates

1/2 c pecans

1/2 c walnuts


  • In a food processor add the nuts and pulse until a course crumb; pour in a bowl.

  • Add the dates to the processor and pulse until chopped into small bits, then add the nuts in and pulse again until it comes together and starts to clump into a ball.

Filling Ingredients:

1 1/2 c cashews, soaked in water overnight-drain

1/2 c full fat coconut milk

1/2 c maple syrup

1/3 c coconut oil, melted -put in a jar and sit in a bowl of warm water to limit heat.

1 lime, juiced

1/2 tsp sea salt


  • In a high speed blender combined all filling ingredients until completely smooth.


  • In silicone or cupcake pan molds, put a tablespoon or mini scoop of crust in each and press to the bottom and edges.

  • Pour filling 3/4 full to leave room for add-ins.

  • Use fresh or thawed frozen fruit. Mash and swirl in or leave whole.

  • Place in the freezer until formed solid -about 3 hours.

  • Keep frozen or in the refrigerator.


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