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A delicious, cashew and almond based, raw vegan cheesecake. Free from dairy, gluten, soy, and peanuts, while being completely creamy and delicious.



Crumb base:

  • 1 1/2 cup blanched almonds (or almond flour)
  • 1 1/4 cup pitted dates, finely ground
  • 1/2 cup organic coconut
  • 1/4 cup organic virgin coconut oil, melted

Creamy filling:

  • 3 cups raw cashews, soaked and drained
  • 1/2 cup lemon juice, freshly squeezed
  • 1/2 cup honey, liquid (for vegans: substitute 1/2 cup organic maple syrup)
  • 1/2 cup filtered water
  • 1 cup organic virgin coconut oil, ,melted
  • 1 teaspoon vanilla or 1 tbsp. liquor flavoring (coconut, cocoa, creme de mint, etc.)

Berry topping:

  • 1 cup of frozen Blueberries, raspberries, rhubarb, or other moist fruit
  • 1 cup reserved filling mixture



Preliminary Prep:

  1. Soak 3 cups of raw cashews for 2 to 3 hours, or overnight, in filtered water, in the refrigerator.
  2. Prepare 17 half-pint glass canning jars with lids, by washing well.


  1. In a food processor or vita mix blender whirl almonds until they are a fine flour.  Set aside.
  2. Process dates until they are completely blended and form a paste.  If they get too solid add the coconut and some of the almond flour.
  3. Add remaining almond flour and coconut and mix to a coarse crumb.  Remove all ingredients to a bowl.
  4. Add melted coconut oil and mix well.
  5. Press 1 tbsp. of the mixture into each small jar.  Press well into the jar with the flat of a spoon, completely covering the bottom 1/4 of each jar.


  1. In a food processor blend cashews, lemon juice, liquid honey, water until smooth.
  2. Add liquid coconut oil and continue processing for 2 minutes.
  3. Reserve 1 cup of mixture.  Spoon the remaining mixture over the crumb crust until the jars are filled equally, about 3/4 s full.

Berry topping:

  1. Puree reserved fill and frozen fruit together.  Top up each jar to within 1/8th inch from the top.  Add a blueberry, raspberry for garnish.
  2. Place the lid on each jar and chill completely before serving.  Desserts can be stored in the freezer until needed.  Thaw for one hour before serving.

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