Raw vegan cheesecake

20 April 2017 by
First published: 2 January 2017

Add a pop of colour to your table and a burst of nutrients to your third course with this saintly raw vegan cheesecake

Ingredients (serves 10 to 12)

For the crust:

175g Primrose’s Kitchen Organic Oatmeal & Chia

300 to 350g organic pitted medjool dates

Pinch of salt

For the filling:

390g cashews, soaked in filtered water for six hours

100g coconut oil, melted

120ml maple syrup or agave nectar

2 tbsp grated lemon zest (from about 1 large lemon)

90ml fresh lemon juice

2 to 3 tbsp acai powder (optional) and extra for sprinkling on top to give the cake colour

1/4 tsp salt

Organic berries and edible flowers to garnish


Line the bottom of a 20cm or 23cm spring form with grease-proof, non-stick paper. Set aside.

Next place the oats and chia mixture together with the dates and salt for the crust in a food processor and pulse until the mixture is uniform and sticks together when pressed. Then transfer the mixture into the prepared spring form, put in the fridge until needed.

For the filling, drain the water from the cashew nuts away. Then mix all the ingredients for the filling in a blender (preferably a high-speed blender) until smooth and nicely combined.

Remove the spring form with the cheesecake crust from the fridge and pour the filling mixture on top, smoothing over the top. Place in the fridge for two to three hours or until lightly set.

Garnish as desired and enjoy. The cake should keep in the fridge for about four days

Recipe courtesy of Primrose’s Kitchen

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Raw vegan cheesecake
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