Raw Cheesecake Recipe

I love dessert, and cheesecake is no exception. There is just something about the tart and sweet combined with the smooth and creamy. Yum!

We recently had dinner with friends and I was put in charge of the dessert.  I made my gluten-free chocolate chip cookies the last time we got together, so I decided to be a little more sophisticated and bring a cheesecake this time around.




I really love chocolate, and I also had a fresh pint of organic strawberries, so I decided to split the cake in half to create a “cheesecake sampler”.




This beauty is gluten-free, dairy free, paleo friendly and just plain delicious. I will quickly mention that I HIGHLY suggest a Vitamix (or other high-powered blender) to get the creamy consistency we expect from a good cheesecake.

Without further ado…


Raw Cheesecake


1.5 cups raw pecans

1/2 cup soft pitted dates

1/4 teaspoon vanilla extract

1/8 teaspoon sea salt

1/4 cup raw flaked coconut (or more, or less)

Combine all ingredients above, except coconut, in a Vitamix or food processor using the S-blade. The mixture is ready when the mixture begins to ball-up on the sides.

Layer the bottom of a spring-form pan with the coconut. This is an important step because it helps the nut crust to not stick to the bottom of the pan. Once you have that finished, transfer the nut crust to the spring-form pan. Press the crust evenly into the pan. If you are someone who likes a thick crust, just double the crust recipe. (I did for the cheesecake pictured in this blog post.)



3 cups raw cashews (soaked in filtered water for six hours & drained)

2/3 cup raw, local honey

2/3 cup extra virgin coconut oil

2/3 cup fresh lemon juice

2 teaspoons vanilla extract

1 tsp of nutritional yeast (optional)

1/4 teaspoon sea salt

Place all filling ingredients in a high-speed blender and process until smooth, about 3-5 minutes. Scrape the sides down with a spatula. Pour the filling on to the crust and refrigerate for 2 hours or until the filling has set. The cheesecake should be able to be removed from the spring-form pan and hold its shape.

Top with fruit, chocolate or other favorite topping just before serving.




This is such a delicious and healthy spring dessert… perfect for your Easter Sunday dessert!

I hope you enjoy it as much as we do!

Simply live. Simply Smiles.

Shannon Miles



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If you have any questions about this recipe please leave your comment below. I would be glad to answer any question that you have, the best that I can. I would also love to hear if and how you altered a recipe!

As far as ingredients, I am purposely vague in my recipes giving you the freedom to use your favorite products. If you would like to know what my favorite products are, please visit the Favorite Ingredients post for that information.

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Shannon is a Christ-follower, wife to an amazing man and mom to three adorable kids. She is also a holistic health counselor, musician and worship leader. Her husband is a personal trainer, natural bodybuilder and is also a musician. Together they help others learn to take the "next step" in feeding whole, natural foods to their families. She loves flip flops and wears them year-round, always has dark chocolate in the pantry and never misses a rerun of Back to the Future.

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  1. Paula says

    Wow! This is sooooo good!! You would never know that it’s actually a healthy dessert!!! The only problem you will have is to decide whether
    you want the chocolate or strawberry!!

  2. says

    Looks delicious, I am trying so hard to live a more natural organic lifestyle but with others in the family not on board its not as easy :-). Great Blog!

    • says

      One quick suggestion is to find my salad box post… Leading by example is a great first step! Let me know how I can help!

    • says

      This cheesecake is amazing. Seriously. I put it up against some tough critiques and it passed with flying colors. The secret is using a good blender and soaking the nuts long enough to soften them up. My critiques couldn’t even tell it was dairy free!

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