Raw Cashew Cheesecake (GF, V)

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Let’s be real, when it comes to eating healthy and clean, dessert is not exactly on the plan. But, every now and then it’s okay to give in and indulge a bit. Cheesecake is one of my favorite desserts. But considering it as a whole food? You better believe it! Well, at least with this healthy hacked recipe. Not that you should it eat every day or anything, but as far as desserts go, this is one you can feel good about indulging in every now and then.

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The preparation for this is much easier than the typical classic cheesecake. It’s pretty foolproof and there is no baking required. (I can’t bake to save my life.) I recommend using a high-speed blender for the filling since it makes it creamier, and food processor for the crust. I used the NutriBullet for both since. Also, don’t substitute the coconut oil for any other oil, as it is solid at room temperature, and helps the cheesecake stay firm.

What You’ll Need

For the crust:
1/2 cup raw pecans (pecans don’t require soaking)
1/2 cup soft pitted dates
1/4 cup raw flaked coconut
tiniest pinch of sea salt

For the filling:
3 1/2 cups raw cashews (soaked & drained)
2/3 cup extra virgin coconut oil
2/3 cup fresh lemon juice
1-2 tablespoons stevia or sweetener of choice
2 teaspoons vanilla powder

What You’ll Need To Know

Begin by soaking the nuts. After they’ve finished soaking, prepare the crust.

In the bowl of a food processor, chop the dates, nuts, coconut and sea salt. Process until it holds together when you press it between two of your fingers. Set aside.

Begin the filling by slightly warming the coconut oil in a bowl of warm water (it melts at 77 degrees). Add the cashews, coconut oil, sweetener, lemon juice and vanilla into the pitcher of a blender, and blend well (until completely smooth). Blend a little more, just to be safe.

Press the crust evenly into the bottom of an 8-inch springform pan (don’t go up the sides).

Pour the filling on top and freeze for 4 hours, or overnight.

To serve, let the cheesecake thaw for about 30 minutes, and cut into small slivers.


  • Do not skip soaking the raw cashews in water. Soaking increases your body’s absorption of the vitamins and minerals and neutralizes enzyme inhibitors naturally present in raw nuts and seeds (read more about that here). I recommend soaking them for at least 4-hours, if not overnight.

  • For the pie crust you can also use my 3-Ingredient Pie Crust Recipe.

Recipe makes 16 servings.

Hi, I’m Valerie!

I'm an Integrative Nutrition Health Coach and Registered Yoga Teacher (RYT-200), offering guidance to high achievers in aligning their lifestyle with well-being through daily wellness and self-care routines, promoting balance and harmony. Join me at Wellness Bum for tips on living well, and consider subscribing to my newsletter or booking a coaching session.