Vegan Raw Cheesecake Recipe

Raw Vegan Cheesecake slices on parchment paper.

5 from 3 votes

This Raw Vegan Cheesecake Recipe is so delicious! With only 15 minutes of prep, this quick and easy sweet is loaded with walnuts, coconut milk, bananas, and maple syrup, making it the perfect no-fuss cold treat for all family members. Made with all-natural ingredients, this healthy dessert is vegan, low-carb, and gluten-free.

Prep Time15

Chill Time3

Total Time3 15

Course: Vegan

Cuisine: American

Keyword: banana cheesecake, dairy free, dessert, gluten free, healthy, healthy cheesecake, paleo, raw cheesecake, raw dessert, vegan, vegan cheesecake

Servings: squares

Calories: 235kcal

Author: Bethany Galloway

Ingredients

Crust

1.5 cups almond flour
1/2 cup walnuts
3 tbsp unsweetened almond milk or milk of your choice
1/4 cup stevia
3 tbsp coconut oil melted
1 pinch salt

Filling

3 tbsp coconut oil softened
2 ripe bananas
1/2 cup coconut cream the solid white stuff at the top of a can (see note 1)
2 cups cashews soaked (see note 2)
2 tbsp maple syrup or honey

Toppings (optional)

1 banana sliced
1 tbsp maple syrup or honey
walnuts chopped
chocolate grated

Instructions

Crust

Crush the walnuts in a ziploc bag with a rolling pin, or in a food processor.
In a bowl, mix crushed walnuts with almond flour, stevia, coconut oil, milk, and salt.
Press crust mixture into a parchment paper-lined pan, and chill in the freezer until filling is ready.

Filling

Blend soaked cashews, coconut oil, coconut milk, bananas and maple syrup until smooth.
Pour over crust and spread evenly.
Chill in the fridge for 3-4 hours or until set.
Top with sliced bananas, maple syrup, walnuts, and grated chocolate if desired (optional).

Notes

Coconut cream: The best way to make sure the coconut cream hardens and separates from the coconut water is by placing it in the fridge overnight, especially if you have a warm house.
Cashews: soak the cashews either overnight, or for 30 minutes covered with boiling water.

Storage instructions

Cover the cheesecake pan with a lid, plastic wrap, or aluminum foil, and store this dairy-free cheesecake in the fridge for up to 5 days. You can also place the slices in an airtight container, just don’t pile them on top of each other as they will stick together,

You can also freeze it for up to 3 months, without the toppings. Wrap it in plastic wrap and then aluminum foil before placing it in the freezer.

Can I make it ahead of time?

Absolutely! This healthy no-bake cheesecake can be pre-made a day or two ahead of time. You can also freeze it for up to 3 months, without the toppings. Thaw the frozen cheesecake in the fridge overnight before garnishing and serving.

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