Classic Raw Cheesecake

Classic Raw Cheesecake

Classic Cheesecake

Add your own twist to this classic recipe!

This raspberry cheesecake is one of my favorite simple dessert recipes. I love it because it’s stunning to look at and scrumptious to eat! One of my best friend from childhood is staying with me right now with her little boy. She’s visiting form Costa Rica! She wanted a lesson on some easy raw food staples she could make for her family.  It was so fun to get back into teaching mode! It’s been about a seven months since I was teaching at the Matthew Kenney Academy, I didn’t realize how much I missed it! It was a task teaching with a two month old baby in a sling, and with her little one crawling around, but we managed to make this fabulous cheesecake and raw lasagna for four! Raw food is doable with two kids!


Make 8 to 12 slices

For the crust:


  • 2 cups raw almonds, dry
  • 5 to 7 dates, pitted
  • 1 1/2 tablespoons coconut oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 3 cups cashews, soaked for 2 hours
  • 1 cup young coconut meat (can be omitted if it’s not available)
  • 3/4 cup lemon juice
  • 2/3 cup coconut oil
  • 3/4  to 1 cup coconut sugar
  • 1/4 cup maple syrup (optional)
  • 2 teaspoon vanilla extract
  • 1/2 to 1 teaspoon salt
  • 1 cup raspberries or other favorite berry for topping
Read the whole recipe on Radiantly Raw