Vegan Cheesecake Recipe | Soul in the Raw

THE BEST Raw Vegan White Chocolate Cheesecake

Course Dessert
Servings 8


For the crust:

For the white chocolate filling:


For the crust:

  • Add dates and oats to a food processor, and process until they break down well. You can know if the mixture is sticky enough by squeezing it between your hands – it should stick well together.
  • Line the bottom of a small (about 8 inch wide, or 20 cm) round spring-form pan with saran wrap (it will make it easier to take out the cake).
  • Press the crust into the bottom of the pan.
  • Spil frozen cherries on the crust, and set aside while you make the filling. 

For the filling:

  • Soak cashews in water overnight. Discard water, and rinse them well. 
    If the dates you are using are not soft enough, soak them in the 1 cup of filtered water and use both in the recipe to make it easier to blend. 
  • Melt your coconut butter. Easy instructions in this video.
  • Blend all ingredients together really well. Make sure you put the water at the bottom. Use the tamper of your Vitamix to blend well.
  • Taste the mixture, and make sure that it is smooth enough. If not, continue blending until no pieces of cashew remain. 
  • Use a silicone spatula to scoop out the contents onto the crust, and freeze for about 2-3 hours, or until the crust is completely hard. 
  • Take out of the freezer about 15-20 minutes before serving, so that it's easier to slice.


Note: sub oats with nuts (like almonds, pecans, or walnuts) for completely raw vegan version.