Average Recipe
Prep Time
25 minutes
Wait Time
3 hours

This raw cheesecake is dairy-free and still ever so rich and creamy! The combination of raw soaked cashews and coconut oil is what makes the “cheese” filling. I use hazelnuts and almonds for the crust but just about any nut will work. If you would like to savor this cheesecake then slice it up and freeze each piece in serving-sized containers. When ready to serve, put a container of frozen cheesecake in the fridge to thaw for a day before serving.



¾ cups raw hazelnuts
¾ cups raw almonds
1 pinches sea salt
8 medjool dates pitted
1 tablespoons coconut oil


1½ cups raw cashews soaked for 3 hours
¾ cups melted coconut oil
¼ cups freshly squeezed lemon juice
4 tablespoons coconut nectar (or raw honey)
2 teaspoons non-alcoholic vanilla
½ teaspoons organic almond flavoring
1 cups blueberries (thawed if frozen)