This “Rawfully Amazing” Vegan Cherry Cheesecake Recipe is a Work of Art

Like many of my health nut contemporaries, I’m a sucker for a good raw vegan cake or pie. There’s really nothing like biting into a dessert that tastes as good as anything on the menu at your favorite restaurant but just so happens to be 100 times healthier for you.

If you haven’t had a good raw vegan, fruit-based dessert yet, you’re missing out. A good way to test your “no-bake” skills is by trying out a recipe like this amazing one for a raw vegan cherry cheesecake.

This recipe was provided by David Gonzales of the Facebook group ‘Raw Food Wild Riot,’ which you can join by clicking here. It was created by Deborah Felton and can also be viewed along with other recipes in the group.

As you’ll see by the picture below, this raw vegan recipe is an absolute stunner and one that your family will be sure to love.

Raw vegan cherry cheesecake picture courtesy of David Gonzales.

Ingredients for Raw Vegan Cherry Cheesecake

Crust

–1 cup truly raw (unpasteurized) cashews (ground)

-1/2 cup almond flour

-1/2 cup coconut flour

-1/4 teaspoon salt

-1/3 cup date paste (or favorite liquid sweetener)

-2 teaspoons cinnamon

-1 tsp vanilla extract or vanilla bean seeds

Filling

-3 ½ cups truly raw cashews (soaked overnight)

-The juice & zest of 2 lemons (about ½ cup of juice)

-1/2 cup date paste (or your favorite liquid sweetener)

-1/2 teaspoon Celtic sea salt

-1 Tbsp pure vanilla extract or seeds from a vanilla bean

-1/2 cup coconut butter

Instructions: Blend above recipe ingredients until creamy. Next, put aside 1/3 of the filling and add ¾ cup of tart cherries and blend for the middle layer.

Top Layer Instructions: Mix 1 heaping cup of tart pitted cherries, ½ cup date paste & one teaspoon of almond extract (optional).

A slice of the cheesecake. Looks incredible, doesn’t it?

Optional piped edging

-1 cup truly raw cashews (soaked overnight)

-1/2 cup lemon juice

-2 tablespoons date paste or favorite liquid sweetener

-1 teaspoon pure vanilla extract or vanilla bean seeds

-1/4 cup coconut butter

Instructions: Blend until creamy then chill in the freezer just long enough to stiffen it so you can pipe on the edging.

Thanks for reading! Special thanks to David and Deborah for the recipe. You can join their group by clicking here.

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