My favorite treat to enjoy in summer time! Light and creamy, this raw vegan cheesecake is perfect to convince your skeptical non-vegan friends that raw cheesecakes are much better than traditional ones! I used nutritional yeast to give the lemon layer a cheesy flavor but you can skip it if it isn’t available.


  • 1 cup raw pecans

  • 2 Tbsp cacao nibs

  • 6 Medjool dates

  • 1 tsp cashew butter

  • 1 tsp vanilla extract

  • 1/2 tsp coconut oil, melted

  • Pinch of salt

  • 1 cup cashews, soaked for at least 6h

  • 1/4 -1/2 cup almond mylk, homemade

  • 1/2 cup fresh lemon juice

  • 1 tsp lemon zest

  • 2 Tbsp maple syrup

  • 2 tsp nutritional yeast

  • 1/2 tsp vanilla extract

  • 3 Tbsp coconut oil, melted

  • Pinch of salt

  • 1 cup cashews, soaked for at least 6h

  • 1/2 cup almond mylk, homemade

  • 1 cup wild blueberries, frozen

  • 2 Tbsp maple syrup

  • 1/2 tsp vanilla extract

  • 3 Tbsp coconut oil, melted

  • Pinch of salt


  1. Process all the base ingredients in a food processor until a dough is formed.

  2. Line a 6″ or 8″ square mold with parchment paper and press the dough evenly until flat and firm. Place into the freezer for 30 min.

  3. To prepare the lemon filling, first rinse and drain the cashews.

  4. Blend all ingredients together in a high-speed blender until nice and creamy. Add melted coconut oil at last and blend for a few seconds until incorporated.

  5. Pour the mixture over the base and freeze for 1-2 hours.

  6. Once the first layer is set, prepare the blueberry layer the same way. Pour over the mold and freeze again for 3h.

  7. Remove the cake from the mold and wait 10 minutes until cut it into slices (use a warm knife and clean it between cuts)

  8. Place the slices in the fridge for 1h before serving. The ones that you are not consuming can be stored in the freezer.

  9. Enjoy!

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