Classic Raw Cheesecake

As promised… here’s my all-time favorite raw cheesecake recipe!

For the Crust:

If you’d like a traditional cheesecake with a crust, prepare my graham cracker crust (<– recipe here) first.

Press the crust into the bottom of a greased 4″ springform pan, then place in the freezer to set until the cheesecake filling is ready.

For the Filling:

Start making the cheesecake filling by peeling and chopping up 1/2 a cup of fresh zucchini.

Process the zucchini in a mini-food processor, until very finely chopped.

To the chopped zucchini, add 2 1/2 tablespoons fresh lemon juice, 2 1/2 tablespoons raw honey, 2 dates, 1/2 teaspoon vanilla extract and 1/4 teaspoon of sea salt, and blend until smooth.

Finally, add 1/2 a cup of raw cashew butter to the mixture, and blend until smooth and well combined.

Assemble your cheesecake by pouring the batter on top of your prepared graham cracker crust

(You will probably have a little bit of cheesecake batter leftover–> I like to freeze this in a separate container and enjoy it on its own!)

Smooth the top with a spatula, and freeze overnight to set.

The next day, your cheesecake should be ready to devour!

Remove from the spring-form pan, slice and serve!

Straight from the freezer, this cheesecake is the PERFECT consistency, incredibly similar to the REAL thing!

(Make sure you serve it directly from the freezer, as it can get soft quickly at room temperature, and will go back to a more “pudding-like” consistency if left out too long.)

5.0 from 20 reviews
Classic Raw Cheesecake
Author: 
 
A surprisingly authentic tasting cheesecake, but without the unhealthy ingredients!
Ingredients
  • ½ cup zucchini, peeled and chopped
  • ½ cup raw cashew butter
  • 2½ Tablespoons fresh lemon juice
  • 2½ Tablespoons raw honey (or agave nectar, for vegans)
  • 2 dates
  • ½ teaspoon vanilla extract
  • ¼ teaspoon sea salt
Instructions
  1. In a mini food processor, blend zucchini until finely processed.
  2. Add the lemon juice, raw honey, dates, vanilla, and sea salt, and blend until smooth.
  3. Finally, add in the cashew butter and blend until well combined.
  4. Pour into a spring-form pan, over a raw graham cracker crust if desired, and FREEZE OVERNIGHT until set.
  5. Serve frozen for an authentic cheesecake texture.
Notes
You can make your own cashew butter by simply blending 2 cups of raw cashews in a high-powered blender (such as a Vita-Mix) until smooth.

This stuff doesn’t last long around my house–> so I highly recommend doubling the recipe if you have lots of cheesecake-lovers around!

Hope you all enjoy!!

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Meet Megan Gilmore

Hi, Iโ€™m Megan. A former fast food junkie turned certified nutritionist consultant, trying to make healthy living as easy as possible. I believe in eating delicious whole foods on a regular basis to help naturally support the bodyโ€™s detox organsโ€” no juice fasting required. (Unless you want to!) If you make one of my healthy recipes, tag @detoxinista on Instagram or Facebook so I can see!

132 thoughts on “Classic Raw Cheesecake

  1. Jen

    Made this for dessert tonight. I agree,”not cheesecake” BUT so amazing & delicious! Everyone loved it & no one believed that there was zucchini in it. Yum! Thanks ๐Ÿ™‚

    Reply
    1. Joanna

      Just calculated it using “MyFitnessPal”. This cheesecake is for 4 servings. 86 calories with 21.1 gram of carbs per serving.

      Reply
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  3. Elyssa

    Will this cheesecake taste the same if I used regular cashew butter? after making the recipe I realized the batter was a different color and that it called for “raw cashew butter”.

    Reply
  4. Dana

    This is my go-to cheesecake recipe. It’s great with fruit and I basically know the recipe by heart now. Everyone loves this one!

    Reply
  5. Tiffany

    Megan, OH MY GOODNESS!! This recipe is incredible, especially with the graham cracker crust with pecans. The only thing I changed was to add another 1/8 cup zucchini and a little bit more cashew butter as it was a lil “lemony” to my liking. But seriously, AMAZING! I had to stop myself from eating the whole batch. So excited to try out more of your recipes- a huge THANK YOU!

    Reply
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    1. Megan Post author

      I used a small springform pan– it’s about 4 or 5 inches in diameter, so you’d get about four servings.

      Reply
  7. Anna

    I’ve really been wanting to make this, but was hesitant as I have yet to purchase a food processor. Turns out I underestimated my lovely Oster blender who did a bang up job at making the cashew butter and “crust”. I used almonds for the crust instead, amazing results. Made it last night, and boyfriend and I had it for breakfast. We were astounded. He kept saying how it tasted “bad for you”. I’ll be the first to say this is a brilliant recipe that mimics cheesecake as close as possible. Megan, you are very talented! It was creamy and delicious, and no overwhelming sense of regret after having a nice helping ๐Ÿ™‚ I am going to trick my non-health conscious friends tonight! Thank you for being a guru to us health-minded creatures!

    Reply
  8. Rachel

    I figured all these fantastic reviews wouldn’t steer me wrong, so I made a quadruple batch today (only double for the crust, which is still a great ratio). I just checked on it in the freezer, and OH MY!! It’s heavenly!! People, don’t hesitate on this recipe, go for it! I found a brand of raw cashew butter called Eastwind at my health food store. It’s a great little company, it’s a teeny bit cheaper per oz than whole raw cashews (in my area), and you get a glass jar to reuse as well. I added a few sprinkles of cinnamon and nutmeg to my crust, and it’s the perfect hint of flavor. I’ll never go back to dairy cheesecake! Huge kudos to you, Megan, for this wonderful recipe! Love your blog!! Blessings, Rachel.

    Reply
  9. Rachel

    Totally forgot to mention I used stevia in both the crust and filling with no problem at all. I’m on a candida/leaky gut protocol right now, so no honey or dates for me, but I don’t know if I’ll need them with recipes like this. I did add just a bit of coconut oil to the filling, just in case, but I’m sure it would have set up just fine without it. Can’t wait to use zucchini in more sweet recipes after this!

    Reply
  10. Mattie

    So delicious! I didn’t have cashew butter, so I used an all natural peanut butter with great success. To compensate for a very different flavor between butters I reduced the lemon juice and increased the vanilla. Turned out delicious! I’m just beginning to get into natural cooking and baking, and your website is such a life saver!

    Thanks for making the journey that much less overwhelming!

    Reply
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  12. Debbie

    Just to let everyone know I purchased the mini spring pans at Target There were three in the box for under $10. Cant wait to try this, can you use prunes instead of dates? I can not find the dates.

    Reply
  13. Erica

    I made this yesterday and it was fabulous. My husband even enjoyed it and told me to definitely feel free to make it again. ๐Ÿ™‚ I honestly liked it enough that I don’t think I will ever bother making a real cheesecake again. This one took me about 15 minutes to make in my Vitamix, crust included. The only change I made was to add 1/8 tsp of ground ginger to the crust. Thank you so much for creating and sharing this recipe!

    Reply
  14. Tracy

    I made this last night. It’s delicious!!! I missed reading about using a small pan and just used a regular sized one. I doubled the recipe, which worked great for the crust, but the topping was pretty thin (1/2 inch). Next time I will triple the filling. Still wonderful though!!!

    Reply
  15. Christy

    I saw this recipe back in 2012 but never tried it until about a year later because I was skeptical about how zucchini and cashews could taste like cheesecake. When I finally made it my husband and I immediately feel in love with it. It is so good I think we made it like four times in that first month.

    Reply
  16. Albeach

    This was soooo good! I love taking a quick bite right out of the freezer. I would definitely recommend making this. It is so good.

    Reply
  17. Shelley

    Hey meg! So sorry if u have already answered this question but didn’t get to read all the comments, it looks likes it’s only a small ( but super scrumptious!!!!) cheesecake. I was just wondering how many hungry ppl it would serve ๐Ÿ™‚

    Reply
  18. DbBd

    I loved this dessert! I made it for my mom’s birthday. She is on the SCD diet. For the rest of the people that never tried nut-butter based desserts, this was heavenly! For me, however, it just tasted like frozen cashew butter. But it made my mother’s birthday! She did not expect to have a cake.. So thanks so much for posting!!!

    Reply
  19. sara

    This actually sounds really tasty, but I am wondering if there is something I can substitute for the cashew butter? My son has tree nut/nut allergies…. Any ideas would be appreciated, I would love to try this out!

    Reply

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