As promised… here’s my all-time favorite RAW Cheesecake recipe! 
If you’d like a “traditional” cheesecake with a crust, prepare my graham cracker crust recipe first.
Press the crust into the bottom of a greased 4″ springform pan, then place in the freezer to set.
Next, 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 fresh 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.)
Here’s the full recipe:
Megan’s Favorite Raw Cheesecake
adapted from The Raw Food Detox DietFills one 4″ springform pan, plus a little extra for snacking…
Ingredients
1/2 cup zucchini, peeled and chopped
1/2 cup raw cashew butter
2 1/2 Tablespoons fresh lemon juice
2 1/2 Tablespoons raw honey (or agave nectar, for vegans)
2 dates
1/2 teaspoon vanilla extract
1/4 teaspoon sea salt
Directions: In a mini food processor, blend zucchini until finely processed. Add the lemon juice, raw honey, dates, vanilla, and sea salt, and blend until smooth. Finally, add in the cashew butter and blend until well combined. Pour into a spring-form pan, or bowl, and FREEZE OVERNIGHT until set.
*note: 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 the house!
Hope you all enjoy!!
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Thank you!!!!
(And frankly, I think cheesecake pudding sounds just delicious as well…not that I think it will last long enough from freezer to mouth to get there.)
thank you SO much for this recipe! It’s so simple.
I hope to make it in the near future to try it out.
oh yum! This recipe looks delicious. Thanks for sharing it.
That sounds amazing! Thank you so much for the recipe.
Zucchini in cheesecake?! Thanks certainly different…can you taste the zucchini?
Thanks,
Erika
[...] Let Them Eat Cheesecake! [...]
amazing! i am so impressed…
Wow this looks so good! And I have a few zucchinis, this is so tempting to try.
What a beautiful, creative recipe, and I love your cute plates! Thanks for posting
[...] Let Them Eat Cheesecake! [...]
This looks AMAZING! Andy and I tried raw cheesecake at the Foodbuzz Festival last year and have been wanting to try it again since. I never would have imagined that zucchini would be good in it. I need to try this.
You must be kidding me. That’s the healthiest cheesecake i’ve ever seen
and it looks the best! thanks for the recipe 
i’m definitely going to have to make this soon!
[...] always served crust-less Pumpkin Pie, so that’s what I’m used to! But feel free to use the crust recipe from my traditional Raw Cheezecake recipe if you like! It would be a VERY tasty [...]
[...] there have been quite a lot of raw, nut-centric treats in my life lately. Namely, in the form of Raw Almond Butter Cups, Raw Brownie Batter, Raw Cheesecake, and Banana [...]
Can you use stevia instead of honey? will it affect texture?
Using stevia might affect the texture AND flavor, but it’s definitely worth a shot! If the cheesecake doesn’t hold together for you when using the stevia, you could add a couple tablespoons of coconut oil to the mix– which would help it solidify in the freezer.
Let me know if you try it!!
Aaaah, this looks so good! I can’t believe it has zucchini in it, what a great idea! I am bookmarking this, because I have to try it, it’s hard to find non dairy cheesecake recipes that don’t involve soy!
This is a MUST HAVE TRY!! Thanks for sharing!
Check out my new blog if you have time
http://www.pureglowsixteen.blogspot.com
Thanks!
If I don’t have cashew butter, can I try another butter??? Sun butter? Almond butter?
I finally got around to trying this recipe and I am SO impressed! I had to make some substitutions based on what I had on hand: walnuts added to the crust since I didn’t have enough pecans, a yellow squash instead of zucchini, and almond butter instead of cashew butter for the filling. But I am floored by how delicious and healthful this is! I even came up with a fun idea for how to use the rest of the pie crust, and I’ve posted the recipe on my blog here:
http://salubriousnoms.blogspot.com/2011/07/getting-your-dessert-on-raw-reverse.html
Thanks, as always, for your wonderful ideas and inspiration!
So glad you enjoyed it!! Good to know that the almond butter worked as a substitute, too!
I’m in love with your recipes! This cheesecake looks so yummy. Thank you!
I love that this cheesecake doesn’t have a bunch of oil in it! i will be trying this out! Thank you for the recipe!
I just tried this recipe and was amazed and delighted at how much it tasted like “regular” cheesecake, made with cream cheese. I used agave instead of honey and added nutmeg to the crust, but otherwise followed the recipe and it really came out great! I am on day 4 of a 21-day cleanse and am really excited by all of the recipes on your website. Thanks so much!