Raw Vegan Cashew Cheesecake Recipe

This Raw Vegan Cashew Cheesecake combines a rich, creamy filling with a gluten-free chocolate chip cookie crust for a vegan dessert that feels indulgent with nourishing ingredients.

At Cal‑a‑Vie Health Spa, wellness and indulgence are meant to coexist. This Raw Vegan Cashew Cheesecake offers a balanced approach to dessert through wholesome ingredients, natural sweetness, and rich flavor without feeling overly heavy.

Featuring a gluten-free chocolate chip cookie crust paired with a smooth cashew-based filling, this recipe is perfect for entertaining, celebrations, or enjoying a nutritious sweet treat at home. You can make this recipe fully vegan by omitting the chocolate chips. This cheesecake highlights ingredients that support a more mindful approach to dessert while still delivering texture, richness, and flavor.

Recipe Highlights

• Plant-based and dairy-free (without chocolate chips)

• Naturally sweetened with maple syrup and coconut sugar

• Gluten-free cookie crust

• Rich in healthy fats from cashews and coconut

• Smooth, creamy texture without traditional cream cheese

Cookie Crust

Ingredients

• 2 cups gluten-free flour

• 1 teaspoon baking powder

• ¾ teaspoon baking soda

• ½ teaspoon salt

• 1 ¼ cups chocolate chips, optional

• ⅔ cup lightly packed coconut sugar or ½ cup brown sugar

• ½ cup sugar

• ½ cup plus 1 tablespoon avocado oil

• ¼ cup water plus 1 tablespoon

Instructions

1. In a medium bowl, combine the flour, baking powder, baking soda, and salt. Whisk together until evenly incorporated, then stir in the chocolate chips.

2. In a separate large bowl, whisk together the coconut sugar, sugar, avocado oil, and water until smooth.

3. Add the dry ingredients into the wet ingredients and stir until just combined. Avoid overmixing.

4. Line a baking sheet with parchment paper. Using an ice cream scoop, portion the dough onto the baking sheet and gently flatten each cookie slightly.

5. Place the baking sheet in the freezer for 30 minutes.

6. When ready to bake, preheat the oven to 350°F. Bake for approximately 14–17 minutes or until the edges are lightly golden.

7. Allow cookies to cool completely on a wire rack before using as part of the cheesecake preparation.

8. Add cooled cookies to the bottoms of the silicone molds.

Raw Vegan Cashew Cheesecake Filling

Ingredients

• 4 cups cashews, soaked overnight

• 1 can organic coconut milk

• ½ cup coconut oil, cooled

• ⅔ cup maple syrup

• ¼ cup lemon juice

• 1 tablespoon vanilla paste

• Salt to taste

Instructions

1. Drain the soaked cashews thoroughly.

2. Add all filling ingredients into a high-speed blender.

3. Blend until completely smooth and creamy.

4. Portion the mixture into non-stick silicone molds or a silpat-lined mold and freeze until firm.

5. Once frozen, remove from molds and allow to slightly defrost before serving.

6. Serve chilled. Enjoy!