Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.


Food Monster

Raw Cherry Cheesecake [Vegan]

I’ve become increasingly fascinated with raw cuisine and in particular, raw desserts. If you have yet to try any raw desserts I urge you. You don’t have to be vegan or raw to enjoy these treats. It’s true.

You may or may not be surprised to discover this ‘cheesecake’ contains absolutely no cheese. None whatsoever. It is made solely from……wait for it…….cashews! Can you believe it? Some of you might be dubious, cautious, or even perturbed to learn that cashews make the creamiest, smoothest, luscious cheesecake that is sure to rival the real thing. Honest. I don’t kid around when it comes to dessert and once you’ve tasted this cheesecake you’ll know I speak the truth.

Raw Cherry Cheesecake [Vegan]

This Recipe is :

Dairy FreeRaw VeganVegan



  • ½ cup hazelnuts
  • ½ cup ground almonds
  • ½ cup soaked dates chopped
  • 1 tsp almond extract

Cherry Cheesecake layer

  • 1 ½ cup pitted fresh cherries
  • ½ cup soaked cashews
  • ¼ cup agave nectar
  • 1 tbsp coconut oil
  • 1 tbsp lemon juice

Vanilla Cheesecake layer

  • 1 ½ cups soaked cashews
  • ½ cup agave nectar
  • 1 tsp vanilla extract
  • Juice ½ lemon
  • ¼ cup filtered water
  • Topping
  • ½ cup flaked almonds


  1. Place the cashews in a large bowl and cover with filtered water. Allow to stand for 4-6hrs. Soak the dates in a smaller bowl for about an hour or until they are reasonably soft. Otherwise you could just use medjool dates, which are already very soft.
  2. Place all the crust ingredients into a food processor or blender and blend until crumbly. Line a cake tin with baking parchment and turn the crust mixture into it. Press firmly to the edges using the back of your fingers. Place in freezer for 30 mins.
  3. Rinse out the blender and add the cherries, agave and lemon juice. Blitz until completely smooth, it should be liquid like. Next add the cashews and coconut oil and blitz until completely smooth and creamy. It should be quite thick. Taste for sweetness, if you prefer it sweeter then add a little more agave.
  4. Take the crust out of the freezer and carefully pour in the cherry cheesecake mixture, scraping down the sides with a spatula (waste not, want not!). Smooth with a spatula until it is completely even and return to freezer for an hour.
  5. Meanwhile, rinse out the blender again and add all the ingredients for the vanilla layer. Blitz until completely smooth. This layer will be less thick and almost more like a cashew cream. When the cherry layer has set carefully pour over the vanilla mixture. Smooth with a spatula, sprinkle over the flaked almonds and place in the freezer for several hours.
  6. When it has set, transfer to the fridge for 30mins before trying to remove it from the tin.






Aine Carlin is a blogger, actress, wife and proud vegan. Originally from Derry, Northern Ireland, she currently resides in Penzance, Cornwall where she does the odd bit of acting, a whole lotta cooking and a fair amount of eating. Her other passions include photography, writing, playing her uke and all things retro. Follow her ever-evolving vegan journey and delicious cruelty-free eats, which are regularly chronicled on her beloved blog Pea Soup Eats.



Want to read more posts like this? Sign up for our newsletter below!​

Browse through similar recipes below:

Pear Cashew Cheese [Vegan]

Pear Cashew Cheese

Raw Mango and Hearts of Palm Ceviche [Vegan]

Raw Mango and Hearts of Palm Ceviche

Stuffed Sweet Potatoes With Peanut Sauce [Vegan]

Stuffed Sweet Potatoes With Peanut Sauce

Indian-Style Curry Mushroom Bruschetta [Vegan]

Indian Style Mushroom Bruschetta 2

Sticky Miso Grilled Veggie Skewers [Vegan]

Sticky Miso Grilled Veggie Skewers

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

27 comments on “Raw Cherry Cheesecake [Vegan]”

Click to add comment
10 Months Ago

I wanted to note while making this recipe that I believe there is an error. For the cherry layer it\'s 1 1/2 cups of soaked cashews, not just a 1/2 cup. It states that it should be quite thick, which I don\'t see how that\'s possible with a 1 1/2 cup cherry to only 1/2 cup cashew ratio. Unless my cherries are really watery. I made the adjustment and it worked to thicken the mix.

Christos Vasileiadis
1 Years Ago

Eva S. Manoutsoglou

Ethereal Darkling
1 Years Ago

Manu Wick lookie

Bernadett Rack
1 Years Ago

Rodrigo Zozaya quiero esto tambiiieeeeeen

Andrea Hay
1 Years Ago

Kate Briquelet

Cheyenne Hampton
1 Years Ago

Don't like cherries but if was blue berries yum

Mollie Rose Trail
1 Years Ago

Ashleigh Kristensen

Ebony Giles
1 Years Ago

Omg looks yummy

Comice Leet
1 Years Ago

Thanks Amanda Gabriel

Amanda Gabriel
1 Years Ago

Comice Leet


Subscribe to our Newsletter

Follow us on

Do Not Show This Again


Submit to OneGreenPlanet

Terms & Conditions ×