The real selling point for this cheesecake is how easy it is to make! Just pulse several times the crust ingredients in your blender, blend the filling on high speed, and then, assemble and freeze. This cheesecake is defined by its is bright color and divine creamy texture.

Raw Persimmon Cheesecake [Vegan, Gluten-Free]






For the Crust:

  • 1 1/2 cups dates
  • 1 1/2 cups walnuts
  • A pinch of salt

For the Filling:

  • 2 cups cashews, soaked overnight
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon vanilla extract
  • 2 tablespoon maple syrup
  • 2 limes juiced
  • A pinch of salt

For the Persimmon Topping:

  • 2 persimmons
  • 1 tablespoon maple syrup
  • 1/2 teaspoon cinnamon
  • 1/3 cup pomegranate seeds


  1. Place the nuts, figs, and sea salt into a blender and pulse on chop until they are to your desired fineness. To test the crust, spoon out a small amount of the mixture and roll it in your hands. If the ingredients hold together, your crust is perfect. Scoop out crust mixture in a 9-inch springform pan. If you don’t have a spring-form pan, use a pie plate lined with parchment paper. Press the crust into the pan firmly. Make sure the edges are well packed and that the base is relatively even throughout.
  2. Warm the coconut oil in a small saucepan on low heat, until it becomes liquid.
  3. Whisk to combine.
  4. Place all the filling ingredients in the blender and blend on high until very smooth. This process will take a few minutes.
  5. Pour the mixture out onto the crust and smooth it with a spatula.
  6. Place in the freezer for 3 hours.
  7. To serve, remove from freezer 30 minutes prior to eating.
  8. Top with more persimmons, pomegranate seeds, and mint.
  9. Run a smooth, sharp knife under hot water and cut into slices.
  10. Enjoy.