Cacao butter is the star ingredient of this decadent dessert. The melt-in-your-mouth white chocolate filling of this raw cheesecake sits atop a nutty vanilla crust. A garnish of defrosted raspberries pairs beautifully with the rich flavors, but cacao nibs, shredded coconut, and lemon zest are other wonderful options for toppings.

Raw White Chocolate Cheesecake [Vegan]



For the Crust:

  • 1 tablespoon cashews
  • 1 tablespoon macadamia nuts
  • 2 Medjool dates, pitted
  • 1 vanilla bean, beans scraped out
  • Dash of salt

For the Cake:

  • 1/3 cup cashews, soaked 8 hours or overnight, drained and rinsed
  • 1/2 cup coconut meat
  • 1/4 cup maple syrup
  • 3 tablespoons cacao butter, melted
  • 3 tablespoons coconut cream, canned and unsweetened
  • 1/2 teaspoon lucuma powder
  • 1/4 teaspoon mesquite powder
  • 1 vanilla bean, beans scraped out
  • A dash of salt
  • 1/4 cup frozen raspberries, defrosted


To Make Crust:

  • In a food processor, mix all of the crust ingredients together until sticky and dough-like.
  • Press mixture flat into a 4-inch spring-form pan.

To Make the Cake:

  • Blend everything except for the cacao butter in a high-speed blender, until smooth.
  • Add melted the cacao butter and continue to blend until super creamy and smooth.
  • Pour the cream into the cake pan to fill.
  • Place cake in your freezer 8 hours, or overnight.
  • When the cake has hardened completely, remove the cake from the pan.
  • Allow for 4 or more hours for cake to defrost completely before topping with defrosted raspberries and any other toppings of your choosing.