Cakes & cheesecakes · No-bake

Raw Classic Cheesecake

Name: Raw Classic Cheesecake
Prep time: 25 min
Yield: 10 servings
Ingredients: 280 g Walnuts; 170 g Pitted Medjool dates; 1.5 g Iodized salt; 360 g Raw cashews; 120 g Lemon juice; 120 g Unsweetened coconut cream; 106.4 g Maple syrup; 69 g Coconut oil; 4.2 g Vanilla extract

A walnut-date crust with a smooth lemon, cashew and coconut filling, set in the freezer.

HANDS-ON25 minutes

REST / SET6 hr freeze

MAKESOne 8-inch cheesecake, 10 slices

Let’s make it

Adapted from our cookbook. About these recipes

Illustrative image · your creation may look different

Here’s where it gets personal

Make it yours.

Tap Swap for a suggestion. Change a weight to suit what you have.

A fresh take, with AI

A little more you.

Choose what matters. Get a suggested variation, then compare the nutrition before making it yours.

I’d like…

More proteinMore fiberFewer calories

Leave out

Coconut oil Cacao butter

Cacao butter also excludes chocolate and cacao nibs. These choices do not remove every source of coconut or cocoa.

More ingredient preferences

Tree nuts & peanuts Sesame

Ingredient flags cannot establish allergy safety. Check every product label.

Your current recipe and preferences are sent to our AI service. How it works

Makes 10 servings

Walnuts2 cups (280g) walnuts
Grams of Walnutsg
Pitted Medjool dates1 cup (170g) pitted Medjool dates
Grams of Pitted Medjool datesg
Iodized salt¼ tsp iodized salt, divided
Grams of Iodized saltg
Raw cashews3 cups (360g) cashews, soaked 4+ hours
Grams of Raw cashewsg
Lemon juice½ cup (120ml) fresh lemon juice
Grams of Lemon juiceg
Unsweetened coconut cream½ cup (120ml) coconut cream
Grams of Unsweetened coconut creamg
Maple syrup⅓ cup (80ml) maple syrup
Grams of Maple syrupg
Coconut oil⅓ cup (75ml) melted coconut oil
Grams of Coconut oilg
Vanilla extract1 tsp vanilla extract
Grams of Vanilla extractg

Weights are before soaking. Converted amounts are estimates. Unmeasured optional toppings start at 0 g and are excluded from nutrition. Changing servings scales every ingredient.

Ingredient label check

Always check your products’ labels and cross-contact information. Swapping an ingredient does not guarantee an allergen-free recipe.

A few simple steps

Let’s make something good.

Follow the updated ingredient weights and your swap notes above. The method keeps the original ingredient names; chilling and cooking times are guidance.

01
Process walnuts, dates, and half the salt until the mixture clumps together. Press into the base of a lined 8-inch springform pan.
02
Blend soaked cashews, lemon juice, coconut cream, maple syrup, coconut oil, vanilla, and remaining salt until completely smooth — this can take 3–4 minutes in a high-speed blender.
03
Pour the filling over the crust and smooth the top with a spatula.
04
Freeze 6 hours or overnight until fully set.
05
Thaw 15–20 minutes at room temperature before slicing with a warm knife.

A note from our kitchen

These recipes and swap suggestions are adapted from a supplied cookbook and have not been independently kitchen-tested. Check texture as you go, follow ingredient package instructions, and refrigerate perishable mixtures promptly.

A little help with ingredient swaps →

Save room for another

More good things.

All recipes

30 min prepCakes

Raw Classic Cheesecake

Make it yours.

A little more you.

Nutrition at a glance

Texture & method adjustments

Let’s make something good.

A note from our kitchen

More good things.

Vanilla Birthday Cake

Vegan Cheesecake

Carrot Cake

Swap an ingredient