Raw Cheesecake

Name: Raw Cheesecake
Prep time: 7 h
Total time: 7 h
Ingredients: 150 g (5½ oz) gluten-free rolled oats; 100 g (3½ oz) nuts or seeds, roasted or raw; 100 g (3½ oz) nuts or seeds, roasted or raw; 100 g (3½ oz) nuts or seeds, roasted or raw; 100 g (3½ oz) nuts or seeds, roasted or raw; 1–2 tsp ground spices (such as cinnamon, cardamom or ginger) and/or adaptogens (such as maca, lucuma, cacao or medicinal mushrooms); 1–2 tsp ground spices (such as cinnamon, cardamom or ginger) and/or adaptogens (such as maca, lucuma, cacao or medicinal mushrooms); 1–2 tsp ground spices (such as cinnamon, cardamom or ginger) and/or adaptogens (such as maca, lucuma, cacao or medicinal mushrooms); 1–2 tsp ground spices (such as cinnamon, cardamom or ginger) and/or adaptogens (such as maca, lucuma, cacao or medicinal mushrooms); 1–2 tsp ground spices (such as cinnamon, cardamom or ginger) and/or adaptogens (such as maca, lucuma, cacao or medicinal mushrooms); 1–2 tsp ground spices (such as cinnamon, cardamom or ginger) and/or adaptogens (such as maca, lucuma, cacao or medicinal mushrooms); 1–2 tsp ground spices (such as cinnamon, cardamom or ginger) and/or adaptogens (such as maca, lucuma, cacao or medicinal mushrooms); 1–2 tsp ground spices (such as cinnamon, cardamom or ginger) and/or adaptogens (such as maca, lucuma, cacao or medicinal mushrooms); 1–2 tsp ground spices (such as cinnamon, cardamom or ginger) and/or adaptogens (such as maca, lucuma, cacao or medicinal mushrooms); 80 g (2¾ oz) pitted dates, coconut sugar or liquid sweetener, such as honey, maple syrup or agave; 80 g (2¾ oz) pitted dates, coconut sugar or liquid sweetener, such as honey, maple syrup or agave; 80 g (2¾ oz) pitted dates, coconut sugar or liquid sweetener, such as honey, maple syrup or agave; 80 g (2¾ oz) pitted dates, coconut sugar or liquid sweetener, such as honey, maple syrup or agave; 80 g (2¾ oz) pitted dates, coconut sugar or liquid sweetener, such as honey, maple syrup or agave; 80 g (2¾ oz) pitted dates, coconut sugar or liquid sweetener, such as honey, maple syrup or agave; 1 tsp sea salt or smoked sea salt; 1 tsp sea salt or smoked sea salt; 60 ml (2 fl oz/4 tbsp) filtered water; 60 ml (2 fl oz/4 tbsp) coconut oil or cacao butter, melted (or olive oil if you want a softer base); 60 ml (2 fl oz/4 tbsp) coconut oil or cacao butter, melted (or olive oil if you want a softer base); 60 ml (2 fl oz/4 tbsp) coconut oil or cacao butter, melted (or olive oil if you want a softer base); Caramel or Chocolate Ganache; Caramel or Chocolate Ganache; For the Cashew Cream or Emulsified Cream; For the Cashew Cream or Emulsified Cream

Preparation info

Makes: 1 x 20 cm 8 in ) round cake – serves
12

Difficulty
Easy
Ready in
7 hr

Appears in

Plant Academy: The Cookbook

By Lauren Lovatt

Published 2025

About

This is my ultimate method for making a great raw cheesecake. If you’ve seen my desserts before, you will know that I love to work in layers. With a rich biscuit base, caramel or chocolate ganache centre and creamy topping, they are always topped with a crunch! The key part of this recipe is the adaptable biscuit base that you can use to make a variety of flavours and also add many different toppings.

Ingredients

Condiment
Vegan
Gluten-free

Ingredients

Method