Raw Vegan Paleo Cheesecake

By Chef: Summer Sanders
Posted: October 28, 2015 


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Introducing your new favorite cheesecake recipe! If you’ve shied away from raw cheesecakes in the past because of their high concentration of cashews (which can be a little hard to digest), try this one! It’s on the lighter side of raw cheesecakes as it’s mainly young coconut meat, not nuts, and it’s also on the lesser side of the sweet spectrum. This is a great cheesecake for people on a low glycemic diet, you can easily sub in xylitol or stevia as a sweetener if you would like. Enjoy!


  • 1 cup shredded coconut
  • 1/2 cup almond flour
  • 2/3 cup coconut oil
  • 1/4 teaspoon sea salt
  • 1 tablespoon coconut nectar or favorite raw sweetener (I steer clear of agave)
  • 4 cups young coconut meat
  • 2/3 cup raw cashews (soaked for at least 1 hour)
  • 1/2 cup coconut oil
  • 3 tablespoon lemon juice
  • 1/3 to 1/2 cup raw honey (not vegan!!!) you can use coconut sugar for vegan option, but it will change the color.
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon bourbon vanilla extract
  • 2 packets of strawberries, sliced thin


  1. Line a 9 inch springform pan with parchment paper and set aside.
  2. In your food processor, combine all the curst ingredients and pulse till well blended. Press into the bottom of the springform pan and put into the freezer.
  3. In your vitamix, combine coconut meat, cashews, coconut oil, lemon, sweetener, salt, and vanilla. Blend on high until very creamy and smooth. Pour into the pie crust and set in freezer.
  4. Slice your strawberries and mix in a bowl with lemon and a bit of sweetener of choice and then line your cheesecake!
  5. Keep in the refrigerator over night to set up or put in the freezer for a couple hours till firm.