Raw Vegan Cranberry Cheesecake

Raw Vegan Cranberry Cheesecake


For the base

  • 1 cup raw cashews
  • 2 tablespoons agave nectar
  • 1/4 cup organic coconut oil
  • 2 teaspoons organic vanilla extract
  • 1/4 teaspoon pink himalayan salt
  • 2 teaspoons lemon juice (fresh squeezed)

For the filling

  • 3 cups cashews (soaked for 1-2 hours)
  • 1 cup organic coconut oil
  • 1/2 cup lemon juice (fresh squeezed)
  • 2 tablespoons organic vanilla extract
  • 1/2 teaspoon pink himalayan salt
  • 3/4 cups agave nectar
  • 1 1/2 cup cranberry juice

For the filling (Optional)

  • cranberries (for topping)


Prepare the base
Step 1 Put the cashews into a food processor and process until flour.

Add remaining ingredients and process again.

Press into the bottom of a 9" springform pan and place in the refrigerator while working on the filling.
Prepare the filling
Step 2 Blend all ingredients in a Vitamix (or high speed blender) until smooth.

Pour on top of the base and spread.

Decorate the top with cranberries (optional)

Place in the freezer to set.

Once it's set, move the cheesecake to the refrigerator until ready to eat.

Store leftovers in the refrigerator.



Recipe adapted slightly from:  Russel James - "Pomegranate Cheesecake"

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