Raw Vegan Cheesecake

Raw Vegan Cheesecake

Discover pure enjoyment without compromise with our heavenly Raw Vegan Cheesecake recipe. This dessert doesn't even require baking! The crispy, delicious base made from 3Bears Granola Oat Crunch forms the perfect base for a sophisticated cream which you can conjure up an impressive dessert for any occasion. And the very best thing? No refined sugar, no animal products – just pure enjoyment!


Raw Cheese Cake


For the ground:

200g 3Bears Granola Oat Crunch

140g Dates


For the cheesecake filling:

400g Cashew nuts

400g Coconut Cream (the solid part of the coconut milk)

90g Coconut Oil

80g Agave Syrup

1 tsp Bourbon Vanilla

1 Pinch of Salt


  1. Place 2 cans of full-fat coconut milk in the refrigerator overnight so that the solid coconut cream separates from the coconut water.
  2. Pour hot water over the cashews and let them soak for about 30 minutes. Then drain.
  3. Grind all the ingredients for the base in a blender to a sticky mass. Pour the mixture into a springform pan lined with baking paper, press down well and place in the freezer.
  4. Meanwhile prepare the filling. To do this, mix all the ingredients in a blender for about 15 minutes until you get a creamy consistency (the longer the creamier).
  5. Take the springform pan out of the freezer and spread the filling on the base. Place the cake in the freezer for at least another 4 hours until the filling has set. Then store in the refrigerator.

Raw cheesecake


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