Easy, Raw, 3-Layer Cashew Cheesecake




Want the rich, lusciousness of Cheesecake without all the inflammatory side effects? Look no further than this 3-Layer super decadent Cashew Cheesecake. It’s Vegan, Raw, Gluten Free & so very friendly on the bod. It’s a true dessert yet also teeming with Protein, Fiber, Omega 3’s & Vitamins galore.  If my kids don’t get a ton of protein at dinner, this dessert can fix that. But frankly, I think this cheesecake can fix just about anything... Let's get to it.


What you need:

For the Crust:

1 C Pecans

10 Pitted Dates

1/4 C Shredded coconut (can be sweetened or unsweetened, you decide)


For the filling:

1.5 C Cashews *see soaking notes below

1/3 C Maple Syrup (could sub Agave)

1/2 Can Coconut Milk (I use full fat, they're such healthy fats, but low fat can do)

1/2 Tsp Vanilla Extract


For the top layer of filling:

1 C Strawberries (about 5-6 regular sized - with the green leafies on!)

1 Tbl Chia Seeds

1 Tbl Lemon Juice


For Garnish - more berries, shredded coconut


What you do:

Make the crust by PULSING everything in the blender until a fine mealy crumble forms (this might require a quick dash of water, no more than a tablespoon). Flatten into the bottom of a cake pan (optionally lined with parchment paper for easy removal). Start to freeze the crust while you make the inner layers.


Clean the blender and add the cheesecake filling ingredients &  blend until smooth. Pour about half of the filling into the pan, smooth with the top of a spoon and place back in the freezer for more solidifying.


With the remaining half of the filling still in the blender, include the top layer of filling ingredients and blend again until smooth. Pour the top layer in and smooth again and now freeze for real - covered with foil/saran wrap - 3 hours - you can't cheat this process! Raw desserts are awesome but they can take time. Good news is that this will keep in the freezer for months. When ready to eat, keep 10-15 minutes at room temperature (or a couple hours in the fridge), garnish and slice in. 


Cheesecake heaven, baby!


*If using a high powered blender such as a Vitamix, you can blend the cashews raw, for any other blender please soak the nuts overnight, or for at least 4 hours in hot water - in a pinch you can boil them for 10-15 minutes - this is very important so they will cream and break down properly.



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