We haven’t met a person yet who doesn’t like raw cheesecakes, if you’re one of them then this recipe will change you into a raw cheesecake lover like us. Try this raw creamy figgy cheezecake recipe by Rejan Magee and we promise it won’t leave you disappointed.
I’ve been a huge fan of raw cheezecakes for many years now, and every year I get more and more excited to experiment with the delicious fruit that can be mixed into them. If you’re new to raw desserts, just know that this is a much healthier alternative to regular cheesecake, and tastes pretty much the same – if not better, in my opinion. Cashews and/or macadamia nuts typically make up the creamy filling, with any type of nuts and/or seeds + dates making up the crust.
You’ll want to soak your raw cashews/macadamia nuts before using them in this recipe (or any other recipe) not only to soften them up but to reduce their phytic acid content. A little tip for this recipe or any raw cheezecake that you make: soak the cashews/macadamia nuts in water and open a probiotic capsule into it and allow to soak for 24 hours. This starts to ferment the cashews so you obtain a more authentic cream cheese flavour. Up to you though.
Raw Figgy Cheezecake
This vegan cheezecake uses raw cashews and macadamia nuts to give it the creaminess you’d expect from a regular dairy cheesecake. The abundance of fresh figs during the last weeks of summer was the inspiration for this dessert, though you could use any fruit you wish. For this particular cake I used 2 small retractable cake pans in order to have different layers. You can also use one large cake pan for one layer.
For the crust (double if using a large cake pan/1 layer):
For the filling:
Optional Fig Puree:
For the crust:
Add all ingredients to a food processor and process until crumbly and can stick together to form a crust when handled.
If layering with 2 cake pans, form a 1/2 – 1 inch layer of crust on the bottom of 1 cake pan, leaving the other one bare. If using a large cake pan, double the crust recipe and spread out over the pan to make a 1/2 – 1 inch crust.
For the filling:
Blend all ingredients in a food processor (or Vitamix) until smooth and creamy. Continually test the “batter” until you are satisfied with the consistency. I used a Vitamix for this and had to blend for quite a while to achieve a completely smooth texture. I also added the figs in at the end so there would be some chunks of the fruit throughout the cake.
Spread the filling mixture over the crust in your cake pan(s), put in freezer to set for about 1 hour. Alternatively you can set it in the fridge, but it will take longer.
While the cake is setting, you can prepare the fig puree by blending fresh figs and raw honey in a blender or food processor until desired consistency.
Once cakes have set, remove from freezer/fridge and carefully pop out of cake pans.
Top with fig puree and additional fresh figs if you desire. To achieve the look with the sliced figs around the bottom layer of the cake, I sliced fresh figs thin and placed them on the inside rim of the cake pan before pouring the “cheeze” filling into it.
A word from Rejan: Hi, I’m Rejan! I’m a Holistic Nutritionist who grew up in beautiful Victoria, on Vancouver Island, and if the Island life has taught me anything, it’s the pleasure of preparing and eating the food grown in my direct vicinity. For years, Whole Harmony Nutrition has been my outlet for sharing the things that I learn, as well as all of my proudest culinary creations. I want this to be a place for you to explore nourishing (and delicious!) recipes, find out the latest word in nutrition and *hopefully* gain some inspiration to help you live the healthy life you want!