Pink Raw Vegan Cheesecake

Pink Raw Vegan Cheesecake

This cheesecake recipe is a must try. Made by our friend Magdalena (follow her for plant-based tips and recipes at @magdaroni). This base is unreal and the cashews make the cheesecake creamy and rich. 
  • 1 cup almonds
  • 2 Tbsp cocoa powder or cacao powder
  • 2 softened, pitted medjool dates (soak in hot water for a few minutes)
  • 2 Tbsp maple syrup or date syrup
  • 2 Tbsp coconut oil
  • 1.5 cup soaked, drained cashews (soaked in water overnight/few hours)
  • 1/2 cup nut milk
  • 1/3 cup maple syrup or date syrup
  • 1/4 cup coconut oil
  • 1 tsp salt
  • 2 tsp beet root powder

Optional toppings:

  1. Process the ingredients for the base into a fine sticky mixture and smooth into base of pan (preferably a springform cake pan)
  2. Blend cheesecake ingredients into a smooth consistency
  3. Pour onto base
  4. Freeze over night or for several hours until set
  5. Optional: top with beet root powder, goji berries, and/or cacao nibs before serving

Missing some ingredients? Don't let that stop you from trying this incredible cheesecake. Shop all ingredients in our zero waste pantry.

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