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Raw Vegan Cheesecake Recipe with Cashews and Peanut Butter Swirls

Raw Cashew Cheesecake Recipe


It was my birthday on Monday (I can’t believe how fast the time flies!) and so I thought to post a festive cake recipe to celebrate. Raw vegan cheesecake recipe using cashews is one of the first raw cakes I made four years ago when my family made the transition to whole food plant-based lifestyle. I got inspired by The Rawtarian – thank you so much!





  • 2 cups cashews, soaked
  • 1 cup dates, chopped (about 19 deglet noir, measure cup with whole dates first)
  • ¾ cup coconut milk or any other plant-based milk (even water will do)
  • 3 tbsps. lemon juice
  • ½ tsp. Himalayan salt
  • 3 ripe bananas
  • 2 tbsps. peanut butter
  • 3 tbsps. cocoa powder




  1. Process walnuts and sea salt in a food processor until fine crumbs, then add the dates (if you do not use soft dates, chop them first) and process until the mixture holds together when squeezed.
  2. Line a cake tin with parchment paper and firmly press crust into the bottom. Set aside.


  1. Soak the cashews in two separate bowls (one cup + one cup) overnight or at least 3 hours and drain well. Keep the two portions separated. Discard the soak water.
  2. Divide dates into two equal parts, chop them and place into two separate bowls. Cover both with half of the required quantity (¾ cup) of coconut milk. Let soak for a few hours, until soft.
  3. Combine one bowl of dates with the soak water, one bowl of drained cashews, half of lemon juice, half of Himalayan salt, half of peanut butter and half of bananas in a blender and process until smooth. Transfer to a bowl.
  4. Repeat the same with the other half of the ingredients. Also add 3 tbsps. of cacao powder and process again.


  1. Whisk the swirl ingredients together.
  2. If your peanut butter jar is in the fridge, take the necessary quantity out beforehand to allow it to become more liquid.
  3. If you find that the mixture is still too thick to form swirls, add some coconut milk.


  1. Using a tablespoon drop the filling alternating between the plain and chocolate and throw in a teaspoonful of peanut butter mixture here and there. Make another layer with opposite colours until the filling is used up. Shake the tin gently to even the cake. Form swirls with the top peanut butter chunks.
  2. Freeze for 4-6 hours. If you freeze it longer and you feel it’s rock hard, then transfer it to the fridge a few hours before slicing it.


You’ll get 17 cm (7 inch) thicker cake or 24 cm (9 inch) thinner cake.

Garnish with whatever you like or have in hand – frozen or fresh berries, grated dark chocolate, mint leaves etc.

  • Method: Freezing


  • Serving Size: 1/16 of the cake
  • Calories: 240 kcal
  • Fat: 14.2g
  • Carbohydrates: 22.9g
  • Protein: 5.19g

Keywords: raw chasew cheesecake

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