Cherry Swirl Cheesecake
Recipe type: Dessert
Cuisine: Raw Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 8-12 servings
An absolutely stunning raw vegan pie that is perfect for every occasion!
Walnut Date Crust:
  • 2 cups walnuts
  • 6 large medjool dates, pitted and chopped
  • 1 teaspoon cinnamon
  • ½ teaspoon sea salt
Cheesecake filling:
  • 2 cups cashews, soaked 2 hours and rinsed
  • 1 red apple (like gala or fuji), peeled, cored and chopped
  • 1 cup coconut oil
  • 1 cup maple syrup (or less if desired)
  • 1 teaspoon vanilla
  • 1 tablespoon soy lecithin
  • 1½ teaspoon sea salt
Cherry Swirl:
  • 1 cup frozen cherries, defrosted
  1. To make the crust, place the walnuts in a food processor, and pulse until they become crumbly. Place the chopped dates, cinnamon and sea salt into the food processor and pulse until the mixture becomes a little sticky. Sprinkle a bit of water on top if necessary to help the crust stick together. Press the mixture firmly into the bottom of a 7"-9" springform pan and compress it well with your hand. Set the crust aside until you are ready to pour in the filling.
  2. To make the cheesecake filling, soak the cashews for 2 hours (up to overnight), the drain and rinse them well. Discard the soak water. Add the cashews to a blender along with the rest of the filling ingredients. Purée until very smooth, for about 2-3 minutes.
  3. Pour the filling mixture into the prepared pan and set aside while you make the cherry swirl.
  4. To make the cherry swirl, place the frozen cherries in a blender and purée. Drizzle about ¼-1/2 of the cherry mixture onto the top of the pie and swirl around with the tip off a knife or a chopstck to create a pretty swirled design.
  5. Place the finished cheesecake into the freezer for 4-6 hours (or leave overnight) before serving.
  6. Garnish with fresh cherries and more of the cherry sauce before serving.
Recipe by Plant Craft at