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March 6, 2012 / daryleverett

“Cheesecake” {Dairy-free, egg-free, raw option}

Blueberry raw cheesecake


The Dairy Eater has been missing his cheesecake since we went egg-free more than a year ago. I recently got a new blender and in the book was a recipe for raw cheesecake and it’s safe for us! I was super excited. The only problem: it’s a lemon cheesecake and we don’t like lemon desserts. I decided to research and see what I could substitute for some of the lemon. I combined a few recipes including these two (Dr.Ben’s)  (The Rawtarian) and the Blendtec one.


3/4 c Raw Almonds

1 TBSP Coconut shreds

1 TBSP honey/agave

The almonds and coconut go into the blender and are pulsed until it looks like graham cracker crumbs. Then you stir in the sticky sweet stuff. Press a little into the bottom of paper muffin cups to make the crust.

I had a little help with this part.


It is “mmm mmm good”


(I tossed that spoon into the sink after he finished cleaning it. In case you were wondering)


Chill the crusts while you prepare the filling.


1/4 c lemon juice (this was too much for my preference)

1/4 c water

3/4 c honey/agave

1 1/2 c Cashews, soaked for a few hours or overnight

2 TBSP coconut oil

1 tsp vanilla

Add those to blender in order listed and blend until smooth. Pour into your muffin cups. Freeze for a few hours. You will probably want to thaw them for a bit before serving or if serving soon just freeze or about an hour.


I got 12 muffin cup-sized desserts from this recipe.

For the topping I warmed about 1 tbsp sugar and about 2 cups of frozen blueberries, just until gooey but not bubbly. I’m not sure if that makes it not-raw, but you could use fresh berries and just toss them on the top.


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