Raw No-Bake Vegan Cheesecake Slices


My lovely friends!

If you’ve been a follower for a while then you know I’m a tad obsessed with raw cheesecake. I mean, it’s not like I’ve posted about it here, here, or here. I promise it’s not an unhealthy obsession though. Well, actually, no, that’s a bit of a lie. I am completely obsessed, which is why I try to not make it that often; purely because I eat the whole lot of it whenever I do. Recently I had the perfect excuse to make these raw no-bake vegan cheesecake slices and actually share them with others {and not eat the whole thing by myself}. I’m quite proud of myself if you couldn’t tell.

As many of you know by now, I just launched my first book: The 5-Day Real Food Detox nationwide on March 22. I actually can’t believe how quickly time is passing and that it’s already been a few weeks since it was released…so crazy! Anyhoo, I decided to throw a book launch party with my closest the week before the book came out and I made some epic treats for it, including my vegan peanut butter cups, vegan sushi from the detox, and these raw cheesecake slices. It was pure magic.

Now when it comes to desserts I’ve found that not everyone loves them, however that was not the case with my party. Every little morsel of food was eaten which was great, but also a tad disappointing for my greedy self because it meant I didn’t really get to eat any. I did sneak a piece or two at the party though. raw no-bake vegan cheesecake slices

So why is this one of my biggest obsessions? A few reasons! It’s so incredibly easy to make, trust me- and that’s coming from a girl who really doesn’t like to spend much time in the kitchen with complicated or time consuming recipes. It kind of tastes like Heaven. Oh, and it is made from ingredients that are good for you! No more feeling guilty for eating loads of sugar or dairy; my desserts are all about nourishing your body and satisfying your tummy.

I’m actually a dessert addict and find it dangerous to have any in my house…that’s partially because unhealthy food items are definitely a trigger for me and when I eat cake with normal sugar it sets me off and I go into binge/craving mode pretty easily. That’s why I love this one, there’s no triggers that happen, yet I get to indulge in something that is beyond good.

Alas, I may be rambling a bit about how good this dessert is and I’m sure you’re ready for the recipe by now. So without further ado, here it is.


Raw No-Bake Vegan Cheesecake Slices
Recipe type: Dessert
Cuisine: Raw
Serves: 25 slices
  • ½ cup almond meal
  • ½ packed cup pitted medjool dates
  • ¼ teaspoon sea salt
  • ½ teaspoon turmeric (optional)
  • 1 cups cashews, soaked overnight
  • 1 lemon, juiced
  • ¼ cup maple syrup
  • ¼ cup coconut oil, liquid
  • 1 teaspoon vanilla extract
  • ½ teaspoon sea salt
  • 1 teaspoon maca powder (optional)
  • 1 cup blue berries
  • ½ cup strawberries
  • 1 tablespoon maple syrup
  1. Combine the almond meal, dates, sea salt and turmeric into a food process. Start by pulsing then continue until a dough forms. Add to the bottom of a pan that has been lined with cling film, pressing until your base layer is even.
  2. Soak your cashews overnight, or at least four hours. This helps them to soften up and blend easier. Add to your food processor along with the lemon, vanilla, coconut oil, maple syrup, sea salt, and maca powder. Blend until completely smooth, scraping sides as necessary. The mixture might need a small amount of water (I personally do this instead of adding in more coconut oil), so start with ¼ cup adding small amounts until it has a creamy consistency.
  3. Pour ¾ of the mixture onto your base layer then place in freezer for 10 minutes. Take the remaining cheesecake mixture and add your blueberries, blending until fully combined. Add this to one half of the cheesecake, leaving the other half with the original layer.
  4. To make the strawberry jam, cut the stems off and blend with the maple syrup. Add small amounts on a spoon to the plain side, then take a knife start to drag it through the strawberry jam to create a pattern. Top with coconut flakes and cacao nibs and sliced strawberries. Freeze at least two hours.
  5. To eat, take out of freezer, cut slices and allow to thaw for 10-15 minutes.

When it comes to this recipe, it might seem like there are a lot of ingredients or work that goes into it, but I promise there’s not. It’s super simple and once you have made this once you will understand how easy it is to throw everything together. The thing that takes the most time is soaking the cashews and freezing it. Other than that, there’s no baking, no crazy science of measurements and it is pretty fool-proof. Pinky swear.

I personally like to add turmeric and maca powder because you don’t taste them, yet the add extra nutrients and benefits to the body. Win, win! Don’t worry if they are not in your pantry though.

Hope you all love these raw no-bake vegan cheesecake slices much as I do! If you do make these definitely tag me on Instagram so I can see your creations. My Insta is @nikkisharp and use the hashtag #nikkisharp so that I can comment and possibly feature them on my account.

Happy eats!

Love, Nikki


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