• Prep Time: 15 mins
  • Cooking Time: 0 mins
  • Serves: 8

Raw Cinnamon Swirl Cheesecake

  • Recipe Submitted by on

 Ingredients List

  • Raw Cinnamon Swirl Cheesecake
  • 1/2 cup applesauce (120g)
  • 1 1/2 cups raw cashews (150g)
  • 1/2 tbsp pure vanilla extract
  • 3 tbsp virgin coconut oil (30g)
  • pinch pure stevia plus 2 tbsp water (or 1/4 cup pure maple syrup and omit the water)
  • just under 1/2 tsp plus 1/8 tsp salt
  • 2 tsp lemon juice
  • 1 tsp cinnamon, divided
  • just over 1/2 cup pitted dates
  • 1/4 tsp cinnamon
  • 1/2 cup almonds (80g)
  • 1/16 tsp salt
  • 1/4 tsp pure vanilla extract
  • up to 1 tbsp water, if needed


Place the cashews in a cereal bowl, cover with water, and soak overnight. The next day, drain and pat the cashews completely dry. Combine all cheesecake ingredients, except 1/2 tsp cinnamon, in a high-speed blender or food processor, and process on high until the mixture is completely smooth. Make the crust:

Combine all crust ingredients in a high-quality food processor (not a blender), and process until fine sticky crumbles form. If mixture is too dry, add the water and process again. Press the crumbles into the bottom of an 8.5-inch round pan, then smooth all but 2 tbsp of the cheesecake filling on top. Combine the reserved 1/2 tsp cinnamon with the reserved 2 tbsp cheesecake filling. Spread this paste on top of the pie, then use a fork to swirl it around the cheesecake. Freeze until the cheesecake is firm enough to slice.

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