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Raw Fig Cheesecake.

  • Recipe Submitted by on

Category: Holiday, Beans, Cheesecakes

 Ingredients List

  • Crust
  • 1/2 cup raw walnuts
  • 1/2 cup raw pecans
  • 1/2 cup raw almonds
  • 20 dried mission figs
  • Filling
  • 1 1/2 cups raw cashews, soaked overnight
  • 8-10 dried calimyrna figs
  • 6 tbsp raw nut milk (or water)
  • 2 tbsp red beet juice, optional
  • 1-2 tbsp lemon juice
  • 1 vanilla bean, split and scraped
  • Toppings
  • 1/4 cup chopped raw nuts
  • 4-6 fresh black figs


Line the bottom of a round 6”³ spring form pan with parchment paper; set aside. In a food processor fitted with the S blade, blend the walnuts, pecans and almonds into a coarse meal. Add the mission figs and pulse until combined. Press mixture into the prepared pan then cover with plastic and freeze until ready to use.

Drain the soaking water from the cashews and transfer them to the container of a high speed blender, such as a Vitamix. Add the calimyrna figs, nut milk, beet juice, lemon juice and vanilla bean; blend until smooth, about 1-2 minutes. If you have a Vitamix, you”™ll want to use the tamper.

If you don”™t have a Vitamix, you”™ll likely have to give the mixture a good stir every 30 seconds or so. Once blended, pour the cashew mixture over the crust and freeze for at least 4 hours, or until solid.

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