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Raw Easter Cheesecake

This is a super-easy, super-delicious raw Easter cheesecake, made with raw vegan cashew sweet “cheese”, raisins and almonds crust.  

A few days ago I received a very specific request from Costin. He saw a delicious raw Easter cheesecake recipe on a website and asked me to make it for Easter. You probably don’t know, but here in Romania, we have a traditional cheesecake recipe we make for Easter only. It’s called “pasca” and it’s a soft, yeast bread with sweet cheese and raisins filling. Here’s how the traditional Romanian ‘pasca’ looks like, on Roxana’s blog.

Because I recently gave up all dairy and gluten products, I decided to transform this traditional Easter cheesecake recipe into a healthy, delicious, raw vegan dessert. I wanted to make it look and taste just like the real thing! I think I got pretty close! 😀

Instead of sweet cheese, I made a delicious cashew cream with raisins and vanilla flavor. The crust was made with raisins and raw almonds. This turned out great! I also added some poppy seeds for some extra texture. Hope you won’t see it in the photos, but I had a “little” accident with the poppy seeds…hence that black area on the cheesecake :D.

Oh, I almost forgot to mention, this raw Easter cheesecake is ready in just 15 minutes! How awesome is that?!

Will you add this recipe to your Easter menu? 😀

Raw Easter Cheesecake recipeRaw Easter Cheesecake vegan recipe

Yield: 6 + servings (20cm diameter cheesecake)

Raw Easter Cheesecake

Pasca Raw Vegana Raw Easter Cheesecake

This is a super-easy, super-delicious raw Easter cheesecake, made with raw vegan cashew sweet “cheese”, raisins and almonds crust.

Prep Time 15 minutes
Total Time 15 minutes

Ingredients

  • Crust:
  • 1 cup raw almonds, soaked overnight or for at least 1 hour
  • 1 cup golden raisins, soaked for 20-30 minutes
  • Cream:
  • 1 1/2 cup raw cashews, soaked overnight or for at least 1 hour
  • 4 Tbsps raw coconut oil
  • 1 Tbsp psyllium husks
  • 3 Tbsps honey, or any other ]healthy sweetener
  • 1 Tbsps poppy seeds
  • a handful of golden raisins
  • 1/2 tsp vanilla extract
  • 1/2 tsp rum extract
  • a pinch of salt

Instructions

  1. I used a 20cm diameter round-shaped form. Cover the form with plastic wrap. This way the cheesecake will be removed from the form a lot easier.
  2. Add almonds in the food processor. Pulse until smooth. Add raisins. Pulse until well combined.
  3. Add the sticky paste in your cheesecake form. Using your hands, start pressing until the bottom and form's walls are covered.
  4. Add cashews in the food processor. Pulse until creamy. Add psyllium husks, coconut oil, honey, a pinch of salt, vanilla and rum extracts. Process until smooth.
  5. Add poppy seeds, psyllium husks, and golden raisins. Mix well using a spoon.
  6. Pour the cashew cream in the cheesecake form.
  7. Decorate the Easter cheesecake with some golden raisins.
  8. Let it cool in the fridge for at least an hour before serving.

Raw Easter Cheesecake vegan

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