Kumquat Cheesecake 1

Kumquat Cheesecake 2Sweet and creamy with a crispy crust, it’s hard to believe this cake is raw and vegan. Unless you tell them, your non vegan guests won’t even know. For best result, pre soak cashew nuts in lukewarm non-chlorinated water for 4-6 hours and pat dry with a towel before starting this recipe. Fresh kumquats can be replaced with any kind of orange, fruit or berry.

raw vegan cheesecake with fresh kumquats


1 cup pecans
½ cup hazelnuts
½ cup roughly chopped dried figs
3 tablespoons coconut oil
1 pinch of salt


Put all ingredients in a food processor and pulse until a dough is formed.

Press dough into a 8-9 inch round or square spring form pan.



1 cup pecans
2 ½ cup cashew nuts
1 1/2 cup roughly chopped pitted dates
1 cup coconut oil
½ cup kumquat or orange juice
½ teaspoon salt


Put all ingredients and food processor and processor until smooth.

Pour over the chilled crust and return to the refrigerator.


¾ cup cashew nuts
3 tablespoons coconut oil
3 tablespoons fresh lemon juice
2 tablespoons raw coconut nectar
pinch of salt


Put all ingredients in a food processor process for several minutes until very smooth.

Pour over the chilled filling and freeze over night. Let the cake defrost in the refrigerator for an hour before serving.

Top with crushed pecans and sliced fresh kumquats.

Enjoy well chilled.

Mist Plate from Heath.

Photography by Philip Blankenship.