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Raw Vegan Cashew Cheesecake Recipe – With Poppy Seeds

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raw cashew cheesecake recipe
There are a lot of raw vegan cashew cheesecake recipes out there, so I decided to do something a little different. Instead of the typical vanilla flavor that is usually called for, I decided to use poppy seeds instead. The result is a unique and decadent raw vegan cashew cheesecake recipe when you crave a little treat.

This recipe is for 1 mini 5 inch pie tin and is meant to be eaten in 8 individual servings, not all at once!

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raw vegan cheesecake recipe

Raw Vegan Cashew Cheesecake Recipe – With Poppy Seeds


1/3 cup ground golden flax
1 tablespoon coconut sugar (not raw, optional)
dash cinnamon powder
dash salt

Crust Instructions

Grind flax with a spice grinder or a high speed blender. If possible, add the coconut sugar, cinnamon powder, and salt while grinding the flax seed. If not possible, just stir them into the ground flax with a spoon. You can use a small fine mesh strainer or sifter to sift out any clumps from the flax powder mixture so that you are left with a fine powder.

Oil the mini pie tin or another small mold with coconut oil and then, using your fingers, press the flax powder mixture to the bottom and sides of the tin. The crust is meant to be crumbly, kinda like a graham cracker crust.

raw vegan cashew cheesecake crust


1 cup cashews (soaked in water for at least 6 hours covered in the fridge)
1 really ripe banana
1/3 cup water
4 tablespoons fresh lemon juice (juice from about 2 lemons)
2 tablespoons raw honey
1 heaping teaspoon lemon zest (zest from about 2 lemons)
2 teaspoons poppy seeds
white stevia powder to taste
(I used just under a 1/4 teaspoon of Trader Joe’s organic white stevia powder, if you don’t have stevia powder just use more honey until you reach the desired sweetness)

Filling Instructions

Strain and rinse the soaked cashews really well. Blend all ingredients except for the poppy seeds in a high speed blender such as the Vitamix until smooth and creamy. Mix in the poppy seeds at the end with a very quick pulse of the blender on low speed, or transfer the mixture to a bowl and mix them in with a spoon. Pour the mixture into the mini pie tin with the flax crust and let it freeze in the freezer for at least 3 hours until firm.

Blueberry Sauce

2/3 cup orange juice
2/3 cup blueberries
3 mejidool dates pitted and chopped
pinch white stevia powder (optional, for extra sweetness)

Blueberry Sauce Instructions

Blend in a blender the orange juice, pitted mejidool dates, and 1/3 cup of the blueberries on high speed until a creamy texture is achieved. Then add the rest of the blueberries with a very quick pulse of the blender on low speed for a textured sauce.

To serve the raw vegan cashew cheesecake remove it from the freezer and let it thaw for at least 10 minutes before cutting with a warm butter knife. Drizzle the blueberry sauce over the individual pieces and enjoy!


  • I like to combine white stevia powder with different types of sweeteners to intensify the sweetness of a recipe without adding extra calories, but if you don’t have white stevia powder just use more of another sweetener such as dates or honey.
  • If you have some left over sauce you can use it in a smoothie or drizzle it over banana ice cream.
  • I like to get my raw cashews from here.

Thank you for visiting the Raw Glow Blog, if you liked this recipe please “like it” below. Comments are always welcome.


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