Raw Pear & Apple Cheesecake

Photo: Pear and Apple Cheesecake
This raw cheesecake is truly divine. This decadent recipe features just fruits, nuts and natural sweeteners, so all your guests can enjoy this wonderful dairy-free treat.
10-12 Servings


  • 1 cup pecans
  • ½ cup pitted Medjool dates
  • Pinch of salt


  • 3 cups cashews, soaked one hour
  • ½ cup fresh lemon juice
  • 1 cup raw agave nectar
  • 1 cup coconut oil
  • 1½ teaspoons vanilla extract
  • ½ teaspoon salt

Caramel Sauce:

  • ½ cup pitted Medjool dates, soaked for 20 minutes in ½ cup water
  • 1 Tablespoon raw vanilla powder
  • 1 Tablespoon maca powder
  • 1 teaspoon psyllium husk
  • Pinch of salt

Sliced Fruit

  • 2 pears, cored and thinly sliced
  • 2 apples, cored and thinly sliced
  1. Process Crust ingredients until crumbly and sticky. Press mixture evenly onto the bottom of a springform pan. Set aside.
  2. Drain and rinse cashews. In a blender or processor, blend all Filling ingredients until creamy and smooth. Set aside
  3. To make Caramel Sauce: blend dates and soak water together with vanilla, maca, psyllium husk and salt until totally smooth. Add a few more Tablespoons water if needed.
  4. To build the Cheesecake: Spread half of the Filling onto the Crust. Layer half of the Sliced Fruit neatly on top of filling. Drizzle with half of the Caramel Sauce. Pour on remaining Filling.
  5. In a medium bowl, toss together remaining Sliced Fruit and Caramel Sauce. Once apples and pears are coated, layer evenly on the top of cheesecake.
  6. Place in the freezer for at least 2 hours to set. Let rest at room temperature for 10 minutes before serving. Enjoy!