Raw Vanilla Bean Cherry Cheesecake

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Raw vanilla bean and cherry cheesecake made with paleo ingredients. Creamy cashew filling in a "graham cracker" crust. Stores well in the fridge and freezer. Naturally gluten free and dairy free. 

By: Paleo Gluten Free Eats Team (via Paleoglutenfree)
Original Publish: Jul 6, 2017
Last Updated: Mar 2, 2026
Yields: 18 slices

Nutrition Facts

307 kcalCalories
6 gProtein
28 gCarbs
20 gFat
Finished Raw Vanilla Bean Cherry Cheesecake

Ingredients

Instructions

  1. Preheat oven to 400F. Cut out a 10" circle of parchment paper and set it in the bottom of a 10" round spring form cake pan.

  2. Pulse together the almonds and pecans until minced. Then add dates and the rest of the ingredients for the crust. Blend together into a coarse texture.

  3. Press the crust into the bottom of the cake pan. Set aside for later (if you want a raw cheesecake) or cook on 400F for 20-25 minutes or until golden brown.

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