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Raw Vegan Orange and Fig Cheesecake

Author: Juli


Ingredients for the crust

  • 2 cups pecan nuts
  • 6 pitted dates
  • 1 cup dried cranberries
  • a pinch of sea salt

Ingredients for the cream

  • 2 cups cashew nuts soaked overnight or at least 4 hours
  • 1/3 cup coconut oil
  • 2 tbsp agave syrup
  • juice of one orange
  • zests of one orange
  • 1 tsp cinnamon
  • 1/2 tsp ground vanilla
  • a pinch of salt
  • 4 ripe figs sliced


  • Put the dates, cranberries and salt in a food processor and mix until smooth, then add the nuts and mix until you have a crumbly and moist dough
  • Press the dough firmly into a pan of approx. 20 x 30 cm. I usually line the pan with plastic wrap but aluminium wrap works fine too. Put in the freezer to set while preparing the cream
  • Place all the ingredients for the cream (but not the figs) in your food processor and mix until smooth. This might take a few minutes. If the cream is too firm add a little more orange juice or water. Aim for the consistency of cream cheese
  • Remove the dough from the freezer, spread the cream evenly and then arrange the figs on top
  • Put the pan again in the freezer for 2 h and then cut it into 12 pieces
  • You can keep it in the fridge for about 4-5 days


You can keep it in the fridge for about 4-5 days