Fig & Vanilla Bean Raw Cheesecake

Hey there,

creative gal!

You’ve landed on a post I wrote a few years ago -
back when I was known as The Dabblist and was exploring all sorts of ways I could create beautiful things with my hands. It was a powerful time for me — awakening my creativity after suppressing it for so long — but this space has since evolved to reflect the woman I’m becoming.

This has been my latest dinner party hit. And I feel like I'm being a wee bit sneaky every time I serve it.

*  *  *  Picture This  *  *  *

I enter your home with this sweet smelling, delicious looking, fresh cheesecake for all to enjoy. We enjoy dinner with a few laughs, some serious moments of reflection and support, maybe an awkward moment here and there.

So when the time for dessert comes, we break out the forks and I carefully place a slice of this delectable cake on your plate.

You take a bite.

Then there's that inevitable smile and twinkle in your eye. The flavors, the textures, the aroma. The crunchy almond crust. The smooth cheesecake with hints of lemon and fresh vanilla bean. The burst of fresh fig and honey as a topping. You love it.

Now it's my turn.

"This is a raw cheesecake." You drop your fork in shock.

"There's no dairy, sugar, eggs, or gluten in this bad boy. It was not baked. All raw goodness, and high protein to boot."

You tell me to shut the front door. I smile. Ahh yes, raw food success once again!

Fig & Vanilla Bean Raw Cheesecake



  • 3 cups raw cashews, soaked in water for at least 4 hours (I prefer overnight)
  • 1/2 c. lemon juice (freshly squeezed is best!)
  • 1/2 c. raw honey
  • 3/4 c. coconut oil 
  • 3 vanilla beans, split open and seeds scraped (discard the pod)
  • 1/2 tsp. sea salt


  • 10 fresh figs
  • 1 tbsp raw honey


Combine the soaked almonds, dates, and coconut in a food processor and pulse until well chopped and mixed together. Gently press the mixture into the bottom of a spring form pan until evenly spread.


Combine the soaked cashews, lemon juice, honey, coconut oil, vanilla and sea salt in a food processor or high speed blender. Blend until smooth and creamy. Pour the cheese over the crust and spread evenly.


Place fig and honey in a blender (I used a hand blender) and blend until nice and smooth. Pour over cheese.

Put the pan in your freezer for at least 4 hours. When serving, take the cake out of the freezer to allow it to thaw for 10-15 mins.

(Adapted from Roost)


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