Longan Raw Cheesecake

Longan Fruit Raw Cheesecake (Free From: gluten & grains, dairy, refined sugar)

5 from 2 reviews

A unique, gentle raw vegan cheesecake featuring the delicious Asian longan fruit. Gluten-free and refined sugar-free.



  • ½ cup raw cashews
  • 1 soft medjool date, pitted
  • ½ tbsp maple syrup
  • ½ tbsp coconut oil


  • ½ cup raw cashews, pre-soaked and strained*
  • 2 tbsp coconut oil
  • 2 tbsp agave
  • 20 longan fruit, peeled and de-seeded
  • 1 tsp pure vanilla extract
  • ½ tsp salt

Optional toppings:


  1. Process all crust ingredients in a food processor into a sticky crumble. Transfer to a 4" springform pan and press down into a flat crust. Freeze while working on the next step.
  2. Blend all filling ingredients in a power blender into a smooth consistency (make sure they're all at room temp first). Pour the filling into the pan over the crust and smooth out the top. Decorate with desired toppings. Freeze for 5-6 hours or overnight. Thaw out slightly, slice and enjoy! (Keep leftovers frozen).


*To pre-soak nuts: place in a glass bowl, cover with water, and leave to soak for 4 hours (or overnight in the fridge). Then strain and discard the water. For a quick pre-soak, cover with boiled water and soak for 15 mins, then strain and discard water. (Note: this technique doesn’t preserve the nutrition of the recipe as well as the traditional soaking technique above). Additional Note: the purpose of soaking the nuts is to re-hydrate them and plump them up for blending into a smooth, cheesecake-like consistency. Proper soaking techniques also maximize nutrition and digestibility. If you’re interested in learning more about nut soaking and other dessert prep tips and tricks, I delve into these subjects in detail in my book Unconventional Treats.