Raw Candy Corn Cheesecake

Raw Candy Corn Cheesecake {Free from: gluten & grains, dairy, eggs, artificial colors, and refined sugar}

4.8 from 9 reviews

Fall themed dairy-free raw cheesecake made to look like candy corns. Beautiful fall shades with only natural coloring ingredients.


*Make sure ALL ingredients are at room temperature!

White layer:

  • 1½ cups raw cashews, pre-soaked and strained {overnight or for 15 minutes in boiled water}
  • 6 tbsp lemon juice
  • 6 tbsp maple syrup {or agave, coconut nectar, brown rice syrup, etc.}
  • 5 tbsp coconut oil, soft or liquid
  • 1 tsp pure vanilla extract
  • ¼ tsp salt

Yellow layer add-ins:

  • 1 cup chopped mango
  • 1½ tsp turmeric
  • ½ tsp cinnamon

Orange layer add-ins:

  • 1 cup soft dried apricots
  • large carrots, chopped
  • 2 tbsp coconut oil, soft or melted
  • 1 tbsp lemon juice
  • 1 tbsp maple syrup {or sweetener of choice}
  • 1 tsp cinnamon
  • a pinch more turmeric if needed to adjust the color


  1. Place all white layer ingredients into a blender and process until smooth. Remove approximately 1¼ cups of this mixture and set aside.
  2. Add yellow layer ingredients into the white mixture remaining in the blender. Blend until smooth. Remove approximately 1¼ cups of this mixture and set aside as well.
  3. Add all orange layer ingredients to the yellow mixture remaining in the blender. Blend until smooth.
  4. Transfer orange mixture into a 6" springform pan and flatten with a spatula to form the base layer. Lightly tap the pan on the counter a few times to get the layer to smooth out even more. Carefully pour the yellow mixture on top -- I like to add small bits of it at a time, distributing them all around evenly until the yellow layer is formed {if you pour it in all at once it might sink into the orange layer}. Even the layer out gently with a spatula. Repeat the process with the white layer.
  5. Freeze for at least 5-6 hours or overnight. When ready to serve, remove from freezer, cut into slices or slabs & kernels and enjoy!


Double for larger cake