I did it, I  made another faux cheesecake that I’m so excited about!  Remember this one topped with rhubarb? SO GOOD! This time I mixed up the recipe a bit and topped it with figs, drizzled honey over the top and then generously sprinkled with Maldon salt over every square inch.  HEAVEN. There are no words for how delicious it is.  I promise, I’m not just gratuitously thumping myself on the back here.  It’s mind blowingly good!  That combo of salty and sweet, it’s just insane.  So please, even if you never make another recipe from this blog again, make this.  And share it with your friends, they’ll probably gift you something in thanks. (PRESENTS!) Recipe and more after the jump!  xx- Sarah  




2 1/4 cups of almond flour

2 cups dates, seeds removed

1/4 cup pecans

1/4 cup walnuts

1/2 teaspoon sea salt

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg



3 cups cashews, soaked

1/4 cup fresh squeezed lemon juice

1 1/4 cup almond milk

1/4 cup maple syrup

1/8 teaspoon vanilla extract



2 tablespoons raw honey

hot water

Maldon sea salt to taste

a basket of ripe, sweet figs



– Soak cashews for at least 4 hours, overnight if you can

– Combine all of the crust ingredients in a food processor fitted with an S blade and pulse until combined.  You may need to hand stir in order to help the food processor along with this at points.  I prefer my crust  some of the nuts not completely broken down, I like the texture they add. But pulse until you’re pleased with the consistency.

– Press crust “dough” into a 9″ springform pan, using wet fingers to form it into a solid crust.  Place in the freezer until ready to assemble.

–  Drain the cashews and discard soaking water. In a Vitamix or other high powered blender, combine the cake ingredients and blend until smooth.  You will need to use the tamper tool (I call it the mixing stick), to help the blender along.

– Scoop cake topping into spring form pan and spread evenly.  Cover with plastic wrap and freeze for at least 2 hours.

– To serve, remove from freezer, remove from pan and let sit for 15 minutes.  Combine raw honey with warm water until it softens and becomes easily drizzled.

– Clean figs, place three in the center of the cake and slice remaining figs into quarters (or arrange them however you’d like!)

– Drizzle cake and figs with honey (more or less to your preference) and sprinkle generously with Maldon salt (the salt is a critical part, so feel add just a little and serve with a separate side of salt to sprinkle on to individual taste!)

– Enjoy!

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Reader Comments

  1. sarah yates|

    Hi Mia, our recipes are very different and if you google raw cheesecake or raw cheesecake with figs you'll see that Ashlae (who I adore) and I are not the first, nor will we be the last, to develop a recipe for this. But hers looks amazing, love that she added beet juice to make it pink!

  2. brigitte|

    that looks gorgeous! i will be making this over labor day weekend for sure!

    thanks for sharing the recipe

  3. Two Red Bowls|

    This is stunning. I've never made a raw cheesecake but this definitely makes me want to try! Thank you so much for posting this, it looks delicious.

  4. Maddy|

    This. Looks. AMAZING! I'm not a huge fan of cheesecake in general but I will definitely be making this someday. And then, you know, eating it all by myself while watching reruns of that Friends episode where Rachel and Chandler keep stealing their neighbor's cheesecake. Just to keep it all in-theme! 😉

  5. Lindsey|

    This looks absolutely beautiful! I have been shying away from making a raw and vegan cheesecake, but you make it sound so awesome and simple with your straightforward directions. Me and my husband's birthdays are coming up, perhaps this will be our celebratory cake!

  6. thefolia|

    The photo looks mind-blowing good and I don't even like cheesecake but since it's not made of cheese I will try this. Thanks for sharing. Happy Nesting.

  7. Richele|

    Oh this just looks scrumptious! Is there anything better than figs in a dessert . . . nope! That is why I have a fig tree in my backyard 🙂 Thanks so much for sharing!

  8. Rachel|

    Hi. Such a beautiful recipe. I am curious to know if you have any thoughts on another nut to sub for the cashews, to which I am allergic. Sadly. I'd appreciate very much any suggestions you may have, since most vegan cheesecake- type desserts use cashews.

    Thanks so much for your time!

  9. sarah yates|

    @cindy- I would use fresh lemon juice, always. But if you can't get your hands on it than I'm sure subbing bottled won't be the end of the world! 🙂

    @rachel, thank you so much! Oh that's a tough one, I'm not sure what nut substitute would give the same creaminess that cashews do. BUT, i think if there's any hope it lies in macadamia nuts. 🙂 Let me know if you give it a go! xx

  10. Juli|

    This recipe is absolutely brilliant…and almost vegan. Love it!

    Thank you so much for sharing.

    Greeting from Germany.


  11. grace @ earthy feast|

    This cheesecake is beyond beautiful! I made a version of this last weekend and it was so good – everyone loved it! The crust is amazing and comes together so easily! I have a fig tree bursting with fruit so I have to make it again – don't really have a choice! 😉

  12. julie|

    hi! I’m in love with this and excited to make it for an event this week.

    If i have to travel about 30 minutes and then not serve it for another couple hours…would you recommend that I prep the elements at home but assemble the cake at the event space and have it sit for 2 hours OR can I stick it in the fridge for a couple hours, have it out for 30 minutes, then back in the fridge for a couple hours OR assemble it and it have it be out while I travel then refrigerate it when I get there for 2 hours?

    Sorry to be so needy…I don’t want to mess this one up!

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  14. jillian|

    Hello, Is there some way I can make this without having to refrigerate the cheesecake? I only have an hour to make it. I was thinking I could make like a deconstructed cheesecake but use this recipe? Have any tips