Raw Tangerine Cheesecake


Fresh, creamy, healthy, and Christmassy: this raw tangerine cheesecake is really easy to prepare and you will only need a few ingredients that you probably already have in your pantry. 

Video recipe:

Prep time: 15 minutes

Freeze time: 2 hours

  • no bake


Course: dessert

Cuisine: Vegan

Servings: 12



For the base:

🌱250 g barley flakes

🌱1/2 cup dates powder

🌱1/3 cup vegetable oil

🌱2 Tbsp water

🌱1 tsp vanilla powder

For the filling:

🌱500 g raw cashew

🌱1,5 cup freshly squeezed tangerine juice

🌱1 tsp ginger

🌱1 tsp vanilla powder

🌱1/2 cup dates powder

🌱Tangerine zest (from 2 tangerines)

For the topping:

🌱thin tangerine slices

How to prepare:

  1. Start with the base: mix the barley flakes, dates powder, vegetable oil, vanilla powder, and a splash of water in a food processor until the flakes are minced really well.
  2. Pour the composition on a round baking tray and press it well on the bottom so you form a thick and uniform base layer.
  3. Put it in the freezer and, in the meantime, prepare the filling:
  4. Mix the raw cashew, tangerine juice, grated ginger, tangerine zest, dates powder and vanilla powder in a food processor until you get a creamy paste
  5. Take out the base out of the freezer and pour the cream nicely on top. You can use a spoon to spread the cream equally on the surface
  6. Freeze the cheesecake for 2 more hours
  7. After this time, decorate the cheesecake with thin tangerine slices and your Christmassy treat is ready to be enjoyed!


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