Raw Vegan Chai Cheesecake

Summer is fast approaching, and the last thing we tend to want to do in hot, humid weather is turn on the oven. So if you’re eager to whip up some sweet treats on a hot day, go raw! This recipe comes from our Editor in Chief, Ramsin Khachi, who created it with his daughter. This Raw Vegan Chai Cheesecake will satisfy your sweet tooth in cool comfort. The only downside? You might not want to share. 



2 cups soaked cashews (soaked 24 hrs)

1/3 cup coconut oil (warm)

1/4 cup coconut water (room temperature)

1/4 cup maple syrup (room temperature)

1 tbsp pumpkin pie spice seasoning 

2 tsp ginger juice or 1 tsp ginger powder 

1/2 tsp ground nutmeg 

1/2 tsp ground cardamom 


1 cup dried cranberries

1 cup dried apricots 

1/2 cup coconut flakes 

1/2 tsp ginger powder 

1/2 tsp cinnamon powder 

1 tbsp coconut oil (warm)


Add all cheesecake filling ingredients into a high speed blender and emulsify thoroughly. The filling is finished once it is a fluffy consistency and slightly warm. Set aside. 

In a food processor, add all of the crust ingredients and process until broken down and chopped up. 

Line a 5 x 5 (yields 10 slices) baking dish or glass tupperware container with parchment paper. Add your crust and press it down evenly. 

Once the crust is pressed, add your filling and allow it to set for at least 6 hours. 

When ready to serve, slice it up and garnish the cheesecake with coconut flakes and pomegranate seeds.