Raw Recipe: Cinnamon Toast Cheesecake

Our chefs at the Go Raw L.I.F.E. Center in San Diego do come up with some delicious recipes, and desserts are one of our customers’ favorites. We had a specific request for a recipe to the Cinnamon Toast Cheesecake that was posted on their Facebook page last week.

This recipe has a special ingredient in it that we’d like to discuss for a minute: Mesquite powder. You might be thinking—mesquite? Isn’t that for grilling and smoking? And yes, the wood is great for that, as many barbecuers out there know too well. But that’s not what mesquite powder is. This powder is made from ripened seed-pods from the mesquite tree and grinding them into a fine powder, just as the Native Americans used to do. (Although they probably didn’t have raw vegan cheesecake.)

It’s classed as a superfood because mesquite powder is high in protein and the amino acid lysine, plus contains substantial amounts of calcium, magnesium, potassium and zinc. That’s a welcome boost in our recipe, but we’re really using it because it has a rich molasses-like flavor that’s reminiscent of caramel, and gives our cheesecake a delightful flavor. We use a full tablespoon of it in this recipe, so you may want to invest in some if you’re going to invest the time in making the dessert. You can find it at health food stores, many Whole Foods and online.

Now, we don’t want to be party poopers, but even though this cheesecake is full of wonderful, whole food, raw, vegan ingredients, it doesn’t mean that it’s a low calorie food. One small slice will go a long way—if you’ve never tried a raw vegan cheesecake before, it may be hard for you to believe that it’s just as rich as the regular kind!

So get out your food processor and your springform pan, and get ready for a delicious dessert that’s full of the tastes of autumn.

Cinnamon Toast Raw Vegan Cheesecake


1 cup walnuts
2 cups pecans
1 cup pitted dates
1 tsp. sea salt
1 tbsp. vanilla extract

Combine all ingredients except dates in food processor, then slowly add dates in. Press crust into springform pan and refrigerate.


1 Thai coconut with coconut meat
1 cup coconut oil
1 cup cashews, soaked
1/2 cup dates, pitted and soaked
1 tsp. sea salt
1 tbsp. vanilla extract
2 tsp. cinnamon
1 tbsp. mesquite

Blend everything in a food processor until smooth and creamy. Pour into crust and refrigerate or freeze until solid. If you use the freezer, let defrost for 15-30 minutes before serving.

What else is great about this cheesecake? It’s dairy and gluten free!