An easy no bake papaya cake recipe that is made with all natural ingredients and no added sugar! This raw vegan papaya cheesecake recipe is super easy to make. All you need is 5 ingredients, a blender, and some patience to let is cool overnight!

Papaya is one of my favourite tropical fruits to create recipes with. Once you learn how to cut a papaya, why not check out some of my other favourite papaya recipes:
- 2 ingredients papaya pudding
- A simple and nutritious papaya smoothie
- A papaya banana smoothie (perfect for those who suffer from acid reflux!)
- Papaya boats with coconut whipped cream and lime (a Nara Smith inspired treat!)
- Baked papaya with cinnamon and coconut sugar
- 2 ingredient papaya fruit rollups
I also make some other delicious raw vegan treats that are similar to this papaya cheesecake that you might like! Including this raw vegan carrot cake with protein powder and these raw vegan almond and date energy balls!
Why You'll Love This Recipe
This raw vegan papaya cake is the perfect no-bake treat for tropical dessert lovers. It’s creamy, refreshing, and made entirely from wholesome, plant-based ingredients. The natural sweetness of the papaya shines through without the need for added sugar, making it a guilt-free indulgence. Plus, it’s quick to prepare and requires no baking!

Ingredients Needed for This Raw Papaya Cake
Each ingredient in this recipe plays a crucial role in creating the perfect raw vegan cheesecake:
Crust:
- Medjool Dates: Provide natural sweetness and act as a binder for the crust.
- Cashews: Add a nutty flavor and texture to the crust.
- Coconut Oil: Helps bind the crust and adds a subtle tropical flavor.
Filling:
- Cashews: Soaked cashews create a creamy and smooth cheesecake base.
- Coconut Cream: Adds richness and a hint of coconut flavor.
- Papaya: The star ingredient, giving the cheesecake its vibrant color and natural sweetness.
Topping:
- Papaya: Blended into a smooth puree to create a visually appealing and flavorful topping.
How to Make Raw Papaya Cheesecake
To prepare this papaya cake, follow the steps outlined below. For this recipe, I use a small 4.5-inch springform pan. However, you can opt for a larger pan, up to 7 inches in diameter, without adjusting the ingredient quantities. Keep in mind that using a larger pan will result in a shorter cake due to the increased surface area.
Ingredients:
Crust:
- 8 Medjool dates (pitted)
- ⅓ cup cashews
- 1 tablespoon coconut oil
Filling:
- 1 cup cashews (soaked in boiling water or overnight in the fridge)
- ¼ cup coconut cream
- ½ cup papaya (120 grams)
Topping:
- ½ cup papaya (120 grams)
Instructions:
For the Crust:
- Remove the pits from the dates.
- Add the dates, ⅓ cup cashews, and coconut oil to a food processor.
- Blitz until a crumble forms.
- Line the base of a springform pan with baking paper and spray lightly with oil to prevent sticking.
- Firmly press the crust mixture into the pan to form an even layer.
For the Cheesecake Filling:
- Soak 1 cup of cashews in boiling water for at least 10 minutes (or overnight in the fridge).
- Drain the soaked cashews and add them to a blender with the coconut cream and fresh papaya.
- Blend until extremely smooth, scraping down the sides as needed to ensure a creamy consistency.
For the Papaya Topping:
- Blend ½ cup of fresh papaya until a smooth puree forms.
- Stop and scrape down the sides of the blender as necessary.
Layering the Cake:
- Once the crust is prepared, pour the cheesecake filling on top and spread evenly.
- Pour the papaya puree over the cheesecake layer and spread evenly.
- Transfer the cake to the fridge and let it cool overnight to set.
- Serve chilled and enjoy!





Tips and Tricks for Perfecting Your Raw Vegan Cheesecake
- Use fresh papaya: Ensure your papaya is ripe and mildly sweet for the best flavor.
- Smooth filling: Blend the cheesecake filling until completely smooth to achieve the perfect creamy texture.
- Add lime juice: A splash of fresh lime juice in the papaya topping can enhance the flavor with a tangy twist.
- Sweeten if necessary: If your papaya isn’t naturally sweet enough, add 1 tablespoon of maple syrup to the cheesecake layer.
Frequently Asked Questions About Papaya Raw Cheesecake
No, the papaya creates a jelly like texture when blended and chilled. You can make raw vegan cheesecakes with other fruits but more cashews will be need to hold the form and the topping will be runny instead of firm.
Store it in the fridge for up to 5 days or freeze for longer storage (up to 1 month).
No, soaking in boiling water for at least 10 minutes works just as well.
Common Mistakes to Avoid When Making This Recipe
- Skipping the soaking step: Soaking the cashews is essential for achieving a creamy cheesecake texture.
- Not pressing the crust firmly: Ensure the crust is packed tightly to prevent crumbling when slicing.
- Using unripe papaya: Ripe papaya is crucial for the natural sweetness and vibrant flavor of this cake.
- Overblending the crust: Stop blending the crust mixture once a crumble forms; over-processing can make it difficult to extract from the food processor.

Raw Papaya Cheesecake
Ingredients
Crust
- 8 Medjool dates pitted
- ⅓ cup raw cashews
- 1 tablespoon coconut oil
Filling
- 1 cup raw cashews
- ¼ cup coconut cream
- ½ cup papaya 120 grams
Topping
- ½ cup papaya 120 grams
Instructions
For the Crust:
- Remove the pits from the dates.
- Add the dates, ⅓ cup cashews, and coconut oil to a food processor.
- Blitz until a crumble forms.
- Line the base of a springform pan with baking paper and spray lightly with oil to prevent sticking.
- Firmly press the crust mixture into the pan to form an even layer.
For the Cheesecake Filling:
- Soak 1 cup of cashews in boiling water for at least 10 minutes (or overnight in the fridge).
- Drain the soaked cashews and add them to a blender with the coconut cream and fresh papaya.
- Blend until extremely smooth, scraping down the sides as needed to ensure a creamy consistency.
For the Papaya Topping:
- Blend ½ cup of fresh papaya until a smooth puree forms.
- Stop and scrape down the sides of the blender as necessary.
Layering the Cake:
- Once the crust is prepared, pour the cheesecake filling on top and spread evenly.
- Pour the papaya puree over the cheesecake layer and spread evenly.
- Transfer the cake to the fridge and let it cool overnight to set.
- Serve chilled and enjoy!
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