A sweet and salty walnut crust is the key to this Raw White Chocolate Fig & Cardamom Cheesecake. Topped with stunning fresh figs, walnuts and coconut flakes, it is the perfect decadent dessert.
It’s about time I made something with figs in it. I’ve been meaning to for quite some time now but other things just kept popping up. Well, I quit the excuses and finally made this Raw White Chocolate Fig & Cardamom Cheesecake. And I’m happy to say I loved how it turned out!
Figs have always held a fond place in my heart. For those of you who have read my bio, you may already know that the inspiration for my blogs name came from a fig tree I had in my backyard while growing up in Las Vegas. It was the center of much of my childhood play, and I cannot count the numerous memories that were made in that tree.
This Raw White Chocolate Fig & Cardamom Cheesecake is lightly sweetened with figs and agave, and has the perfect balance of sweet and salty from the almond and walnut crust. The swirls of fig and cardamom throughout the raw white chocolate cashew filling are subtle yet add just a hint of floral and citrus notes to the cheesecake.
Now this is definitely a more decadent and “grown up” dessert. It’s the kind of indulgent treat that you would serve with a cup of tea as its companion. However with that said, every single one of my kids (1-3 years old) adored this cheesecake and begged for more. So, you know it’s got to be pretty darn yummy if it’s got the approval of picky toddlers.
The best part about this Fig & Cardamom Cheesecake is how simple it is to make! The crust is prepared in the food processor, the filling in the blender, and then you throw the whole cheesecake in the freezer to set up and forget about it until the next day! No baking required. It doesn’t get easier than that!
Also, my favorite thing about raw cheesecakes is that you can easily freeze them in individual slices and then pull one out at a time when you’re in the mood for something sweet! You can almost always find one or two raw cheesecakes already made and sliced up our freezer, and it makes for the easiest dessert when we have guest come over. I just pull out a few slices, top them with whatever fresh fruit, nuts, coconut flakes or raw honey we have in the house, and voilà! Dessert is served!
Interesting Facts about Figs:
Among the oldest fruits consumed by humans – figs originated in northern Asia and spread with the Greeks and the Romans throughout the Mediterranean region. They are high in fiber and nutritionally rich in several essential minerals including calcium (white promotes bone density) and potassium (which helps lower blood pressure).
Happy cooking friends! Don’t forget to pin this recipe for later!
Raw White Chocolate Fig & Cardamom Cheesecake
A sweet and salty walnut crust is the key to this Raw White Chocolate Cardamom & Fig Cheesecake. Topped with stunning fresh figs, walnuts and coconut flakes, it is the perfect decadent dessert.
- Total Time: 30 minutes
- Yield: Makes one 10-inch cheesecake 1x
Chocolate Walnut Crust
- 1/2 cups walnuts
- 1/2 cups almonds
- 3/4 cup coconut flakes
- 1/3 cup date paste (about 3.5 oz)
- 1/3 cup cocao nibs
- 2–3 tablespoons fig puree*
- 3 tablespoons cacao powder
- 2 teaspoons pure vanilla extract
- 1/8 teaspoon salt
White Chocolate Filling
- 3 cups soaked cashews (measured after soaking)
- 2 cups cashew milk
- 3/4 cup agave
- 2 tablespoons pure vanilla extract
- 3 tablespoons lemon juice
- 1/4 teaspoon salt
- 3 tablespoons lecithin
- 2/3 cup cacao butter (measure in melted state)
Fig & Cardamom Swirl
- 1/3 of White Chocolate Filling
- 1/2 cup fig puree
- 1.5 teaspoons cardamom
- 1/2 vanilla bean seed (optional)
- Fresh figs
- walnuts (raw or candied – see notes)*
- coconut flakes (raw or toasted)
- Pulse the dates in the food processor until they become a thick paste. Make sure they are soft to begin with, if they are old and dry make sure to soak in warm water for a few minutes before processing to make the paste.
- Remove half of the date paste from the food processor and set aside.
- Wash and cut off the tops of the figs (stems) and puree in the blender for a minute or two.
- Add the rest of the crust ingredients to the food processor. Pulse, until incorporated. Add the remaining date paste and continue to pulse. The final mixture should be a crust that can hold together with gentle pressure yet not too sticky.
- Assemble the cheesecake pan with the bottom up (opposite the way it would normally be used with lip facing down). Grease the entire inside of the pan with coconut oil.
- Distribute the crust evenly across the bottom of the pan and press it down into the pan to make a compact crust.
White Chocolate Filling
- Add all of the ingredients to the blender, except the cacao butter and lecithin.
- Blend for 3-5 minutes, or until the ingredients are smooth and creamy.
- Add the melted cacao butter and lecithin and continue to blend until well incorporated.
- Pour roughly 2/3 of the filling into the cheesecake springform pan on top of the crust.
Fig & Cardamom Swirl
- Add the fig puree, cardamom and vanilla bean seed paste to the remaining white chocolate filling in the blender. Puree until well incorporated.
- Slowly pour the rest of the filling into the springform pan, moving the blender around as you pour to create your swirl. The faster you pour the more swirl you will see throughout the cheesecake. The slower or lighter you pour the more the filling will sit on the top, so make sure to vary it up as you pour.
- When done pouring, use a chopstick (or something comparable) to swirl by sticking it straight down (about 1/3 deep) and swirling the fillings together.
- Freeze on a flat surface until completely set up (about 3-4 hours or overnight). Before serving, remove from springform ring and decorate with desired toppings.
*For the crust, use anywhere from 2-3 tablespoons of the fig puree, based on the texture of the crust. Start off with 2 tablespoons, and add a little more fig puree if it’s too dry and not sticking together when you try to press it gently.
*For the toppings, you can either simply top with raw or toasted walnuts, or you can candy them easily by throwing them in a pan with a little coconut oil, salt, vanilla and drizzle with maple syrup. Then cook for about 5 minutes or until the syrup starts to thicken and cling to the nuts. Cool for a few minutes on parchment paper (NOT wax) until they are set up. See full maple candied nut recipe here.
Keywords: dessert, cheesecake, white chocolate, fig, cardamom, raw, paleo, gluten free, dairy free, refined sugar free
I have a silly question! Is the fig puree something you purchase or do you make it yourself? If so, how?
Hi Kianna, that’s not a silly question at all! Sorry I wasn’t very clear on that. I make it myself – just wash the figs well, cut off the tops (stems) and then puree in the blender or food processor for 3-5 minutes or until you have a thick fig puree. You will have some texture from the skins and seeds, but it should be thick and well blended. I think I used 6-7 figs for the 1/2 cup + 3 tablespoons of fig puree I called for in my recipe. Hope this helps, let me know how it turns out!
This is such a beautiful and elegant cheesecake! I LOVE EVERYTHING ABOUT IT. TRULY AWESOME!
Thank you SO much Tania! It was fun to finally make something with figs in it to represent my blog. Hopefully I did them justice 🙂