Raw Vegan Strawberry Cheesecake

By Chef: Ella Leché
Posted: May 19, 2016


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This Raw Vegan Strawberry Cheesecake is a perfection. It is No-Bake, healthy, naturally vegan (so dairy, egg and geletin free), gluten-free, grain-free and paleo. It is also soy free. A very healthy, allergen-friendly dessert. If this could get an award for the best healthiest spring dessert ~ that’s all vegan and of course all gluten free ~ it would be an easy win!


  • 3 cups raw cashews
  • 3/4 cup lemon juice
  • lemon zest of 1 lemon
  • 1/2 cup maple syrup or agave nectar
  • pinch of salt
  • 1/2 cup melted coconut oil, cooled
  • 1 pint of organic strawberries, reserve 5-6 for decorating and add just before serving


  1. First, melt the coconut butter to make an oil, set aside to cool.
  2. Soak the cashews in warm water for about 15 minutes, about the time it will take to make up the crust.
To make the crust
  1. Mix the almonds until a fine texture forms, add the raisins and shredded coconut. Process well, add 1 tbsp of filtered water at a time, process more and check texture if it sticks together.
  2. Press into the bottom of the spring form pan.
To make the cashew-cream/ vegan cheesecake
  1. Drain the cashews well, process in the food processor until they are a fine grind, add the lemon juice, lemon zest, agave and pinch of salt – cover and mix until well blended. Add the cooled coconut oil, mix again. Add the strawberries, mix again.
  2. Layer overtop of the crust and let set in the fridge.
  3. Before serving, dress it up with fresh strawberries. Serve and Enjoy this beautiful taste of Spring.