Raw Vegan Strawberry Cheesecake

    • Difficulty
    • Moderate
  • 12345 (5 votes, average: 4.20 out of 5)

This raw vegan strawberry cheesecake is light, fruity, and its not too sweet. You can pair it with strawberry sauce, chocolate, coconut, or pretty much any other fruit.  Make it with fresh strawberries in the summer when they’re in season, and use frozen strawberries in the winter!

Ingredients

Crust
  • 1 cup cashews or almonds
  • 3/4 cup shredded coconut
  • 1/3 cup pitted medjool dates or 1/2 cup raisins
  • 1 1/2 - 2 teaspoons water
Filling
  • 3 cups diced strawberries*
  • 2 1/4 cups raw cashews
  • 1/3 cup + 2 tablespoons lemon juice
  • 1/3 cup coconut nectar
  • 1/2 cup + 1 tablespoon melted coconut oil
  • Pinch of Himalayan salt
  • Optional: 2 drops stevia, if you want an extra touch of sweetness
Strawberry Sauce
  • 2 cups diced strawberries
  • 2 teaspoons lemon juice
  • 4 medjool dates

Instructions

Crust
  1. Grind the nuts and coconut in a food processor until they turn to fine crumbs.
  2. Add the dates or raisins and process until they're completely broken down.
  3. Add the water and pulse to combine. Make sure the dough holds together when you press it in your hand otherwise add another 1/2 teaspoon water.
  4. Press into the bottom of a 9" spring form pan.
Filling
  1. Blend the berries, cashews, lemon, nectar and salt in a high speed blender until smooth.
  2. Add the coconut oil and blend again. Taste and add stevia if desired.
  3. Pour over the crust and place in the freezer for at least 6 hours (or as long as you want).
  4. Now set it on the counter for about 30 minutes and then slide a paring knife around the inside of the ring to remove it.
  5. Set the cake into the fridge for 12 hours. This is important for it to properly firm up and hold. Slice.
Strawberry Sauce
  1. Blend all ingredients until completely smooth in the blender.

Notes

Additional Tips 1. Measure properly. That's the only way I guarantee that it will work out (you wouldn't believe how many people I see still measuring improperly in my classes). 2. *If using frozen strawberries, make sure to measure them BEFORE thawing - they must be completely thawed before using or the mixture will be cold seize when you add the coconut oil. 3. Substitute any berry of your choice for the strawberries, however it will be a touch grainy with raspberries so I recommend blending them alone and straining them first. If you sub in another fruit, the sweetener will need to be decreased to account for the sweetness of the fruit. 4. Garnish with raw strawberry sauce, fresh berries, coconut flakes, or anything else you like. 5. Substitute lime juice for the lemon. 6. Make the sauce FIRST. Then make the filling. If you make the filling first, you'll have to wash out the blender before making the sauce. 7. Or make mini cheesecakes! I use a silicone muffin tray! This will yield 5 mini cheesecakes. 8. Here I drizzled raw chocolate sauce on top and garnished with some powdered cacao nibs, coconut flakes, dehydrated strawberries, and a goji berry.
Heather PaceAbout Heather Pace

Heather became a health conscious vegan at the age of 14 after reading the book Fit For Life. She discovered new ways to enjoy her favorite foods, particularly her beloved desserts.  Heather’s curiosity was peaked when she stumbled upon a raw food restaurant at the age of 16, and by the time she was 18, she attended her first raw retreat for a month in California. Her passion for food led her to a two year culinary school program at the age of 18. Despite the fact that she wasn’t interested in most of the food being prepared, she gained valuable experience by learning the basics and all that the food industry has to offer. She went on to work in various restaurants, bakeries, and as a personal chef. Heather's serious sweet tooth led her to author four raw dessert ebooks: Just Desserts, Raw Party Parfait, Moonie Pie Recipes, and The Ultimate Raw Ice Cream Cake. She teaches raw food classes, and hosts dessert challenges on her site: www.sweetlyraw.com.

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