This raw strawberry cheesecake is a gorgeous 3-layer healthy dessert that tastes like heaven! Vegan, raw and gluten free.
The first time I made a raw cheesecake, I think I swooned. I was recently reading about how ridiculous it is to ever write the word ‘swoon’ in reference to food. And I guess I sort of agree, but in this case, I think I did swoon. At least a little bit. Let’s call it a mini swoon.
Because that first raw cheesecake (much the same recipe as this cheesecake by the way), was so darn good it deserved a swoon.
It’s just swoon-worthy really that you can take some nuts, dates and maple syrup and end up with a dessert that tastes like this!
This raw strawberry cheesecake is 3 layers of pure heaven. It’s ridiculously rich, but in a seriously good way, in the ‘I can’t believe how good this is’ sort of way.
Every layer is pure decadent delight. Smooth, creamy, sweet with just enough tartness and kick from fresh lemons blended with cashews to give it that fabulous cheesecake flavor.
Check out our other fabulous cheesecake recipes like our vegan cheesecake with salted caramel fudge topping (also raw) our mini vegan chocolate oreo cheesecakes, and our caramel swirl cheesecake ice cream is also not to be missed.
How To Make Raw Strawberry Cheesecake
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add macadamias, cashews and pitted dates to the food processor and process until it forms into a sticky dough.
- Press down into a greased 8-inch springform pan and press down until smooth.
- Place into the freezer while you work on the next layer.
- Add soaked and drained cashews, lemon juice, vanilla extract and maple syrup to the blender and blend until smooth.
- Pour this out over the crust and smooth it down.
- Return to the freezer and allow to set before you do the next layer.
- When you’re ready to make the topping, add soaked and drained cashews, fresh strawberries, lemon juice and maple syrup to the blender and blend until smooth. Taste test and add more maple syrup if needed.
- Pour this out over the cheesecake layer and smooth it down.
- Return to the freezer to set solidly.
- When the cheesecake has completely set in the freezer, let it thaw on the counter for 30 minutes, slice up fresh strawberries and serve.
Recipes Notes & Tips
Coconut oil. Coconut oil is great for raw desserts because it helps them to set more firmly. But in this particular raw cheesecake, I left it out. I decided there was enough good fat in this cheesecake to last a week, and since it has to be kept cold anyway, it sets pretty well even without the coconut oil.
But should you feel inspired to, then just add in ¼ cup of coconut oil to the ‘cheese’ part of the recipe, and 2 tablespoons to the topping. It will result in a slightly firmer set to the cheesecake.
Let it set in the freezer. The best way to get it to set is to put it in the freezer until it has set completely, but thereafter you can keep it in the coldest part of your refrigerator where it keeps perfectly well for a few days.
Alternatively if you want it to keep even longer than that, then slice it up and return to the freezer. You’ll need to thaw out your slice every time before you can eat it, but it’ll keep for weeks this way.
More Delicious Raw Vegan Desserts
Did you make this recipe? Be sure to leave a comment and rating below!
Raw Strawberry Cheesecake
For the Crust:
- 1 cup Raw Macadamias (134g)
- 1 cup Raw Cashews (150g)
- 1 cup Pitted Dates (145g)
For the Filling (Cheesecake):
For the Topping:
- 1 cup Raw Cashews (150g) soaked for at least an hour
- 1 ½ cups Fresh Strawberries (200g)
- 1 Tablespoon Lemon Juice Freshly squeezed
- 2-4 Tablespoons Maple Syrup
For the Decoration:
- Sliced Strawberries
- Add the macadamias, cashews and pitted dates to the food processor and process on the S blade until a sticky dough has formed.
- Scoop out into a greased 8 inch springform pan and pat down until smooth.
- Place into the freezer to set while you make the filling.
- Place the 2 cups of pre-soaked (at least an hour) cashews along with the lemon juice, vanilla and maple syrup and blend until smooth.
- Pour this over the crust, smooth out with a spatula and return to the freezer.
- Allow this to set fairly firmly before you prepare your topping.
- When you're ready to make the topping, add the soaked cashews, fresh strawberries, lemon juice and 2 Tablespoons maple syrup to the blender and blend until smooth. Taste test to see if it's reached the desired sweetness (the sweetness will depend on the sweetness of the strawberries), if not, then add more maple syrup and blend again.
- Pour this over the cheesecake layer and return to the freezer to set solidly.
- When completely set, let it thaw on the countertop for 30 minutes then slice up fresh strawberries for the top and serve.
- Prep time. This is only for hands on time. It does not include the time spent chilling in the freezer between layers or the time for the whole cheesecake to set.
- Storing. If you’re going to consume it within a few days, you can keep it in the coldest part of your refrigerator, but if you would like to keep it longer, then slice it and keep it in the freezer in a freezer safe container, and thaw out only as much as you wish to eat, when you’re ready to eat it.
- Freezing. It will keep for weeks in the freezer.