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Slice of raw strawberry cheesecake on a white plate with a cake fork.
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5 from 17 votes

Raw Strawberry Cheesecake

This raw strawberry cheesecake is a gorgeous 3-layer healthy dessert that tastes like heaven! Vegan, raw and gluten free.
Prep Time45 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Diet: Vegan
Servings: 10
Calories: 487kcal

Ingredients

For the Crust:

  • 1 cup Raw Macadamias (134g)
  • 1 cup Raw Cashews (150g)
  • 1 cup Pitted Dates (145g)

For the Filling (Cheesecake):

  • 2 cups Raw Cashews (300g) soaked for at least 1 hour
  • ¼ cup Lemon Juice Freshly squeezed
  • 2 teaspoons Vanilla Extract
  • ½ cup Maple Syrup (120ml)

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

Instructions

  • 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.

Notes

  1. 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. 
  2. 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.
  3. Freezing. It will keep for weeks in the freezer.

Nutrition

Serving: 1Slice | Calories: 487kcal | Carbohydrates: 44g | Protein: 11g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Sodium: 9mg | Potassium: 579mg | Fiber: 4g | Sugar: 27g | Vitamin A: 25IU | Vitamin C: 16mg | Calcium: 66mg | Iron: 4mg