The best raw vegan strawberry cheesecake. Easy recipe for a no bake Raw Strawberry Cheesecake that no one will notice is dairy, gluten and refined sugar free. This strawberry cake is paleo and made with cashew nuts.
Super low stress to make as no cutting involved with these. A healthy cheesecake can be difficult to set firm and serving them individually avoids what can turn into a messy disaster!
The topping is strawberries sweetened with dates and thickened with the super healthy chia seeds.
Cashews, lemon, vanilla and a small amount of maple syrup make a zesty creamy and dreamy centre.
Bottomed off with dates, almonds and coconut all smooshed together.
Raw Strawberry Cheesecake Video Recipe
You can either make one big dairy free cheesecake or 4-6 separate cheesecake pots. I prefer individual dishes as these vegan cheesecakes look great in a mish-mash of jam jars and it avoids the potential of messing up when serving.
A great recipe to make in advance as they can be made the night before and stored in the fridge. They are just as good the next day, although you may want to hold off pouring the strawberry coulis until just before serving as the red can run.
High in fat and sugar but they are all raw unprocessed healthy fats and sugars. There’s nothing wrong with fats as long as they are healthy and minimally processed. The big issue I have with comparing nutrition is the fats in raw cashew nuts are a world apart from trans fat cooking oil.
The word coulis was originally used to describe the juices of cooked meats, these days it’s known for a fruity liquid or paste.
This cheesecake is bursting with nutrition and has no empty calories.
Any other sweetener like xylitol or date sugar can be used in place of the maple.
Other nuts such as walnuts and pecans work for the cheesecake base of this raw vegan cheesecake. The dates can be replaced with most other dried fruit such as raisins or figs.
Raw Cashew Cheesecake
The best raw vegan strawberry cheesecake. Easy recipe for a no bake Raw Strawberry Cheesecake that no one will notice is dairy, gluten and refined sugar free. This strawberry cake is paleo and made with cashew nuts.
Ingredients
BASE
- 1 cup / 100g Dates
- 1 cup / 150g Almonds
- 3 tbsp Desiccated Coconut
CASHEW CREAM CHEESE FILLING
- 1 cup / 150g Cashews
- 2 Lemons juiced
- 1-2 tbsp Coconut Oil or Coconut Butter
- 2 tbsp Maple Syrup or similar sweetener
- 1 tsp Vanilla
- 1 cup / 240ml Water
STRAWBERRY CHIA COULIS TOPPING
- 1 cup / 200g Strawberries
- ½ cup / 50g Dates
- 1 tbsp Chia Seeds
Instructions
- Blend together all of the base ingredients until they are combined and stick together.
- Spread out the base into your individual jars or one big pan.
- Melt the coconut oil and then blend with all the other filling ingredients until smooth.
- Pour the filling over the bases and tilt to spread to the edges.
- Blend together the strawberry topping ingredients until the strawberries are all broken up.
- Pour the topping over the dairy free cheesecakes.
- Garnish with berries or mint leaves and place in the fridge for 30 mins to set.
- Store your raw vegan strawberry cheesecake in the fridge and eat within a couple of days.
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Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 464Total Fat 31gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 21gCholesterol 0mgSodium 296mgCarbohydrates 44gFiber 8gSugar 26gProtein 11g
Make your own date syrup sweetener for a high fibre and high in nutrition natural sweetener.
What is vegan cheesecake made of?
Shop bought vegan cheesecakes are usually made from soybeans. However my cheesecakes are made from either nuts or seeds. This makes them more expensive but also more nutritious and less processed.
Can I leave out the coconut oil or sub for something else? My family is oil free.
It will work fine without the coconut oil but I would recommend to make in individual portions as it won’t set as hard so would be difficult to serve from one big cheesecake. Let us know how you get on 🙂
I love the recipe! 😀
But my strawberry coulis kinda just goes into the white filling, instead of laying on top, any tip on how to make it stay on top of the filling?
Thanks 🙂 I’ve never had a problem like that. Sounds like your cashew cream is too thin. Could you add less water or more coconut oil? Then put it in the fridge after pouring on the cream to make it set. Fingers crossed it goes better next time, i’m sure it’s still yummy.
I had the same problem… but I used frozen strawberries… maybe I should have waited until they were completely thawed? Also I would recommend blending the cashews alone first until they are a powder and then mixing with the rest… what do you think?
Sorry to hear that, sounds like the cashew cream could do with less water in it – difficult to get it perfect when recipes are full of natural ingredients. It depends on your blender – I use a little bullet one like in the video and there’s no need with that to blend dry first – but do what works for you and the blender. I don’t think frozen strawberries would have made that much difference once they are all blended smooth. Hope it still tastes good?
is it juiced lemons or lemon juice? 🙂 looks amazing
Hello Binky, lemon juice and juiced lemons are interchangeable. I just cut the lemons in half and squeeze over the bowl using my hands as a sieve for the pips. 🙂
Wonderdul recipe! Do I need to soak almonds and cashew?
I use soaked and dehydrated almonds but normal work fine. No need to soak the cashews 🙂
It was very yummy anyway and well appreciated by the guests. Will try it your way next time.
Wow this looks amazing thanks!!
The ingredients only made 3 regular glass sizes & was just a taste value..sadly the cream barely thickened ..I did cherry coulis since my strawberry coulis went brownish with the addition of dates which wouldn’t blend completely.. & I wanted the bright red color.
Taste was grainy & not sweet..kids not impressed. For the time (blending with magic bullet seemed to take forever) the returns were minimal…but will play again with the recipe..cherry coulis, without dates, & 1/2 Tbsp extra chia seeds was pretty good
Sorry to hear that, as it’a all high in natural produce the result can be different. Best to adjust as you go along. I’ll plan to remake this recipe to see if anything needs adjusting so thanks for bringing to my attention 🙂
I just make this cheesecake.. and at the cashew creme I add 2 tsp of peanut butter..it’s really tasty ??
Ooh I hadn’t thought of doing that, great peanutty twist
Bastian, this is soooo good!!! Thank you! I had to add some ground flax seed to the cream cheese filling as it was way too runny. Such a treat with local strawberries now in season. Thank you!!
Amazing that’s so nice to hear Janice! Glad you like it