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Raw Vegan Strawberry Cheesecake

Debra John
Course Dessert
Cuisine Raw
Servings 8 people



  • 1 cup Almonds
  • 5 dates
  • 5 dried Apricots
  • 1 tbsp Maple Syrup


  • 2 cups Strawberries
  • 2 cups Cashews
  • 1/4 cup coconut cream ( the top part of a tin of coconut milk
  • 1/4 cup coconut oil
  • 1/4 cup lemon juice
  • 1 tsp vanilla extract
  • 1/3 cup Maple syrup/ honey/ Agave sweetener of your choice... You can also adjust the sweetener to your taste.... For diabetics use dates.



  • In Food Processor blend
  • Almonds into a rough chop
  • Add the Dates, Apricots, and Maple syrup and blend until it becomes a sticky consistency... ( if not add some more Dates or Apricots.
  • Press the mixture into your cake pan place in the refrigerator to get a little firm.


  • Soak the cashews overnight or 6hrs ( you want them to be plump)
  • To begin making filling pour off the water from cashews rinse them and dry off excess water with clean cheese towel or paper towel.
  • Add it to your blender.
  • Then add all other ingredient except the strawberries.
  • Blend until it is somewhat smooth not all the way creamy.
  • Add the strawberries and then blend until creamy.
  • Remove crust from refrigerator and pour your filling into pan.
  • Place in the freezer.
  • Let it freeze for 2 to 4 hours or overnight depending on when you want to eat it.
  • You can garnish with fresh strawberries or a berry sauce.


TO EAT: Let the cake sit at room temperature for 15 to 20 minutes depending on the size of cake ( sometimes longer if it was frozen for a while). Eat and Enjoy!
Cut leftovers into slices, wrap them in saran wrap and place them back in the freezer.
Keyword dessert