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Raw strawberry cheesecake (vegan)
Raw strawberry cheesecake (vegan)
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Prep Time:
295 minutes
Cook Time:
Total Time:
295 minutes
Indulgent raw vegan cheesecake with golden crumbly base, creamy filling, and tangy frozen strawberry topping. Dairy-free, gluten-free, egg-free, and no-bake.
Ingredients:
  • 250.00 ml macadamia nuts
  • 57.50 gm walnuts
  • 250.00 ml pitted dates
  • 16.25 gm shredded coconut
  • Pinch of Himalayan pink salt
  • 750.00 ml raw cashews (soaked for 2-4 hours and then drained)
  • 196.88 gm lemon juice
  • 3/4 to 187.50 ml coconut nectar
  • 157.50 gm coconut oil
  • 1 vanilla bean, split and scraped
  • 500.00 ml frozen strawberries
  • 250.00 ml sliced fresh strawberries, plus 250.00 ml whole strawberries, to serve
Instructions:
  • Grease a 22cm round springform tin with coconut oil, then line the base and sides with baking paper. In a food processor, blend all crust ingredients except dates into a crumb texture. Add dates and pulse until mixed. Press the mixture into the tin and chill in the freezer as you work on the cheesecake.
  • Blend all filling ingredients until smooth. Pour over base layer and freeze until set before adding strawberry mixture.
  • Clean the blender, then blend the frozen strawberries and dates on high speed until smooth. Pour the mixture over the cheesecake layer and return to the freezer for at least 4 hours, or preferably overnight.
  • Before serving, let the cheesecake sit at room temperature for 10-15 minutes. With precision, remove the sides of the springform tin and delicately place the cheesecake onto a serving platter (use a sharp, heated knife if needed to release the cheesecake from the tin). Gently peel off the baking paper from the base and sides. Top with sliced strawberries before serving. Store any leftovers in the freezer.

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