Home Dairy Free Raw Strawberry Cheesecake

Raw Strawberry Cheesecake

February 15, 2010

The first time I made raw cheesecake, I didn’t know what to expect. But WOW! Was I ever so very pleasantly surprised by this Raw Strawberry Cheesecake and its likeness to dairyful cheesecake!

Raw Strawberry Cheesecake | Vegan

For months I had been told that I had to give this raw cheesecake a try. It’s another recipe from family friend, Sinclair—raw food chef extraordinaire! I had never made raw cheesecake and didn’t know what to expect. I was so very pleasantly surprised by it’s likeness to dairy-ful cheesecake that I’ve made it multiple times since—company has raved everytime! When I make this “cheesecake” for the kids, I use a muffin tin. For company I will make it in a  5″ round springform cake pan. The pretty pink makes me think Valentine’s Day. The “easy-to-make” makes me think I will be making this often!

Raw Strawberry Cheesecake

Gluten-Free | Casein-Free | Corn-Free | Dairy-Free | Egg-Free | Fish-Free | Nightshade-Free | Peanut-Free | Potato-Free | Rice-Free | Shellfish-Free | Soy-Free | Wheat-Free | Grain-Free | Sesame-Free | Yeast-free | GFCF | Vegetarian | Easily-Vegan (sub out honey) | Raw

Makes: 1-5″ Round or 12 Minis

Ingredients:

FOR THE CRUST (pictured in Mini-Cheesecake photo below)
3/4 cup raw MACADAMIA NUTS
1/8 cup raw COCONUT FLAKES
1/2 cup pitted DATES
Pinch SEA SALT

FOR THE FILLING
1-1/2 cups soaked and rinsed raw CASHEW NUTS (soak 4 hours)
1/3 cup LIME JUICE
1/3 cup HONEY
1/3 cup COCONUT OIL
1/2 cup FRUIT of your choice (I used strawberries)
2 tsp VANILLA
Pinch SEA SALT

Directions:

  1. In food processor, process crust ingredients until a sticky dough forms.
  2. Press dough into 5″ round springform cake pan (line bottom with parchment). For mini cheesecakes, divide crust into 12 equal sized balls and press into standard size muffin tin lined with cupcake liners.
  3. Freeze or refrigerate crust(s) 2 hours.
  4. In high-powered blender, blend filling ingredients until super smooth.
  5. Remove crust(s) from freezer and pour into pan (fill muffin tins 3/4 full). If desired, drizzle and swirl warmed fruit preserves over surface of cheesecake.
  6. Freeze or refrigerate another 2 hours or until set.
  7. If frozen, let stand at room temperature 10-15 minutes before serving. Garnish with strawberries or candied ginger.

Raw Strawberry Cheesecake | Vegan

Make mini cheesecakes using a muffin tin.

17 comments

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17 comments

Jamie August 14, 2010 at 1:44 pm

I made this for a pot luck at my hubby's work. He told me they were a big hit. Everyone loved them. Even the ones that haven't touched healthy with a ten foot pole in years. It is nice to show people that good for you doesn't mean you have to give up good taste.
I changed the lime for lemon and the nuts for almonds only because that is what we had. Thanks.
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Right on Jamie! Yes, I think people are pleasantly surprised by how good wholesome cooking/baking really IS. My mom and I talk about how we don't think we could stomach one of those bakery cakes with the Crisco frosting. Wouldn't touch that [junk] with a 10-foot pole anymore. Thanks soooo much for your comment. I am tickled that you tried the recipe. I hope the almonds worked for you. The thing with cashews is that they become akin to "cream" when soaked and blended.

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Cassie August 15, 2010 at 4:04 pm

Maybe Jamie used almonds for the crust not the filling. I agree that the cashews really make the dish. I just made this yesterday and the recipe yields 24 mini size "cheesecakes" with the mini cupcake tins which I am going to keep in the freezer for special treats!

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Jamie August 18, 2010 at 12:47 pm

Yes I used almonds for the MACADAMIA NUTS.

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Lisa February 15, 2011 at 7:48 pm

I just discovered the "magic" of cashews. I have a son who has a dairy allergy and it is opening up a whole new realm of possibilities for us! I am really excited to try this recipe. Thanks so much for sharing!

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Lisa, thanks for sharing your excitement. Yes, cashews are pretty great little nuts. One of the best foods for adding copper to your diet!

xoLexie

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Mary May 21, 2011 at 5:36 pm

I've made this twice now and it's been Amazing each time. I'm lazy, so this sucker went into a pie plate and it made the most beautiful slices of pie. Although, I did find it best to keep it in the freezer, or else it got a bit soupy. I substituted almonds for the macadamias (soaked them overnight first) and used just my regular old Cuisinart blender for everything, and I still got the perfect textures. Thanks for this Amazing recipe.

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Jeanne September 12, 2011 at 6:04 pm

I served these this weekend for a large gluten-free vegan Italian garden party (45 guests) and they were a tremendous hit! Devoured in minutes. I didn't have any fresh strawberries on hand, so used freeze-dried strawberries from Wilderness Family Naturals which resulted in a dark red color and strong strawberry flavor. The macadamia crust on these little babies is too good to be true…and I'm sure I'll be using it for other creations.

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MandyMom December 27, 2011 at 9:39 pm

I made raw cheesecake a while back and really loved it- I'll have to try changing it up with strawberries! That looks delicious!

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Erica October 9, 2012 at 8:11 pm

Hi Lexie! I can't find your email address on your site, so had to go public :). I'm posting an interview with Jill Luck and she mentions your strawberry cheesecake as one of her favorite recipes. Feel free to reply to me directly via email. Best wishes, Erica

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Marti October 13, 2012 at 1:38 am

This is AMAZING! I used frozen raspberries I had and swirled GAPS legal raspberry preserves on top. It's all I can do to keep us all from devouring it in one sitting. Thank you so much!

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jennifer October 14, 2012 at 5:59 pm

I used mango instead of strawberries and added lime zest. Super Yummy! I am thinking of trying hachiya persimmon to make this kind of fall-like. I used an 8 inch pan since I don't have the 5 inch. Thin, but still super awesome – more like a tart.

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Jess January 4, 2013 at 12:34 am

Just wondering if anyone has tinkered with this recipe to exclude the nuts? We are allergic, but this looks divine!

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Erica January 20, 2013 at 3:51 am

This was my first raw dessert. MIND BLOWN. SO GOOD. My parents loved it too. By the way, I subbed agave for the honey and almonds for the macadamia nuts, and had to use defrosted strawberries… but it was still awesome!!! Thanks!

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Lexie January 25, 2013 at 5:35 am

Erica, awwww, thanks so much for letting us know that you are in love 🙂 Crazy good and so easy. xoLexie

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jmt256 February 21, 2013 at 2:39 pm

Are you supposed to keep the skins on the hazelnuts?

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Lexie February 21, 2013 at 4:27 pm

JMT256, are you referring to this recipe or another? There are no hazelnuts in this cheesecake 🙂 xoLexie

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Leah March 2, 2013 at 2:17 am

Could I use my food processor for the filling?

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Samantha August 11, 2014 at 2:25 am

I just made these, and HOLY WOW!!! My bf can't have cheesecake due to dairy intolerance, so I've missed them! This is such a great recipe!! I had to substitute a few things (lemon juice for lime, molasses & maple syrup for the honey, and almonds for the macadamia nuts) and I added about 1/4 cup cocoa. Oh my gosh! We had 3 minis apiece!!! Thank you so much for bringing this recipe, and CHEESECAKE, into my life (again!). 😀

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