vegan strawberry 'cheese'cake

raw GF vegan strawberry ‘cheese’ cake

This raw vegan GF strawberry cheese cake is a conversation starter!

I found this recipe, because in my local organic market I stumbled across some sweet & ripe strawberries from Spain. They were calling out to me and I couldn’t resist.

Since it’s a long weekend, I thought this would be the perfect opportunity to experiment with raw vegan strawberry cheese cake recipes and see what I come up with! This cake is super EASY to make, it’s also healthy, vegan, gluten-free and did I mention DELICIOUS!!!

raw strawberry 'cheese'cake
raw strawberry ‘cheese’cake

It’s was so delicious that I wasn’t able to take a photo of the actual cake itself. lol!


  • 1/2 cup almonds (peeled)

  • 10 medjool dates pitted

  • 2 tbsp coconut oil


  • 1 cup of cashews

  • 2 cups of strawberries

  • 3 tbsp of fresh squeezed lemon juice

  • 1/2 vanilla bean (use only the inside)

  • 4 tbsps of coconut oil

  • 4 tbsp of maple syrup

5 EASY steps to making the raw strawberry cheesecake:

  1. Soaking cashews/almonds

    Place your cashews to soak in a bowl with water the night before. [Tip: it’s way cheaper to get unpeeled almonds and peel them yourself. The method of peeling is super simple. Add the unpeeled almonds in a bowl with water and let them soak overnight. Peel the skin off in the morning.]

  2. Blending ingredients to make the crust

    Add the peeled almonds in a blender until they are coarsely grounded up. Then add your dates and coconut oil and continue blending until the mixture starts to form into a ball (the mixture should be very sticky at this point).

  3. Moulding the crust

    Place the crust mixture in a cake tin (16-18cm) and mould it into a nice circle or square. Place the crust in the freezer and start making the filling.

  4. Filing for the cheese cake

    After draining and rinsing your cashews add them to a blender along with the remaining ingredients and mix until the consistency is silky smooth.

  5. Back in the freezer it goes!

    Pour your filling into the crust that you’ve taken out of the freezer and place it back for at least 4 hours. Slice, decorate and ENJOY!


Leave a Reply

Your email address will not be published. Required fields are marked *