Raw Strawberry Cheesecake

As much as I refrain from sweet-sounding desserts of ANY kind, this cheesecake alteration that stems primarily from nuts, is absolutely mouth-watering.  It’s not as rich and sugary as your average cheesecake (duh, because there’s no ACTUAL sugar in it) and because it wasn’t as heavy and fattening as most kinds, I really loved it!  Don’t get me wrong, it’s not a wallet-friendly creation by any means.  Raw macadamia nuts alone will run you close to $10, and I estimate that the whole thing costs about $30 to make.  An incredible dish like this is worth the splurge, so test it out! (And I need to give credit to The Rawtarian for the recipe idea)

CRUST

1 1/2 cup raw organic macadamia nuts

1/2 cup pitted dates

1 tbsp raw honey

1/4 tsp sea salt

1/4 cup shredded unsweetened coconut

FILLING

3 cups raw organic cashews (soaked at LEAST 2 hours- it makes for lighter filling)

1/2 cup lemon juice (about 4 juiced lemons)

3/4 cup raw honey

3/4 cup organic coconut oil

1 tbsp pure vanilla

1/4 cup water

TOPPING

1/2 cup fresh strawberries, chopped

4 pitted dates, chopped

1 tbsp water

  • Put macadamia nuts, honey, dates and salt in the food processor until chunky
  • In an 8 X 8 baking or glass pan, spread shredded coconut on bottom
  • Even distribute “crust” on top of coconut layer
  • Next, add all “filling” ingredients into blender, and blend until light and creamy (this can take some time, so stirring around the mixture in between pulsing is recommended)
  • Evenly pour the mix over the “crust” and place in the freezer for one hour
  • Then, put strawberries, dates and water into blender and blend until thick
  • After an hour, remove cheesecake from freezer and pour strawberry mix over it
  • Freeze for at least another hour until strawberry topping has hardened
  • MUST BE THAWED FOR AT LEAST ONE HOUR BEFORE EATING, but can be stored in the refrigerator after that
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About the Author

Lisa is the founder of The Vegan Pact and a vegan personal chef.

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  3. […] Thousands and thousands of people passed through the doors of this huge holistic/health event this past week and I was blessed with the opportunity to teach 6 hours of demos in front of hundreds of attendees. Everyone looking to learn different things, asking various health questions, but all of them looking for one simple thing-how to improve their diet. And it still blows my mind, that it was me that was the one they were looking to learn from. It was an amazing group, with so many well-educated like-minded people in the crowd. We covered everything from smoothies, snacks, salads, quinoa, protein sources and desserts with recipes like a raw version of our Thai quinoa salad, chickpea salad sandwiches, strawberry kale salad, maple miso kale salad, and OF COURSE raw cheesecake. […]

  4. […] Follow the original raw vegan cheesecake recipe here  […]

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