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Strawberry Cheesecake
[Vegan, Raw, Gluten-Free]

CC By: Carlota Cassou

Author Bio

Carlota Cassou is a doctor in medicine, a Health Coach, and a Raw Food Chef.... Read More

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Strawberry Cheesecake [Vegan, Raw, Gluten-Free]

Dairy Free

Vegan

Raw, gluten-free, and vegan, this cheesecake doesn't have any unhealthy ingredients, but it sure doesn't taste that way! It's indulgent, dense, rich and delicious: everything a cheesecake should be. The cashews and coconut milk make the filling extra creamy, which works so well with the chewy crust. It's the perfect... Read More

Ingredients You Need for Strawberry Cheesecake [Vegan, Raw, Gluten-Free]

For the Crust:

1 cup buckwheat flour
½ cup walnuts
8 Medjool dates
½ teaspoon vanilla extract
¼ teaspoon salt

For the Filling:

2 cups soaked cashews
1 cup coconut milk
¼ cup coconut oil
4 dates
2 teaspoons vanilla extract
Juice of 1 lemon
¼ teaspoon salt

For the Strawberry Frosting:

2 cups strawberries
4 Medjool dates
Juice half a lemon

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How to Prepare Strawberry Cheesecake [Vegan, Raw, Gluten-Free]

To Make the Crust:

Place walnuts and buckwheat flour in the food processor and pulse into a flour.
Add dates, vanilla and salt and process until mixture begins to stick together.
Press the dough into a 9-inch pan to make the crust.

To Make the Filling:

Combine the filling ingredients in a blender, except the coconut oil.
Melt the coconut oil and add into the mixture until well combined.
Pour the filling into the crust and place in the freezer for at least 2 hours.

To Make the Cheesecake:

Blend the strawberries with the dates and lemon juice until smooth.
When the filling is hard enough take the cake out of the freezer and pour the strawberry frosting on top.
Garnish with some fresh strawberries and serve.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Comments:

Debie Bechtold says:

June 19, 2016 at 4:00 pm

Very easy to make- I made a crust with 1 1/2 cups walnuts, 4 medjool dates and 1 tsp vanilla. Then lured filling in top and put in freezer. I do wish they would put subtitles on the recipe- like crust, filling and topping- some of these recipes you have to figure out – not tough but would be easier with more clearly defined
stefanie says:

April 24, 2016 at 3:38 am

I just made this and it’s delicious! I didn’t get the crust right though, it never got sticky. Any suggestions?
Deanna says:

July 5, 2015 at 9:51 pm

I wanted to make this, put it in a cooler and bring it along on a road trip. Do you think it will hold up after being out of freezer for so long?