Homemade strawberry cheesecake that is not only vegan, but raw too!

Raw Strawberry Cheesecake [Vegan]

Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste


For the Crust:

  • 1 cup walnuts
  • 1 cup pitted dates
  • 1/4 cup dried unsweetened coconut
  • zest of a 1/2 lemon
  • 1/2 teaspoon cinnamon

For the Cheesecake:

  • 2 cups cashews, soaked for at least 2 hours
  • 3/4 cup coconut milk
  • 1/4 cup coconut oil
  • 3 Tablespoons agave nectar
  • 1 Tablespoons vanilla extract
  • 2 teaspoons lemon juice
  • 1/2 teaspoon minced ginger
  • dash of salt

For the Topping:

  • 1 cup strawberries
  • 2 Tablespoons agave nectar
  • 2 Tablespoons coconut oil


  1. Put all the crust ingredients in the food processor. It should turn into a gravel like substance. Press that down into your pan.
  2. Next add all the cheesecake ingredients to the food processor. The cashews will breakdown to be a nice cream. Keep processing until they do. Layer that on top of your crust. Put it in the freezer to set for at least an hour.
  3. Next, puree your topping ingredients. Once the cheesecake is more solid, layer your topping ingredient on the top. Store in the freezer.

    Discover more recipes with these ingredients

  • Strawberry


This site uses Akismet to reduce spam. Learn how your comment data is processed.