This raw cheesecake is light, creamy, and full of wholesome ingredients. It starts with a base of walnuts, almonds and dates, which is then topped with a fluffy cashew coconut cream filling. Eventually, the filling is topped with a decadent strawberry-mint cream. Summery and fresh!

Raw Strawberry Mint Cheesecake [Vegan, Gluten-Free]


8 slices

Cooking Time




For the Crust:

  • 1/2 cup walnuts
  • 1/2 cup almonds
  • 1 cup pitted dates

For the Filling:

  • 2 cups cashews, soaked
  • 1 cup coconut cream
  • 1/2 cup maple syrup
  • 4 tablespoons fresh lemon juice

For the Strawberry Mint Topping:

  • 1/2 cup strawberries
  • 2 tablespoons fresh lemon juice
  • 6 mint leaves


  1. Blend together the walnuts, almonds, and pitted dates and press into a round cake pan. Freeze for about 25 minutes before adding the filling.
  2. Over medium-high heat, mix together the strawberries and mint with the fresh lemon juice in a pot, stirring occasionally. When the strawberries start to break down, turn off the burner and let the mixture cool.
  3. Blend together all the ingredients for the filling and pour over the crust. Blend about 1/2 of the strawberry mint mixture and stir into the cheesecake. Freeze for about 2-4 hours. Top with coconut whipped cream and the remaining strawberry mint mixture and serve.