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 amount of sweetness, without any refined sugars. The strawberry-date frosting is the perfect finish for this amazing cake. Free of dairy, eggs, refined sugars and gluten, this raw strawberry cheesecake is a dessert that everyone can (and will) enjoy.

Strawberry Cheesecake [Vegan, Raw, Gluten-Free]

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Ingredients

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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Preparation

To Make the Crust:

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

To Make the Filling:

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

To Make the Cheesecake:

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

Total Calories: 3821 | Total Carbs: 442 g | Total Fat: 203 g | Total Protein: 71 g | Total Sodium: 1963 g | Total Sugar: 273 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.