Raw Strawberry Cheesecake Recipe

Raw Strawberry Cheesecake

Who doesn’t love a good Cheesecake?  You’ll love this Raw Strawberry Cheesecake and show off to your family & friends your amazing baking skills!



1 1/4 Cups Nuts (Your choice of Almonds, Hazelnuts or Walnuts)
1/2 Cup Desiccated Coconut
1/2 Cup Medjoul Dates, Pitted
Zest of 1/2 a Lemon
1/2 Teaspoon Vanilla Powder
1/4 Teaspoon Sea Salt
1 Tablespoon Virgin Coconut Oil

Cream Filling

2 1/2 Cups Cashews (Soak for 2 hours then drain)
1 Cup Coconut Milk or Cream (Your choice)
Juice of 1 Lemon
1/2 Cup Virgin Coconut Oil (Melted)
1/3 Cup Coconut Nectar
2 Tablespoons Cacao Butter (Melted)
1/2 Teaspoon Vanilla Powder
1/4 Teaspoon Sea Salt

Strawberry Filling

2 1/2 Cups Fresh Strawberries
1 Teaspoon Acai Powder
2 Teaspoons Psyllium Husk


Drizzle with melted chocolate (milk or dark) and decorate with your choice of fruit.



Use a round cake tin with removable bottom. Line with baking paper.
Mix all of the base ingredients in a food processor and blend until the mix is fine and crumbly. (If mix doesn’t hold together, add 1 tablespoon of water or date juice). Press into cake tin and freeze.

Cream Filling:

Add all cream filling ingredients and blend until smooth & creamy. Using half of the mixture, add to the cake tin.
Strawberry filling:
Add the strawberry filling ingredients to the remaining cream filling and blend until creamy & smooth. Pour into cake tin, smooth and freeze overnight.
Next day, remove the cheesecake from the cake tin and decorate. Refrigerate until ready to serve.

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