Raw Vegan Strawberry Cheesecake


This recipe for raw vegan strawberry cheesecake is a “dessert” entry in the So Delicious Dairy Free 3-Course Recipe Contest, submitted by reader Amber Moore. She tops each slice with dairy-free No Sugar Added Coconut Milk Ice Cream from So Delicious.

Raw Vegan Strawberry CheesecakeSo Delicious Dairy Free 3 Course Recipe Contest BadgeThis nut-rich dairy-free dessert is not for the faint of heart, but yes it is soy-free and the decadence rivals traditional cheesecake!

For more details and to enter the recipe contest, see this post: http://www.godairyfree.org/news/so-delicious-dairy-free-3-course-recipe-contest

Special Diet Notes & Options: Raw Vegan Strawberry Cheesecake

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free,vegan, and vegetarian.

Raw Vegan Strawberry Cheesecake
Prep time
Total time
You will need a 9-inch springform pan for this recipe. Note that the prep time does not include soaking or chilling.
Serves: 1 9-inch cheesecake
  • 2 cups raw walnuts
  • 2 cups raw almonds
  • 13 medjool dates
  • 2 tablespoons coconut oil (warmed to liquid)
  • 1 tablespoon vanilla extract
  • 3 tablespoons coconut nectar (can sub your liquid sweetener of choice)
  • 2 teaspoons sea salt
Cashew Cheese Filling:
  • 2-1/2 cups raw cashews
  • ⅓ cup coconut nectar (can sub your liquid sweetener of choice)
  • ¾ cup coconut oil
  • ¾ cup lemon juice
  • 1 tablespoon vanilla extract
Strawberry Sauce:
  • 4 cups strawberries
  • ½ cup coconut nectar (can sub your liquid sweetener of choice)
For the Crust:
  1. Soak the walnuts and Almonds for 4-6 hours.
  2. Place soaked nuts and Medjool dates in a food processor and pulse until nuts are in semi crumb like texture.
  3. Add the coconut oil, coconut nectar, vanilla extract, and sea salt to the nut mixture and process until the mixture fully resembles crust
  4. Place the finished nut crust into the spring form pan pressing along the bottom, and also around the sides of the circular pan.
For the Cheesecake Filling:
  1. Soak the cashews for 4-6 hrs.
  2. Place soaked cashews, coconut oil, and lemon juice in the blender and blend until smooth.
  3. Add coconut nectar and vanilla extract and blend with mixture until evenly distributed.
  4. Pour mixture onto the crust base layer, and place in the freezer until the cake sets enough for the Strawberry sauce to be poured on top. (usually takes between 30-45 minutes)
For the Strawberry Sauce:
  1. Place the strawberries and coconut nectar in the blender and blend until a sauce consistency is created.
  2. Pour half of the mixture on top of the cheesecake layer, and place the finish product in the freezer for 4 hours. After 4 hours place the cake in the refrigerator.
  3. Place the rest of the Strawberry sauce in a container and place in the fridge.
To Serve:
  1. Allow the Cheesecake too sit at room temperature for 10 minutes. Cautiously, remove the sides of the spring form ring and cut the amount of slices desired.
  2. On plate add the desired amount of ice cream with your cheesecake, and drizzle the rest of the strawberry sauce on top. Be sure to place the cheesecake back in the fridge when you are finished serving.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


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