Raw Strawberry Cheesecake


Total Cooking Time: 7 hrs


  • 20 Medjool dates, pitted

  • 140g blanched almonds, roasted

  • 300g cashew nuts

  • 4 cups fresh strawberries

  • 12 tbsp coconut oil

  • 6 tbsp lemon juice

  • 1 tsp vanilla essence


Soak the cashew nuts in water, either overnight or for 1 hr in boiled water

First, prepare the base. Here's how...

  1. Blend the almonds in a food processor, until ground. (You can use pure ground almonds)

  2. Add in the dates and coconut oil in the food processor.

  3. Blend until all ingredients are combined.

4. Smooth the mixture to form a base in a round springform cake tin (we used a 22 cm diameter cake tin)

Put the base in the freezer for 1 hour

Time for the filling.

  1. Drain the soaked cashew nuts and blend in a food processor with all the other ingredients, until the mixture is smooth.

  2. Pour the mixture over the base

  3. Put it back in the freezer for at least 5 hours

*If you have a wider cake tin, double the ingredients for a better result.

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