Our no bake Raw Vegan Strawberry Cheesecake is delicious, creamy and made with only nourishing ingredients. A refined sugar and gluten free dessert that tastes just like the real thing.
What You'll Need
- Cashews - Rich in fiber, heart-healthy fats, and plant protein. They're also a good source of copper, magnesium, and manganese — nutrients important for energy production, brain health, immunity, and bone health. They are also a source of numerous other essential Vitamins and Minerals, including Protein, Iron, Zinc and Magnesium. They also help to lower LDL cholesterol levels.
- Coconut Oil - Coconut Oil is used in Raw Cheesecakes to help firm the mixture once chilled. It also creates a creamier texture. That being said, if you prefer being oil-free with your food (which I do from time to time), omit the Oil, and store this in the freezer, not the fridge.
- Fresh Strawberries - Strawberries are one of the 'Dirty Dozen'. Which means that it's most ideal to buy them Organic because of the pesticide content; Strawberries are like sponges and soak up and retain the pesticides. If you can't buy them Organic, you can wash them at home instead to help remove pesticides and bacteria. Do this by rinsing your fresh strawberries in saltwater. Dissolve one teaspoon of salt for every cup of warm water and let cool before adding your Strawberries. Let them soak for a couple of minutes, then rinse under cool running water. Once clean, pat the berries dry with a clean cloth.
- Lemon Juice - We've only ever used fresh Lemon Juice in our Cheesecakes, and I wouldn't recommend buying the pre-bottled stuff as I couldn't guarantee how it would turn out.
- Miso Paste - Miso is rich in essential minerals and a good source of various B Vitamins, Vitamins E, K and folic acid. As a fermented food, it provides the gut with beneficial bacteria that help us to stay healthy, vibrant and happy; Good gut health is known to be linked to our overall mental and physical well being and health. Look for this in the Asian foods section of shops & supermarkets.
- Maple Syrup - This can be subbed out for Agave Syrup if needed. I like to use Maple Syrup for its flavour, and the fact that it contains vitamins, minerals and antioxidants. In particular it has high amounts of Zinc, and Manganese - essential for healthy brain and nervous system function.
- Nutritional Yeast - A favourite among Vegans for giving a cheesy taste to recipes. We use it in our Vegan Parmesan and Cashew Mac & Cheese. You should be able to find this in most Supermarkets and Health Food stores. It's usually fortified with Vitamin B12 as well which is a bonus.
- Vanilla Paste - We use a Paste but Vanilla Extract can also be used, sub out the teaspoon of Vanilla Paste with the same amount of Extract.
- Almonds - Loaded with antioxidants & a reliable plant based source of Calcium, Magnesium and Vitamin E. Calcium, as we know, is great for supporting bone health. Magnesium aids in Calcium absorption as well as being crucial for muscle and nerve function. Vitamin E is a great Antioxidant, helping protect skin cells from damage (think UV rays from the sun).
- Dates – Fresh Medjool Dates work best. If they’re a little dry, soak them in hot water for 10 minutes first to soften them. They are full of Fiber, Iron, Vitamin A & Antioxidants. They’re also known to be a great food for pregnant women, especially when it comes to labour and delivery. You can read up more about that on the Nutrition Facts website.
- Gluten Free Oats - Gluten Free Oats are now available in most Supermarkets, however if you're struggling to find them you can visit your local Health Foods store or buy them from various places online depending on your location.
- Food Processor
- High Speed Blender optional, see our Expert Tip section below or look in the Notes section of the Recipe Card.
- Springform Baking Tin the size isn't too important as this is a no-bake recipe, but for reference, I use a 24inch tin. The smaller the tin, the deeper/thicker your Cheesecake and base will be.
How to Make the Base
- Remove the stones from the dates (tear or cut each date in half lengthways to do this). Place all ingredients for the base in to the food processor.
- Blitz on high speed for 45-60 seconds until the mixture resembles a fine crumb. You may need to scrape some of the mixture down from the sides half way through.
- Line the bottom of the baking tin with baking paper then tip the Oats, Dates and Almond mixture in to the tin and press down firmly with the back of a spoon, or the bottom of a glass.
Then just place the base in the freezer to set whilst you make the Cheesecake filling.
How to Make the Cheesecake Filling
- Put the soaked Cashews in a high speed blender with the other filling ingredients, except for the Coconut Oil. Blend on a high speed until smooth and creamy (1 minute is typically long enough)
- Once your Cheesecake mixture is smooth & creamy add the Coconut Oil, and mix for a further 10 seconds on a low speed to combine. The reason for not adding the coconut oil in with the rest of the ingredients is that when blended on a high speed, it can change the structure of the oil, which in turn can give a slightly 'soapy' aftertaste to your cheesecake.
- Pour your cheesecake mixture on to your base and leave to firm up in the fridge for at least 8 hours, or freeze for 3-4 hours.
You can also use a High Speed Blender for your Cashew filling, this will give you a guaranteed smooth and creamy consistency to your Cheesecake. Most Food Processors are up to the job of blending soaked Cashews well but it's not always a guarantee. The one I've used in the photos above is a Ninja.
Leave stored in an airtight container in your fridge and consume within 1 week. Or alternatively store in the freezer for up to 2 months. See FAQ's below for more info on how we like to store our Raw Vegan Cheesecakes.
Simply serve chilled and get in there quick if there are children around. We like to top it with fresh berries and hemp seeds as pictured at the top of the post.
If you've stored yours in the freezer, allow 10-15 minutes for your Cheesecake slices to soften before tucking in – it’ll make your life easier.
Yes you can. I recommend chilling in the fridge first to firm up, then slicing the cheesecake in to portions, then simply defrost the portions you want, as and when you need them. A cheesecake will last in the freezer for up to 2 months when stored in an airtight container, however for best flavour results, use within 1 month
Most are made with Cashews or Macadamias nuts, due to their creamy texture and mild flavour. Coconut Cream is a common ingredient in Vegan Cheesecakes, as is Silken Tofu. If the recipe uses Silken Tofu just bear in mind that it then wouldn't be a Raw Cheesecake. Unlike most Cashew based recipes, I also use a couple of 'secret ingredients' when making my Cheesecakes. These are Nutritional Yeast & Miso Paste, which help to re-create the familiar 'tang' that using dairy gives.
I find that using small amounts of these makes all the difference to the taste, but they are optional. So if they aren't something you have in your kitchen yet don't worry, just leave them out this time round.
It depends. Even though some Vegan cheesecakes contain processed ingredients, they are still better for your health compared with their dairy counterpart. Although I still strongly advise to limit processed foods as much as possible.
Although Vegan is better than Dairy, it doesn't always mean its a healthy choice. That's why we choose to eat Raw Vegan Cheesecakes, as they are made predominantly from Fruit, Nuts and Seeds - all fantastically nourishing for your body.
For further nutritional information on the ingredients in this cheesecake I recommend visiting nutritionfacts.org.
Raw Vegan Strawberry Cheesecake
- Food Processor
- High Speed Blender - optional, see the Notes section of the Recipe Card below
- Springform baking tin (the size isn't too important as this is a no-bake recipe, but for reference, I use a 24inch tin)
For the base:
- ½ cup Flaked Almonds
- 1 cup Gluten Free Oats
- 1 ½ cup Medjool Dates
For the Cheesecake Filling:
- 3 cups Cashews soaked for 8 hours
- 1 tablespoon Nutritional Yeast
- 1 teaspoon Light Miso Paste
- ½ cup Maple Syrup
- 1 teaspoon Vanilla Paste
- 2 cups Fresh Strawberries
- 2 tablespoon Lemon Juice
- ½ teaspoon Salt
- ½ cup Coconut Oil
For the base:
- Tear each date in half length ways and remove the stone.1 ½ cup Medjool Dates
- Place all ingredients for the base in to your food processor, and blitz on high speed for 45-60 seconds until the mixture resembles a fine crumb. You may need to scrape some of the mixture down from the sides half way through½ cup Flaked Almonds, 1 cup Gluten Free Oats
- Line the bottom of your baking tin with baking paper
- Tip the oats, dates and almond mixture in to the tin and press down firmly with the back of a spoon or the bottom of a glass
- Place the base in the freezer to set whilst you make the cheesecake filling
For the cheesecake filling:
- Firstly soak the cashews for 4-8 hours (8 hours ideally but 4 will work)3 cups Cashews
- Add your soaked cashews to a high speed blender, along with your other filling ingredients *except for the coconut oil. Then blend on a high speed until smooth and creamy (1 minute is typically long enough).1 tablespoon Nutritional Yeast, 1 teaspoon Light Miso Paste, ½ cup Maple Syrup, 1 teaspoon Vanilla Paste, 2 cups Fresh Strawberries, 2 tablespoon Lemon Juice, ½ teaspoon Salt
- Once your cheesecake mixture is smooth & creamy add the coconut oil, and mix for a further 10 seconds on a low speed to combine.½ cup Coconut Oil
- Remove your base from the freezer and pour over the cheesecake filling.
- Set in the fridge for at least 8 hours, or freeze for 3-4 hours.
- Once the cheesecake has set, remove from the freezer and leave to sit at room temperature for 20-30 minutes. Slice the whole cheesecake in to portions and serve. Any remaining cheesecake can be returned to the freezer and eaten at a later date. Simply remove from the freezer 20-30 minutes before serving again.