Raw Vegan Strawberry Cheesecake

Strawberry cheesecake garnished with halved strawberries, blueberries and hemp seed.

Raw Vegan Strawberry Cheesecake

Healthy raw vegan cheesecake, made with creamy cashews and fresh strawberries

5 from 2 votes

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Course: Dessert

Cuisine: Vegan

Prep Time: 30

Cook Time: 8

Servings: Slices

Calories: 558kcal

Author: Yasmin

Equipment

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)

Ingredients

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

US Customary - Metric

Instructions

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 through
½ 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.

Notes

* 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.

Recipe Tip - 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.

Nutrition