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Raw Strawberry Cheesecake

Brianna Martinez is a graduate from the Walter Cronkite School of Journalism at Arizona State University. She received her bachelor's degree in Journalism and Mass Communication with an emphasis in digital media. After graduating, she jo...

Probably one of the more healthy desserts you can indulge in. This raw strawberry cheesecake isn't all that bad for you and it's totally vegan! It still has the same cheesecake flavor but with a different, mouth-watering twist! You and your vegan guests will absolutely love this dessert. This vegan dessert recipe is perfect for holiday parties and get togethers!
Probably one of the more healthy desserts you can indulge in. This raw strawberry cheesecake isn't all that bad for you and it's totally vegan! It still has the same cheesecake flavor but with a different, mouth-watering twist! You and your vegan guests will absolutely love this dessert. This vegan dessert recipe is perfect for holiday parties and get togethers!

Raw Strawberry Cheesecake

Ingredients:

Crust:

  • 1 cup pecans

  • 1 cup almonds

  • 1/4 teaspoon salt

  • 4 medjool dates-- pitted and chopped


Filling:

  • 3 cups raw cashew pieces (soak overnight, or at least 3 hours)

  • 1/2 cup agave syrup

  • 1/4 cup fresh lime juice

  • 1/4 cup water

  • 1 teaspoon vanilla extract

  • 3/4 cup coconut oil, melted


Raw Fluffy White Frosting

  • 1/2 cup raw cashew pieces, soaked overnight

  • 1/2 cup water

  • 2 tablespoons agave syrup

  • 1/2 teaspoon vanilla

  • 1/4 cup raw coconut oil, melted


Strawberry pureed sauce

  • 2 cups chopped fresh strawberries

  • tablespoons agave syrup


Directions:

  1. Lightly grease a 9-inch spring form pan with coconut oil and set aside

  2. To prepare the crust, pulse nuts and salt in a food processor fit with a metal blade. When nuts are fine crumbs, add the dates and pulse until the dough holds together when squeezed between your fingers. Firmly press crust into the bottom of prepared cake pan. Set aside

  3. To prepare the filling, pulse cashews in food processor until crumbly. Add agave, water, lime juice and vanilla and puree until very smooth, scraping down the sides with a rubber spatula to make sure you get everything. Feed the strawberries through the top of the food processor and puree until incorporated. The filling should turn pink. With the processor running, add the melted coconut oil in a steady stream.

  4. Pour the filling into the cake pan. Cover with plastic wrap and place in the fridge to set. Make sure it’s level so that your cake doesn’t come out wonky. Let set for at least 4 hours.

  5. Prepare the frosting in the same way as the cake. Pulse the cashews in the food processor until crumbly. Add the water, agave and vanilla and blend until smooth. With the food processor running, stream the coconut oil in through the top until combined. Pour into a bowl and cover with plastic wrap. Chill until set, about 2 hours.

  6. Prepare the sauce when you’re close to serving. Mash strawberries up with the agave until it’s red and syrup-like.


To assemble:

  1. Release the cake from its springform prison.

  2. Use a mini scoop to place 8 mounds of icing around the perimeter of the cake and one in the center.

  3. Slice the tops off the reserved strawberries and gently smush them upside down into the frosting mounds. If you don’t have a mini scoop, use a spoon.

  4. Serve by drizzling puree on plate and cake on top.


Serves: 16

For more delicious, vegan recipes, go to MisoVegan. Thanks to PostPunkKitchen for the inspirational recipe!
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