Dairy free, gluten free, vegan

Raw cheesecakes are a great desserts and something that most people can recognise from the culinary canons of non-raw vegan desserts.

This strawberry and vanilla cheesecake is a classic. Vanillary, creamy, it’s a pretty solid cheesecake that you can top it off with anything. Whether it’s strawberries, raspberries or even peaches – use whatever fruit is in season.

You need a decent blender to create a smooth consistency for the cheesecake. It really makes all the difference so you need a blender with the power of 1000 watts or more.  I use a Blendtec blender but also a Vitamix is good.

A pretty essential step is to soak the cashews for the cheesecake topping. Soak them in cold water in the fridge at least overnight, changing the water every 8 hours and soak for up to 24 hours (keep refrigerated all the time). Then rinse and drain them and use in the recipe.

This cheesecake will keep for up to three months in the freezer, if wrapped in baking parchment and stored in an airtight container.

It will feed 8 – 12 people.


Cheesecake Crust

  • 2 cups almonds, dry
  • 1 teaspoon vanilla extract
  • 7 Medjool dates, pitted and chopped



  • 3 cups cashew nuts, soaked overnight
  • Seed of 1 vanilla pod scraped
  • 1 ½ cups almond milk
  • 3/4 cup agave
  • 2 tablespoons good quality vanilla extract
  • 3 tablespoons lemon juice
  • Just under 1 cup melted cacao butter
  • 1 tablespoon lecithin granules



  • 2 cups frozen strawberries, thawed (2 cups frozen should defrost to 1 cup thawed)
  • 1 cup fresh strawberries



  1. In a food processor, whizz the almonds and vanilla until it resembles fine breadcrumbs.
  2. Finally pulse in the pitted Medjool dates with 1 – 2 tablespoons water until the mixture starts to hold together.
  3. Press the mixture into the bottom of an 8 inch spring form cake tin lined with baking parchment. Chill until firm.
  4. Now onto the topping. Rinse the soaked cashews well under cold running water.
  5. To remove the seeds from the vanilla pod, cut the vanilla pod lengthways and drag your knife or a teaspoon along the insides to scrape out the seeds.
  6. In the blender, whizz all the vanilla cheesecake ingredients until smooth, streaming in the melted cacao butter last. Pour over the cheesecake base and chill in the fridge or freezer until firm.
  7. To make the strawberry coulis, in a blender whizz the frozen thawed strawberries until smooth. You may need to pass this through a nut milk bag to remove the strawberry seeds – it depends on the variety of strawberries you use.
  8. Thinly slice the fresh strawberries and place on top of the cheesecake. Pour the strawberry coulis over and chill again until ready to serve.


If you have any questions about this recipe or any of the ingredients, why not come and join me in my kitchen hangout. It’s free to join.



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