Raw Strawberry Cheesecake – Gluten-Free

Raw Strawberry Cheesecake – Gluten-Free Recipe

By Loving It Vegan

🔪Prep Time: 45 mins

👩‍🍳Cook Time: 2 hours


1 cup (134g) Macadamias

1 cup (150g) Cashews

1 cup (145g) Pitted Dates

2 cups (300g) Cashews (soaked for at least 1 hour)

Juice of 2 Lemons

2 tsp (10ml) Vanilla Extract

1/2 cup (120ml) Date Honey or Maple Syrup

1 cup (150g) Cashews (soaked for at least an hour)

1 and 1/2 cups (200g) Whole Strawberries

Juice of 1/2 Lemon

2–4 Tbsp (30-60ml) Date Honey or Maple Syrup

Sliced Strawberries


1Add the macadamias, cashews and pitted dates to the food processor and process on the S blade until a sticky dough has formed.

2Scoop out into a greased 8 inch springform pan and pat down until smooth.

3Place into the freezer to set while you make the filling.

4Place the 2 cups of pre-soaked (at least an hour) cashews along with the lemon juice, vanilla and date honey or maple syrup and blend until smooth.

5Pour this over the crust, smooth out with a spatula and return to the freezer.

6Allow this to set fairly firmly before you prepare your topping.

7When you’re ready to make the topping, add the soaked cashews, fresh strawberries, lemon juice and 2 Tbsp date honey or maple syrup to the blender and blend until smooth. Taste test to see if it’s reached the desired sweetness (the sweetness will depend on the sweetness of the strawberries), if not, then add more date honey/maple syrup and blend again.

8Pour this over the ‘cheese’ layer and return to the freezer to set solidly.

9When completely set, slice up fresh strawberries and serve.

10If you’re going to consume it within a few days, you can keep it in the coldest part of your refrigerator, but if you would like to keep it longer, then slice it and keep it in the freezer in a freezer safe container, and thaw out only as much as you wish to eat, when you’re ready to eat it.

11It will keep for weeks in the freezer.

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