Raw Strawberry Cheesecake – Gluten-Free

Raw Strawberry Cheesecake – Gluten-Free Recipe

By Loving It Vegan

🔪Prep Time: 45 minutes


For the Crust:

1 cup Raw Macadamias (134g)

1 cup Raw Cashews (150g)

1 cup Pitted Dates (145g)

For the Filling (Cheese):

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

1/4 cup Lemon Juice Freshly squeezed

2 tsp Vanilla Extract

1/2 cup Maple Syrup (120ml)

For the Topping:

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

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

1 Tbsp Lemon Juice Freshly squeezed

2-4 Tbsp Maple Syrup

For the Decoration:

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 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 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 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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