Raw Vegan Strawberry Cheesecake

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Take a moment to watch the video for extra tips and tricks.

Cheesecake is one of those American classics that I have always absolutely adored. The creamy, silky texture combined with just the right amount of crunch is just tantalizing.

When I started living a Gluten and Dairy free lifestyle I thought for sure I would be kissing the days of devouring cheesecake goodbye. That is, until I found the dairy free version that is sold in supermarket freezers. I felt like I struck gold! No way it’s possible to have a cheesecake with no “cheese.” It just can’t be so!

Cheesecake in hand, I rushed home eager to try this amazing invention. I ripped open the box, took my first bite, and life stopped for a second. Yes, I was eating “cheesecake,” but something just wasn’t quite right.

I studied the ingredients on the box, attempting to dissect exactly how this could even begin to be possible. I was stumped. Unfortunately it was written in a language I didn’t understand. I could make out a few terms referring to coconut and the rest requires a PhD in Chemistry.

That was all the motivation I needed to start my quest to figure out how to recreate the Cheesecake that I so adored and make it taste outstanding and be healthy for me and my family at the same time.

It was no easy task. It took time, patience, trial and error. Until… I got it. When I say I got it, I mean I NAILED it. It was Superb with a Capital S. The creamy texture, perfect amount of sweetness, the contrasting crunch of the crust. Holy smokes!

Then was the real test. I had to confirm my findings with my toughest critic, my five year old son. This guy is the pickiest of all picky eaters. He is ever so kind with his rejections, simply stating, “Oh, that’s okay Mommy, one bite is enough,” when he loathes something I have made for him. This time though, it was different.

I was nervous at first. He took his first bite and just sat there. He didn’t move, didn’t say a word. His expression never changed. Then, out of nowhere, there was movement. He looked at me with a big grin on his handsome little face and said, “Mmmmm, this is yummy. You’re a great cooker Mommy.” My heart melted, tears welled up in my eyes, I was so moved not only by my sweet young man, but also the confirmation that I had in fact NAILED this Cheesecake quest.

No longer is there the term “sacrifice” associated with Gluten and Dairy free living. If there is a food from my earlier days that I miss, I now have the confidence and the reassurance that I can figure out how to make it not only Gluten and Dairy free, but HEALTHY. If there’s a will, there’s a way, and by golly I have an insatiable will to live the best life possible with no sacrifice and endless opportunity.

Raw Vegan Strawberry Cheesecake

The most amazing Strawberry Cheesecake with the perfect amount of crunch and creaminess. You will never believe it is made with Raw Ingredients, Vegan, Gluten Free and Dairy Free.
Prep Time10 mins
Freeze4 hrs
Course: Dessert
Cuisine: American, Vegan
Keyword: Raw
Servings: 12 Servings



  • 1 Cup Pitted Dates Tightly Packed
  • 1 Cup Almonds
  • 1 Tsp Salt

Cheesecake Filling

  • 2 Cups Raw Cashews Soaked Overnight & Rinsed Thoroughly
  • 1/2 Cup Refined Coconut Oil
  • 1 Can Coconut Cream Refrigerated Solids
  • 1 Tsp Salt
  • 1 Cup Strawberries
  • 1 TBS Lime Juice
  • 1/2 Cup Agave Nectar



  • In food processor pulse almonds a few times to give them a rough chop. Do not pulse too long or it will create almond butter. This is just a rough chop to help the dates blend more evenly.
  • Add the dates to the food processor and pulse until it is evenly distributed. You will know when it is ready when you are able to form a ball with the mix that stays together and does not crumble apart.
  • Pack crust mixture into the bottom of a parchment lined 8″ spring form pan.

Cheesecake Filling

  • In a blender or food processor blend cashews until creamy. Then add coconut oil and continue blending until smooth (if using a food processor make sure the oil is melted, this is not necessary in a blender).  
  • Add remaining ingredients except the Strawberry and blend until there are no lumps.  
  • Add strawberries and continue blending until the mix has turned pink.
    Note: If using a high speed blender you can simply place all cheesecake ingredients in the blender and puree until smooth. No need to add one at a time.
  • Pour cheesecake mixture over the crust and tap and shake to remove as many bubbles as possible.
  • Place in the freezer for about 4 hours or refrigerate overnight.
  • Slice and enjoy, guilt free.

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2 Responses

  1. Not just want, but NEED!

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