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Raw Vegan Strawberry Cheesecake

Raw Vegan Strawberry Cheesecake

Prep Time: 20 minutes
Chill time: 3 hours
Servings: 16

Ingredients

Crust

  • 1 cup quick or rolled oats
  • 1/2 cup shredded coconut optional
  • 1/2 cup raw nuts of choice I used walnuts and almonds
  • 4 pitted dates
  • 2 tbsp cocoa powder
  • 1/2 tsp vanilla
  • 1/4 tsp salt
  • 2 tbsp maple syrup or honey if not vegan
  • 1 tbsp coconut oil melted
  • 2 tbsp water or as needed

Cheesecake

  • 2 1/2 cups cashews soaked in cold water for at least 4 hours
  • 1/3 cup coconut oil melted
  • 1 cup coconut milk or any plant based milk
  • 3 tbsp maple syrup or honey if not vegan
  • 3 tbsp lemon juice
  • 1/4 tsp salt
  • 1 cup fresh strawberries diced

Instructions

Crust

  • In a food processor, process the oats, shredded coconut, nuts, dates, cocoa powder, vanilla and salt until fine.
  • Add the maple syrup, coconut oil and water. Process until a sticky dough forms. If dough is not sticky at 2 tbsp water, add a bit more until you can press the sticky mixture with your fingers.
  • Press it firmly in a cheesecake or pie pan. Refrigerate while you make the cheesecake.

Cheesecake

  • Add all filling ingredients except strawberries to a high speed blender or food processor and blend until creamy and smooth. 
  • Add strawberries and blend again.
  • Pour filling mixture evenly on top of the crust. Refrigerate overnight or freeze for 3 hours before cutting.
  • If you put in the freezer, take the cheesecake out 15 mins before serving.
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