Raw Strawberry Cheesecake

Filled with raw food goodness, this is easily one of the best (and easiest) cheesecakes you’ll ever taste!

Yield: 
6-8 Servings

Updated: Thu, 04/05/2018 - 8:14am

Ingredients: 

Crust

  • 3 Tablespoons raw cacao powder
  • 1 cup raw pecans
  • 1 cup raw macadamia nuts
  • ¼ cup dates, pitted and soaked 1-2 hours
  • ¼ cup raw coconut flakes

Filling

  • 3 cups cashews, soaked 2-4 hours
  • ¾ cup fresh lemon juice
  • 1 cup raw agave nectar
  • ¾ cup raw coconut oil
  • 1½ teaspoons vanilla extract* or 1½ teaspoons raw vanilla powder (optional)
  • ½ teaspoon salt

*Not considered a raw product

Sauce

  • 1 (10-ounce) bag frozen strawberries, defrosted
  • ½ cup dates
Instructions: 
  1. Lightly grease a spring form pan with coconut oil. Set aside.
  2. Process all Crust ingredients except coconut flakes in a food processor until fine and crumbly.
  3. Press coconut flakes into the bottom of a spring form pan.
  4. Place Crust mixture on top of coconut and press down firmly with your hands.
  5. In a blender or processor, blend all Filling ingredients until creamy smooth.
  6. Pour Filling over crust and put in freezer until firm - at least 2-3 hours.
  7. Remove from freezer about an hour before serving.
  8. Combine Sauce ingredients in food processor. Process until well blended and pour over cheesecake. Serve and enjoy!