Raw Strawberry Cheezecake

I don’t know if Valentine’s Day has inspired all the pink foods and strawberries or if it’s that I’ve just finished off a couple half pints of blueberries this past week and am moving on to a new fruit. Just go with it.

There are 2 versions of the crust depending on how adventurous you’re feeling. You’ll need 1 medium sized container (I used a ziploc one) to place it in. Feel free to double or triple this recipe and place in a pie pan, brownie pan, or springform pan.

Make your crust first, then use the same food processor to make the filling – no need to clean in-between.

Raw Strawberry Cheezecake
serves 4

  • 1 crust (see below for 2 variations)
  • 1-2 cups frozen strawberries (half of a bag), thawed
  • 1/4 c. raw cashews
  • 1/4 c. water
  • 1 T. coconut butter, melted
  • 1/2 T. coconut oil, melted

To melt the coconut butter and oil combine in a small ramekin or bowl and place over a bowl of hot water until melted, or if you’re not worried about it being completely raw, add a splash of hot water and stir in.

Puree the strawberries in a small food processor or personal blender. Add the cashews and water and blend again for about a minute until combined and there are no chunks of cashews. Add in the melted coconut butter and oil and blend 1-2 minutes until smoothe.

Pour over your crust and stick in the refrigerator. Feel free to freeze it if you want to keep it long term. Should keep about a week in the fridge.

If freezing, just “thaw” it in the fridge overnight.


Simple Raw Crust

  • 2 larabars, preferrably cashew cookie or coconut cream pie

Press them down into the bottom of your serving dish to form a crust. For the raw cheesecake about, it should take 1.5 – 2 bars, but feel free to adjust.

I used this method when making my raw tartlettes and it’s super easy and fast, with very little clean up.

If you want a better crust give this one a try.

Basic Raw Crust

  • 3/4 c. raw almonds
  • 1 t. coconut oil, melted (or other nut oil)
  • 1 medjool date

Process the almonds in your food processor until coarsely ground. Add in the date and the oil and continue to process until slightly crumbly.

Empty into your dessert container and press down until the crust comes together.

This entry was posted in food, gluten free, health, nutrition, raw foods, recipe and tagged , , , , , , . Bookmark the permalink.

9 Responses to Raw Strawberry Cheezecake

  1. This sounds amazing and very Valentine’s Day appropriate! Thanks for sharing this recipe. I’m going to give it a whirl!

  2. Kim says:

    I love the larabar crust idea!

  3. Pingback: Tweets that mention Raw Strawberry Cheezecake | The Vegster -- Topsy.com

  4. Katie says:

    Such a pretty color! I still have yet to try raw cheezecake. I need to get on this. So the Tribest can blend cashews, you say?

  5. hihorosie says:

    Yummy! Looks so good!

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