This Healthy Dessert You’ll Want To Make More Than Once!


Raw, Vegan, Dairy & Gluten Free But Decadently Delicious!

This beautiful no bake ‘cheesecake’ is not made with cheese at all!  In fact there is no dairy in it whatsoever and is also gluten free.

But don’t worry, this recipe does not lack in flavour or smooth creamy consistency – it is perfect on both counts.  And made with healthy wholefood ingredients it also has plenty of nutritional benefit.

The beauty of this recipe is that you can really flavour it with whatever berries you like, or are in season.  The base and filling of the cheesecake can be easily topped with whatever berries you desire.  Blueberries, blackberries, raspberries and strawberries all work beautifully – or mix them together for a ‘fruit of the forest’ topping!

We’re confident you’re going to love this!

Strawberry Vanilla Bean Raw Vegan Cheesecake

Total Time: 5 hours

Strawberry Vanilla Bean Raw Vegan Cheesecake


    For the crust
  • 1½ cups (245 grams) pitted Medjool dates
  • 1½ cups (225 grams) raw almonds
  • For the filling
  • 3 cups (400 grams) raw cashew pieces, soaked overnight then drained
  • juice of 2 lemons (almost ½ cup)
  • ⅔ cup coconut oil, melted
  • 1¼ cup full-fat coconut milk
  • 1 cup (335 grams) agave nectar
  • 1 vanilla bean
  • For the fruit topping
  • 2 cups (275 grams) strawberries, tops removed
  • 1 tablespoon agave nectar


  1. Soak dates in warm water for 10 minutes. Drain. Pulse in food processor until the dates form a paste. Remove from food processor and place in a bowl. Pour almonds into the food processor bowl (it doesn't need to be clean), and pulse until finely chopped. Add the date paste back to the food processor bowl and pulse until the mixture comes together and forms a ball.
  2. Press the crust evenly into the bottom of a 9-inch springform pan and place in the freezer while you prepare the filling.
  3. Combine cashews, lemon juice, coconut oil, coconut milk, and agave nectar in a blender. Start on low speed, then gradually increase to the highest speed. Blend until very smooth and no chunks of nuts remain. Scrape the seeds from your vanilla bean into the blender and blend on low speed until the seeds have distributed throughout the mixture.
  4. Pour the filling into the crust and return to the freezer while you make the fruit puree.
  5. Clean your food processor bowl, then add the strawberries and agave nectar to the bowl. Process until smooth.
  6. Pour over the top of the cashew cream layer of the cheesecake, and very gently spread it across the top with a rubber or offset spatula. Alternatively, you can "marble" the top by drizzling the fruit puree over the top, then run a knife through the surface to create a design.
  7. Freeze until solid, at least 4 hours. Let thaw for 10 minutes before slicing and serving. (The longer you allow the cheesecake to thaw, the messier your cuts will be, but the creamier the texture. I like to cut when the cheesecake is still frozen, then allow each slice to thaw for 10-20 minutes.)

Source:  Sift and Whisk


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