Raw Strawberry Cheesecake with Strawberry Drizzle

I’m not the first to make a vegan “cheesecake” using cashews, but this is a super yummy dessert that my family absolutely drools over! This is also Paleo friendly, and a great way to get in your healthy fats!

The Crust:

  • 1 cup walnuts
  • 1/4 cup finely shredded coconut flakes
  • 2 pitted medjool dates
  • 1/2 tsp salt

Blend coconut flakes and dates in food processor until smooth. the coconut flakes should be blended to a fine meal. Transfer mixture into a bowl and set aside. Blend almonds, walnuts, and salt in food processor til a fine meal (don’t let it turn into nut butter!) Combine mixture into the coconut flakes and dates, mixing well. Press crust into a greased 8×8 pan using fingertips. Let set in freezer while making the cheesecake filling.

The Cheesecake Filling:

  • 2 cups raw cashews (soaked in water 4hrs)
  • 2 tbs vegan palm shortening or coconut oil or grass fed butter (I like the creamy consistency of the palm shortening or butter best)
  • 1/4 cup fresh lemon juice
  • 1 1/2 cup freeze dried strawberries ground into a powder (or fruit of choice! this would be wonderful with blueberries or raspberries!)
  • 1/4 cup maple syrup
  • 1 tsp vanilla
  • 1/2 tsp salt

Strain the cashews out of the water, then combine all ingredients into food processor. Blend until completely smooth and creamy . Pour filling mixture over crust, smoothing with a spatula. Set cheesecake in refridgerator for 2-4hrs before serving! This is even yummy when frozen!

Strawberry Drizzle:

  • 2 cups fresh strawberries
  • 1-3 tbs honey
  • 1/2 tbs arrowroot powder
  • dash salt (this makes it taste sweeter)

Pulse in vitamix or food processor. Be careful, this sauce is better when left a little chunky! Slice and serve with drizzle!


One thought on “Raw Strawberry Cheesecake with Strawberry Drizzle

  1. Hey girl, in the crust recipe it says to blend the almonds, walnuts and salt together, but I don’t see an amount for the almonds.. ?

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