Raw Vegan Strawberry Lemon “Cheesecake”


This beautiful Strawberry Lemon Cheesecake is perfect to introduce vegan and raw food to your friends and family that are new to raw foods. It’s creamy and sweet and it’s great to keep in your freezer for whenever you have guests visiting. You will actually blow their minds when you tell them it’s both vegan and raw.


I made this cake for my birthday and everyone loved it. The strawberry filling really makes it come together with the super creamy and dense “cheese” layer. Cashews are the perfect base for any creamy non-dairy cake you want to make, so feel free to experiment with new flavours and combinations! You could for example at some raw cacao or carob for a chocolatey cheesecake, or sub the strawberries for any other fruit you like!


Raw Vegan Strawberry Lemon “Cheesecake”


1/2 cup of coconut flakes
10 Mejool dates, pitted (if you don’t use soft medjool dates then soak the dates for the 30 minutes)
1 cup flax meal or almond meal (ground flax seeds/almonds in a blender)
1/4 tsp sea salt (optional)

In your food processor, blend all the ingredients together until it sticks together when you press it between your fingers. Press your crust batter into the bottom of a springform pan and press firmly to make your pie crust.

Strawberry layer:

1 1/2 cups packed Mejool dates, pitted
2 cups strawberries

Blend the dates and strawberries in your blender until smooth and spread over your crust.

Lemon “Cheese” layer:

2 cups unroasted and unsalted cashews, soaked for min. 2 hours
1 cup coconut milk (canned or homemade)
4 Tbsp lemon juice, fresh 1/2 cup maple syrup
1 Tbsp vanilla
1 cup raw cold pressed coconut oil, melted
1-2 tbsp lemon zest

Blend all ingredients except the coconut oil until smooth in a blender. While your blender is running, pour in the coconut oil and blend until creamy. Pour the filling over the strawberry layer and smooth it out. Place in freezer for at least 3 hours or longer. Remove from the freezer about 15 minutes before serving or more.

This cake will keep fresh in the freezer for up to 3 months so you can just put any leftovers in the freezer and enjoy on a rainy day. If there are any leftovers that is.

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