Ingredients
- 1 cup raw macadamia nuts
- 1/2 cup gluten-free oat or almond meal
- 6 pitted Medjool dates
- Pinch of Himalayan crystal salt
- 2 cups raw cashews
- 11/2 tablespoons coconut oil
- 1–2 teaspoons vanilla bean paste
- 1/3 cup pure maple syrup or rice malt syrup
- 2 tablespoons full-fat coconut cream
- 1 heaped teaspoon lucuma powder
- 1 punnet fresh organic strawberries
- 1/4 cup unsweetened coconut shreds
Directions
Pulse all base ingredients in a food processor until crumbly and sticky.
Press the mixture firmly into the bottom of your cake tin.
Blend all filling ingredients in a high-speed blender until silky smooth.
Pour the filling over the base and smooth the top.
Freeze for at least 4 hours, or until set.
When ready to serve, let the dessert soften for 10–15 minutes before slicing.
Top with fresh diced strawberries and coconut shreds before serving.
Store leftovers in the freezer.
Frequently Asked Questions
How long does this raw vegan strawberry and vanilla cheesecake need to chill before serving?
Since this is a no-bake cheesecake, chilling is crucial for setting the texture. You must allow at least 4 hours and 15 minutes of freezer time, though overnight chilling is highly recommended for the firmest, silkiest slice.
What can I substitute for raw macadamia nuts in the crust of this cheesecake?
If you don't have raw macadamia nuts, you can substitute them with an equal amount of raw cashews or blanched almonds to maintain a neutral flavor base for the crust. Ensure you pulse them well with the dates and oat/almond meal until sticky.
Can I make this raw vegan cheesecake ahead of time for a party?
Yes, this raw/plant-based cheesecake is excellent for make-ahead preparation. Once fully set after the minimum 4 hours and 15 minutes of freezing, it can be stored in the freezer for up to a month; thaw in the refrigerator for about 30 minutes before serving.
