Strawberries and cream raw cheesecake

Can you imagine devouring a slice of rich, creamy cheesecake and feeling nothing but pleased with yourself? When it’s made solely with raw ingredients and contains no wheat, refined sugar or dairy, you can afford to be the smuggest hedonist in town

  • 72 hrs cooking chill time
  • Serves 14
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'Biscuit' base
  • 3/4 cup dried coconut or organic desiccated coconut
  • 1 1/4 cup brazil nuts or cashews
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon lemon zest
  • 1/3 cup soft, pitted dates (medjool dates work well)
  • 1 pinch sea salt or himalayan crystal salt
Cheesecake white filling
  • 1 1/2 cup cashews, soaked in water for 2 hours and rinsed
  • 3/4 cup young coconut flesh from a drinking coconut (use cashews if not available)
  • 1 cup almond milk (see recipe below)
  • 3/4 cup coconut oil, melted
  • 1/4 cup cacao butter, melted (or use another 50g coconut oil)
  • 1/2 cup sweetener such as agave nectar
  • 1/4 teaspoon vanilla bean seeds, scraped from pod
  • 4 tablespoon lemon juice
  • 1/4 teaspoon sea salt
Cheesecake Pink Filling
  • 2 1/2 cup fresh or frozen (thawed) strawberries
  • 1/4 cup sweetener such as agave nectar
  • 2 tablespoon lemon juice
  • 1/2 cup coconut oil, melted
Cheesecake decoration
  • freeze-dried raspberries or strawberries
  • edible flowers
Nut milk
  • 1/2 cup activated (soaked) almonds (they don't need to sprout)
  • 2 cup spring or filtered water
  • 1 pinch vanilla bean seeds, scraped from pod or 1/2 tsp vanilla extract
  • 1 teaspoon sweetener such as agave nectar or maple syrup (optional)
  • 1 pinch sea salt or himalayan crystal salt


'Biscuit' Base
  • 1
    Line a 25cm springform cake tin with plastic wrap; it needs to be fully lined with no gaps around the sides.
  • 2
    Using a metal blade in your food processor, blend coconut into a fine flour. Add nuts and pulse until they are the size of large couscous (you want some texture in the nuts as this makes for a more 'biscuity' base). Add the rest of the ingredients and pulse until the dough holds together when squeezed between your fingers.
  • 3
    Firmly press the mixture into the base of the cake tin. Set aside.
Strawberries and cream raw cheesecake
  • 4
    Blend all ingredients for white filling until smooth in a high-speed blender (be careful not to let mixture overheat). The consistency should be a little thicker than cream. Add a drop more almond milk, if needed, to get it super-smooth. Pour half the mixture over prepared 'biscuit' base.
  • 5
    Add all ingredients for pink filling to the remaining mix in the blender. Blend until smooth.
  • 6
    Pour into cake tin on top of white filling and lightly fold in with a spatula. (Don't over-mix as you want to create a swirling, two-tone effect.)
  • 7
    Refrigerate overnight, or freeze for 5 hours until set. (This cheesecake also works well as an icecream cake served from the freezer.)
  • 8
    Remove cheesecake from tin, take off plastic wrap and transfer to a plate. Use a palate knife to smooth the outside of the cheesecake then decorate top with crushed freeze-dried raspberries or strawberries and edible flowers.
Nut Milk
  • 9
    Rinse almonds well, then blend all ingredients on high in a blender for 1-2 minutes until well combined.
  • 10
    Strain through a fine cheesecloth, muslin or nut milk bag. The milk should be smooth; if there are any grainy pieces, strain again or use a finer-weave cloth.
  • 11
    Pour into a jar or bottle and seal. It keeps in the fridge for 2-3 days. (Add more water to thin the milk or more nuts to make it creamier.)