22 Sep Must-Have Raw Vegan Strawberry Cheesecake Recipe for Spring

Dinner parties, picnics and lazy lunches in the sun with your loved ones – these are a few of the joys of Spring, and even better, your local organic fruit and veg shop will be bursting with all that juicy fresh produce Spring/ Summer produce you love so much! To celebrate the arrival of Spring, why not try out this truly fabulous raw vegan treat – a decadent cheesecake dessert that’s still 100% vegan and raw! Go grab a few fresh punnets of strawberries, fire up your food processor, and try out this sweet indulgence. Perfect for your next Spring picnic.

Ingredients

The Crust:

• 1 cup pecan nuts
• 1 cup almonds
• ¼tsp salt
• 4 medjool dates, pitted and chopped

This delicious raw cake base should actually be perfect with any fruity cheesecake filling and topping recipe you want to try!

The Cake:

• 3 cups raw cashews, soaked overnight & roughly chopped
• ½ cup agave syrup or coconut nectar
• ¼ cup water
• ¼ cup fresh lime juice
• 1tsp vanilla extract
• 4 cups (32oz.) fresh ripe strawberries hulled & halved
• ¾ cup coconut oil, melted

The Frosting:

• ½ cup raw cashews, soaked overnight & roughly chopped
• ½ cup water
• 2Tbsp agave or coconut nectar
• ½tsp vanilla extract
• ¼ cup raw coconut oil, melted

The Strawberry Sauce:

• 2 cups chopped strawberries
• 3Tbsp agave or coconut nectar
• Set 8 or 9 extra strawberries aside for the topping

Method

The Crust:

• Lightly grease a spring-form cheesecake pan with coconut oil.
• Pulse the pecans, almonds & salt in a food processor until you have fine crumbs.
• Add the dates & pulse, until you have a dough that holds together when you squeeze it between your fingers.
• Firmly press the dough into the bottom of your prepared pan.

The Cake:

• Pulse the cashews in your food processor until crumbly. Add the agave, water, lime juice & vanilla; purée until the mixture is very smooth.
• Add the strawberries through the top of the food processor & purée until the mixture turns pink. Add the melted coconut oil in a steady stream while you keep blending.
• Pour the filling into the cake pan; it will have the consistency of a smoothie before it sets. Cover with plastic wrap & place in the fridge for at least 4 hours.

The Frosting:

• Pulse the cashews until crumbly. Add the water, agave & vanilla and blend until smooth.
• Stream in the coconut oil until combined. Pour into a bowl & cover with plastic wrap.
• Chill for about 2 hours.

The Strawberry Sauce:

• Ideally you should prepare the topping sauce close to serving time. Simply mash the fresh strawberries & agave until you have a sweet red syrupy mixture.

Put it All Together!

• Remove the cake from the pan.
• Place several even dollops of frosting around the cake’s perimeter & one in the centre.
• Slice the tops off the 8 or 9 strawberries you set aside; place them upside-down into the frosting mounds.
• Drizzle each slice of cake with strawberry sauce, serve & enjoy!

Recipe adapted from The Post-Punk Kitchen. Check out more scrumptious vegan recipes on this cool site.