Raw Strawberry Cheesecake {Gluten-Free, Vegan, Paleo, SCD, Refined Sugar-Free}

Raw Strawberry Cheesecake {Gluten-Free, Vegan, Paleo, SCD, Refined Sugar-Free}

So if you know anything about me by now, you probably know that I’m in love with strawberries {remember the roasted balsamic strawberries, balsamic strawberry basil ice cream, chocolate dipped strawberry pops…?}, and you also probably know I love dairy-free “cheesecake”… This week I combined two of my favorite things into one with this gluten-free vegan raw strawberry cheesecake recipe, and the outcome was this yummy pretty in pink cake!

The best part of this vegan cheesecake is that unlike many raw cheesecakes that have to be treated like ice-box cakes, this one can is actually kept in the fridge as it has a very stable consistency. So it slices just like an ordinary cheesecake, and for me it’s actually totally in the same league as its traditional counterpart {score!}.

Gluten-Free Vegan Raw Strawberry Cheesecake Recipe:

5.0 from 1 reviews
Gluten-Free Vegan Raw Strawberry Cheesecake
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Prep time: 
Cook/Chill Time: 
Ready In: 
Makes: 8-12 servings
 
* Makes one 6" mini cheesecake. Double for a larger cake. Stretching it out into a thin 9" cake would work too.
Ingredients
Base Ingredients:
  • 1 cup almonds
  • 2 tbsp coconut oil, liquified
  • 3 soft medjool dates
  • 1 tsp pure vanilla extract (or a small pinch of raw ground vanilla bean)
Cheesecake Filling:
  • 2 cups raw cashews, presoaked for at least a few hours or overnight
  • 6 tbsp coconut oil, liquified
  • juice of 1 lemon
  • 1 tsp pure vanilla extract (or another pinch of raw ground vanilla bean)
  • ¼ cup liquid sweetener of your choice (I used maple syrup)
  • 1 medium ripe banana
  • 2 cups strawberries, hulled
  • Optional: extra strawberries for decorating
Instructions
  1. Place all base ingredients into a food processor and process until a coarse crumbly mixture forms. Transfer mixture into a springform pan and press down to form a very thin base layer and edging. I worked my mixture a little higher up the wall sides to create the rustic effect you see in the image. To get that, be sure to spread it around evenly, but also thinly. Alternatively, you can also forget about the edging and just press the entire mixture down evenly along the base for a flat gluten-free cheesecake crust. Once the base is in place, place the pan into the freezer while working on the next step.
  2. Place all cheesecake ingredients into a blender (I find putting them in the order listed helps them to blend easier), and process until the mixture is smooth and uniform. You may need to pause and scrape the sides down or stir the mixture a little to help it blend through if you're not using a high-speed blender (I used my Vitamix for this recipe). Transfer the mixture into the springform pan on top of the crust and spread it out evenly, smoothing out the top.
  3. Place the cheesecake back in the freezer and freeze for a 1-2 hours to allow it to set. Then transfer the cake into the fridge, garnish with extra strawberries on top if you'd like, and enjoy! Note: if you let this cake freeze fully, you'll need to thaw it out a little to slice it as it gets very, very firm. If you keep it in the fridge it should slice nice and easy. Enjoy!

Raw Strawberry Cheesecake {Gluten-Free, Vegan, Paleo, SCD, Refined Sugar-Free}

xo Audrey

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This gluten-free vegan raw strawberry cheesecake recipe is shared with Natural Living Monday, gluten-free wednesdays, Real Food Wednesday, Allergy-Free Wednesdays, #glutenfreefridays, Let’s Get Real Friday Party, Natural Family Friday, Real Food Fridays, Eating Inside the Box, Sweet and Savoury Sunday, and Fat Tuesday.

** A big thanks to Adrienne @ Whole New Mom, Shirley @ Gluten-Free Easily , Marla @ Organic 4 Greenlivings , and Kathan @ paleoforever for featuring this recipe!

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