This cake combines two of my great loves: strawberries and raw cheesecake. It's an older recipe on the blog, and has been a huge reader favorite. It also happens to be one of the simplest dairy-free no bake cheesecakes to make. Just blend, freeze, and enjoy. That might explain the love this yummy pretty in pink cake has received over the years :)
One of my favorite things about this cake 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 relatively stable consistency (provided it's not super hot where you are). So it slices just like an ordinary cheesecake, and for me it's actually totally in the same league as its traditional counterpart (score!).
P.S. If you like strawberry cheesecake, or are looking for a cashew-free alternative for a cake like this, you might like this other blog favorite: Raw Strawberry Lime Macadamia Cheesecake.
PrintGluten-Free Vegan Raw Strawberry Cheesecake
A creamy no-bake vegan cheesecake loaded with strawberries. This delicious cashew cheesecake is gluten-free, paleo, and refined sugar-free.
- Prep Time: 20 mins
- Total Time: 20 minutes
- Yield: 6" cake
Ingredients
Base Ingredients:
- 1 cup raw 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 and strained*
- 6 tbsp coconut oil, liquified
- juice of 1 lemon
- 1 tsp pure vanilla extract (or another pinch of raw ground vanilla bean)
- ¼ cup maple syrup (or a raw liquid sweetener, like raw agave, etc.)
- 1 medium ripe banana
- 2 cups strawberries, hulled
- Optional: extra strawberries for decorating
Instructions
- Place all base ingredients into a food processor and process until a coarse crumbly mixture forms. Transfer mixture into a 6" 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.
- 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.
- 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!
Notes
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!
*To pre-soak cashews: place in a glass bowl, cover with water, and leave to soak for 4 hours (or overnight in the fridge). Then strain and discard the water. For a quick pre-soak, cover with boiled water and soak for 15 mins, then strain and discard water. (Note: this technique doesn’t preserve the nutrition of the recipe as well as the traditional soaking technique above). Note: the purpose of soaking the nuts is to re-hydrate them and plump them up for blending into a smooth, cheesecake-like consistency. Proper soaking techniques also maximize nutrition and digestibility. If you’re interested in learning more about nut soaking and other dessert prep tips and tricks, I delve into these subjects in detail in my book Unconventional Treats.
Alanna says
Can you make this with the lime addition as you did in your strawberry lime cheesecake?
Audrey says
Hi Alanna, yeah absolutely :)
Emma says
Hi can I use frozen strawberries?
Also can I use a premade crust base? Will it work?
Audrey says
Hi Emma. You can use frozen strawberries but they need to be thawed out and brought to room temperature before adding them to the blender (if they are cold they will make the whole mixture in the blender solidify and not work)..
As for the pre-made crust, do you mean a baked pastry crust? If so, in my experience it's not the best choice as this cake is served semi-frozen and baked crusts when frozen can have a weird tough and unsatisfying texture.
Henri says
Hey Audrey,
I really enjoy your recipes and plan to make many of your great cakes for my birthday daughter 😍🥰
This one looks great as the Macadamia version and as I said my daughter is a Strawberry Girl!
Just a few questions I leave here but also on your other recipe..
#COCONUT OIL
For filling, Can I substitute with solid part of can Coconut Milk/Cream or Coconut Butter?
Or remove totally?
Many thanks in advance!
Henri 🙂
Audrey says
Hi Henri, I don't think this recipe will work without the coconut oil, and it might not be solid enough with coconut cream as a substitute. I do have lots of other cakes that are already oil-free, so maybe they'd work better? https://www.unconventionalbaker.com/all-recipes/ --> select "cake" and "oil-free" in the top options to find them.
Alternatively, use coconut cream and maybe make individual portions of this recipe in jars (i.e. cheesecake in a jar), in which case it should work great.
Happy birthday to your little one :)
Henri says
Hey Audrey,
So happy to read you!
Thanks so much for your nice words!
I made you Peanut Butter Cheesecake with frozen Bananas looks so good! I wait for my daughter now!
Im not fan of Coconut oil but if the cake ask for...I will follow! But why so much oil if Cake can set up without?
Is it possible to add Strawberry Powder for a beautiful color more pink?
Thanks again
Henri 😉
Audrey says
Hi Henri, I hope she enjoys it! Happy Birthday!
The coconut oil helps the cake to solidify and hold its shape / firmness. And adds a bit of creaminess as well, of course. Without it it would just freeze into a solid chunk but be "icy" and hard on the inside + melt quite quickly. The coconut oil enables it to thaw out just lightly and take on the texture and flavor or a traditional cheesecake. It's like the magical ingredient that "holds it all together." For recipes using coconut oil, I personally always use de-scented coconut oil, as I'm not a fan of its natural flavor and scent, and I find the de-scented oil to work well.
But of course, I know coconut oil isn't for everyone, and that's why I have the oil-free and the coconut-free sections on the recipes page, so that hopefully there's something for everyone :)
Abby says
Not my recipe obv but I’ve subbed coconut BUTTER for coconut oil in recipes you might just need to warm it and add to to the ingredients after you blend them. In fact in my experience it
Makes the cheesecake even more stable as coconut butter is more solid than just coconut oil.
To the creater, Im prob gonna make this recipe bc it’s looks SOOO good but question… can I sub the banana for anything? Not a huge fan of them tbh. Maybe another fruit like frozen mango or raspberry or even apple sauce? Possibly yogurt? Thank you!!!
Audrey says
Hey Abby. The banana adds a very subtle flavor here (not prominent at all). I used it mostly for its creaminess and texture. I think you can use another creamy fruit like mango, or yogurt, but each will add its own flavors and colors and textures, so just something to keep in mind. Apple sauce or raspberry wouldn't be my go-to's int erms of ideas here as I think of them as they more "watery" as compared to bananas when it comes to fruit, and you don't want too much wateriness in a cake like this.
If you give it a go with mango or yogurt, would love to hear how it turned out for you.
Alternatively, I have this strawberry cake recipe that doesn't use bananas in case it interests you: https://www.unconventionalbaker.com/raw-strawberry-lime-macadamia-cheesecake-dairy-free-gluten-free-refined-sugar-free/
Or this yogurt based cheesecake (I have others on the main recipes page as well): https://www.unconventionalbaker.com/gluten-free-vegan-blueberry-cheesecake-tart/ . I actually quite like the flavor and texture that yogurts can lend to a vegan cake!
Hopefully something from these ideas works :) Happy baking!
Nolvia Patricia Gutiérrez Cuadra says
Hola Audrey, felicidades por el gran trabajo que haces, pero sobre todo por compartirlo
Tengo una consulta, en mi país es muy difícil encontrar anacardos crudos, se encuentra con mayor facilidad los tostados, esto afecta la receta?
Me puedes recomendar alguna otra opción. Gracias.
Audrey says
Hi there. Yes, it's ok to use roasted cashews if raw can't be found. They have a slightly stronger / sweeter natural flavor, but they still work fine in a raw cake. You still need to pre-soak them to soften them (just as you would the raw nuts for this recipe). Hope this helps! :)
Rachel Holiwar says
I made this tonight. It was excellent. I made it in a glass pie plate because I don’t have a spring pan, and it worked perfectly. I’m excited to try more of your recipes.
Audrey says
So glad you're enjoying the cake, Rachel. Thanks so much for the feedback!
Yare says
Hi I don't own a food processor, is there something else I can use.
Audrey says
Hi Yare. Do you have something you can grind the nuts into a fine crumble with? Like maybe a coffee grinder or a mortar and pestle (depending on size, you’d need to probably do that in several batches). If yes, then what I would suggest is to do a slightly modified crust here: grind the nuts down, add the coconut oil (can up it to 3 tbsp) and vanilla, but instead of the dates add 1 tbsp maple syrup or 2 tbsp coconut sugar. Stir it all up and then transfer to the pan and press down into a crust.
Hope this helps! Enjoy :)
Donna says
Can you use frozen strawberries and put it in muffin pan with liners for individual desserts? Also you say at the beginning that this can be frozen and then put in the refrigerator, but later say keep it frozen so which is it. I would like to make it but have no freezer space. Thank you
Audrey says
Hi Donna, you can definitely make this in a muffin pan but only with silicone liners. My experience is that paper liners will get stuck to the cake...
You need to freeze this cake initially for a few hours to let it set. Afterwards you can transfer it to the fridge or keep it frozen and just thaw it out on the counter for 10-15 minutes until it's sliceable.
Chocopie says
Hi Audrey, thanks for the recipe. I tried it and it was AMAZING 😋😋
How do I transport it in the hot weather? I saw your reply to the same question above - you mentioned lining the box with ice packs and keeping the cake in the cake pan. I need to send it to a friend so need to take it out of the cake pan and pack in a cake box. Any ideas on how best I can get it delivered to her? Thanks
Audrey says
I'm so glad you enjoyed it. I'm sorry I've never tried shipping a raw cake before in the mail, so don't have any direct experience to offer. Here are some things I can think of: you can put it in a glass container instead of keeping it in the pan, as glass will conduct cold better than a cake box. You can follow the other tips I mentioned earlier otherwise to pack it in inside a cold storage bag or box, and then pack that in tightly inside a box for shipping. Hope that helps!
Grace Bruneel says
Hi Audrey,
Tried the strawberry cheesecake twice now, just love it!!! It’s so light and refreshing in the hot weather here!
I’ve taken on a mission of making 2 cakes with 9 inches pan, and taking them to a hot place for 4 hrs before eating. I have a Coleman cool box n will put ice packs around it, but may not be good enough for temperature of 30+ Celsius here in Hong Kong.
Any suggestions on the quantity of ingredients for 9 inches pan ? And can I add gelatin in to help hold the form?
Audrey says
Hi Grace, so glad you're enjoying this cake :) Thanks so much for the lovely feedback.
For a 9" cake you'll need to double the recipe. There's a free downloadable cake sizing guide underneath the recipe that you might find helpful for future recipes.
As for keeping it cold, I often travel with the cakes and when there's a bit of a distance involved I just pack them in carefully and they're good for hours. Basically my "set-up" for transporting is as follows: cooler bag (or ice box), lined with ice packs along the bottom. Then I put the cake in. I keep the cake in the metal springform pan for transport (I usually just have the top covered with some saran wrap type thing just in case). The metal in contact with the ice helps the cake stay more cold. I then put ice packs along the sides of the bag around the cake. If I have multiple cakes I put a small cutting board on top of the bottom cake pan, and then put the second cake on top of that. Whatever you do, don't stack the cakes one on top of the other because they'll dent easily if they cool down even just a little. That's about it. Basically I line the bag with lots of ice packs and make sure they are in contact with the cake pan along the bottom and sides, and keep the cooler bag / box closed the whole time. Works well for many hours. Usually when I arrive at an event I pop the cake into the freezer there if there's an opportunity to do so and if the cake isn't served right away. But if your cooler box is good enough you can just keep it in there instead.
Hope that helps! :)
Rachel Holiwar says
Dry ice in a foam cooler work great for shipping frozen foods. I had one of those mail order meal plans once and that’s how they shipped things.
Abby says
I’m probably late on this but dry ice!!! In a cooler that stuff will keep even ice cream frozen for multiple hours. You can usually buy it at some major stores so I would call around. Your event has probably passed but just some advice for the future :)
Yuliia says
Dear Audrey,
I made this cake and put to freezer. How long can this cake be stored in the freezer?
Thank you.
Audrey says
Hi Yuliia. If you keep it properly covered in the freezer (to protect from freezer burn and smells) it should last for months :)
Maria says
Hi Audrey. Can you tell me approximately the cup you use in your recipes how many ml for example it can contain? Is it a tea cup or a bigger one?
Audrey says
Hi Maria, I use a measuring cup and 1 cup is approximately 250ml.
Laura says
Thank you for sharing this recipe. I loved it from beginning to end - easy to follow easy to make and very enjoyable. I'll be making again.
Audrey says
You're welcome, Laura. I'm glad you enjoyed it!
Angela says
I just made this recipe the other day for my husband to try and we both LOVED it, no adjustments to the recipe was made. Just on question, what if someone is allergic to bananas, can this be omitted or can something else be used in it's place?
Audrey says
Hi Angela. I'm glad you enjoyed the cake :)
You can skip the banana and add about 6 tbsp of almond milk (or another plant milk), and then adjust the sweetener to your liking (since the banana adds a bit of sweetness). Note that without the banana the cake cannot be kept refrigerated and will have to be kept frozen and just lightly thawed out before serving.
Cate says
I made this cake today for my boyfriends birthday and it came out great! I'm trying to show him that being healthy can also be tasty, so I'm so happy about this cake! Thank you =D
Audrey says
Hi Cate, that's awesome. I hope he enjoys it :)
Caroline Juskus says
This was delicious! Just made it for mothers day today. Thank you!
Audrey says
You're welcome, Caroline. I'm glad you enjoyed it!
Hang says
Hi Audrey!
I was wondering how tall your cake was? I made it today, but the filling was way too much, so that I could only use half of it:((
and I had another problem, which Id had with another raw cake before (the raw physalis cheesecake).. the filling separates from the crust(( do You know how to prevent that?
But the cake was still a hit!! so delicious!! loved it :)
Audrey says
Hi Hang. Are you using a 6" pan with taller sides? It's a tall-ish cake. My pan is about 3" deep (I linked to it in the recipe).
As for the cake separating, that's an interesting problem -- not very common, I must say. Did you modify the crust in any way? I seem to recall you don't do dried fruit (so no dates in crust) from other comments, so just wondering what you used to make the crust (if anything else was different from the recipe). And also whether you're using a power blender (like a Vitamix) for the filling? These answers can help me figure out what's going on better. If you want, you can also email me a photo of your cake next time and I'd have a much better idea for pointers that way.
Cassie Tran says
This is a beautiful cheesecake! I love that this can be kept in the fridge and maintain its structure very well. The worst thing about raw vegan cheesecakes is that they are slightly too icy to dig into!
Audrey says
Agreed! I love that about this cake too.
Karen Roberts says
I made this for a friend’s birthday. It got so much positive feedback. Many people said, with surprise, that it was much nicer than conventional cheesecake. I have come back to try another cheesecake recipe, this time for my son’s birthday. Hard to choose! It’s exciting to find recipes that are beautifully healthy and delicious. Thank you, Audrey.
Audrey says
I'm so happy to hear that it went over so well for your friend's birthday :) Thank you for sharing!
Amanda says
Hi Audrey , I have got followed this recipe however the cake turns melty in room temperature very quickly. I wanted to make this as a birthday cake for my friend. Is there any way I can prevent it/ any suggestion in adjustment in ingredients to firm it up?
Audrey says
Hi Amanda, do you have this issue with other raw cakes or just this one specifically? I'm asking because generally raw cakes need to be kept frozen until serving time, as they do melt relatively fast. I usually thaw mine out for about 10 mins, then slice and serve. If it melts any faster than that, unless you're in a really hot climate, then something's not quite right. But the nature of raw cakes is to keep their shape in the same manner ice cream would (because the coconut oil, which is holding it firm softens when warmed).
I'm not sure what was your criteria for picking this cake specifically, but here are a few similar style treats that hold up better at room temp that can maybe work:
https://www.unconventionalbaker.com/oil-free-vegan-coconut-cream-pie/
https://www.unconventionalbaker.com/blackberry-coconut-cake-no-bake/
https://www.unconventionalbaker.com/fig-and-chocolate-flourless-cake/
https://www.unconventionalbaker.com/classic-baked-cheesecake-recipe-dairy-free-soy-free/
genta says
Amazing recipe!
Audrey says
Thanks so much, Genta! :)
Carrie says
I made this with a 9 inch pan, because I didn't read the directions very carefully and when I noticed it was too late to stop- I added an extra 1/2 cup of almonds and another handful of regular Dole dates to the crust and used 2 heaping cups of strawberries. It came out sooooo good!!!! I don't usually eat dairy free or vegan, no allergies... I'm trying to start eating healthier that's all. Even still I enjoyed this recipe so much and I will definitely make it again and bring it to parties. I used a Ninja professional type blender that I borrowed for this occasion.
Audrey says
Hi Carrie, thanks so much for the wonderful feedback. I'm glad it worked out so well despite the size change. Enjoy it :)
Holly says
The best raw cheesecake recipe I've come across! Loved it. Thank you.
Audrey says
Thank you so much for the feedback -- so happy you liked it :)
Mary says
Hi Audrey! I made this for the first time today and it's in the freezer setting right now! Can't wait to taste it but I did notice that the consistency of my filling is a little more grainy in texture than your picture. I left it in the blender until it was clear that it wouldn't be any smoother. Is that normal or should I have done something different to make it creamier? Thanks ?
Audrey says
Hey Mary. A grainy consistency usually means things didn't blend well enough, and that could be for a few reasons:
1. the blender isn't powerful enough (you need something strong, ideally like a Vitamix or Blendtec for really smooth results)
2. the nuts weren't soaked long enough / softened and rehydrated
3. something changed in recipe such that there isn't enough liquid for things to blend through well, or if anything was added hot it can cook the sugar in the recipe due to the intensity of blending, thereby creating lumps and clumps that are difficult to break down
4. doesn't apply to this particular recipe, but some of my other smaller cake recipes need to be doubled if your blender has a really wide pitcher (like the new low profile Vitamix for example) at the bottom, meaning it requires a larger volume of ingredients in order to get things churning and blending right
5. things aren't blended long enough (though sounds like that's not the case here)
These are mainly the things that come to mind. Sometimes, some of these things can be mitigated by adding a little bit more liquid to the ratio. Raw cakes can be a bit more forgiving in terms of adjusting things, so if you encounter it again try adding a few tbsp non-dairy milk and a few tbsp melted coconut oil to blend -- the added liquid will help things churn a bit better in many cases.
Hope that helps. I'm sure it still tastes delish, though creamy consistency is the best of course.
peta says
Hey! This looks so beautiful - i love the way you rolled the nut base up the sides. I wondered - what's your take on using agar agar to reduce the amount of coconut oil that you have to use?
Thanks!!
Audrey says
Funny you should ask -- I've been experimenting with agar agar this week for that very reason. So far I haven't gotten share-worthy results, so am not sure yet, but I've come close with the last trial so it's promising. If I manage something successful I'll post a follow up :)
There are some oil-free raw cake options on the recipe page as well you might be interested in (not sure if you've seen them yet, but you just need to select "oil-free" and "cake" in the tabs).
Paola says
I'm new to raw food "cooking." Should the almonds in the crust be raw as well? Is it still considered raw? Looks absolutely delicious!
Audrey says
Hi Paola,
The crust almonds can be raw or roasted (if you're not looking specifically for a "raw" dessert). I used raw almonds as I find them softer and with a milder flavor (toasted almonds taste more "almondy" and bring a new flavor to the recipe). But either will work.
Jesse says
Thank you for all the many wonderful creations you share with us! I'm planning to make this cake for my daughter's second birthday party. She is a huge fan of blackberries and I wondered if you think I could sub blackberries for strawberries? If yes would you tweak ingredients/amounts in anyway? Thank you!
Audrey says
Absolutely! :) It would be lovely with blackberries. I think you can swap them measure for measure. The only thing is that depending on the batch, blackberries are sometimes not as sweet, so you may need to add a bit more sweetener to adjust the filling to taste.
Trilby Norris says
You are a genius, I made this today and it was an absolute triumph! Creamy, rich but not too sweet , and such a well behaved dessert! Thank you so much for a truly unexpected treat.
Audrey says
Hi Trilby -- thank you so much for the lovely feedback :) (and sorry I missed your comment earlier somehow). I'm so glad you enjoyed this -- it's an oldie, but still a very well-loved recipe over here.
BHart says
I made this cake for my sister's birthday. It looked amazing and tasted great. Only thing it was basically melting... I think in Australia you should leave it in the freezer until it's just ready to serve. Thanks for sharing this recipe!
Audrey says
Aw, how nice of you! :) Happy birthday to your sister! And yes, the cake is best kept frozen until pretty much ready to serve as otherwise it'll begin to melt (especially if it's very hot where you are). You can just pop it back into the freezer to firm up again if it gets too soft. Glad to hear you enjoyed it nonetheless.
Olivia says
Would you use the same amount of cacao butter as you would coconut oil?
Audrey says
Hi Olivia. In terms of texture, I would. You could even do a bit less actually, since cacao butter sets firmer than coconut oil (so can do 4 -5 tbsp). It will affect the flavor though, so make sure to adjust things as needed to taste (i.e. extra vanilla, or more sweetness, etc. to taste to balance out the flavors).
Polly says
Will the cake melt in room temperature?
Audrey says
Hi Polly,
Yes it will melt in room temperature. So long as it's not a super hot day, you can reasonably expect it to withstand room temp for 30 mins or so (for serving purposes), but it will begin gradually softening up. I usually thaw mine out for about 10-15 mins, then serve.
If you wanted a cheesecake that is room temp stable, I have this one on the blog (not as pretty-in-pink as the strawberry, but a huge reader favorite): https://www.unconventionalbaker.com/classic-baked-cheesecake-recipe-dairy-free-soy-free/
Stefanie says
My favourite recipe! Thanks Audrey
x Stefanie
Audrey says
Aw, so glad you like it! :)
Eva says
Hi, is there anything to substitute the banana? I'm intolerant to banana
Audrey says
Hi Eva,
Add an extra 1/2 cup strawberries, and 2-3 tbsp more maple syrup, and you'll be good to go without the banana. Enjoy it!
Montana says
I LOVED THIS! I made it for a tea party I held with my friends, decorated it with edible flowers = PERFECTION <3 Thanks so much for this recipe... You can check out the cake plus all the other vegan goodies I had at my tea party on my instagram: @itsmons
Once again, thanks so much! Keep up the great work :)
Audrey says
Hey Montana. So sorry I missed your comment earlier somehow. Thank you so much for the beautiful feedback! :) I'm so happy you enjoyed the cake. I tried to look up your instagram picture, but your account is set to private, so I couldn't see it. If you want you can always email it to me at audrey {at} unconventional baker {.} com.
Lorraine says
Hi, is there anything to substitute the coconut oil? I'm Dairy Free, Gluten free and also intolerant to Coconut.
Audrey says
Hi Lorraine,
Cacao butter is the next best substitute. It'll give it a white chocolate flavor, but hey, that's not a bad thing at all :)
Not sure if you've ever worked with cacao butter before, but something like this is what I use (there are lots more brands available on Amazon or you can find it at a health food shop). It comes in the form of rocks (or sometimes pellets), and you need to melt it before using to liquefy it (the easiest way to do it is to shred it on a grater first to make it melt faster).
Let me know if you have any questions or if this doesn't work for you (I'll think of another substitute in that case). I hope you enjoy the cake!
Priya says
Made this last night and its in the freezer, cant wait to dig in!
Audrey says
Yay! :) Thanks for sharing, Priya. Enjoy it!
Kat from curlsnchard.com says
Audrey, this looks so incredibly good! You know my love for strawberries (and all your strawberry recipes sound amazing!), and it sounds wonderful that you don't have to treat this cheesecake like an ice box cake. when strawberry season is really here, I will definitely have to try this (probably in my mini tart forms, I think that would be quite cute)!
Audrey says
Thank you, Kat! I know you're a strawberry loving kindred spirit :) This would be totally awesome as mini tarts. I actually have a tiny tiny cheesecake forms pan {makes 12 tiny cakeletts} and I love making this and other cheesecakes in it for individual servings. Can't wait till summer!
The Vegan 8 says
It looks so beautiful and I just love the pink Audrey! I love making raw cheesecakes, they are just divine! This would be perfect for Easter! Love the strawberries too! I make a raw strawberry peppermint cheesecake....sounds weird, but it's delicious! You probably know by now I like odd combos, lol!
Audrey says
Thanks, Brandi. I love strawberry anything really, and I actually do like it with mint too :) I think we both like interesting pairings ;)
Nissrine @ Harmony a la Carte says
Audrey this cake looks wonderful. I'm definitely going to put this on my hit list for strawberry season. Beautiful colour too, just screams summer.
Audrey says
Thank you, Nissrine. I can't wait for strawberry season myself. My favorite season :)
Laura@Baking in Pyjamas says
This looks great, I love the alternative ingredients. I co-host Sweet and Savoury Sunday and would love for you to stop by and share this and other recipes with us. Have a great day!
Audrey says
Thanks so much, Laura. I'll be sure to stop by!
Janine says
Oh baby, this looks amazing. Thanks for sharing on Real food Fridays. I am pinning to try this soon!!
Audrey says
Thanks, Janine. Enjoy it! :)
Marla says
Hi Audrey,
I liked your recipe and post so much that I choose it as one of my Favorite And featured it on this week's Real Food Friday Blog Hop. Have a healthy happy weekend. Hope to see you every week on Real Food Friday. Marla
Audrey says
Thanks SOOO much, Marla! Have a wonderful weekend as well.
Marla says
Great recipe and who doesn't love cheesecake. This sounds like one of the healthiest recipes I have ever seen for cheesecake and so allergy friendly. Thanks for sharing on Real Food Fridays Blog Hop!
Audrey says
Thanks very much, Marla! There's definitely something very pleasing about eating a dessert you know is actually good for you :)
Lauren says
Audrey. Thank you do much for sharing this! Just curious if one slice is really over 2,000 calories as listed on the website "Yummy". Is this correct?
Audrey says
You're welcome, Lauren.
I didn't add the recipe to Yummly myself {seem like someone named Silvana has?}, so I don't have any control over what info has been input in there, but one slice of this cake is most definitely not 2000 calories! That would be a little over the top, wouldn't it be?! :) I just googled it and it appears that the whole cake has been entered as 1 serving on there, so this is the estimated calorie count for the entire cake.
Raw cakes are much richer in nutrients, so you usually don't need to eat as large a slice to feel satisfied. This small cake easily serves 8-10 at our house. I'm not sure how accurate the 2000 calories estimate is for the whole cake, but it seems reasonable. So you can divide that by the number of slices and that should give you a good idea of the calories.
Carol says
Why is this a cheesecake when there isn't any cheese in it?
Audrey says
Hi Carol. It's a raw cheesecake, which is a common type of dessert. Raw cheesecakes are usually made out of cashews and have a consistency and taste similar to cheesecake, though they are dairy free. They make for a pretty healthy dessert, and are usually a good alternative for those on a gluten-free, raw, vegan, paleo, SCD, or refined sugar-free diet. Hope that makes it less confusing :).
Shirley @ gfe & All Gluten-Free Desserts says
Oh. My. Goodness. Audrey, this cheesecake looks beyond incredible! Thanks so much for sharing it on Gluten-Free Wednesdays! I'll be sharing it more shortly. :-)
xo,
Shirley
Audrey says
Thank you, Shirley! :)
Holli says
Is there a way to substitute out the cashews? My husband is allergic to them. (Peanuts, too) It looks wonderful!
Audrey says
Hi Holli. Thanks so much! You can substitute macadamia nuts for the cashews. They work best because they have a similar color and consistency. I hope you both enjoy it!