Raw Vegan Strawberry Cheese Cake
A lovely raw, vegan, gluten free and naturally sweetened strawberry cheese cake for special summer occasions.
Making raw cakes requires a blender. A high-speed blender does the cake for you in now time but any blender will do. I (used to) have a semi-high-speed blender that I never was quite happy with until I lost it. My semi-ok blender failed me in the middle of making nice cream; it just stopped and never went on again. I had to take the old one out of the storage and oh boy how much I miss my semi-ok blender! At least it blended…
But I did manage to make a raw strawberry cheesecake with the anti-blender, just to prove you – and myself – that it’s not about the equipment (it is, but let’s just pretend it’s not until I can afford a new blender). It took longer to blend the cake components than to eat the cake it but it was wort it! 😀 This cake is so yum.
EDIT: I have a new blender. A semi-high-speed again. 🙂
I love berries, love baking with berries, love eating them as they are, love topping my porridge with them, love them in smoothies, ice creams, and cakes. Raw vegan strawberry cheesecake is easy to make (minus blender) and it’s only 8 ingredients and no added sweeteners. A guilt free cake is good even for breakfast.
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Raw Strawberry Cheese Cake
- 70 g almond 1/2 cup
- 10 Medjool dates pitted
- 2 tablespoon coconut oil
- 1 cup 150 g cashews
- 2 cups strawberries
- 3 <g class="gr_ gr_70 gr-alert gr_gramm gr_inline_cards gr_run_anim Style multiReplace" id="70" data-gr-id="70">tbsp / half</g> lemon juice
- ⅛ teaspoon vanilla
- 4 tablespoon coconut oil
Start making the cake the evening before by putting the cashews is a bowl and covering them with water. You need to soak them overnight.
- Put the almonds in the blender and pulse until they are coarsely ground.
- Add the dates and coconut oil in the blender and pulse until the crust mixture is sticky and starts to form a ball.
- Press the crust mixture into a bottom of a cake tin (18 cm) and place it in the freezer to wait for the filling to be prepared.
- Drain and rinse the cashews and put them in cleaned blender with all the rest of the ingredients. Pulse until the filling mixture is smooth and silky.
- Pour the filling over the crust, cover the tin with cling film and place it back in the freezer for at least 4 hours or in the fridge overnight.
Pin the recipe for later:
I just made this Strawberry Cheesecake, I left it over night on the fridge but sadly no seems ready, still is a little like when I took it from the blender.
So I made this cake, and it’s now sitting in my freezer (because sitting in the fridge overnight didn’t “firm” the filling very much).
I previously made your Lemon version of his cake, and it was SPOT. ON. Very good. Nice and firm and silky smooth.
Now, I noticed some curious differences in this recipe vs the lemon cake recipe (other than the lemons ?).
Your crust ingredients…I ultimately had to use the lemon cake’s crust recipe instead, as the crust recipe for this strawberry version seemed to not be adequate enough to create the “sticky ball” in the blender.
I also noticed that you’re using coconut OIL, not coconut BUTTER, for the filling here. I went ahead and used the -butter instead for this cake as well, as I knew the oil wouldn’t hold up in room temp.
You also used a cup less of cashews.
The difference I’m seeing, after making the cake, is that the filling is MUCH less firm.
The lemon cake was nice and firm after a night in the fridge. This cake? Not so much…hence why it’s in the freezer.
Did you intend for this to be the case for the strawberry version?
Why the different measurements in the foundational ingredients (e.g. pitted dates, cashews, coconut oil/butter, etc)?