Strawberry Cheesecake (Vegan, Raw)

raw vegan strawberry cheesecake

One of my favourite memories of childhood is of going fruit picking with my family in those gloriously long, hot summer months.

In particular, I remember wandering through thick, prickly brambles with my nanna, plucking plump and juicy blackberries right from the branch and into my mouth. My fingers and face would be stained purple, and I’d be scratch all over by the thorns. But I would be so gloriously happy.

We’d then pack up any blackberries which I hadn’t popped into my mouth (very few!), and would head home, where she’d make the most incredible blackberry vinegar, which she served with Yorkshire puddings.

Every since then, the days of picking berries have made me happy. Just looking at a juicy berry on its branch makes me smile.

Anyway, over the last few weeks, our garden has been filled with beautiful, homegrown strawberries. A real treat! Most of the time, the boys and I simply eat them by the handful. But, I did stash some in the freezer, ready to create this beautiful Raw Strawberry Cheesecake.

The strawberry season is one of my absolute favourites, and I don’t think that many things can quite compare to an in-season, homegrown strawberry. The sweetness, the juiciness…it’s just so perfect, and it screams summer!

Anyway, as a tennis fan, this cake was also made partly to tie in with the Wimbledon season. I mean, what could possibly be better than watching tennis with a slice of this…?

vegan strawberry cheesecake

I love making raw cakes like these because they’re so wonderfully, beautifully simple to create, and they taste incredible. Plus, they always look impressive when serving up to friends and families at BBQs and get-togethers!

It’s created using dairy-free ingredients, and is vegan-friendly, too. Although the use of collagen, which adds to its creamy texture, needs to be subbed for agar agar if you want to make it completely vegan.

To make it extra decadent and even more delicious, I slathered this in a simply, three-ingredient vegan strawberry sauce.

However, as with most of my recipes, this one is easily adaptable. You can mix up the fruit according to what’s in season, or you could even swap out the strawberry sauce and top with melted dark chocolate…

Whatever you do, enjoy!

Sam x

Raw Strawberry Cheesecake (Vegan)

strawberry cheesecake recipe dairy-free


  • Makes one large cheesecake
  • For the base –
  • 1 1/2 cups pecans
  • 10 – 12 Medjool dates, pitted
  • 1 tbsp Lucy Bee coconut oil, melted
  • Pinch salt
  • For the filling –
  • 2 1/2 cups cashews, soaked 4-6 hours
  • 2 cups strawberries, fresh or frozen
  • 2/3 cup maple syrup
  • 3/4 cup Lucy Bee coconut oil, melted
  • 1/2 cup coconut cream
  • Juice 1/2 lemon
  • One scoop Rejuvenated Collagen Shots (omit to keep the recipe vegan – this makes it creamier, though! So a perfect vegan-friendly substitute would be two teaspoons of agar agar flakes)
  • For the strawberry sauce –
  • 2 cups fresh strawberries, hulled
  • 4 Medjool dates, pitted
  • 2 tsp Lucy Bee coconut oil, softened
  • Strawberries, edible flowers and chocolate (I used Supertreats) to decorate


  1. To make your base, blitz together the nuts until they form a slight crumb. Add remaining ingredients and pulse until the mixture starts to stick together. Press into the base of a large, springform tin (or four smaller ones), then place in the freezer to firm up.
  2. Make your filling by blending together all the ingredients, except the coconut oil, until smooth and completely creamy. Taste and adjust sweetness or strawberry flavour, if needed. Pour in coconut oil and blend once more until combined. Pour over your base, then place in the freezer to set (around 4 hours, or preferably overnight).
  3. Remove your cake from the freezer around 15-20 minutes before serving (otherwise, it will be hard and icy – and we want creamy!!), then make your sauce. Blend together the ingredients, and then spread over the top of your cake. Cut into slices and serve immediately. Stores in the freezer.

Author: Sam

I'm a freelance health, food and fitness journalist, busy mama and recipe creator!

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