Strawberry Raw Vegan Cheesecake Recipe


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This easy strawberry raw vegan cheesecake recipe with pumpkin seed crust is the perfect no-bake summer dessert! Dairy-free, gluten-free and sugar-free! 

Sugar-free Strawberry Raw Vegan Cheesecake on a Cake Platter

Hey, remember me? Yep, I’m back after more than a month of blogging break. Was it planned? Nope, not at all!

Have I been too optimistic thinking that I could handle 6 weeks of back-to-back family visits while rocking my day-job as a VA and posting on my own blog on the weekend? Abso-bloody-lutely. 

But here I am back with a delicious vegan summer dessert that I’ve been dying to share with you! 

Celebrate Strawberry Season with this Sugar-free Raw Vegan Cheesecake Recipe:

Vegan No-Bake Strawberry Cheesecake on a Cake Platter

I LOVE making raw vegan cheesecake because they require no baking! Guys, I live in a city that registers a daily average of 40 C right now. That’s 104 F. The oven stays off, thank you very much.

But even during moderate temperatures, vegan cheesecake recipes are my favorite desserts to make, and something I whip up several times a week.  They are just so easy and rewarding to make and look simply stunning. 

I mean, just look at those beautiful layers in this ” Pretty in Pink ” Vegan Strawberry Cheesecake!

side-view of vegan no-bake strawberry cheesecake on a cake platter

Why you will fall hard for this No-Bake Strawberry Cheesecake: 

  • This healthy raw vegan cheesecake is refined sugar-free, gluten-free and dairy-free! So pretty dang healthy, ladies and gents! 
  • It’s no-bake making this the perfect easy summer dessert recipe.
  • The combination of fresh ripe strawberries and toasted pepitas is out of this world delicious and screams summertime fun.
  • This raw vegan strawberry cheesecake holds up in the fridge and does NOT necessarily have to be stored in the freezer like most vegan raw cheesecake recipes tell you to.
  • The consistency is airy and light – somewhere between a mousse and a cheesecake. 

Strawberry Raw Vegan Cheesecake topped with berries and edible flowers

How to make this easy vegan cheesecake recipe: 

This Vegan Strawberry Cheesecake is made with cashews! They have a pretty neutral flavor and, once soaked and blended, a wonderfully smooth, soft texture that mimics the taste and feel of a real cheesecake pretty darn well.

Chef’s Tips for making the best raw vegan cheesecakes ever: 

  • Make sure all of your ingredients for the vegan strawberry cheesecake filling have about the same temperature. 
  • Do not forget the salt! It really brings out the flavors in the fillings.
  • I use my Vitamix for the fillings which makes for the perfect smooth texture. A high-speed blender is definitely the way to go here.
  • I decorated my vegan cheesecake with edible flower but coconut whipped cream and pumpkin seeds and sliced strawberries would look great too. 

No-Bake Vegan Strawberry Cheesecake with Cashew Nuts cut into pieces

Variations on this vegan strawberry cheesecake recipe: 

  • You can use other nuts and seeds for the crust, like almonds, pistachios, pecans, almonds or walnuts. Sunflower seeds are a good choice as well. 
  • For mini strawberry cheesecakes, use a cupcake pan instead – or even small Tupperware containers — just line them with strips of parchment paper first so you can remove them easily once the cake is set.
  • You can use lime juice instead of lemon juice or even grapefruit juice. 

a piece of no-bake vegan strawberry cheesecake on a cake plate

How to store this no-bake strawberry cheesecake: 

One of my favorite things about this raw vegan cheesecake is that unlike many raw cheesecakes, that have to be treated like ice-box cakes, this one can be kept in the fridge.

Thanks to the coconut oil, it has a relatively stable consistency (provided it’s not 40 C where you are). You’ll find that it slices just like an ordinary cheesecake! 

a slice of healthy strawberry raw vegan cheesecake on a plate

I am allergic to cashews! Can I still make this vegan cheesecake recipe? 

Yes, you can! Simply use soaked macadamia nuts instead of cashews. They are more expensive that cashew nuts but the most similar in texture. 

For more vegan cheesecake recipes, make sure to check out my:

★ Did you make and love this strawberry vegan raw cheesecake recipe? Give it your review below! And make sure to share your creations by tagging me on Instagram!

Vegan No-Bake Strawberry Cheesecake on a Cake Platter
5 from 5 votes
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Strawberry Raw Vegan Cheesecake

This easy strawberry raw vegan cheesecake recipe with pumpkin seed crust is the perfect no-bake summer dessert! Dairy-free, gluten-free and sugar-free! 

Course Dessert
Cuisine American
Keyword cheesecake recipe with cashews, raw vegan cheesecake recipe, vegan strawberry cheesecake
Prep Time 25 minutes
Chilling 4 hours
Total Time 25 minutes
Servings 8 servings
Calories 450 kcal
Author Kiki Johnson

Ingredients

For the Crust (7 inch)

  • 65 g toasted almonds
  • 65 g toasted pepitas
  • 1 tbsp maple syrup
  • 1 tbsp coconut oil
  • 1 pinch salt
  • 4 dates

Light Filling

  • 1 lemon juice and zest
  • 240 g cashew nuts soaked in cold water over night
  • 180 g strawberries
  • 70 g coconut oil melted and cooled down to room temp
  • 1/4 tsp salt
  • 3 tbsp stevia
  • 2 tbsp maple syrup

Darker Filling

  • 180 g strawberries
  • 2 tbsp coconut oil
  • 1 pinch salt
  • 3 tbsp filling from above

Instructions

  1. Toast the nuts and seeds in a pan without oil until fragrant and let cool. Combine in a food processor with all other ingredients and blend into a chunky paste. 

  2. Line a 7 inch springform pan with baking paper and press crumb mix onto the bottom. Chill in the freezer while making the filling.

  3. Zest and juice the lemon. Drain and rinse the cashews. Place into your Vitamix with the rest of the ingredients for the light filling and blend until very smooth. Pour onto the chilled crust, making sure to leave in a bit for the next layer. about 3 tbsp filling should be in there if you pour without scraping the sides and bottom. Place in the freezer to set for about 30 minutes.

  4. Add the ingredients for the upper layer to the mix remaining in the Vitamix and blend until very smooth. Check if the light layer has set sufficiently and pour the darker layer on top. Chill in the freezer for about 4 hours. Then take out of the freezer and let the cake sit on the kitchen counter for about 20 to 30 minutes depending on the temperature. It should cut easily. 

  5. Decorate the cake with edible flowers and fresh berries and enjoy.

Recipe Notes

  • Make sure all your ingredients for the vegan strawberry cheesecake filling have about the same temperature. 
  • Do not forget the salt! It really brings out the flavors in the fillings.
  • I use my Vitamix for the fillings which makes for the perfect smooth texture. A high-speed blender is definitely the way to go here.
  • I decorated my vegan cheesecake with edible flower but coconut whipped cream and pumpkin seeds and sliced strawberries would look great too. 
This easy strawberry raw vegan cheesecake with pumpkin seed crust is the perfect no-bake summer dessert! Dairy-free, gluten-free and sugar-free!  #dessert #rawvegan #vegandesserts #sugarfree
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6 Comments


  1. This looks so wonderful! I’ve only ever had vegan cheesecake once but I loved it. Now I know how to make it! 🙂


  2. This is so pretty! Really like that you use pepitas in the crust.


  3. Looks so delicious! I never tasted a vegan cheesecake, I just have to try it already!


  4. One of my favorite seasonal fruit. I love the color and the cheese cake too. Surely an amazing dessert option for my loved ones.


  5. OH wow! The color is gorgeous!!! I love cheesecake, I can’t wait to make this!

  6. Pingback: Erdbeer Joghurt Torte mit Pistazien Marzipan - die beste Erdbeer Torte

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