Go Back
Vegan No-Bake Strawberry Cheesecake on a Cake Platter

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


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


  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.