Raw No Bake Coconut & Strawberry Cheesecake

This cashew cheesecake is really tasty. I love making a big batch and keeping it in the freezer.


For the crust

  • 200g of dates or 1/2 cups
  • 1/2 cup of almond flour
  • 1/2 cup of nut or soya milk

For the filling

  • 3/4 cups of soaked cashews
  • 1 tablespoon of cinamon
  • 1/4 cup of agarve syrup
  • 1 cup of strawberries (fresh or frozen)
  • 1/4 cup of coconut flour
  • 1/4 cup of soaked cashews
  • Juice of half lime to intensify the flavour (optional)


Before you start you need to have soaked cashews for at least 4 hours. Use medjol dates or very soft and juicy dates. If your dates are dry you can soak them for 1h before using them.

  1. Place all the crust ingredients in a food processor and blend until it forms a paste.
  2. Line a rectangular recipient with baking paper (this is important so that the crust doesnโ€™t stick to the bottom of your recipient). I usually use a food container. Press the crust ingredients firmly and spread forming a 1 cm even layer. Place the container in the freezer while you prepare the filling.
  3. Place the filling ingredients in a food processor and blend until smooth.
  4. Pour the content in the recipient and spread evenly.
  5. Freeze for at least 4 hours before serving. Once frozen cut in pieces and decorate. For better flavour remove from the freezer 15 minutes before eating.

If you like this recipe make sure you also check my raw key lime pie cake.


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