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Strawberry Lemon Raw Cheesecake

Decadent Strawberry Lemon Raw Cheesecake made with a creamy cashew filling for a delicious and wholesome vegan and gluten-free dessert. 
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Prep Time: 20 minutes
Chill time: 2 hours
Total Time: 20 minutes
Servings: 8 people
Calories: 264kcal
Author: Sarah McMinn

Ingredients

Crust

Strawberry Lemon Cheesecake

  • 1 cup raw cashews
  • ½ cup water
  • 1 cup frozen strawberries, thawed and drained
  • 6 large Medjool dates, pitted
  • 2 tsp lemon zest
  • ¼ cup lemon juice
  • ¼ cup coconut oil, melted

Instructions

  • Combine the ingredients for the crust in a food processor, mixing until well combined. Transfer to 8" tart pan and press together evenly to form bottom and sides. Place in freezer while making cheesecake filling.
  • Drain and rinse the cashews. Place in a high-powered blender with water and dates and blend until completely smooth. 
  • Add strawberries, zest, juice, and coconut oil and blend until combine. 
  • Spoon filling into chilled crust and smooth top. Return to freezer and allow cheesecakes to freeze all the way through.
  • Thaw 10 minutes before serving. Store in freezer.

Nutrition

Calories: 264kcal | Carbohydrates: 11g | Protein: 7g | Fat: 23g | Saturated Fat: 7g | Sodium: 3mg | Potassium: 147mg | Fiber: 3g | Sugar: 3g | Vitamin C: 14.9mg | Calcium: 48mg | Iron: 1.9mg