Raw Berry Cashew “Cheesecake”

Strawberry raw cashew cheesecake

Cheesecake, especially an unbaked version, is a family favourite for me! When I started consciously eating less dairy, I knew I had to come up with a satisfying alternative to traditional cheesecake.This raw cashew-based desert is decadent and as delicious as the dairy filled cheesecake from my childhood. This recipe can be created with any of your favourite berries but I’ve chosen strawberries in honour of National Strawberry Day. Although this cheesecake recipe is filled with healthy fat and protein, it is high in natural sugar and is best eaten in moderation. 

I prefer to soak the cashews overnight which helps the nut soften and blend smoothly. If you are short on time, a few hours will help, but it won't be as effective. The topping is a similar recipe that I use for my berry jams, and I’ll often make extra and save it in the fridge for later. 

Cheers to all of you cheesecake lovers! 

Michelle xo

Raw Berry Cashew "Cheesecake"

Serves: 8

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prep time: cook time: total time:


  • 2 heaping cups raw cashews (soaked overnight)
  • 1 cup coconut milk (canned full fat)
  • 1/4 cup maple syrup
  • 2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons vanilla
  • 1 cup strawberries (fresh or frozen)
Berry Topping
  • 1 1/4 cup fresh or frozen strawberries (thawed)
  • 1 1/2 tablespoon fresh lemon juice
  • 1 1/2 tablespoon chia seeds


  1. Add Pecans to a food processor or blender and mix into very small pieces. Add the remaining crust ingredients and blend till it becomes sticky and stays together. A few small pieces in the mix is ok.   
  2. Place the crust mixture into a 9" springform pan and push down evenly over the bottom. Due to the coconut oil in the ingredients, you don't need to grease the pan. Set aside.
  3. Add all the cheesecake ingredients (expect the strawberries)  into the blender and mix till smooth.
  4. Place 3/4 of the cheesecake mixture over the crust and put it into the freezer.
  5. Add the cup of strawberries to the blender with the rest of the cheesecake mixture and blend again till smooth.
  6. Add this layer on top of the last and spread it evenly. Place in the freezer to harder.
  7. Mix the berry topping together and save in the fridge till it's time to eat. 
  8. Remove the cheesecake from the freezer 1-2 hours before you serve. Spread the berry topping on when you remove from the freezer or when you serve each piece. 
  9. Keeps well in the fridge for up to a week or keep it in the freezer for longer keeping.
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