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Raw Vegan Strawberry Cheesecake

March 30, 2016 By Carrots and Flowers

raw vegan strawberry cheesecake

Some people call California “the land of fruit and nuts” as if it’s supposed to be an insult. I can tell you right now if there is a land of fruit and nuts, that’s where I want to be!

This delicious raw vegan strawberry cheesecake is made almost entirely of fruit and nuts, plus a half cup of oats and some spices. It’s so simple and so delicious.

Seriously, this raw vegan strawberry cheesecake takes only fifteen minutes to make. What are you waiting for? 🙂

raw vegan strawberry cheesecake raw vegan strawberry cheesecake raw vegan strawberry cheesecake raw vegan strawberry cheesecake raw vegan strawberry cheesecake raw vegan strawberry cheesecake raw vegan strawberry cheesecakeraw vegan strawberry cheesecake

Raw Vegan Strawberry Cheesecake
 
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Prep time
20 mins
Total time
20 mins
 
Light, creamy raw vegan strawberry cheesecake in a flavorful pecan crust. Topped with fresh fruit and made with love!
Author: Carrots and Flowers
Recipe type: Dessert
Cuisine: Raw Vegan
Serves: 8 servings
Ingredients
  • 2 cups raw cashews, soaked overnight and drained
  • 2 cups strawberries, plus more for decoration
  • 2 kiwis
  • 1 cup raw pecans
  • 1 cup dates, divided
  • ½ cup rolled oats
  • 1 tablespoon maple syrup
  • ½ teaspoon sea salt
  • ¼ teaspoon cinnamon
Instructions
  1. If your dates are the large soft medijool kind, you are good to go. If they are the smaller kind that is dry and hard, soak them in warm (not boiling) water for 15 minutes before you begin.
  2. In a food processor or vitamix, combine the pecans, oats, salt, cinnamon, and half a cup of dates. Blend until the mixture is soft but grainy. Press the mixture into the bottom of a large pie or tart pan.
  3. Again in a processor or vitamix, add the strawberries, cashews, dates, and maple syrup. Blend until smooth and creamy. Layer the strawberry mixture on top of the crust. Smooth the layer out, then decorate with strawberry and kiwi slices.
  4. Freeze for at least 3 hours to set the raw vegan strawberry cheesecake.
Notes
*20 minutes indicates active time only, not the soaking of the cashews or freeze time. I like to keep soaked cashews on hand in the freezer to speed things up.
3.5.3226

 

raw vegan strawberry cheesecakeraw vegan strawberry cheesecake raw vegan strawberry cheesecake

I know it’s hard to wait three hours to eat this raw vegan strawberry cheesecake. But I promise it’s worth it!

Make it before dinner so it can chill and set while you eat. Then pop that baby out of the freezer and devour it all with no guilt! It’s raw AND vegan with no refined sugar. I call that a win.

raw vegan strawberry cheesecake

Did you make this recipe? We wanna see! Post a photo on Instagram with the tag #carrotsandflowers 🙂 Be sure to follow us there too @carrotsandflowers so you’ll be the first to see when we have new recipes up!

For other simple, healthy dessert options, check out our raw vegan strawberry ice cream or our California Dreamin’ vegan granola cookies, aka the world’s most delicious cookies (even better than chocolate chip)!

DELICIOUS Raw Vegan Strawberry Cheesecake! Creamy, fresh, healthy, and SO easy to make | !00% gluten-free and refined sugar-free | Kid-friendly recipe

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Tagged With: Dessert, Healthy, Raw, strawberry, Vegan

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Comments

  1. jessica lee says

    March 30, 2016 at 8:18 pm

    YUM TOWN!

    Reply
    • Carrots and Flowers says

      March 31, 2016 at 6:42 pm

      🙂 <3

      Reply
  2. Anne says

    March 30, 2016 at 8:42 pm

    Could this recipe be made with extra firm tofu in lieu of cashews? I really hate cashews!!

    Reply
    • Carrots and Flowers says

      March 31, 2016 at 6:41 pm

      Hey Anne! This recipe can’t be easily substituted using tofu, but I will start working on another recipe for you and others with an aversion to cashews. Keep an eye out for it on the site next week! 🙂

      Reply
  3. Lisa Viger says

    April 4, 2016 at 7:16 pm

    Wow, love your blog!! Well done :). And this pie looks delish!

    Reply
    • Carrots and Flowers says

      April 4, 2016 at 8:31 pm

      Thank you Lisa! That means so much! 🙂 Please let us know if you try making it!

      Reply
  4. Rebecca Jefferies says

    April 19, 2016 at 4:05 pm

    do gluten free oats work?

    Reply
  5. Hi! My name is Megan. says

    April 19, 2016 at 10:43 pm

    absolutely! that’s what we use too.

    Reply
  6. Sue says

    April 20, 2016 at 11:07 pm

    My cashews are soaking will make 2maro

    Reply
    • Carrots and Flowers says

      April 22, 2016 at 12:23 am

      Excellent Sue! I hope it turns our great. We’d love to see a photo if you take one! 🙂

      Reply
  7. Shauna says

    April 21, 2016 at 2:36 am

    I’m allergic to strawberries. What other fruit would work with kiwi- maybe blueberries or cherries?

    Reply
    • Justine King says

      April 22, 2016 at 12:14 am

      I think blueberries should substitute, in fact I might add them in as well 🙂

      Reply
      • Carrots and Flowers says

        April 22, 2016 at 12:24 am

        Yum, I bet both blueberries and cherries would be delicious!!

        Reply
  8. Justine King says

    April 22, 2016 at 12:13 am

    Any alternative to oats? I’m not a fan 🙂 Almond meal maybe?

    Reply
    • Carrots and Flowers says

      April 22, 2016 at 12:24 am

      You can swap the oats out for almond meal, hemp seeds, or even more pecans! I bet they will all be delicious. <3

      Reply
  9. Ana says

    April 23, 2016 at 3:39 am

    Can i use honey i stead of maple syrup i dont have any?

    Reply
    • Carrots and Flowers says

      April 23, 2016 at 4:34 am

      I wouldn’t recommend using honey as it has a very strong flavor. I would add another date or two instead of the maple syrup or swap it out for agave if you have that. 🙂

      Reply
  10. Maria Melo says

    April 23, 2016 at 10:31 pm

    I did this récipe, that´s easy to make. I´ll share the photo on instagram. Mine doesn´t look so fluffy
    Thanks´s for this interesting récipe.

    Reply
  11. Angie Gonzalez says

    May 7, 2016 at 4:53 am

    After freezing for 3 hours do you put it in the fridge or leave it in the freezer over night??

    Reply
  12. hINTSANEN PIA says

    May 7, 2016 at 8:08 pm

    Do you put it to the fridge or freeser?

    Reply
    • Carrots and Flowers says

      May 9, 2016 at 8:54 pm

      I recommend putting this in the freezer to set for at least three hours. We usually eat it frozen, but if you prefer it a bit softer, let it sit on the counter for about twenty minutes before serving. Enjoy!

      Reply
  13. Lena Steers says

    May 9, 2016 at 7:04 pm

    I just made this dessert. So delicious. It didn’t turn out as thick. Also, I froze as suggested but the fruit froze as well, next time should I put fruit after I take it out of freezer? Also, when it thaws a bit it’s not as firm so falling apart a bit, any suggestions on the best way to serve?

    Reply
    • Carrots and Flowers says

      May 9, 2016 at 8:58 pm

      Yay, we love hearing when people make our recipes! To make it thicker, you can swap the maple syrup for 5-6 extra dates and add an extra 1/4 cup of cashews. We usually eat the dessert frozen, but if you aren’t a fan of frozen fruit, you can absolutely slice fresh fruit to layer on top of the cheesecake after it’s frozen. For serving, it slices best when it’s frozen or thawed for only about 10-15 minutes. Hope this helps!

      Reply
  14. Lena Steers says

    May 10, 2016 at 6:20 pm

    Thank you so much! Yes, it slices very good frozen. I let it sit in the plate for half hour and it was perfect! ! Have you tried with soaked Irish Sea Moss? I added 1 TBSP of the gel.

    Reply
  15. rakameti says

    March 20, 2017 at 7:54 pm

    do the rolled oats need to be cooked before?

    Reply
    • Carrots and Flowers says

      March 20, 2017 at 9:31 pm

      They don’t! That would make the consistency quite strange.

      Reply
  16. Maggie says

    May 18, 2018 at 4:02 am

    So I’ve done it, only with ingredients that I currently had in my pantry. I placed it on my Fb page with a link pointing here. It’s a really good cheesecake, and I’m not even into sweets too much 😉

    https://www.facebook.com/permalink.php?story_fbid=378014969369060&id=349806345523256

    Reply
  17. Liz says

    September 10, 2019 at 1:03 am

    Very satisfying dessert. Healthy but flavorful. And eating it frozen takes a little work so you have time to enjoy it. It’s gonna last me all week! Thank you!

    Reply

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Hi, I'm Megan Sadd. I'm a 2x cookbook author, biohacker, & psychedelic educator. I love sharing recipes & wellness hacks to help people feel their absolute best! more about me →

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