Raw Vegan Strawberry Cheesecake


  • 1 cup pitted dates soaked in water for 10 minutes before then drained.
  • Half a cup of almonds
  • Half a cup of brazil nuts
  • One and a half cups of cashew nuts already soaked and drained
  • Two Tbsp melted coconut oil
  • Two Tbsp full fat coconut milk.
  • Two Tbsp sweet freedom syrup
  • Juice of one whole lemon.
  • One cup of strawberries (leave some out for decorating)


  1. Blitz the almond and brazil nuts to a corse blend set aside.
  2. Blitz the dates until they are small chopped pieces, add the almonds and brazil nuts and blitz together to form a sticky mixture.
  3. Take a greased cake tin and press the mixture down into the cake tin to form your base. Pop this into the freezer while you are making the filling.
  4. Add the rest of the ingredients together, except strawberries, and blitz until smooth and creamy. Then add the strawberries until mixed all together.
  5. Take your base out from the freezer and pour your mixture onto the base. Freeze for 4 hours.
  6. To serve I like to serve it whole. Fill the sink with some hot water and gently put the bottom of the tin into the water for a few minutes to loosen the sides. Turn upside down onto your hand and then straight onto the plate, garnish with extra strawberries and a sprig of mint if you have one.
  7. Enjoy

FYI - I normally just throw ingredients together when I'm creating something which for you guys is not helpful so over the few months since I started blogging Ive found an easier way of doing things. First I tried measuring with scales and decided that this takes a lot of fun out of being creative (messy). Next I tried cups, I know its a very Amercian way of doing things but its less structured. My cup of choice is a pretty tea cup.