Guilt-Free Raw Lemon Strawberry Cheesecake

The most mind-blowing raw, no-cake cheesecake you'll ever eat. A paleo, vegan treat!

5 from 1 reviews



Pecan Crust

Cashew Cream

Strawberry Topping


  1. Soak 1/2 cup cashews in water overnight
  2. Combine pecans, melted coconut oil, and the date in a mini chopper or small food processor. Pulse until well combined
  3. Divide the mixture in half and press into two ramekins to create the bottom crust
  4. Drain the soaked cashews and place in a food processor or blender
  5. Add raw honey, coconut milk, and lemon juice
  6. Pulse until well until the mixture becomes a very thick cream then spoon the mixture into the ramekins
  7. Place in the refrigerator at least 30 minutes
  8. Thaw the frozen strawberries
  9. Combine arrowroot powder and water. You can use cornstarch if you do not have access to arrowroot powder
  10. Place the strawberries, raw honey, and arrowroot powder/water mix into a blender or food processor Blend until well combined and pour over the chilled cashew mixture
  11. Refrigerate for at least 30 minutes before serving or keep in the refrigerate a few days
  12. *Optional – for a more solidified cheesecake, place in the freezer for one hour. Thaw slightly to soften strawberry topping before serving