Raw cheesecake!! This recipe is refined sugar-free, gluten-free, dairy-free and 100% delicious and amazing. This cake is plant based eating at it’s most indulgent. Even writing about it makes me want a slice.

This cheesecake is one of my go-to dishes for those times when I want to impress. For many, food is steeped in habit, and it can be a challenge at times to open people up to new culinary experiences. This cake is a total star, and a great way to prove to the hard won-over that gluten free/sugar free/dairy-free/plant based eating does not mean a lifetime of salads and tofu.Whilst I may not be able to convince everyone to eat sprouted lentil burgers and drink green juice from the get-go, it appears that everybody speaks the universal language of delicious cake.

When making this recipe be aware that conventionally grown strawberries are one of the most sprayed crops in Australia and have been found to contain levels of pesticide residue.  Always look for organic strawbs, either fresh or frozen. Both types can be used in this recipe (if you are using frozen just defrost before blending).

Note: This cheesecake requires a little bit of prep time, so it’s best to plan ahead if you have a special occasion to cater to. Happy creating!

berrycake1 copyberrycake3 copy

Strawberry + Vanilla Cheesecake

What you need

Crust –

1 ½ c nuts (I used almonds, but any will work)

¾ c medjool dates

1 tbs coconut oil

Filling –

3 c cashews, soaked overnight

¾ c lemon juice

⅔ c maple syrup

½ c coconut oil, melted

¼ c cacao butter, melted (approximately 60 g)

pinch of himilayan pink salt

1 c strawberries (fresh or defrosted)

1 vanilla bean, scraped (can sub 1 tsp extract)

extra berries for decorating

what you do

Line the bottom of a spring form cake tin with baking paper and lightly coat the sides with some coconut oil.

Crust –

Blend the crust ingredients together in a food processor until they are well combined and hold together when squeezed in your hand.
Press into the bottom of your cake tin and refrigerate.

Filling –

Blend the soaked and drained cashews, lemon juice, maple syrup, salt, vanilla in a high speed blender until roughly combined.
Add the coconut oil and cacao butter and blend again until silky smooth (or as smooth as your blender will allow). This will make your vanilla layer.
Pour half of the filling mixture into the cake tin atop your now chilled crust, leaving the other half of the filling mixture in the blender.  Place the cake tin back in the fridge to set for an hour or so.
Place the 1c of strawberries in the blender with remaining mixture and blend until smooth.
Pour over the strawberry layer when your vanilla layer is set in the tin . It is important that your vanilla layer is set before pouring over the strawberry filling so that you get a nice division between the yummy layers.
Refrigerate for at least 4 hours or overnight to set.

To serve remove the cake from the tin and place on a pretty plate topped with a whole bunch of fresh berries. Slice, smile at your culinary talent and enjoy!

Best stored in the fridge.

berrycake2 copy