Best, no bake, easy, vegan strawberry cheesecake! Refined sugar free, paleo, raw, creamy, healthy, and addictive! This dairy free cheesecake will fool you into believing it’s not healthy! So rich and soft with fresh fruit flavor and and incredibly creamy texture!

So, funny story… I brought this raw vegan cheesecake to our family dinner on Sunday night and everyone gobbled it up! There was not one crumb left. I walked out of the room for a minute to grab something. When I returned to the dining table I walked into a conversation about something tasting like hot dogs. My family was laughing and I assumed they were talking about the cheesecake they had all just eaten. I was confused. Well, maybe they thought the cashews in the cheesecake made it taste like ground up meat.😂

So, I asked them why it tasted like hot dogs. And they all looked up at me with confused looks, then burst out laughing! My eyes shifted back and forth between family members, trying to figure out what they were thinking. I guess maybe the cheesecake was a flop and my taste buds had gone dead.

But, no. They replied with laughter saying, “Don’t ever walk into a conversation again. We were actually talking about hot dogs!!”. Okay, whew! The cheesecake was safe. But then my dad realized I had said the cheesecake was made with cashews and exclaimed, “Wait! That had cashews in it?! I hate cashews!”

“And it coconut oil… and coconut milk” I said.

He never knew the difference. He said he didn’t even taste the cashews! Don’t you just love it when that happens? Cashew cheesecake for the win! Even those who hate cashews, all that healthy stuff, and “scary” labels like: vegan, raw, and paleo won’t be able to resist this cheesecake!

Easy Vegan Strawberry Cheesecake
Easy Vegan Strawberry Cheesecake

Easy Vegan Strawberry Cheesecake



  • 1 1/2 cup raw cashews
  • 1/2 cup full fat coconut milk Use the solid “cream” part of the coconut milk that has surfaced to the top. Do not use the liquid. Make sure it’s room temp.
  • 1/2 cup maple syrup Room temp.
  • 2 tablespoons coconut milk Room temp.
  • 1/4 cup coconut oil melted
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon sea salt


  • 1 cup raw pecans
  • 1/2 cup medjool dates

Strawberry Topping

  • 1/4 cup strawberry preserves



  1. In a food processor, combine the ingredients for the crust until the dough sticks together and is mostly smooth. Don’t over blend it! The crust is better when it is slightly coarse in texture.
  2. Line an 8″ by 8″ baking dish with parchment paper. Press the crust dough into the baking dish then set aside.


  1. Begin by soaking the cashews in boiling water for about 1 hour until they are soft. Once the cashews are soft, drain the water.
  2. In a food processor, blend the cashews until they become a pulp.
  3. Heat the maple syrup and coconut oil on the stove to room temperature. Then slowly incorporate the warm maple syrup and melted coconut oil into the cashews while blending. Puree this mixture until completely smooth!
  4. Heat both coconut milks to room temperature (If they were refrigerated). Then combine with the cashew mixture.
  5. Add the vanilla and salt to the filling and finish blending until 100% smooth. Then pour the filling over the crust.


  1. In a blender or food processor, puree the strawberry preserves until they become a bright red liquid.
  2. To make the swirls, pour four diagonal lines of strawberry liquid across the cheesecake. Then take a toothpick and drag it vertically across the top of the cheesecake. As you do this, it will drag the strawberry preserves into a retro pattern.
  3. Freeze the cheesecake until it is solid. It will still be soft enough to eat, so you don’t have to worry about over freezing it. Freezing times vary depending on the type of freezer, but I recommend freezing it for 3-5 hours.


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