Strawberry Raw Cheesecake (raw vegan, gluten free, no-bake)

🍓 Shift your senses and uplift your mood with this seven layered no-bake, raw vegan, gluten free, guilt free Strawberry Cake!

❤️  It will evoke feelings of love, confidence and romance to those that indulge in it. It may seem like a lot of steps, but you just need a food processor and that’s it. Each step is done when you finish the previous one. The entire process took me about one hour.

🍰 The ingredients used are natural ingredients such as fruits, dried fruits, nuts, plant based milk, and unprocessed sugars.

💋Its bright color and mix of flavors when applied to your mouth will produce a blend of high level refreshment and create a passionate taste.


🍓 Strawberry R aw Cheesecake Recipe🍓

  • 1/2 cup dried apricot
  • 1/2 cup unpitted dates
  • 1 cup shredded coconuts (raw)
  • 2 cups dry walnuts
  • 1 Tbsp of date syrup (maple or agave powder or syrup)
Basic Cream Filling:
  • 3 cups cashews soaked, rinsed & drained (soaked for at least 6 hours or overnight is preferable)
  • 1 cup cold organic canned coconut milk (canned milk is thicker). Cold canned coconut milk will help separate the coconut cream meat from the water. Only add the coconut meat cream, and disregard the coconut water or use it for another recipe. 
  • 1 cup raw unrefined coconut oil (melted)
  • 1/2 cup maple/agave syrup or powdered agave, (or honey for non vegan)
  • 1/2 cups unpitted dates (if soaked in water ahead of time will be easier to process)
  • 2 frozen bananas (unpeel the skin before freezing) optional
  • Small dice of raw vanilla bean (make sure it’s not processed vanilla). Check out our Organic Vanilla Bean Powder available at our Wellness Shop Naturaçao in Curaçao.
  • Optional for extra sweetness: 3 Tbsp date syrup (if you don't have date syrup add additional maple or agave syrup)
Filling with Strawberries:
  • 2 cups of basic cream filling (see above)
  • 2 cups frozen strawberries 
Strawberry Marmalade:
  • 2 cups of fresh strawberries, 
  • 1 cup of soft unpitted dates 
  • 2 Tbsp date syrup (or maple / agave) 
  • 2 cups of fresh strawberries 
  • Optional: A strawberry leaf for decoration
  • Optional: Rose pedals


  • Step 1: Soak cashews in water overnight (this will allow it to be softer), separately soak dates in water overnight, and store your organic canned coconut milk in the fridge (this will allow the coconut meat to separate from its water). We will use the coconut cream rather than the water in this recipe.
  • Step 2: Crust - blend all ingredients in a food processor until it becomes sticky, and apply to a medium size round springform. Press with the bottom of a drinking glass to push the crust firm.
  • Step 3: Layer fresh cut strawberries to cover the entire crust (see photo)
  • Step 4: In a clean food processor, blend ingredients for the basic cream white filling until it becomes creamy. The longer you blend, the creamer it becomes as the cashews will take time to become creamy. Once completed, add half of the portion to your medium size round springform about half way up leaving space. (Leave half portion on the side to create the strawberry rose filling with this left over later).
  • Step 5: Layer fresh cut strawberries to cover the basic cream white filling.
  • Step 6: Blend the basic filling with strawberries and roses. Once ready fill the round spring form leaving a tiny space on top for the marmalade and the last layer. Freeze at this point for a few minutes while you do step 7 and 8. This will prevent the strawberry cream filling to mix with the marmalade.
  • Step 7: In a clean food processor, blend all ingredients to make the strawberry marmalade. Add a really tin layer on top of your cake 
  • Step 8: Layer fresh cut strawberries to cover the entire cake and add your other toppings (rose and mint).
    Next steps: Once all steps are completed, freeze for at least 5 hours, preferably overnight. Defrost on the counter before serving for about 20 min and keep in the fridge until use. Remove the round springform leaving the lower part of the tin pan that will support the cake.
    You can store up to 3 - 4 days in fridge or longer in the freezer.
    Other tips: If you have any leftovers you can make energy balls (with the crust) or strawberry pudding with the filling.


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