Raw Strawberry Cheesecake {Vegan, Gluten-free}

a piece of raw strawberry cheesecake on a white plate with a fork next to it and Wildly Organic packaging in the background

This delicious Raw Strawberry Cheesecake is the perfect dessert to serve at the Fourth of July celebration or any get together this summer. It is gluten-free, vegan, paleo, refined-sugar free, dairy-free, plus, it’s made with natural and organic ingredients. Since it is a raw cake, it does not require baking and it is really easy to make. It is cashew-free for your loved ones that may have allergies to cashews. Most raw cakes are made from cashews, so I was excited when this raw strawberry cake turned so smooth and creamy without cashews.

Tips on how to make a delicious Raw Strawberry Cheesecake

Use fresh organic strawberries if you can. Fair warning, if you do opt for frozen strawberries, the cold temperature of the strawberries may solidify the coconut oil and make it harder to blend. You can also let the strawberries defrost for few minutes before blending them with the rest of the ingredients.

For the crust, I used my favorite Wildly Organic Walnuts, and for the “cheesecake part” I used the Wildly Organic Almonds. However, any nuts should work, but almonds (or cashews) tend to be a little creamier. I also like the use of dates for the crust, for natural sweetness and for the consistency of the crust.

I prefer to use Wildly Organic nuts in the cake, not only because they are high-quality and healthy, but also because they are already soaked; so I was able to shorten my prep time before making the cake.

The secret ingredient

The cake’s most important ingredient, give it the most creamy and smooth texture, is the Wildly Organic Centrifuged Coconut Oil. This oil is made from fresh coconut cream that passes through several centrifuges, separating the oil and the water. It produces a very mild tasting coconut oil that has a creamy and smooth consistency, perfect for this raw cheesecake recipe.

Not a strawberry fan? You can replace the strawberries with different seasonal fruits, like blueberries, peaches, raspberries, or blackberries.

Skip turning your oven on this summer, stay cool by making this easy and refreshing raw strawberry cheesecake.


More no-bake recipes:

Raw Strawberry Cheesecake (Vegan, Gluten-free)
Skip turning your oven this summer, and make this delicious and refreshing Raw Strawberry Cheesecake. This cake is Vegan, Paleo, Dairy-free, Gluten-free, and refined-sugar free. It is a perfect dessert for any summer gathering or celebration.
    Servings12 servings
    Prep Time20 mins
    For the Crust
    For the Filling:
    For the Strawberry Top Layer
    To make the crust:
    1. Using a blender or a food processor, blend all the ingredients for the crust until a mixture forms, sticking together.
    2. Add the mixture to a spring-form cake pan (I used an 8-inch because that’s the smallest I had available, however a 6-inch it might work better).
    3. Spread it over the bottom of the pan and refrigerate until needed.
    To make the Strawberry filling:
    1. Blend together all the ingredients until a smooth and creamy mixture forms.
    2. If you want darker color or stronger strawberry flavor, blend more strawberries.
    3. Take the cake pan with the crust from the fridge and add the strawberry mixture on top of it.
    4. Put the pan back in the fridge for few minutes.
    To make the Strawberry Top Layer:
    1. In the food processor or high-speed blender, add the strawberries, coconut oil, and agave syrup.
    2. Blend until all is smooth.
    3. Add the mixture to the top of the cake.
    4. This layer would be darker in color than the cake.
    5. Put the whole cake in the freezer.
    6. Before serving, let it sit at room temperature for few minutes. It will make it easy to cut the cake.

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