Raw Strawberry Cheesecake

Raw Strawberry Cheesecake

Prep Time


Cook Time



8 people

Try this all-raw, all-vegan “cheesecake” that uses cashews and pecans to create a rich, creamy alternative. It doesn’t take any time at all to put this pie together and the taste is out of this world!

To see this recipe in action, and to see other great vegan recipes, watch Carolyn Scott-Hamilton in her global kitchen series here!



  • 2 cups pecans
  • 4-5 medjool dates
  • 1/4 teaspoon salt
  • 3 cups cashews
  • 1/3 cup maple syrup
  • 1/4 cup lime juice
  • 1/4 cup coconut water
  • 1 teaspoon vanilla extract (alcohol free)
  • 4 cups strawberries
  • 1/3 cup coconut oil (liquified)


  • 1 For the crust, blend pecans, dates, and salt in food processor or blender until gravel consistency. You want the crust to stick together and have a good texture, so don't over blend.
  • 2 Place the pie crust into the bottom of a medium sized pie pan and layer only the bottom. Set aside while you work on the filling.
  • 3 Blend the cashews until a fine crumble, and add the lime juice, maple syrup, and coconut water. Continue to blend and add the vanilla extract, strawberries, and coconut oil. The mixture should be smooth and liquified for the best batter consistency.
  • 4 Pour the batter into the pie pan about two inches in depth and place in refrigerator for 6-8 hours for the batter to set.
  • 5 For a fantastic topping, blend 1/4 cup of strawberries and 1/4 cup of maple syrup for a pie drizzle that is fresh and sweet.


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