Recipe Directions

STRAWBERRY SAUCE

1. Marinate strawberries in agave nectar and sea salt. Let marinate overnight in refrigerator for best results.

2. Once marinated, the juice from the strawberries will be in the bowl. In a blender, puree the strawberries, adding strawberry juice 1/4 cup at a time, until you achieve a smooth consistency. Cover and chill.

CRUST

3. In a food processor, combine almonds, dates, vanilla, and sea salt.

4. Press mixture onto bottom and up the sides of an 10-inch tart pan.

FILLING

5. Mix cashews, lemon juice, vanilla, sea salt, and agave nectar in a blender. Add water 1 tablespoon at a time to create a creamy consistency.

6. Pour into crust and put in freezer for a couple of hours to chill.

7. To complete cheesecake, halve remaining strawberries and arrange on top of the cake.

8. Brush strawberries with sauce and serve immediately.

Thedailyraw's Thoughts

By thedailyraw

My impressive vegan take on a classic dessert.

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Comments

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I finally made this the other day and I must say its the greatest cheesecake I've ever had! My non-raw husband and his whole family loved it! They couldn't believe it was raw. Thank you so much for sharing this recipe. :)

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This looks so great!!! I can't wait to try this!!!!!!!!!

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This looks so good. I really hate to ask a dumb question but does the strawberry sause get mixed into the filling?

All

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I made this today. You can see a picture of mine on my site at www.rawsoldier.com. It wasn't as pretty, but quite tasty! Thanks!

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I wanted to bring this tart to an outdoor picnic and then read the message about it "melting" at room temp. Would you advise freezing or refrigerating it for easier transport? Any ideas...

And it looks TERRIFIC!!! Thanks for sharing the recipe.

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2 pints of strawberries were WAY too much for me. maybe i missed something. but no harm done, because i am using the extra strawberry sauce for other treats. yum. this cheesecake was fantastic!

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This looks so great!!! I can't wait to try this!!!!!!!!!

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I finally made this the other day and I must say its the greatest cheesecake I've ever had! My non-raw husband and his whole family loved it! They couldn't believe it was raw. Thank you so much for sharing this recipe. :)

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OMG I can't wait to make this!

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Well, I'm back; there were 3 other cakes on the table and this one was so beautiful that everybody tried this one first and ... just loved it! Even my 4 grandparents who don't usually enjoy anything new were delighted! My boyfriend told me it was the best pie he had had in years...Thanks so much!

The only changes I made were that I used half the agave for the filling and I still find it was too sweet...and the second change was using peaches and strawberries for the sauce, and adding kiwi slices and blackberry as a topping! I would send a photo if I could!! It was so pretty!

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i'm gonna make this for my birthday on thursday with peaches (i love them) and maybe kiwi instead of strawberries... I'll come back to tell you how it turned out! But it sounds scaringly yummy!

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Not a dumb question at all. I took a pastry brush and brushed the actual strawberries, trying to stay away from filling. Note: The filling will "melt" at room temperature. If you have leftovers I would suggest freezing the cheesecake, yes, you'll have frozen berries but it's a minor loss. Just let it set at room temperature for 10 minutes or so.

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This looks so good. I really hate to ask a dumb question but does the strawberry sause get mixed into the filling?

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You could also try raw sunflower seeds (hulled), organic coconut flakes and a touch of agave. Mix up in the food processor until sticky and make use that for crust. Sunflower seeds are cheap!

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all i can say is WOW. it looks amazing!!!

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Thank you. Try it with macadamia or pine nuts.

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Wow that looks good!!! Could I use another nut for the filling besides cashews? They are REALLY expensive here in IL! I'm drooling....and my meat eating Hubby is too! ;)

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