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As we enter summer soon, it’s only appropriate we kick it off with the berry that ushers it in! STRAWBERRIES!! And I cannot think of a better way to glorify this little berry than with a RAW STRAWBERRY CARDAMOM CHEESECAKE!!
There’s something about the sweetness of strawberries that’s just like “mmmm….” And paired with the aromatic ways of cardamom? It’s like a mini-festival for my tastebuds. This isn’t the first time I’ve shared this sentiment (see Strawberry Cardamom Coconola). And I’m certain it won’t be the last. This strawberry cardamom cheesecake was one of the first things I ever made marrying the two flavors together. And I haven’t looked back.
This cheesecake may be raw and vegan, but the flavor and texture are PERFECT. It’s satisfying and sweet (even without any refined sugars included!!). I’d be so bold to say it’s even more fitting as an indulgence than your typical cheesecake laden with dairy and sugar. The richness comes from raw cashews and coconut oil, while the sweetness comes from mostly dates and a touch of maple syrup. Not your typical idea of “health food.” This won’t sit heavy in your bod, but it will leave your tastebuds tantalized!
With the proper tools (I use a high-speed blender and food processor), this cheesecake comes together relatively easily. It just takes some time with the firming up of the cheesecake in the fridge. You’ll want to plan a little ahead when deciding to make this. As an added bonus, this doesn’t require an oven. So you can make yourself a decadent dessert without heating up the house in the process.
Now go on and gather up some of the season’s strawberry offerings and put together this dessert for your people — enjoy!
Raw Vegan Strawberry Cardamom Cheesecake
Ingredients
Crust
- 1 cup almond flour
- 1 cup dates, pitted
- ½ teaspoon salt
- ½ teaspoon vanilla
Filling
- 2 cups raw cashews, soaked overnight
- ¾ cup full-fat coconut milk
- ¼ cup dates, pittted, soaked in hot water for 10-minutes and drained
- ½ cup coconut oil, melted
- 1 cup strawberries, hulled
- 1 teaspoon vanilla
- 1 teaspoon ground cardamom
- ¼ teaspoon salt
Strawberry Glaze
- 1 cup strawberries, hulled and chopped
- 1 tablespoon maple syrup
Instructions
For the crust
- Line the bottom of a 9-inch springform pan or 8×8 square baking pan with parchment paper.
- In a food processor, blend almond flour, dates, vanilla, and salt until everything is well combined and forms a doughlike consistency.
- Press into pan and set aside while making the filling.
For the filling
- Place cashews, coconut milk, dates, melted coconut oil, vanilla, strawberries, cardamom, and salt into a high-speed blender.
- Blend all the ingredients until completely smooth. Start at a low speed and gradually increase the speed to help with this process to ensure a silky smooth mixture. If this is not blending well, add a little bit more coconut milk to help everything blend.
- Pour over the crust and tap gently on the counter to remove any air bubbles.
- Place the pan in the fridge and allow to chill overnight (or at least 8 hours).
For the glaze
- In a saucepan cook down the strawberries until juices are fully released and chunks are broken down.
- Add maple syrup and cook a few minutes more.
- At this point, either blend this until smooth or push through a sieve for a smooth finish.
- Allow glaze to cool slightly (just above room temperature should be fine) and then pour over the entire cheesecake.
To serve
- The cheesecake can be served as is once glazed or placed back in the fridge to allow the glaze to set up a tad.
- When ready to serve, run a knife along the edges of the pan to help loosen the cheesecake, and release the springform pan to slice up servings. If using a square baking pan, lift the parchment paper to assist in slicing and serving squares of the cheesecake.
