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Raw Vegan Strawberry Cardamom Cheesecake

This raw, whole-food based strawberry cardamom cheesecake is decadent and delicious. Fresh and flavorful -- the perfect summer dessert for you and your loved ones!
Servings 12
Author Sunita

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 8x8 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.

Notes

This can be done in a smaller springform pan as well. Just keep in mind it will just be thicker and may need more time to set.