Raw Strawberry Cheesecake
This raw strawberry cheesecake perfectly balances rich, buttery macadamia nuts and tangy, fruity strawberries. It's magically decadent yet light. Watch the video below for more details!
Servings: 12 slices
Calories: 289kcal
Ingredients
Cheesecake Crust
- 1/2 cup almonds
- 1/2 cup pecans
- 3/4 cup Medjool dates pitted
Cheesecake Filling
- 1 1/2 cups macadamia nuts soaked*
- 1 1/2 cups fresh strawberries**
- 1/2 cup maple syrup
- 1/4 cup coconut oil melted
- 1 tsp. vanilla extract
Instructions
- Process the cheesecake crust ingredients. Add the almonds and pecans to a food processor bowl fitted with an S blade and process until the nuts are coarsely ground. Be careful not to overprocess the nuts; they should retain some texture. Add the dates to the food processor and process until all the ingredients begin to stick together. The mixture will be tender and slightly crumbly, but it should be sticky enough to hold together when you press it between your fingers. If it's too dry, pulse it a little bit more.
- Press the mixture into a springform pan. Transfer the crust mixture to a lightly greased 6-inch/15-cm springform pan and press it firmly into an even base layer and edging. I like to have the crust a little bit higher up the wall sides to create a rustic effect, but it's optional. You can simply press the mixture evenly along the base for a classic flat cheesecake crust.
- Blend the cheesecake filling ingredients. Add all the cheesecake filling ingredients to a high-speed blender and blend until completely smooth.
- Assemble the cake. Pour the filling on top of the crust in the springform pan and spread it evenly, smoothing out the top. Tap out any air bubbles.
- Freeze. Cover the springform pan with a piece of paper towel (to trap any condensation), and then double-wrap the entire springform pan with plastic wrap for the best chance of preserving the cake's taste and texture. Transfer the wrapped cheesecake to the freezer for at least 6 hours, ideally overnight. The more frozen the cake, the easier and cleaner the removal from the pan.
- Serve. Once set, remove the strawberry cheesecake from the springform pan. Let it thaw briefly, for 10-15 minutes, before slicing.
- Store. Leftover strawberry cheesecake keeps well in an airtight container in the freezer for up to 1 month.
Video
Notes
*Add the macadamia nuts to a medium bowl, cover them with water, and let them soak for at least 8 hours to soften up and blend easily. You can also add 1 tsp./5.7 g of salt to the soaking water to help activate the macadamia nuts and neutralize enzyme inhibitors in the nuts.
**If using frozen strawberries, let them thaw to room temperature.
***Prep time does not include soaking the macadamia nuts, about 8 hours.
***Nutrition information is approximate and may contain errors. Please, feel free to make your own calculations.
Nutrition
Serving: 1of 12 | Calories: 289kcal | Carbohydrates: 21g | Protein: 3g | Fat: 23g | Fiber: 4g | Sugar: 14g