My dears, I know it’s been a bit quieter here on the blog lately, but that just means – as always – that there’s a lot going on behind the scenes! Yesterday I held the last Clean Eating to Go workshop of 2018 in Berlin, and today I’ll be holding my Sugar-Free Baking workshop here in Berlin as well. In the spirit of both today’s workshop and my book Zuckerfrei backen, I’m excited to post a new recipe for you: a gorgeous sugar-free raw cheesecake that’s just perfect for summer.

The “crust” of this classic raw cheesecake is made from nuts and dried fruits and is similar in texture to my Energy Balls. The luscious pink filling consists of frozen strawberries blended with creamy cashew milk and soaked cashew nuts. Fresh lime juice adds tartness, while fragrant ground vanilla or Tonka beans* kick things up a notch. (I highly recommend Tonka beans if you can get ahold of them – the Tonka-strawberry combo is a total dream!) And since I’m really into lime zest at the moment (as you can see in this post), I couldn’t resist topping off the cheesecake with some, too – it adds a gorgeous visual accent, and of course lime and strawberry are a match made in heaven. Just make sure to use unsprayed organic limes for zesting.

This cheesecake is sweetened only with juicy dates and cashew nuts, which form the crust, as well as strawberries, cashew milk, cashew nuts, and coconut flakes – all in all, it’s a light, natural sweetness with a real depth of flavor. (Vanilla and Tonka bean are both a little sweet, too.) In my experience, the cheesecake is sweet enough even for people who don’t normally eat a low-sugar diet.

For this cheesecake, I use a small springform pan with an 18-centimeter diameter,* which I’ve found is ideal for raw vegan cakes and tortes in general. Since a small slice (1/8) of raw cake is quite satisfying, you won’t need a bigger form unless you’re serving more than eight people. Another advantage: the small springform pan fits into almost every freezer compartment, which is where the cake needs to be cooled (and stored – that is, if there’s any left over!).

Here’s the recipe:

Raw Vegan No-Bake Strawberry Cheesecake (Sugar-Free)

Rezept drucken
Rezept drucken
Prep Time 15 minutes
Cook Time
Passive Time 7 hours
  • 300 g cashews*
  • 200 g dates dried and pitted
  • 30 g shredded coconut*
  • 3 tbsp coconut oil*
  • 1/2 lime organic
  • 200 ml cashew milk or other non-dairy milk
  • 300 g strawberries frozen
  • 1 generous pinch ground vanilla* or tonka bean powder
  • 1 handful strawberries fresh
  1. Start making the cream filling: in a bowl, cover 100 g of the cashews with water and soak for at least 3 hours. Drain cashews in a sieve and rinse thoroughly.
  2. Make the crust: process remaining cashews (200 g), dates, shredded coconut, and two tablespoons of coconut oil into a paste using a high-speed blender.* Line a springform pan with baking paper, transfer fruit-and-nut mixture into the pan, press down to form a crust, and let sit in the fridge for one hour.
  3. Wash lime in hot water and zest using a zester.* Squeeze lime and process lime juice with soaked cashews, cashew milk, frozen strawberries, 1 tablespoon of coconut oil, and ground vanilla or tonka beans in a high-speed blender* until creamy.
  4. Using a spoon or dough scraper, spread strawberry cream out over the date-cashew crust, smooth it out, and place pan in the freezer for at least three hours.
  5. Remove cheesecake from pan. Garnish with the fresh strawberries, lime zest, and shredded coconut. Allow to defrost for approx. 15 minutes, then slice.
  6. Store remaining cheesecake in the freezer. Allow to thaw approx. 1 hour before serving.

You will also need:
A springform cake pan (18 cm diameter)
Baking paper for the pan

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Have fun baking! Let me know how your cheesecake turns out :-) 

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