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Raw Strawberry Cheesecake



1/3 cup brazil nuts

1/3 cup walnuts

1/3 cup almonds

1/3 cup gluten-free oats

1 cup pitted dates

1tbsp coconut oil

Middle Layer

200g soaked cashew nuts

½ cup maple syrup

½ cup melted coconut oil

pinch of vanilla powder

pinch of Himalayan salt

pinch of cayenne pepper

3tbsp fresh lemon juice

handful fresh strawberries

150ml water

Top Layer

Large handful of fresh strawberries

1 heaped tbsp. xylitol

1 heaped tbsp. chia seeds

fresh berries to decorate


  • Blend the nuts in a food processor until fine.

  • Add the oats and blend for 1 minute

  • Add the dates and blend for 1 minute

  • Add the coconut oil and blend for 1 minute

  • Place the dough in an 8” cake mould (I use a silicone one)

  • Blend the cashew nuts in a blender and the water for 1 minute

  • Add the maple syrup and melted coconut oil and blend for another minute

  • Add the remaining ingredients and blend until the mixture is smooth and creamy (approximately 1 minute depending on your blender)

  • Pour the mixture onto the cake base and place it in the freezer for ½ hour


  • Blend the strawberries and xylitol in a food processor until the mixture has a runny jam consistency (approx..1 min)

  • Add the chia seeds and blend for another 30 seconds

  • Let the mixture rest for 15 mins until the chia seeds have thickened the mixture

  • Pour the mixture on top of the middle cake layer in the desired pattern and decorate with fresh berries

  • Chill the cake for at least 2 hours in the freezer

  • Defrost 2 hours before serving

  • Store in the fridge for up to 5 days​

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