Raw Vegan Strawberry Cheesecake
This is a simple raw cheesecake with a walnut date crust and a strawberry cashew filling, topped with fresh sliced strawberries!
Servings: 8 slices
For the crust:
- 1 cup raw walnuts
- 1 cup pitted medjool dates
For the filling:
- 2 cups raw cashews
- 1 cup fresh strawberries
- 1/4 cup full fat coconut milk from top of can
- 1/4 cup coconut oil melted/cooled
- juice of two lemons
In a food processor, process dates and walnuts until a dough like consistency forms.
Press down the crust firmly to cover the entire pie dish.
Place pie dish in freezer for one hour.
In a food processor or high speed blender (I used my Vitamix) blend all ingredients for the cheesecake layer until completely smooth.
Spread cheesecake layer evenly over the entire pie and garnish with fresh cut strawberries.
Store in the fridge for at least one hour before cutting.
Keep pie stored in the fridge for up to 4 days.