Raw vegan vanilla, strawberry and pistachio cheesecake
Serves: 10-16
Prep time: 35 minsTotal time: 
Recipe photograph by Helen Cathcart
Raw vegan vanilla, strawberry and pistachio cheesecake
Serves: 10-16
Prep time: 35 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
585Kcal
Fat
48gr
Saturates
18gr
Carbs
23gr
Sugars
17gr
Fibre
3gr
Protein
15gr
Salt
0.01gr
Emily Jonzen
Emily Jonzen is a London-based food stylist and recipe writer with almost ten years of experience working on books, magazines, packaging, advertising and television projects.
See more of Emily Jonzen’s recipes
Emily Jonzen
Emily Jonzen is a London-based food stylist and recipe writer with almost ten years of experience working on books, magazines, packaging, advertising and television projects.
See more of Emily Jonzen’s recipes
Ingredients
For the base
- 300g pistachios kernels
- 200g pack medjool dates (about 10), pitted
- 1 x 6g tube freeze-dried strawberries
- 3 tbsp coconut oil, melted
For the filling
- 400g cashews
- 2 tsp vanilla bean paste
- 125ml maple syrup
- 125ml freshly squeezed lemon juice (about 4 lemons)
- 150ml coconut oil, melted
- 200g strawberries, finely sliced
Step by step
Get ahead
The cheesecake can be kept frozen for up to a month before serving.
- Lightly grease the bottom and sides of a 20cm square tin with groundnut oil.
- To make the base, tip the pistachios, dates and dried strawberries into a food processor and blitz until finely ground. Add the coconut oil and continue to process until the mixture resembles a fine, slightly sticky crumb that holds together when pressed.
- Tip the base mixture straight into the prepared tin and use your hand or the back of a large spoon to spread the mixture out evenly, patting it down so that it is in one even, tightly packed layer. Transfer to the freezer.
- To make the filling, soak the cashews in freshly boiled water for 10 minutes to soften slightly. Drain well and tip into the bowl of a food processor, along with the vanilla bean paste, maple syrup, lemon juice, coconut oil and 75ml water. Process for 2-3 minutes until you have a very fine, smooth and creamy mixture. Pour over the base, smoothing the top with a spatula, and freeze for a minimum of two hours, to set.
- To serve, remove from the freezer one hour before you wish to cut it and remove carefully from the tin. Layer over the sliced strawberries, cut into rectangles or squares to serve.
