Oh yes! If you are lucky enough to have strawberries growing in your garden, then this will really excite you (and if you don’t, then pop down to your local shop and buy a punnet). You are in for a real treat today.

This is my latest Strawberry Cheesecake recipe. It’s gluten-free, vegan (as always) and it is also no-bake and naturally brimming with healthful goodness.

I served this particular vegan ‘cheescake’ the other day, for a group of delightful Australian guests who’d travelled all the way to Somerset, England on retreat. I knew they’d be doing lots of inner energy work, diving deep and keeping active touring the local high energy sites in and around Glastonbury. So I was keen to sustain them with high vibe goodness all week long. I got amazing feedback on this dessert, so I am happy that I wrote down the recipe to share with you guys too!

I must admit, no-bake and raw desserts are usually my favourites to make. I guess that is where my culinary alchemy first began many years ago, exploring how raw ingredients can make the most delectable creations.

The divine seems to weave itself so magically when playing with simple, raw ingredients.

This type of dessert is pretty simple. It involves a base made with almonds, dates and vanilla. Yep, that’s it! You just need a simple food processor to blend it all together. I mean it couldn’t get much easier really.

Strawberries grow readily in most gardens (and spread like crazy if you have space).

I am very blessed in that I have had a massive garden for years with an abundance of fresh fruits that I’ve planted here (although admittedly, this is my last summer here at my home here, as I am moving to new pastures – so I’ll be sure to take a couple of strawberry plants with me when I leave haha).

I think we all know by now that strawberries are jam-packed with vitamin C and antioxidants. And there is nothing like freshly picked strawberries for amazing nutritional content.

This is a frozen dessert, so you can make it up in advance and serve when ready at a later date if needed.

It’s best to take out of the freezer and allow to adjust to room temperature for at least 10 minutes before eating. It can be enjoyed as a very cold ‘firm’ cheesecake or a softer one.

The choice is yours.

The topping on this is pretty simple. I use fresh strawberries (use frozen if that’s what you have though).

I also use soaked cashew nuts, creamed coconut block (or use coconut butter), coconut sugar, vanilla and finely grated organic lemon rind.

The lemon rind gives it that whole ‘cheesecake’ vibe. Everything else just dances together, to perfection.

The chocolate drizzle is totally optional. I just can’t help myself!

Vegan no-bake Strawberry Cheesecake - gluten-free and super healthy Yield: 10 slices Raw vegan strawberry cheesecake recipe. Gluten-free, dairy-free and made with super healthy, simple ingredients. Print Ingredients Base 150g almonds (1 cup)

100g pitted dates (1 cup)

1 teaspoon vanilla extract Topping 125g cashew nuts (just under 1 cup)

100g creamed coconut block

300g fresh strawberries (frozen is fine too) (1 1/2 cups)

1 heaped tablespoon coconut sugar

1 teaspoon vanilla extract

1 heaped teaspoon lemon rind (finely grated) Optional chocolate drizzle 1 tablespoon of chocolate (melted to drizzle) Instructions Ahead of time Soak the cashew nuts overnight (or for at least 2 hours). Make the base Grind the almonds in a food processor until you get a rough meal (some powdered and some a little rustic and chunky is fine). Add the dates and vanilla and blend until everything evenly combines. Pack into a parchment lined tin firmly ( a tin sized 21cm/ 8 inches in diameter works well) and then put into the fridge or freezer whilst you prepare the topping. Make the topping Grate your lemon rind with a super fine grater. Drain the soaked cashews thoroughly. Please note that we are using CREAMED COCONUT in this recipe or coconut butter. Not coconut cream (which is different). For more info please check out my page here: What is creamed coconut versus coconut cream? Blend all the topping ingredients together. Pour onto the base and spread evenly. Pop it into the freezer for a few hours to firm up fully. When frozen, drizzle some melted chocolate on top if you want to. How to serve This serves right out of the freezer as a frozen dessert (very firm), although it works best if you allow it to acclimatise to room temperature and soften for at least 10 to 15 minutes before serving. The longer you leave it out, the more it softens (although soft can also be incredibly delicious and welcomed too, so explore and find out what you prefer).

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