Raw Strawberry & Lemon Cheesecake


Fresh, light & creamy: to match the rising temperatures, I love to get back into raw food like this delicious raw cake from the fridge. Unlike ordinary cakes, this raw food variant does not have to be baked, but instead- as the name implies – is prepared with raw ingredients. Following a healthy diet vs. sweet cravings – one does not have to exclude the other. This delicious cake, like my other raw recipes, supports a healthy lifestyle as it consists entirely of fresh & healthy ingredients. I do not use flour or sugar in my raw recipes but instead use nuts like almonds or cashews, fresh fruit and dates. This is not only a treat for your taste-buds, but also incredibly nutritious: nuts contain abundant amounts of protein, fibre and healthy fats. The dates and fruit are rich in minerals, calcium, copper, zinc, potassium, magnesium and contain many vitamins – who would have thought that a cake can be so healthy while being so delicious?

A heads up: if you need/or want a cake asap this isn’t the one for you, this needs to stay in the fridge for at least 6hours

Prep time Freezing time Total Time
20 min 8 hours 8 hours 20 min

Allergy advice:
Contains nuts and fruit sugar

A second cheesecake recipe I’d like to share with you guys. However, in my opinion this tastes amazing and creamy, is far more healthy and good for you than the “real thing” but it is something completely different to the Cheesecake we all know. I just wanted to set expectations straight before but I promise you will love it. I am often not too keen on raw cakes as for me it seems half their taste comes from coconut which in my opinion doesn’t go well with everything e.g. when I eat a strawberry & lemon cake I do not necessarily want to have an overwhelming taste of coconut in my mouth. Maybe it’s just me that has experienced that, please comment and tell me whether you agree/disagree and tell me what you like or dislike about raw cakes.



  • 150g soft dates (pitted)
  • zest of one lemon
  • 200g almonds



  • 250g cashews (soaked overnight)
  • juice & zest of 2 lemons
  • 60g soft dates (pitted)
  • 50g coconut oil (refined)


  • 250g cashews (soaked overnight)
  • 300g fresh or 200g frozen strawberries
  • 60g soft dates (pitted)
  • 50g coconut oil (refined)
  • Pinch of salt


  1. Line a cake dish with parchment paper
  2. Get the strawberries out of the freezer
  3. Blend the almonds and zest in your food processor – blend until the mixture is mostly floury but still slightly crunchy
  4. Add the dates and blend again
  5. Scoop out the mixture directly in your lined cake dish and press down until it becomes a uniform base
  6. Drain the cashew nuts and blend in food processor until smooth
  7. Add the dates, lemon juice & zest and blend again
  8. Finally add the melted coconut oil and blend again
  9. Pour on the crust and smoothen with a spatula
  10. Now for the strawberry filling drain the cashews and blend as above
  11. Add the dates, strawberries and a generous pinch of salt
  12. Pour on top of the lemon layer
  13. Put the cake dish into the freezer overnight
  14. On the next day take it out at least 2 hours before you want to eat it at room temperature or 3 hours if you keep it in the fridge

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Wait, there is more to try for yourself:

Breakfast & Snacks

Breakfast & Snacks


Lunch & Dinner

Lunch & Dinner


Baking & Shaking

Baking & Shaking


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