Strawberry Kream Cheezecake
  • 1cup almond meal
  • 1/4teaspoon sea salt
  • 1/2cup pitted and chopped medjool or other semi-soft dates
  • 1tablespoon grated lemon zest
  • 1/2cup fresh lemon juice
  • 1 1/2cups raw cashews
  • 3/4cup filtered water, as needed
  • 3tablespoons liquid coconut oilmelt gently if necessary
  • 2tablespoons alcohol-free vanilla extractor seeds from 2 vanilla beans
  • 1/4cup lecithin powder
  • 1 1/2cups strawberries
  • 1/3cup agave nectar
  1. To make the crust, combine almond meal and salt in a mixing bowl. Sprinkle a pie pan lightly with some of this almond meal. Add dates to remaining almond meal and mix into a dough with your hands. Press dough into the bottom of the pie pan as thinly as possible. The crust should reach at least halfway up the side of pan.
  2. To make the filling, combine lemon zest, lemon juice, cashews, water, coconut oil, and vanilla in a high-speed blender and blend until smooth. Add lecithin and blend to mix well and thicken. Scoop onto crust. Refrigerate for 1 to 2 hours to firm up.
  3. Combine strawberries and agave in a blender and pulse only a couple times to coarsely mix into a chunky sauce.
  4. To serve, remove cheezecake from fridge, pour sauce over filling, and enjoy immediately. The assembled cheesecake will keep for 2 to 3 days in the fridge. The filling and crust without the sauce will keep for up to 5 days in the fridge and several weeks in the freezer. The strawberry sauce will keep in the fridge a couple days when stored separately.
Recipe Notes


From Ani's Raw Food Desserts by Ani Phyo (Da Capo Lifelong, 2009).  Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group.
Photo by Seth Beck.