Vegan Strawberry Cheesecake

This is one of my favourite recipes to make in the summer! It is a very versatile recipe, so feel free to change up the nuts or fruits! Instead of strawberry, I have also used matcha, spiruina, blueberries, maca powder and coconut. 

Here's how to make it:

Ingredients for crust

  • ¾ cup pecans (or granola)

  • 1/3 hemp hearts

  • 7 medjool dates

  • ¼ shredded coconut

Ingredients for filling

  • 1 cup raw cashews

  • 2 tbsp fresh lemon juice

  • ¼ tsp sea salt

  • 1 cup frozen berries of choice

  • ¼ raw honey

  • ¼ cup melted coconut oil


  1. Soak cashews for three hours in water. Remove pits from the dates and soak them for 10-15 minutes in warm water to soften them.

  2. In a food processor, add dates, pecans, hemp hearts, and shredded coconut. Mix until it forms a sticky consistency.

  3. Add in 2 tablespoons of the mix into each muffin template, and place in the freezer for half an hour.

  4. In a blender, mix in soaked cashews, raw honey, ½ cup berries, coconut oil, lemon juice, and sea salt. Mix until a creamy consistency forms.

  5. Add 2 tablespoons of the creamy filling on top of each muffin template.

  6. Take the other ½ cup of berries (best if melted, or use a non-frozen freezie) and mix in a blender. Take 1 tsp of blended berries and dollop on top of the cashew filling with a toothpick.

  7. That’s it! Keep them in the freezer for up to 30 days and enjoy.

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