Raw Lemon & Strawberry Cheesecake (Gluten-free | Dairy-free)

This raw lemon and strawberry cheesecake is the perfect BBQ dessert. It is light, refreshing, and can be made ahead of time, making it ideal for warm summer evenings when you want something sweet without turning on the oven. The combination of lemon and strawberry adds a bright, tangy finish that balances the natural sweetness beautifully.

A small slice goes a long way.

Base

• 1 cup macadamia nuts

• ½ cup walnuts

• ½ cup pitted Medjool dates

• ¼ cup shredded coconut

• Pinch Himalayan pink salt

Filling (Tangy Lemon Layer)

• 3 cups raw cashews, soaked for 2–4 hours and drained

• ¾ cup fresh lemon juice

• Zest of 2 lemons (for extra tang)

• ¾ to 1 cup coconut nectar

• ¾ cup coconut oil, melted

• 1 vanilla bean, split and scraped

Strawberry Topping

• 2 cups frozen strawberries

• ½ cup pitted Medjool dates

• 1 cup sliced fresh strawberries, plus 1 cup whole strawberries, to serve

Method

Step 1

Lightly grease a 22 cm round springform tin with coconut oil and line the base and sides with baking paper. Place all base ingredients except the dates into a food processor and process until a crumb-like texture forms. Add the dates and pulse until well combined. Press firmly into the base of the tin and place in the freezer while preparing the filling.

Step 2

Blend all filling ingredients on high speed until completely smooth and creamy. Taste and adjust lemon if desired. Pour over the base layer and return to the freezer until firm enough to support the topping.

Step 3

Wash the blender and blend the frozen strawberries and dates until smooth. Pour over the cheesecake layer and return to the freezer for at least four hours or overnight.

Step 4

To serve, remove from the freezer and allow to sit at room temperature for approximately 25 minutes. Carefully remove the sides of the springform tin and transfer to a serving platter. Use a warm, sharp knife if needed to release the base. Arrange fresh strawberries on top before serving. Keep frozen when not being served.

With thanks to Maz from Sydney’s raw organic café, Sadhana Kitchen, for this beautiful recipe.