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Raw Strawberry Cheesecake (Vegan)



10 portion(s)


  • 140 grams macadamia nuts
  • 50 grams walnuts
  • 80 grams Dates pitted
  • 20 grams Shredded coconut
  • 1 pinch himalayan pink salt


  • 420 grams raw cashews pre-soaked 2-4 hours, drained
  • 190 grams lemon juice, about 4 lemons
  • 255-340 grams coconut nectar
  • 1 vanilla bean, Split & Scraped


  • 280 grams Frozen Strawberries
  • 80 grams pitted dates
  • 140 grams Fresh strawberries, To Decorate
  • 6
    6h 0min
    Preparation 6h 0min
  • 7
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!

Recipe's preparation

  1. 1. Lightly grease a 22cm round springform tin with coconut oil and line base and sides with baking paper.

  2. 2. Place all Base ingredients into the bowl except the dates for 4 Sec on Speed 7 or until you get the texture of breadcrumbs.

  3. 3. Add the dates and TURBO 1 Sec 6 times until well combined. Press into the base of the springform tin and pop in the freezer while you prepare the filling.

  4. Filling
  5. 4. Place the Pre-soaked cashew nuts into your bowl for 15 Secs on Speed 7 to finely chop.

  6. 5. Add the remainder filling ingredients to the bowl and blitz for 1 min Speed 9, Scrape down sides of bowl and blitz for a further 1 min Speed 9 or until smooth. Pour onto base layer and return to freezer.

  7. Topping
  8. 6. Once the filling is set enough to pour the topping on make the topping in a clean bowl. Put dates into the bowl and blitz for 10 Sec on Speed 9, add the frozen strawberries and blitz for 20 Sec on Speed 9 or until smooth. Pour strawberry mixture on top and return to the freezer for 4 hours or overnight.

  9. 7. To serve, sit at room temp for 10-15 mins. Carefully remove the sides of the springform tin and transfer the cheesecake onto a serving platter. Gently peel away baking paper from base and sides. Arrange sliced strawberries on top to serve. Keep cheesecake frozen when not being served.


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Recipe converted from Taste.com.au

You may need to use a sharp hot knife to ease the cheesecake from the tin.

Coconut oil and coconut nectar can be found at most organic health food stores, you can substitute it for either agave nectar or maple syrup. You can also substitue the vanilla bean with 2tsp of high quality vanilla extract.

This is an expensive cheesecake to make but it is totally worth it, its devine

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • So great so find recipes like

    Submitted by JDes on 6. March 2016 - 15:29.

    So great so find recipes like this on here ! Thank you, can't wait to try it out. 

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  • Another lovely recipe to add

    Submitted by Lucky Lynda on 9. February 2016 - 21:29.

    Another lovely recipe to add to my collection....Yummo!

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  • Absolutley amazing!! Made

    Submitted by Wanda on 28. November 2015 - 20:52.

    Absolutley amazing!! Made this for a Christmas party and it was so yummy! Definitely worth making this as a show case raw dessert. tmrc_emoticons.-)

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  • It tastes as great as it

    Submitted by Marialeeuk on 5. August 2015 - 12:48.

    It tastes as great as it looks tmrc_emoticons.D

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  • This looks amazing! 

    Submitted by Ashleighbridget on 4. August 2015 - 10:03.

    This looks amazing! 

    PLANT BASED! Animal lover. Plant eater. Cloud enthusiast. Green Smoothie Lover. 

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