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Strawberry Cheesecake for Divas

Strawberry Cheese Cake for Divas


  • For the crust
  • 1 cup pecans
  • 1 cup almonds
  • 10 pitted Medjool dates
  • 4 Tbsp unsweetened dried coconut flakes Let's do Organic brand is my fave!
  • tiny pinch of sea salt
  • For the filling
  • 3 cups cashews soaked overnight in room temp water
  • 1/4 cup unrefined coconut oil
  • 1/4 cup fresh lemon juice
  • 1/2 cup raw honey
  • 1 tsp vanilla extract
  • 1 1/2 cup fresh strawberries
  • 1 cup strawberries to garnish
  • fresh mint to garnish


  • Place the dates in a bowl of water and soak for about 10 minutes to soften.
  • Drain and set aside.
  • To make the crust, prepare a 9-inch springform pan with coconut oil spray or wiped with coconut oil. Place the pecans and almonds into a food processor and pulse until finely ground.
  • Add the dates, coconut flakes and blend until combined.
  • Press the mixture into an even layer in the bottom of the pan. Set aside.
  • To make the filling, drain and rinse the overnight soaked cashews.
  • Place the cashews, coconut oil, lemon juice, honey and vanilla into a food processor and blend until it reaches a smooth consistency.
  • Add in the strawberries and blend until very smooth.
  • Pour the strawberry filling on top of the crust and even it with a spatula.
  • Place in the freezer overnight to harden.
  • Remove the cheesecake from freezer for least 1 hour before serving.
  • Top with fresh strawberries and mint leaves. Enjoy!

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