Desserts Recipes

Raw Strawberry Cheesecake

So I found a job at a vegan cafe in London. Going downstairs into the kitchen where they make the cold-pressed juices is literally walking into a candy store for someone who eats plant based and loves this health food stuff. There are literally giant bags of every kind of nut (all organic), crates and crates of all kinds of fruits and vegetables and the cupboards are full of jars of every kind of sueprfood ever. For real lock me in there and I could live a happy life (just add a squat rack or something and soooold). Cuz oh yeah guess what else, they have 2 vitamix blenders, a killer food processor and a cold-pressed juicer. So yeah, pretty much, the best things ever in a single room. Aaaanyways I asked if I could use their food processor and blender to make some of my own desserts if I bring in my food (my 20£ blender would literally catch fire if I tried to blend a mix of nuts and dates to make a dough). So there you go, I used their equipment (I really need to start saving up to buy myself some good equipment but how can one save in a city where there is Wholefoods?!?!?!) and whipped out these gorgeous little tartlets that would kill as a summer time dessert. Full recipe below! 



For the crust

  • 1 cup almonds (soaked)
  • 1/4 cup shredded dried coconut (unsweetened)
  • 1 cup dates (soaked)
  • pinch of salt
  • 2 tsp coconut oil

For the filling

  • 2 cup cashews (soaked)
  • 2 cups strawberries
  • 1 banana
  • 2 dates
  • 2 tbsp lemon juice
  • 1/4 cup coconut oil
  • 1 tsp nutmeg



  1. Put dates, cashews and almonds in separate bowls, cover with water and let soak for a few hours or overnight
  2. Put all the ingredients for the crust in a food processor and mix until mixture is smooth.
  3. Spread some coconut oil with a paper towel or baking brush in the baking tin (I used a 6-cupcake baking tin but you can use a big cake tin if you want to make a single dessert) to grease the sides
  4. Take little handfuls of the crust mixture, press them down on the bottom of the tin, and leave in the freezer for an hour or so
  5. Blend all the ingredients for the filling, pour into the tin on top of the previously made crust and leave in the freezer for a few hours until solid
  6. To un-mould, simply wedge a knife between the tin and the tartlet, it should un-mould easily.

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