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Mini St(raw)berry Cheesecakes

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For months I had been told that I had to give this raw cheesecake a try. It's another recipe from family friend, Sinclair—raw food chef extraordinaire! I had never made raw cheesecake and didn't know what to expect. I was so very pleasantly surprised by it's likeness to dairy-full cheesecake that I've made it multiple times since—company has raved everytime! When I make this "cheesecake" for the kids, I use a muffin tin. For company I will make it in a  5" round springform cake pan. The pretty pink makes me think Valentine's Day. The "easy-to-make" makes me think I will be making this often!

Raw Strawberry Cheesecake

Gluten-Free | Casein-Free | Corn-Free | Dairy-Free | Egg-Free | Fish-Free | Nightshade-Free | Peanut-Free | Potato-Free | Rice-Free | Shellfish-Free | Soy-Free | Wheat-Free | Grain-Free | Sesame-Free | Yeast-free | GFCF | Vegetarian | Easily-Vegan (sub out honey) | Raw

Makes: 1-5" Round or 12 Minis 


FOR THE CRUST (pictured in Mini-Cheesecake photo below)
3/4 cup raw MACADAMIA NUTS
1/8 cup raw COCONUT FLAKES
1/2 cup pitted DATES

1-1/2 cups soaked and rinsed raw CASHEW NUTS (soak 4 hours)
1/3 cup LIME JUICE
1/3 cup HONEY
1/2 cup FRUIT of your choice (I used strawberries)


  1. In food processor, process crust ingredients until a sticky dough forms.
  2. Press dough into 5" round springform cake pan (line bottom with parchment). For mini cheesecakes, divide crust into 12 equal sized balls and press into standard size muffin tin lined with cupcake liners. 
  3. Freeze or refrigerate crust(s) 2 hours.
  4. In high-powered blender, blend filling ingredients until super smooth.
  5. Remove crust(s) from freezer and pour into pan (fill muffin tins 3/4 full). If desired, drizzle and swirl warmed fruit preserves over surface of cheesecake. 
  6. Freeze or refrigerate another 2 hours or until set. 
  7. If frozen, let stand at room temperature 10-15 minutes before serving. Garnish with strawberries or candied ginger.

Make mini cheesecakes using a muffin tin.

Reader Comments (17)

I made this for a pot luck at my hubby's work. He told me they were a big hit. Everyone loved them. Even the ones that haven't touched healthy with a ten foot pole in years. It is nice to show people that good for you doesn't mean you have to give up good taste.
I changed the lime for lemon and the nuts for almonds only because that is what we had. Thanks.

Right on Jamie! Yes, I think people are pleasantly surprised by how good wholesome cooking/baking really IS. My mom and I talk about how we don't think we could stomach one of those bakery cakes with the Crisco frosting. Wouldn't touch that [junk] with a 10-foot pole anymore. Thanks soooo much for your comment. I am tickled that you tried the recipe. I hope the almonds worked for you. The thing with cashews is that they become akin to "cream" when soaked and blended.

August 14, 2010 | Unregistered CommenterJamie

Maybe Jamie used almonds for the crust not the filling. I agree that the cashews really make the dish. I just made this yesterday and the recipe yields 24 mini size "cheesecakes" with the mini cupcake tins which I am going to keep in the freezer for special treats!

August 15, 2010 | Unregistered CommenterCassie

Yes I used almonds for the MACADAMIA NUTS.

August 18, 2010 | Unregistered CommenterJamie

I just discovered the "magic" of cashews. I have a son who has a dairy allergy and it is opening up a whole new realm of possibilities for us! I am really excited to try this recipe. Thanks so much for sharing!


Lisa, thanks for sharing your excitement. Yes, cashews are pretty great little nuts. One of the best foods for adding copper to your diet!


February 15, 2011 | Unregistered CommenterLisa

I've made this twice now and it's been Amazing each time. I'm lazy, so this sucker went into a pie plate and it made the most beautiful slices of pie. Although, I did find it best to keep it in the freezer, or else it got a bit soupy. I substituted almonds for the macadamias (soaked them overnight first) and used just my regular old Cuisinart blender for everything, and I still got the perfect textures. Thanks for this Amazing recipe.

May 21, 2011 | Unregistered CommenterMary

I served these this weekend for a large gluten-free vegan Italian garden party (45 guests) and they were a tremendous hit! Devoured in minutes. I didn't have any fresh strawberries on hand, so used freeze-dried strawberries from Wilderness Family Naturals which resulted in a dark red color and strong strawberry flavor. The macadamia crust on these little babies is too good to be true...and I'm sure I'll be using it for other creations.

September 12, 2011 | Unregistered CommenterJeanne

I made raw cheesecake a while back and really loved it- I'll have to try changing it up with strawberries! That looks delicious!

December 27, 2011 | Unregistered CommenterMandyMom

Hi Lexie! I can't find your email address on your site, so had to go public :). I'm posting an interview with Jill Luck and she mentions your strawberry cheesecake as one of her favorite recipes. Feel free to reply to me directly via email. Best wishes, Erica

October 9, 2012 | Unregistered CommenterErica

This is AMAZING! I used frozen raspberries I had and swirled GAPS legal raspberry preserves on top. It's all I can do to keep us all from devouring it in one sitting. Thank you so much!

October 12, 2012 | Unregistered CommenterMarti

I used mango instead of strawberries and added lime zest. Super Yummy! I am thinking of trying hachiya persimmon to make this kind of fall-like. I used an 8 inch pan since I don't have the 5 inch. Thin, but still super awesome - more like a tart.

October 14, 2012 | Unregistered Commenterjennifer

Just wondering if anyone has tinkered with this recipe to exclude the nuts? We are allergic, but this looks divine!

January 3, 2013 | Unregistered CommenterJess

This was my first raw dessert. MIND BLOWN. SO GOOD. My parents loved it too. By the way, I subbed agave for the honey and almonds for the macadamia nuts, and had to use defrosted strawberries... but it was still awesome!!! Thanks!

January 19, 2013 | Unregistered CommenterErica

Erica, awwww, thanks so much for letting us know that you are in love :) Crazy good and so easy. xoLexie

January 24, 2013 | Registered CommenterLexie

Are you supposed to keep the skins on the hazelnuts?

February 21, 2013 | Unregistered Commenterjmt256

JMT256, are you referring to this recipe or another? There are no hazelnuts in this cheesecake :) xoLexie

February 21, 2013 | Unregistered CommenterLexie

Could I use my food processor for the filling?

March 1, 2013 | Unregistered CommenterLeah

I just made these, and HOLY WOW!!! My bf can't have cheesecake due to dairy intolerance, so I've missed them! This is such a great recipe!! I had to substitute a few things (lemon juice for lime, molasses & maple syrup for the honey, and almonds for the macadamia nuts) and I added about 1/4 cup cocoa. Oh my gosh! We had 3 minis apiece!!! Thank you so much for bringing this recipe, and CHEESECAKE, into my life (again!). :D

August 10, 2014 | Unregistered CommenterSamantha

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