A raw vegan strawberry cheesecake with tangy lime accent to underscore the richness of the macadamia base filling. Sure to be a crowd pleaser. Gluten-free.


  1. 1 cup raw almonds
  2. 3 soft medjool dates, pitted
  3. 1 tbsp maple syrup (or raw sweetener of choice, like agave)
  4. ½ tbsp coconut oil, liquefied


  1. 1½ cups raw macadamia nuts, presoaked and strained*
  2. 9 tbsp maple syrup (or raw sweetener of choice, like agave)
  3. 5 tbsp coconut oil, liquified
  4. 7 tbsp lime juice
  5. zest of 1 lime (optional, for extra zing)
  6. 1 tsp pure vanilla extract
  7. ¼ tsp salt
  8. 1 cup fresh strawberries, hulled**

Extra Strawberry Layer:

  1. 1 cup more fresh strawberries, hulled
  2. 1 tbsp coconut oil, liquified

Optional Decorative Toppings:

  1. Use any toppings of choice, such as fresh strawberries or other berries. I used freeze-dried strawberries, dried lavender, dried rose petals, and jasmine flowers on mine.


  • Place all crust ingredients into a food processor and process into a fine sticky crumble. Transfer the mixture into your 6″ springform pan and press down into a crust shape. Place in the fridge while working on the filling.
  • Blend all filling ingredients into a smooth mixture (a power blender like a Vitamix works best, or just pause frequently to scrape down the sides and keep blending). Transfer most of this mixture, leaving about 1-2 tbsp in the blender, into the pan over the crust. Set aside.
  • Add extra strawberry layer ingredients into the blender and blend into a smooth mixture. Carefully pour this over the filling in the pan (I like to use a spoon and just plop the mixture bit by bit over the filling rather than pour it straight down so that it’s distributed a bit more evenly). Use a skewer to swirl in the top layer into the bottom layer a little (optional). Top with any decorative toppings if using.