Strawberry Kreme Cheezecake

Sweets without the guilt? Not possible? Think again! That's why I love raw, vegan desserts so much.  I can eat chocolate chip cookies at breakfast and not feel greedy.  I can eat fudge at 10 PM and not count the calories.  Why?  Because all of the desserts are made from fresh fruit, nuts, and seeds.

Ani Phyo is one of my favorite raw vegan chefs.  She is very down to earth and has several great cookbooks out.

Can you believe Theo and I turned this....

Into this...

This picture was taken before adding the strawberry sauce-I forgot to take another one once we started eating. Yeah, it was that good!



1 cup of almond meal

1/4 teaspoon sea salt

1/2 cup pitted Medjool or other semi-soft dates


1 tablespoon grated lemon zest

1/2 cup lemon juice

1 1/2 cups raw cashews, soaked in water for at least 3 hrs

3 tablespoons liquid coconut oil

Seeds from 2 vanilla beans or 2 tablespoons alcohol-free vanilla extract

1/4 cup lecithin powder


1 1/2 cups fresh strawberries

1/3 cup agave syrup


To make the crust, combine the almond meal and salt in a mixing bowl.  Sprinkle a pie pan lightly with some of the almond meal.  Add the dates to the remaining almond meal and mix into a dough with your hands. Press the dough into the bottom of the pie pan as thinly as possible.  The crust should reach at least halfway up the side of the pan.

To make the filing, combine the zest, lemon juice, cashews, water, coconut oil, and vanilla in a high speed blender until smooth.  Add the lecithin and blend until mixed well and thicken.  Scoop onto the crust.  Refrigerate for 1 or 2 hours to firm up the filling.

To make the topping, combine the strawberries and agave syrup in the blender and pulse only a couple times to coarsely mix into a chunky sauce.

To serve, remove the cheesecake from the fridge, pour the sauce over the filling, and enjoy immediately.