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Raw Strawberry Cheesecake

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  • Author: Katrina Springer
  • Total Time: 8 hours
  • Yield: 12 1x




  • 130g macadamia nuts
  • 140g pitted Medjool dates
  • 70g desiccated coconut
  • 1/4 tsp salt


  • 400g raw cashew nuts, soaked (1 hour) and drained
  • 100g lemons, flesh only
  • 50g pure maple syrup
  • 120g coconut oil
  • 1 tsp natural vanilla extract
  • 1 pinch sea salt
  • 1 tsp balsamic vinegar
  • 120g water
  • 250g fresh strawberries
  • 40g fresh blueberries, for garnishing
  • 1 tbsp goji berries, for garnishing
  • 1 tbsp flaked almonds, for garnishing
  • 1 tbsp shredded coconut, for garnishing



  1. Place all base ingredients into mixing bowl and blend 20 sec/speed 9 until well combined and forms a moist dough. Press mixture into springform cake tin (22cm) and place into freezer while you make filling. Clean and dry mixing bowl.


  1. Place cashews, lemon flesh, syrup, coconut oil, vanilla, salt, vinegar, water and strawberries into mixing bowl and blend 1 min/speed 9, or until smooth and creamy.
  2. Pour filling over base and decorate with berries, almonds (optional) and shredded coconut. Place into freezer to set for a minimum of 6 hours or overnight.
  3. Place cake into refrigerator to soften for 30 minutes, then remove from tin and transfer onto a serving platter to serve.


This recipe is an extract from Thermomix Vegetarian Kitchen, published with permission.

  • Prep Time: 15 mins
  • Cook Time: 7 hours 45 mins
  • Category: Dessert

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