For the Crust

  • 1 cup almonds
  • 6-8 pitted Medjool dates
  • pinch of salt

For the Filling

  • 1 1/2 cup sliced strawberries
  • 6 pitted Medjool dates
  • 3/4 cup cashew butter, preferably raw
  • 1/3 cup Unsweetened Plain Cashewmilk
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract


Line a 6-inch springform pan with parchment paper.

In a blender or food processor, combine the crust ingredients. Blend on low speed until it starts to clump together. You may have to add 1-2 tablespoons water depending on your dates and how moist they may be. Press the crust into the pan and chill in the fridge while you prepare your filling.

Combine the filling ingredients in a blender and blend on high until smooth and creamy. Pour into the prepared crust. Freeze overnight or for at least 8 hours.

When ready to serve, remove from freezer and thaw for at least five minutes, then garnish with any toppings desired.

Optional toppings: edible flowers, freeze-dried berries, vegan whipped cream

Strawberry Cheesecake

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