Strawberry Rhubarb Raw Cheesecake

This Strawberry Rhubarb Raw Cheesecake is a clean and healthy dessert that satisfies your sweet tooth and is packed with nutritional ingredients.

Strawberry Rhubarb Raw Cheesecake | Britt's Blurbs

Guys, I did it. I think I’ve created a dessert in which there is literally no “bad” ingredients. When you take a bite of this you think you’re eating cheesecake but in reality, it’s like you’re eating a wholesome, protein-rich granola bar.

The power of REAL food is incredible. You just have to get creative with the ways you use it. 

Strawberry Rhubarb Raw Cheesecake | Britt's Blurbs

Would you have ever guessed that the “cheesecake filling” is actually soaked cashews? Yep. And the crust is made with dates and walnuts. 

Ah I love food. 

This is a great early summer dessert to pack for your kids in their lunch, bring in to your office (you’re welcome coworkers), or even to just have on hand to satisfy your after-dinner sweet tooth. 

Strawberry Rhubarb Raw Cheesecake | Britt's Blurbs

I’m envisioning many different flavors of this raw cheesecake throughout the summer…

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Strawberry Rhubarb Raw Cheesecake

This Strawberry Rhubarb Raw Cheesecake is a clean and healthy dessert that satisfies your sweet tooth and is packed with nutritional ingredients.

  • Author:
  • Prep Time: 2 hours
  • Cook Time: 30
  • Total Time: 2 hours 30 minutes
  • Yield: 1

Ingredients

  • 2 cups soaked cashews
  • 10 dates
  • 1 cup walnuts
  • 2 tbsp. organic coconut oil
  • 1 cup chopped organic strawberries
  • 1 cup chopped organic rhubarb
  • 2 tbsp. maple syrup

Instructions

  1. Soak cashews for at least 2 hours, the longer the better.

To make the crust

  1. In a food processor, blend together the dates, walnuts, and 1 tbsp. of the coconut oil.
  2. Line a pie crust with wax paper.
  3. Press crust mixture into bottom of the pie crust pan.

To make cheesecake filling

  1. In a small saucepan, add strawberries, rhubarb, and 1 tbsp. water and let simmer to warm and cook rhubarb for 2-4 minutes.
  2. Drain off the liquid.
  3. In a blender add the cashews, strawberry/rhubarb mixture, maple syrup, and 1 tbsp. coconut oil.
  4. Blend for 5 minutes or until mixture is completely blended.
  5. Pour into a large mixing bowl and use a whisk to whip the mixture for a few minutes.
  6. Pour the mixture into the pan with the crust.
  7. Freeze for a couple hours to harden.
  8. You can store in the fridge or serve immediately.

This stores best in the fridge. Top with fresh cut strawberries.
Strawberry Rhubarb Raw Cheesecake | Britt's Blurbs

Strawberry Rhubarb Raw Cheesecake | Britt's Blurbs

Enjoy!!

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  • […] used my base cheesecake recipe from my Strawberry Rhubarb Cheesecake and turned it into cheesecake cups. These individually sized treats are great for prepping ahead on […]

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