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.



  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.