Raw Strawberry, Lemon & Macadamia Cheesecake. t tastes amazing, will really wow your guests, and best of all is suitable for paleo, vegan, primal, clean eating, gluten free, dairy free & egg free diets.

Raw Strawberry, Lemon & Macadamia Cheesecake

  • Author: Vanessa Vickery
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: Serves 8 - 10 1x




  • 1 cup raw macadamias
  • 12 medjool dates, seeds removed
  • 1/2 teaspoon sea salt


  • 1½ cups raw macadamias
  • 2 lemons, juiced
  • 1 teaspoon vanilla extract
  • 1/2 cup coconut oil
  • 1/2 cup raw or organic honey (organic maple syrup would also work)
  • 1 punnet fresh strawberries, plus an extra punnet for decorating and serving



  1. Place macadamias, medjool dates and sea salt in your blender or food processor and blend until the nuts are crushed and the mixture holds together.
  2. Scoop out crust mixture and press firmly into a 20cm spring-form pan and smooth out with the back of a spoon. Rinse blender or food processor well.


  1. Warm the coconut oil in a small pot on low heat until liquid, add the honey and whisk to combine.
  2. In the blender or food processor place all filling ingredients (except the strawberries) and blend on high until very smooth.
  3. Pour about 2/3 of the mixture onto the crust and smooth with the back of a spoon or a spatula and place in the freezer to set for 30 minutes.
  4. Add the strawberries to the remaining filling and blend on high until smooth.
  5. Pour onto the first layer of filling and place into the freezer until solid (approximately 1-2 hours).
  6. Remove from the freezer and slice with a warm knife.
  7. Serve with fresh strawberries.


The cook time does not include the time it takes for the cheesecake to set in the freezer.