Strawberries & Cream Raw Cheesecake

This is more than a just delicious cheesecake dessert. Choc full of whole foods and nutrients, it’s one of the healthiest ways you can indulge your sweet tooth this springtime. 

With a crust made from almonds, dates and coconut, it’s packed with good fats, protein and fibre; and the filling is a sweet and creamy blend of fresh strawberries, creamy cashews and coconut milk. But the star of the show has to be Nutra Organics’ Strawberries & Cream Thriving Protein. It’s a plant-based protein that’s good for the whole family, packed with 17 vitamins and minerals — all from pure whole food ingredients. Not only does it give a good boost of daily nutrients, it also provides a whole lot of sweet and creamy flavour.




  1. To make the crust, place the almonds, dates, coconut and salt in a food processor and process until it forms a dough.
  2. Line a round springform pan or tart tin with eco-friendly baking paper, then press the dough into the bottom of the tin. Place in the freezer to firm up.
  3. To make the cake, place the cashews, Thriving Protein Strawberries & Cream, 3 strawberries (leaves removed), lemon juice, coconut yogurt, maple syrup, coconut oil and coconut milk in a food processor and mix well, stopping to scrape down the sides. If it has trouble blending, add a bit more coconut milk.
  4. Continue to blend until it’s very smooth and all one colour. Adjust seasoning, add in more lemon juice for tang, maple syrup for sweetness if needed.
  5. Pour into the pan on top of the crust and spread evenly.
  6. Place in the freezer and let set for at least 3 hours.
  7. Before slicing and serving, let thaw for 15 minutes. Cut some strawberries in half, leave others whole, and decorate the top of the cake with the strawberries.
Nutra Organics

Article by Nutra Organics

Nutra Organics are passionate about nourishment. They make nutritional and skincare products designed to nourish your body from the inside out.

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