Raw Paleo Strawberry Cheesecake with Pistachios


Raw Paleo Strawberry Cheesecake with Pistachios

This Raw Paleo Strawberry Cheesecake with Pistachios is comprised of nutritious ingredients such as the flaxseed seed, clean, non-processed nuts and fruit base plus naturally good fats; macadamia nuts and coconut oil, creaming filling. All topped with a beautifully British strawberries. 


The recipe is so versatile as the base can be a simple cookie or raw snack for on the go, the filling can be an utterly delicious cake frosting and the top can be frozen for a later date !  


How you can make your very own Raw Paleo Strawberry Cheesecake with Pistachios:


Fruit and Flaxseed Base

  • 240g Pre-Soaked Pitted Dates
  • 30g Unsweetened Shredded Coconut
  • 200g Peanuts Butter
  • 240g Natural Almonds
  • 1 Tsp Vanilla Extract
  • 60g Ground Flax Seed
  • 60ml Water


Creamy Cheesecake Middle

  • 375g Pre-Soaked Macadamia Nuts* (I soak mine overnight)
  • 60ml Coconut Oil
  • 60 ml Agave Nectar (Maple Syrup or Honey)
  • 1 Tsp Vanilla Extract
  • Juice of 1/2 a Lemon

    *You can use cashew nuts as they are more affordable


Strawberry Jelly Sauce Topping


  • 450 cut Strawberries (frozen will work)
  • 50-100g Fresh Strawberries (to decorate)
  • 470ml of Water 
  • 6 Sheets of Gelatin 
  • 1 Tbsp Honey 


To Serve

  • Chopped Pistachios 



  1. Using your small food processor bowl and blade blend all the creamy cheesecake middle ingredients until smooth and set aside.
  2. Using your large food processor bowl and blade process all the fruit and flaxseed base ingredients until dough like consistency with visible chunks of nut.
  3. Grease an 8×8 baking pan or glass dish with a healthy oil.
  4. Press crust mixture evenly into baking dish.
  5. Top with cheesecake filling using a spoon or spatula to make sure the filling is evenly distributed over the crust.
  6. Cover with saran wrap and freeze.
  7. Next, to make the strawberry jelly sauce.
  8. First place the gelatin sheets in cold water.
  9. Pour separate water into a saucepan. Turn to medium heat and bring to a boil.
  10. Add the soft gelatin, raw honey and gently stir together and set aside.
  11. Next place the cut strawberries into a blender and pulse until you have a smooth puree.
  12. Combine the gelatin mixture and strawberry puree together and stir.
  13. Pour the  strawberry mixture into a large bowl and allow to cool enough so that it wouldn't melt the cheesecake mixture once poured on top. Best to give it an hour.
  14. Bring the cheesecake base and creamy middle out of the freezer, set onto the side whilst you pour the strawberry jelly evenly on top. 
  15. Finally decorate with fresh strawberries and put the cheesecake back into the freezer.
  16. When you’re ready to serve, remove from the freezer, cut into slices and serve with chopped pistachios ! 

Author: Charleh Dickinson

Founder & MD of Designed2Eat
Food Marketing Management Graduate at Sheffield Hallam University

Digital Marketing Manager & Food Photographer for KUB Ltd 

Read more on the BBC: http://www.bbc.co.uk/news/business-34774965
Watch more via SHU: https://www.youtube.com/watch?v=A3u1JbX5_4o



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