Strawberry Lemonade Cheezecake

Oh yes we did. Again. This time, a tasty dessert we all know and love but plant-based and with a touch of our strawberry lemonade. A great addition to any spring get together, Easter time festivities, or just a refreshing treat to have on hand. Make this a new sweet tradition sans any guilt!

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  • 1.5 cups medjool dates

  • 2 cups walnuts

  • 1 cup cashews (soaked in water for at least 1 hour)

  • 1 can coconut milk

  • 1 tbsp maple syrup

  • 1 tbsp melted coconut oil

  • 1 tbsp vanilla extract

  • 2 cups strawberries

  • 2 tbsps chia seeds

  • 1/2 cup genesis strawberry lemonade

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How to:

  1. Add pitted dates and walnuts to a food processor. Blend until you get nice small bits of nuts/ dates. Add the “dough” to the bottom of a springform pan. Press down evenly. Set in freezer.

  2. Add cashews, coconut milk, maple syrup, coconut oil, and vanilla extract to a blender. Blend until smooth. Add to pan on top of the crust, spread evenly. Set back in freezer while you make the top layer.

  3. Add strawberries, chia seeds, and Genesis lemonade to blender and blend until smooth. Add to a bowl and let sit for 10 minutes in fridge.

  4. Check the cheesecake in fridge and once it is starting to become a bit more firm, add top layer. Pour strawberry mix on top and either spread evenly or mix to make a cool pattern*.

  5. Set in freezer until firm. If you make it in advance, remove from freezer 20 minutes before serving. Garnish with fresh strawberries. Enjoy!

Note: You can make this in one step and instead of doing the white and red part separate— these ingredients can all go in the blender together. This is just to create a stunning swirl effect!