Cashew Orange Cheesecake with Strawberry Orange Coulis

We’re nuts about this cheesecake! Not only because it’s made with cashews instead of cream cheese but because all the health benefits make it easier to justify having a bigger slice!

My newest oh wow dessert!  A cashew cheesecake infused with orange and robed in strawberries! It’s rich, thick, and creamy, screaming of indulgence and just begging to be enjoyed.  I have long been a fan of cheesecake, yet with years of near zero dairy intake and the reality that dairy is a top food allergen, I abstain.  So, of course, I found a delicious alternative! There is no need to announce this is vegan (unless you’re sharing with people who have nut allergies). There’s no need to announce that it was easy to make, either. Your guests will only know that they are eating a truly fantastic dessert.

Did you know? Cashews are cholesterol-free, an excellent source of copper, and a good source of phosphorus, magnesium, manganese, and zinc.


Cashew Orange Cheesecake with Strawberry Orange Coulis

Prep Time
Total Time


Crust Ingredients

  • 1½ cups raw almond or pecan meal 
  • 1/3–1/2 cup Medjool dates, pitted
  • 2 tablespoons coconut oil, room temp
  • 1 teaspoon real vanilla extract or Cointreau
  • 1 teaspoon organic orange zest
  • 1 pinch sea salt

Filling Ingredients

  • 3 cups raw cashews, soaked 4 hours or overnight, rinsed, and drained
  • ¾ cup freshly squeezed orange juice
  • ½ cup raw agave or maple syrup
  • ½ cup coconut oil, warmed to liquid in a hot water bath
  • 1 teaspoon vanilla 
  • 1 heaping teaspoon organic orange zest
  • ½ teaspoon sea salt 



1. Blend the crust ingredients together in a food processor until it starts to stick together. Add extra dates only if needed.  Press the crust into the bottom of a 9 inch, parchment-lined, spring form pan, to about ¼ inch thickness.  Set aside while you make the filling. 

2. In a high-speed blender or food processor, blend together cashews, agave or maple syrup, and juice. Blast until creamy and smooth, scraping down the sides occasionally if necessary. Add remaining ingredients and continue to blend until mixture is well combined.  The consistency will be similar to a thick pudding.

3. Use a spatula to pour and scrape the filling over the crust, smooth evenly. Cover the cheesecake and place in the freezer on a flat surface for approximately four hours or until frozen throughout. 

4. When ready to serve, remove the cheesecake from the pan and let stand at room temp for 5–10 minutes then garnish as desired and slice into 10–12 slivers.  Return any leftovers to the freezer or fridge until you are ready to enjoy again.  This delish cake will keep up 2–4 weeks if well wrapped. 

Simple Strawberry and Orange Coulis

1. Wash and slice one pint organic strawberries.  Cook over medium heat in a saucepan with a splash of fresh orange juice, maple syrup or agave.  Once boiling, reduce heat to a simmer, and continue to cook until your berry mix is thickened to coat the back of a spoon.  Add an ounce of Cointreau if desired.

2.  Let cool, puree ½ of the mixture if desired then chill.  When you are ready to serve your cake, spread the thickened coulis evenly over the entire cake, garnish as desired and relish this delish dessert.

Top with fresh berries, strawberry orange coulis, or chia jam and additional orange zest.

Garnish with raw 80% chocolate shavings or coconut cream.

Teri's Tip

The cake is best made in a high-speed power blender like the affordable Harley Pasternak by Salton.  If making this in a food processor, be patient and blend for a few minutes at a time until the cream is smooth and silky. 

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