Raw & Vegan Strawberry Cheesecake Mousse (grain free, GF, paleo)

Raw & Vegan Strawberry Cheesecake Mousse (grain free, GF, paleo)

This creamy Strawberry Cheesecake Mousse is based on my Raspberry Cheesecake I made last year. Surprise your honey on Valentine’s Day with this special dessert: it is easy to make, sweetened with maple syrup and surprisingly healthy with a good dose of vitamin C!

Remember my Raspberry Cheesecake I made last year? Yeah, that one post which is in desperate need of updated photos. Despite the photos (which have “newbie at work” written all over them), it has been one of my most popular posts. So this year, I decided to make an easier version of it; I basically ditched the crust (which is oh-so delicious but saves a lot of time) and slightly altered the “cheese” and what you are looking at is  Strawberry Cheesecake Mousse!

You – yes, you! The one who is sceptically raising their eyebrows at vegan food. Don’t knock it ’til you try it! I have made this (and similar vegan desserts) so many times for family and friends and nobody was able to tell it’s vegan. Granted. It may not taste like cream cheese either but has its own, special taste (not “healthy” at all)! At the very least, the texture is almost identical to cheesecake – or in this case, cheesecake mousse 😉

Two quick notes on the recipe:

1. Please use containers or jars that are safe to freeze! You may get away with regular dessert glasses (I tried it once and it worked) but don’t say I have not warned you. Regular glass may burst in the freezer so no guarantee!

2. If you use frozen strawberries, make sure they are fully defrosted and at room temperature. If you are impatient like myself and add frozen berries to your food processor containing all other ingredients, your coconut oil will solidify which means you will have lots of little white specks in your cream. It doesn’t change the flavor (or even the texture) but it looks grainy. If that happens to you, just place your cream in a hot water bath and stir for a few minutes, the oil will liquefy again and you can finish the job :)

Raw & Vegan Strawberry Cheesecake Mousse (grain free, GF, paleo)
Prep time
Total time
Yields 4 jars (9.8 fl oz)
  • 2 cups raw cashew nuts (or cashew flour)
  • ¾ cup fresh squeezed lemon juice
  • 3 tablespoon maple syrup
  • ½ teaspoon vanilla extract
  • ½ cup + 1 tablespoon raw virgin coconut oil
  • 12 oz fresh or frozen Strawberries (must be fully defrosted)
  1. In a small saucepan, melt coconut oil over low heat.
  2. Combine all ingredients except strawberries in a blender or food processor and process until you have a smooth texture (depending on your blender, it may take up to 5 minutes to achieve a non-grainy texture, just be patient).
  3. Add strawberries and process again. The mousse will look a bit like a smoothie at this point; it will solidify after a few hours of chilling.
  4. Fill cream into freezable dessert containers and freeze for 1h.
  5. Transfer to refrigerator and chill for at least 2 hours, ideally overnight. Enjoy!


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    • Rose says

      Ally, thanks! I hope like this recipe :) It’s so easy to make and actually really healthy!! Happy Valentine’s Day!!

  1. Elise says

    This looks absolutely delicious! I looked at it with the aim to make for my daughter who’s allergic to dairy, but she’s also allergic to cashews. Would there be another type of nut I could use instead?

    • Rose says

      Hi Elise! I’m sorry your daughter has food allergies – it must be hard for her!
      My friend has used Brazil nuts as she also has a cashew allergy; she said it turned out great! I imagine almonds would work, too but I haven’t tried it. I hope this helps :)

  2. Ann says

    Hi Rose!
    I just made this now it’s super yummy even before hitting the freezer/fridge! Thanks so much for posting this recipe!
    Ann (from Southern Pines)

    • Rose says

      Oh hey Ann! :) I’m so glad you like the recipe! I always eat a portion right away – you’re right; they don’t have to be cold to be tasty :)
      Thanks for stopping by!!

  3. Lauren says

    Hi Rose, I’m planning to make a layered tart and was wondering if you thought this recipe would be suitable? Im making it in a springform tin and the mousse would be the top (and final) layer- would the mousse hold its shape once released from the springform? Thanks so much for your help. Can’t wait to make this recipe.

    • Rose says

      Hi Lauren! The mousse should hold it’s shape; once it’s refrigerated for a couple of hours, it becomes pretty firm. What a neat idea!! Good luck with your tart!! :)

        • Rose says

          Lauren, I am super glad it worked out for you!! You inspired me – I may try to make a cake with it, too! :)

  4. Cinde says

    Hello, does this recipe really call for 3/4 cup lemon juice? It seems like a lot and I want to make sure it isn’t a typo prior to making it. Thanks!

    • Rose says

      Hi Cinde! Yes, this recipe really calls for that much lemon juice! I know it seems like a lot but it’s not sour or anything. The lemon juice gives it a fresh, light taste!
      I hope you’ll like it!!

  5. Toni says

    This was delicious! I just made it for tomorrow’s dessert but had to eat some straight away as it was too hard to resist!! Thank you for the great recipe!

    • Rose says

      Toni, I am thrilled you liked this recipe!
      Thanks for taking the time to comment — have a great start into the week!


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