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Cultured Strawberry Mint Cheesecake

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Beautiful looking amazing tasting Raw Gluten-Free Cultured Strawberry Mint Cheesecake

Cultured Strawberry Mint Cheesecake is a gentle way of saying, “Gut Healthy, Life Promoting Strawberry Mint Cheesecake.”  If you enjoy ramping up the nutritional qualities of the foods you eat, I highly recommend learning how to culture certain foods. This cheesecake creates a silky, creamy, tangy mouthful–all without the need for dairy products. Ready to give it a try? Let me touch base on a few important ingredients.



Sunflower Lecithin

Tips and Techniques

A single slice of Heavenly Delicious Raw Cultured Strawberry Mint CheesecakeIngredients:

Yields one 9” Springform pan


  • 2 1/2 cups shredded coconut
  • 3/4 cup raw almond flour – read above
  • 1/4 tsp Himalayan pink salt
  • 1/4 cup raw coconut butter, softened
  • 6 Tbsp water
  • 3 Tbsp maple syrup or your choice

Culture base

Add in after cultured

Strawberry mint top layer:


  1. Assemble a Springform pan with the bottom facing up, the opposite way from how it comes assembled.  This will help you when removing the cheesecake from the pan, not having to fight with the lip.  Wrap the base with plastic wrap.  This will make it easier to remove the pie when done… unless you plan on serving the cake on the bottom of the pan.
  2. In the food processor, fitted with the “S” blade, pulse the coconut, almond flour, and salt together.
    • Be careful that you don’t over-process and head toward making a nut butter.  Nothing wrong with that… just not our goal at the moment.
  3. Add the coconut butter, water, and sweetener. Process until the batter sticks together.
    • Depending on your machine, you may need to stop the unit and scrape the sides down during this process.
    • Test the batter by pinching it between your fingers.  If it holds, it is ready.
  4. Distribute the crust evenly on the bottom of the pan, using even and gentle pressure.  If you press too hard, it might really stick to the base of the pan, making it hard to remove slices.  You can either just make the crust on the bottom of the pan or you can also bring it up the sides.  Click (here) to learn how to create different crust forms.
  5. Set aside while you make the cheesecake batter.

Culturing Process

  1. Drain the soaked cashews and discard the soak water.  Place in a high-speed blender.
  2. Culture the cashews, water, probiotic, and prebiotic powders by blending them together in a high-powered blender.
    • Blend until the filling is creamy smooth.   You shouldn’t detect any grit.  If you do, keep blending.
    • This process can take 2-4 minutes, depending on the strength of the blender.  Keep your hand cupped around the base of the blender carafe to feel for warmth.  If the batter is getting too warm, stop the machine and let it cool.  Then proceed once cooled.
    • Pour into a glass bowl, cover, and set on the countertop to culture for 24 +/-  hours.  The culturing time frame can vary depending on warm it is in the house.
    • You can speed up the culturing process by placing the bowl in the cavity of your dehydrator (Excalibur), setting it on the lowest temp.  Check after 6 hours and continue until it reaches a tangy taste.

Add to the Cultured Mixture

  1. In a high-powered blender, combine the cultured cashew cream, strawberries, coconut oil, sweetener, lecithin, lemon juice, nutritional yeast, and salt.
    • You can use a different liquid sweetener if you are not comfortable with maple syrup and/or stevia.  Just be aware of the different flavors and colors that the sweetener might impart.
  2. Immediately pour the batter into the pan.
  3. Gently tap the pan on the counter to remove any air bubbles.
  4. Chill in the freezer for 4-6 hours or until firm enough to add the strawberry mint topping.

Strawberry mint top layer:

  1. In the blender, put the strawberries, coconut milk, sweeteners, and salt.  Blend until creamy smooth.
  2. Stir in the minced mint.
  3. Spread over the cheesecake and place it in the freezer overnight and then in the fridge for 12 hours.  Leave in the freezer if you are making this in advance for a gathering.
  4. Store the cheesecake in the fridge for 3-5 days or up to 3 months in the freezer.  Be sure that it is well sealed to avoid fridge odors.
  5. How to slice a cake.  Click here.

a bowl of cultured cream made from cashews

Cover and allow it to culture for 24 hours.
This is the tart pan I chose to use for this cake.  I lined the base with
plastic wrap, but it’s hard to see in the photo.
a deep dish fluted pan
I like to use a straight-edged measuring cup to create a clean edge
crust. Just a helpful tip. :)
fluted pan with nut crust in it
Add the cheesecake batter from the heavens…
pouring the cultured cheesecake into the nut crust
See the bubbles in the cheesecake?
showing the bubbles that come up in the cheesecake batter
If you  tap the cake on the tabletop (gently, this isn’t a time
to take out the day’s frustrations) it will bring the bubbles to the surface
and pop them.
what the pie looks like after tapping it on the counter top
a gorgeous pale pink slice of Cultured Strawberry Mint Cheesecake with dried roses on top

17 thoughts on “Cultured Strawberry Mint Cheesecake

  1. Michael says:

    Prebiotic will not reach the gut. As the stomach have to much acid! Thats why if you take capsules, they have enteric coating in the capsules.. Which will let them pass the first acid in stomach. WHat do you think? Best, MIchael

    • amie-sue says:

      Good day Michael,

      Good question but I don’t find consistent research that says probiotics or prebiotics won’t survive passing through the stomach.
      Here is a really interesting read that helps explain prebiotics. http://draxe.com/prebiotics/ (side notes: http://www.med.monash.edu.au/cecs/gastro/prebiotic/faq/)

      By definition, prebiotics are a type of non-digestible fiber compound… they pass through the upper part of the gastrointestinal tract and remain undigested, since the human body can’t fully break them down. Once they pass through the small intestine, they reach the colon, where they’re fermented by the gut microflora… As prebiotics make their way through the stomach without being broken down by either gastric acids or digestive enzymes, they bring about positive changes in the digestive tract and organs. Essentially, prebiotic compounds become nutrient sources, or “fuel,” for the beneficial bacteria that live within your gut.

      Prebiotics work together with probiotics (selectively fermented ingredients that produce beneficial bacteria) to allow specific changes to take place, both in the composition and activity of the gastrointestinal system. They play a fundamental role in preserving health by maintaining balance and diversity of intestinal bacteria, especially increasing the presence of “good bacteria” called lactobacilli and bifidobacteria.

      All I can say is that I notice a difference in my gut health with the addition of daily probiotics and prebiotics… so something is getting through. Have a wonderful afternoon. amie sue

  2. Bettye Crawford-Bell says:

    Instructions are easy to follow. I’m going to try this really soon.

  3. elli mor says:

    OMG,,,,That’s looks a hart melting…
    Must try it soon…..

  4. Jessi says:

    this is amazing! how do you come up with all of these raw recipes?! I can’t keep up…I still haven’t even made the last one yet lol. you go Amie Sue!

  5. TIna says:

    Hi, this cake looks very beautiful and delicious, as do all of your lovely creations!! :)
    I have a question regarding the cultured filling….how does it have a light pink color? Are strawberries added to it as well?

    • amie-sue says:

      Well fiddle-me-sticks… yep, somehow the strawberries didn’t make it into the ingredient list. All fixed. Thank you for brining it to my attention. Blessings, amie sue

  6. Michelle says:

    Did I miss what size pan you used?

  7. Angie says:

    oh my God … this is such a BEAUTIFUL recipe (and photos) … YOU are amazing, Amie-Sue (and I’m sharing on Tumblr)

  8. Judy Groveman says:

    Yesterday evening I think I was initiated into the Nouveau Raw School of Cheesecakes. Two thirds of the way filled and looking great in my new tall sided fluted pan as I held the cheese cake in one hand and opened the door to the where the freezer is with the other……need I say more. Pink was everywhere! lol lol

    Tomorrow we try again.

    • amie-sue says:

      Oooooooh Judy!!! I here by dub you an actual Nouveau Raw graduate of mishaps. hehe Oh, I am so sorry dear. I know how painful that is… I have now gotten to the point where I have learned how to laugh as such events. It doesn’t pay to get mad or to allow it to ruin your experience. Life happens. Just so your not alone. I put a cheesecake batter on the ceiling last Friday. It’s still there. lol I need to haul in a large ladder to clean it. Right now it serves as a reminder to make sure the Vitamix is OFF high before starting. hehe

      Great attitude. Keep me posted Judy. Sending you blessings, amie sue

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