Description
This easy no-bake vegan strawberry cheesecake is light, creamy, and so delicious. Vegan, paleo, gluten-free, and refined sugar-free.
Ingredients
Scale
Filling:
- 1.5 cups soaked cashews (soaked overnight)
- 1 tablespoon vanilla extract
- 1/4 cup maple syrup
- 1/4 cup lemon juice
- 1 cup coconut cream from a can (mixed well)
- 2 tablespoons melted coconut oil
- tiny pinch of salt
Crust:
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 2 teaspoons cinnamon powder
- 1/2 cup walnuts
- 1 teaspoon vanilla extract
- 4 medjool dates
- pinch of salt
Strawberry sauce topping:
- 1lb fresh strawberries (frozen works too)
- 2 tablespoons maple syrup
- the juice of half a lemon
Instructions
- Make the crust. Add all crust ingredients to a food processor and process until a sticky dough consistency is achieved. If the mixture is not sticking together, process for a bit longer. Transfer the sticky dough to a round 7″ spring form pan lined with parchment paper and using your hands press the dough down to form a crust. Place in the fridge to set while you make the filling.
- Make the cheesecake filling. Add all ingredients to a blender and blend until smooth. You might have to use your blender’s tamper to get it really smooth. Avoid adding extra liquid – this is why it’s really important to use soaked cashews. Pour blended filling on top of crust and place in the fridge to set overnight or for 8-10 hours.
- Make strawberry sauce topping. Add all ingredients to a saucepan and cook over medium heat for 5 to 8 minutes, or until all strawberries have broken down and have released their juice. Press down on the strawberries with a fork to speed up the process. Allow sauce to cool down completely before pouring on top of cheesecake.
Notes
- If you’re in a pinch for time then you can technically freeze the cheesecake but I warn you, the consistency will not be the same as if you allow it to harden overnight in the fridge because ice crystals will form in the freezer.
- Prep Time: 20 minute