Vegan Strawberry Cheesecake (no bake)
This cheesecake is so easy to make and a much healthier alternative! It is perfectly tart, sweet and decadent! This is sure to be a crowd favorite!
Ingredients
For the Crust
- 1 cup Packed Medjool Dates
- 1 cup Almonds
- 1 tbsp Cacao Powder
- ½ tsp Salt
Filling
- 2 cups Raw Soaked Cashews
- ½ cup Coconut Cream the thick part of a can of full fat coconut milk. Refrigerate overnight for the solid & liquid to separate.
- ⅓ cup Maple Syrup
- 4 tbsp Lemon Juice
- 1 tsp Vanilla
- 1 cup Fresh Strawberries
Instructions
- Start by soaking your cashews in boiling water for 15 minutes. If you want this recipe to be raw soak overnight in room temperature water instead.
- Pulse the dates in a high speed blender until they roll into a ball, than take out and set aside.
- Add the almonds, cacao and salt to the blender and pulse until a fine powder is reached with a few remaining small pieces of nuts. Be careful not to over blend and make nut butter!
- Add in the dates and pulse again until everything is combined.
- Divide into 12 and add to a greased or lined muffin tray. Pat down with your fingers to form the crust.
- Rinse the blender then add all the ingredients for the filling (except the strawberries) and blend until smooth.
- Pour half the mixture into the 12 muffin tins, reserving half.
- Add in the strawberries to the remaining half and blend again until smooth
- Pour over the muffin tins as the last layer.
- Shake to flatten the cheesecakes then freeze for a minimum of 3 hours to set.
- Store in the freezer and take out 5-10 minutes before you would like to enjoy them!
Tried this recipe?Let us know how it was!