What do you think of cheesecake? I really love it! In this photo, you can see that I couldn’t hold myself. I ate 25% of the cheesecake but I actually wanted to eat the whole cake…
I wanted to make a vegan strawberry cheesecake for so long and I finally made one.
It’s actually a pretty healthy one. It has no cane sugar, only raw ingredients and the good fatties! Lets get to it!
- 1/2 cup pecans
- 3/4 cups whole-wheat oats
- 1 cup dates
- 1/2 tsp cinnamon
- pinch salt
- 1 1/2 cups cashews (soaked overnight then drained)
- 600 ml full-fat coconut cream
- 1/4 cup cold pressed coconut oil
- 1/4 cup date syrup
- juice of one lemon
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 cup strawberries
- 1 tbsp date syrup
1. Line an 13x33x7 cm pan with parchment paper
2. In a food processor. Blend the pecans, oats, dates, cinnamon and salt until it becomes a dough. You should be able to press the dough together with your fingertips without the dough falls apart. If it’s too dry add a spoon of water.
3. Press the dough down into the pan until it covers the whole bottom of the pan. Place the pan in the freezer while you prepare the rest of the ingredients.
4. Place the cashews in a food processor and blend until completely smooth. Set aside.
5. Stir the coconut cream with a wooden spoon (you can also use a mixer). Before doing that, make sure to only use the creamy thick part that’s often on the top of the can! So not the thin liquid on the bottom. It should be a thick texture.
6. Add the coconut oil, date syrup, lemon juice, lemon zest and vanilla extract and continue to mix until everything is blended.
7. Pour the cashews into the coconut whip and gently mix together with a wooden spoon.
8. Pour the mixture into your pan.
9. Place your strawberries and date syrup in a food processor and blend. Pour the mixture into the pan on top of the cheesecake layer.
10. Place the pan in the freezer for 2-3 hours.
11. When you’re ready to serve you can cut squares and serve!
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