Creamy vegan strawberry cheesecake with no baking and no cashews! It's the best strawberry dessert you can ask for! Inspired by rainbownourishments.com
Vegan Strawberry Cheesecake is a no bake, nut free, date free, creamy and mousse-like perfect for Summer days, Valentine's Day or when you're craving strawberries!
Ingredients
Nutrition FactsServings 10
- Amount Per Serving
- Calories 356
- % Daily Value *
- Total Fat 30g47%
- Saturated Fat 18g90%
- Trans Fat 1g
- Cholesterol 44mg15%
- Sodium 281mg12%
- Potassium 276mg8%
- Total Carbohydrate 19g7%
- Dietary Fiber 3g12%
- Sugars 8g
- Protein 5g10%
- Vitamin A 35%
- Vitamin C 49%
- Riboflavin 13%
- Folate 8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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Instructions
Add the cookies to a food processor and pulse until fine crumbs. Add the melted butter and pulse until combined. Firmly press the mixture into the bottom of a 20 cm (8 inch) lined cake tin. Set aside.
Add the cream cheese, sugar, coconut oil, lemon juice/zest and vanilla extract to a food processor or blender. Blend until smooth.
Add the strawberries and a dash of water to a medium-size saucepan over high heat. Simmer and mash with a fork or stick blender to help the strawberries break down. Cook for 10-15 minutes or until the mixture has reduced to around ½ cup, heaped (~180g). It should be the texture of tomato pasta sauce.
Add the coconut cream and corn starch/flour to the saucepan and whisk thoroughly. Bring it to a gentle boil for 5 minutes or until the mixture thickens up. The mixture may separate which is normal!
Add the strawberry mixture to your food processor/blender and blend until as smooth as possible. If desired, add beetroot powder to colour. Pour the cheesecake filling into your cake tin and smooth the top. Chill the cheesecake the fridge for 4 hours or until set.
Add most of the strawberries and all the corn flour/starch to a small saucepan over high heat. Mash the strawberries with a fork or stick blender. Stir until thickened to a jam-like consistency. Sweeten if desired.
Just before serving, top the cheesecake with the strawberry compote and reserved strawberries. Leftovers will keep in the fridge for 5 days.
Ingredients
Directions
Add the cookies to a food processor and pulse until fine crumbs. Add the melted butter and pulse until combined. Firmly press the mixture into the bottom of a 20 cm (8 inch) lined cake tin. Set aside.
Add the cream cheese, sugar, coconut oil, lemon juice/zest and vanilla extract to a food processor or blender. Blend until smooth.
Add the strawberries and a dash of water to a medium-size saucepan over high heat. Simmer and mash with a fork or stick blender to help the strawberries break down. Cook for 10-15 minutes or until the mixture has reduced to around ½ cup, heaped (~180g). It should be the texture of tomato pasta sauce.
Add the coconut cream and corn starch/flour to the saucepan and whisk thoroughly. Bring it to a gentle boil for 5 minutes or until the mixture thickens up. The mixture may separate which is normal!
Add the strawberry mixture to your food processor/blender and blend until as smooth as possible. If desired, add beetroot powder to colour. Pour the cheesecake filling into your cake tin and smooth the top. Chill the cheesecake the fridge for 4 hours or until set.
Add most of the strawberries and all the corn flour/starch to a small saucepan over high heat. Mash the strawberries with a fork or stick blender. Stir until thickened to a jam-like consistency. Sweeten if desired.
Just before serving, top the cheesecake with the strawberry compote and reserved strawberries. Leftovers will keep in the fridge for 5 days.
