Vegan Strawberry Cheesecake (No-bake)
Incredibly creamy Vegan Strawberry Cheesecake is not only the easiest to make, but it is no-bake, packed with nourishing ingredients, and bursting with flavor! This is the perfect, healthy summer dessert, however it's wonderful all year round!
Ingredients
Base
- 2/3 cup raw almonds or cashews
- 2/3 cup pitted medjool dates, packed into the measuring cup
- 2 tbsp + 2 tsp cacao powder
- 1/4 tsp sea salt
Cheesecake filling
- 1 cup chopped, fresh or frozen strawberries
- 1 cup freeze-dried strawberries (optional, can use more fresh/frozen berries!)
- 2 cup raw cashews
- 2/3 cup full-fat canned coconut milk
- 1/3 cup maple syrup
- 1/3 cup lemon juice
- 1/3 cup melted coconut oil
- 2 tsp vanilla extract
- 1/4 tsp sea salt
- 1 scoop Ka'chava strawberry protein powder (optional)
Instructions
- Soak the cashews: Fill a small saucepan with water. Add the cashews and bring the water to a boil. Then remove from heat. Let soak for 15 or so minutes. Then drain the cashews and use in the recipe.
- Grease the bottom of your springform pan with spray oil. In the bowl of your food processor, pulse all the crust ingredients until it starts to come together. Depending on your food processor, this will take 1-3 minutes. It should stick together easily when pinched together.
- Press firmly onto the bottom of the lined pan and press it down so that it's compacted.
- If using freeze dried strawberries, toss them into a powerful blender andblend until a fine powder is formed. Add the drained cashews, frozen strawberries, freeze-dried strawberries (if using) and remaining ingredients to the blender. Blend until very smooth and uniformly pink. Taste for sweetness and tanginess and adjust with additional maple syrup and/or lemon juice if needed.
- Pour the filling onto the crust and smooth the top of the cheesecake with a spatula. For the optional shortcake topping, I just crushed up some freeze dried strawberries and simple mills sweet thin cookies (graham crackers are also great).
- Place the cake in the freezer for 4-6 hours-overnight until completely firm.
- Once firm and ready to serve, let the cheesecake sit out at room temp for 10 minutes or so prior to cutting (this makes it easier to slice and makes the cheesecake creamier in texture!). Enjoy!
- Storage - store leftovers in an air-tight container in the freezer and let thaw for 10 minutes prior to eating.