Desserts
·
Vegan
·
Gluten-Free

Vegan Strawberry Cheesecake

Recipe from Sweets in the Raw, by Laura Marquis.

The most difficult part of this recipe is waiting for it to set after it is assembled! This recipe was featured in one of our Community Classes, Sweets in the Raw: Naturally Healthy Desserts. 

Vegan Strawberry Cheesecake

Prep Time

15 minutes

Cook Time

135 minutes

Yield

2 Small Cakes

Ingredients

1 cup almonds
12 dates, medjool (divided)
1⁄4 teaspoon cinnamon, ground
  dash salt
2 cups cashews, raw (soaked for 2 hours)
2⁄3 cup coconut oil, refined (melted )
2 teaspoons vanilla extract
2 tablespoons lemon juice
1⁄4 cup cherries, bing (for color)
2 cups strawberries

Instructions

Crust:

Process almonds, 4 dates, 1/4 tsp cinnamon, and a dash of salt until you achieve a graham cracker-like consistency in the food processor. Firmly press this mixture into the base of 2 small spring form pans or 12 mini silicone molds. Set aside.            

Filling:

Blend the cashews, 8 medjool dates, coconut oil, vanilla, lemon juice, and cherries until it is a smooth and creamy consistency in the blender. Add finely chopped strawberries to the filling. Evenly spread the filling on the top of the base crust. Place the finished cheesecake in the freezer to set for 2 hours. Uneaten dessert can be stored in the freezer for up to 1 month.

If you are unable to use fresh fruit, be sure to fully thaw your strawberries before adding them into the filling; otherwise, the coconut oil will harden up and create a chunky texture.