Vegan Strawberry Cheesecake
This raw vegan strawberry cheesecake only has two creamy decidant layers of delish. Plus it is very easy to make and is no bake, all you need to do is blend and ensjoy.
Ingredients
Base Layer
- 1 cup cashew nuts
- 1 cup dried dates
- 1 cup desiccated coconut
- 1 tbsp coconut oil
- 1/2 tsp vanilla extract
Strawberry Filling
- 2 cups cashew nuts, soaked
- 2 cups strawberries, fresh or frozen
- 1/2 cup coconut cream
- 1/2 cup coconut oil
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1 punnet fresh strawbrries, garnish
Instructions
- To make the base place the dates and cashewsinto a blender or food processor and blitz until it resembles a fine crumble.Add the desiccated coconut and blitz until all the ingredients are combined.Add the coconut oil and vanilla extract and mix through.
- Press themixture into the base of a spring form cake tin that has been lined with bakingpaper and place in the fridge.
- To make the creamy filling, soak the cashew nutsfor a minimum of three hours by covering the cashews with water and settingaside. I
- In a food processor or blender place 2 cups of frozen or freshstrawberries and whizz until they are smooth. Add the drained, soaked cashew nuts and blenduntil smooth.
- Finally add the coconut milk, coconut oil, maplesyrup and vanilla extract. Blend until the mixture is very smooth, depending onyour food processor this could take quite some time.
- Remove the base from the fridge. Slice severalfresh strawberries and place around the edge of the cake tin so that they arestanding up. Carefully pour the strawberry & vanilla cream over the base
- Place back in the fridge to set for 2 hours.Alternatively place the cake in the freezer and store it there until you areready to eat it. Just remove it 30 minutes prior to serving it to allow it todefrost.