No-bake strawberry cheesecake recipe
Vegan, gluten-free, wheat-free, natural sugars
Raw cheesecakes are one of my favourite desserts to make! They are easy to make and guilt-free...what more could you want?!
This cheesecake uses natural sugars for sweetness and flavour. It's 100% vegan and wheat-free, perfect for everyone to enjoy.
The base is nutty with sweetness from dates and the cheesecake filling is a scrumptious strawberry flavour, topped with coconut cream flowers and fresh strawberries!
I use fresh strawberries as well as a natural strawberry powder from Earth Co.
The powders are completely natural and have stunning natural colours, along with a strong concentrated flavour which works beautifully in desserts!
Preparation- Overnight
Freezing time- 2-4 hours (or overnight)
Serves- 10
Level- Easy
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Ingredients for the base
-8 medjool dates (de-seeded)
-100g flaked almonds
-50g of gluten-free oats
-50g of walnuts
-Pinch of salt
Ingredients for the cheesecake layer
-300g of cashew nuts (soaked overnight)
-3 tablespoons of maple syrup
-5 fresh strawberries
-1 tablespoon of strawberry powder
-1 teaspoon of vanilla extract
-2 tablespoons of coconut oil (melted)
TIP- The cashew nuts need to be soaked overnight in water. Just make sure the water is covering the nuts!
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To make the base
Step 1- Line a 9 inch cake tin with grease proof paper.
Step 2- De-seed the medjool dates and place them into a food processor, along with the almonds, oats, walnuts and salt.
Step 3- Whizz up until ground (but not fully ground as it's nice to have a textured/nutty Base).
Step 4- Place the mixture into your lined cake tin.
Pop the tin into the freezer whilst you make the cheesecake layer!
To make the cheesecake layer
Step 1- Drain the water from the cashew nuts and place into a food processor, along with the maple syrup, strawberries, strawberry powder, vanilla extract and melted coconut oil.
Step 2- Blend until smooth, silky and creamy.
There will be some texture due to the nuts but carry on blending until its a thick & creamy paste.
This will take around 5-8 minutes on high.
Step 3- Carefully pour the cheesecake mixture onto the base and even out with a spoon, then pop the tin back in to the freezer to set.
Step 3- Carefully pour the cheesecake mixture onto the base and even out with a spoon, then pop the tin back in to the freezer to set.Allow the cheesecake to set fully.
This will take around 2-4 hours (I leave mine to set overnight).
Store in a sealed container in the freezer and defrost fully before serving.
I served my cheesecake with coconut cream flowers and fresh strawberries.
Delicious!
Disclaimer: Fresh flowers are for decoration only!
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Holly Jade
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