Strawberry Vegan Cheesecake

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There’s something about cheesecake. It’s a dish that combines two culinary power players (cheese and cake) into one opulent dessert that barely anyone can resist. This strawberry cheesecake is indulgent, dense, rich and delicious. Everything a cheescake should be … free of dairy, eggs, refined sugars and gluten, it is a dessert that everyone can enjoy. No-Bake Strawberry Cheesecake Bars are incredibly decadent yet perfect for a less-guilt sweet treat. Gluten-free and vegan, too!

INGREDIENTS

For the Crust:

  • 1 cup buckwheat flour
  • ½ cup walnuts
  • 8 Medjool dates
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt

For the Filling:

  • 2 cups soaked cashews
  • 1 cup coconut milk
  • ¼ cup coconut oil
  • 4 dates
  • 2 teaspoons vanilla extract
  • Juice of 1 lemon
  • ¼ teaspoon salt

For the Strawberry Frosting:

  • 2 cups strawberries
  • 4 Medjool dates
  • Juice half a lemon

PREPARATION

TO MAKE THE CRUST:

Place walnuts and buckwheat flour in the food processor and pulse into a flour.

Add dates, vanilla and salt and process until mixture begins to stick together.

Press the dough into a 9-inch pan to make the crust.

TO MAKE THE FILLING:

Combine the filling ingredients in a blender, except the coconut oil.

Melt the coconut oil and add into the mixture until well combined.

Pour the filling into the crust and place in the freezer for at least 2 hours.

TO MAKE THE CHEESECAKE:

Blend the strawberries with the dates and lemon juice until smooth.

When the filling is hard enough take the cake out of the freezer and pour the strawberry frosting on top.

Garnish with some fresh strawberries and serve.


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