If you don’t like to bake – there is no problem. No-bake treats are so easy to make! Today we give you the recipe for delicious vegan no-bake strawberry cheesecake that will become your favourite!
- 130 g walnuts
- 130 g pitted dates
- 250 g almonds
- 50 g coconut, shredded
- Pinch of Himalayan salt
- 700 g raw cashews
- 170 ml coconut oil
- 200 ml organic coconut nectar
- 150 ml lemon juice
- 100 g raw brown sugar
- 600 g strawberries
Line the base and sides of 18cm x 18 cm square tin with baking paper.
For the cake base, place walnuts, almonds, and coconut in a food processor and mix until you get the texture of the crumbs. Add dates and pulse until all is well combined. Place the mixture into the square tin, press it evenly, and then put it into the freezer for an hour.
For the filling, soak raw cashews for 2 hours, and then drain them.
Place cashews, coconut oil, coconut nectar and lemon juice into a blender, and blend in all until smooth. Pour the filling onto the base layer, spread evenly and return it to the freezer for an hour.
For the topping, wash strawberries in baking soda solution for 15 minutes, then rinse and dry them.
Blend the strawberries and brown sugar in the blender until smooth. Pour the mixture on top of the cheesecake, spread evenly, and return to the freezer for 5 hours.
To serve, sit at room temp for 20 minutes. Transfer the strawberry cheesecake onto a serving platter and cut it into pieces.
- Decorate with fresh strawberries or blueberries;
- Serve with a cup of freshly made coffee or tea;
- Keep cheesecake in the freezer when not being served;
- You can keep cheesecake frozen for up to 3 months;
- You may need to use a sharp knife to ease the cheesecake from the tin.
Try this Vegan No-Bake Strawberry Cheesecake and don’t forget to share it with your friends!
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➥ DISCLAIMER: This post is not intended to replace medical treatment. The information provided is for educational purposes only and does not constitute medical advice.