Vegan Strawberry Cheesecake

Growing up in Germany, every year in May/June we went to the fields to plug strawberries. My sister is the biggest strawberry fan under the moon and this was always a great opportunity to pick the best and juiciest strawberries all the while also eating as much as your stomach can hold. We’d then spend the next day making jam for pretty much the rest of the year. The store bought strawberry jam always had too much sugar for us, so making it at home was a great way to get it exactly the way we wanted.

Nowadays I don’t make jam any more. But we rarely eat bread, so I guess less need for jam. Fresh strawberries are beautiful and delicious but honestly there are only a few things worse than the artificially created strawberry taste in some yoghurts or sweets. So if I want strawberry yoghurt, I prefer to have plain yoghurt with fresh strawberries over store-bought strawberry yoghurt.

Last week, as I was getting ready for my friends from Germany to visit this week, I stumbled over a vegan strawberry cheesecake recipe. from Gluten Free Vegan Love. No bake and gluten free on top of that! So this is a slightly amended version.

Vegan Strawberry Cheesecake

vegan strawberry cheesecake

vegan strawberry cheesecake

vegan strawberry cheesecake

vegan strawberry cheesecake

vegan strawberry cheesecake

Vegan Strawberry Cheesecake
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Prep Time
30 min
Total Time
30 min
Prep Time
30 min
Total Time
30 min
Base
  1. 1 1/2 cup almonds
  2. 3 tbsp liquid coconut oil
  3. 5 medjool dates
  4. 1 package vanilla sugar
Strawberry Filling
  1. 3 cups raw cashews, soaked in water for at least 2 hours
  2. 9 tbsp liquid coconut oil
  3. juice of 1 1/2 lemons
  4. 1/4 cup honey
  5. 1 medium banana
  6. 1/4 cup coconut milk (don’t shake the can and take the top hard part only)
  7. 3 cups strawberries, washed and hulled
Base
  1. Put all ingredients for the base in the food processor and process for about 3 minutes until the mix is crumbly.
  2. Transfer mixture into a 9″ spring form and press down with your hands to form a thin layer on the base and edge.
Strawberry Filling
  1. Place all cheesecake ingredients in order of listing into a blender. Once the mix is nice and smooth add to the spring form on top of the crust.
  2. Put the cake into the freezer for a minimum of 2 hours before serving. Garnish with some additional strawberries.
The Chick Who Eats http://thechickwhoeats.com/

 

 

 



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Yoori Koo
The recipes on this blog are snippets of memories from the last 10 years full of adventure living in 5+ different countries and traveling to many more.




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4 Comments

Apr 12, 2015

This cheesecake looks beautiful! and I love that it’s so healthy & vegan too.. I definitely wish I had a slice.


    Apr 15, 2015

    Thank you Thalia! I am currently living in Istanbul so please feel free to drop by anytime for a slice!


Apr 13, 2015

Wow this cheesecake looks so good! Love all the ingredients, and the fact that it doesn’t contain cheese. Great pics by the way! Pinned


    Apr 15, 2015

    Thank you Azu! The best thing is that you don’t even miss the dairy! I had friends in town who are not vegan or lactose intolerant and they didn’t even care this was made of cashews instead and gobbled it down ^_^



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