Best Vegan Strawberry Cheesecake (gluten-free, refined sugar free, oil-free)
This vegan strawberry cheesecake is incredibly delicious and easy to make. The filling is amazing and bursting with strawberry flavor!
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Ingredients
Crust
- 1 cup medjool dates, about 12 dates, pitted
- 1 1/2 cup walnuts or almonds
- pinch of salt
Filling
- 1 1/2 cup cashews, soaked for at least 4 hours, then drain
- zest and juice from one lemon
- 1/3 cup + 2 Tbsp pure maple syrup (scant 1/2 cup)
- 2/3 cup thick, greek style plain coconut yogurt
- 3 tbsp cashew butter (or melted coconut oil if not oil-free)
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 1/2 cup fresh strawberries, sliced and divided
Instructions
- Line an 8 inch cake pan (or spring form pan of similar size) with parchment paper. I usually do two strips of parchment paper and place them in a criss cross pattern on the bottom of the pan for easy removal.
- Make the crust by adding the pitted dates, walnuts, and salt to your food processor. Process into a meal. It should stick together when you squeeze a bit between your fingers. If it’s too dry, add a tiny bit of water (like 1/2 tsp) and blend again.
- Add crust to the pan and press it along the bottom and up the sides with your fingers. Then use the bottom of a glass and press firmly down on the crust to make sure it is packed in there. Place in the freezer while you make the filling.
- To make the filling, add all filling ingredients to a high speed blender (only adding 1 cup of strawberries). Blend until very creamy and smooth. Make sure to scrape down the sides every so often.
- Pour filling into the chilled crust and smooth out the top. Tap pan against the counter a few times to get rid of air bubbles. Place the leftover 1/2 cup of sliced strawberries all over the top. Put cheesecake in the freezer for at least 6 hours or overnight, until firm.
- Before serving, let it thaw for 20 minutes before slicing. Enjoy! Cover leftovers or place in an airtight container and place in the freezer.
Servings: 8