This dessert is so impressive! It not only looks terrific, but it tastes fantastic as well! In this post, I will share with you how to make a vegan strawberry cheesecake. You will be surprised how incredibly easy to make, and I guarantee it will be a crowd favourite. This is the perfect cake to take to a party or make as a celebration cake
The Best Strawberry Vegan Cake You Have Ever Had
It is everything you want in a cake, gluten-free, vegan, fresh, refined sugar-free, raw and incredibly easy to make with accessible ingredients. No matter who you are making this cake for it will suit all dietary requirements (apart from nut allergies) This is a no-bake cake; all you have to do is blend and pour the layers into a mould, then refrigerate or freeze.
This recipe is The One! The texture, the strawberry cream, the sweet… Oh yum!
CARALEE
This raw vegan strawberry cheesecake only has two layers, so it is super simple. You need to make the base in the blender and separately blend the filling. It is two layers of pure heaven creaminess.
The strawberry centre is a pure decadent delight. It is creamy, smooth and full of fresh strawberry flavours. This vegan strawberry cake is very rich so it can feed many people and you don’t need to have a huge slice to enjoy this delish treat.
Fresh Strawberry Vegan Cake With In Season Ingredients
Now that summer is just around the corner, I have been creating many delicious in-season treats. Strawberries are now in season in Australia, and you can buy them at such a great price right now.
If strawberries are not in season where you live, you can use frozen strawberries, and the cake will still work out beautifully.
How To Make Raw Strawberry Cheesecake
Now that summer is just around the corner, I have been creating many delicious in-season treats. Strawberries are now in season in Australia, and you can buy them at such a great price right now. If strawberries are not in season where you live, you can use frozen strawberries, and they will still taste amazing and fresh.
How To Make Vegan Strawberry Cake
- Make sure you have a good blender that will create a smooth consistency, especially for the strawberry filling. You don’t want any lumps at all.
- When you press the base into the mould, place it in the freezer while you make the filling.
- Pour the creamy cheesecake layer and smooth it down.
- Return to the freezer to set solidly, it can remain in the freezer for weeks until you are ready to serve it.
- When the cheesecake has completely set in the freezer, allow it to thaw out for approx. 30 – 45 minutes before serving.
- Add fresh berries and mint leaves to the top after thawing and before serving.
Vegan Strawberry Cake Recipe Tips
Coconut oil. Coconut oil is the ingredient that will help with cake to set. This recipe combines cashews and coconut oil for a creamy texture.
Cashew nuts. The cashew nuts, after being soaked, will blend very smoothly and create a wonderfully smooth texture in this cake.
Let it set in the freezer. You can set this cake in the fridge, it also does very well. However, if you want to make this cake in advance of an event, dinner party or birthday, you can leave it to set in the freezer for months in advance and pull it out right before serving it.
Vegan Strawberry Cheesecake
Ingredients
Base Layer
- 1 cup cashew nuts
- 1 cup dried dates
- 1 cup desiccated coconut
- 1 tbsp coconut oil
- 1/2 tsp vanilla extract
Strawberry Filling
- 2 cups cashew nuts, soaked
- 2 cups strawberries, fresh or frozen
- 1/2 cup coconut cream
- 1/2 cup coconut oil
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1 punnet fresh strawbrries, garnish
Instructions
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To make the base place the dates and cashewsinto a blender or food processor and blitz until it resembles a fine crumble.Add the desiccated coconut and blitz until all the ingredients are combined.Add the coconut oil and vanilla extract and mix through.
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Press themixture into the base of a spring form cake tin that has been lined with bakingpaper and place in the fridge.
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To make the creamy filling, soak the cashew nutsfor a minimum of three hours by covering the cashews with water and settingaside. I
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In a food processor or blender place 2 cups of frozen or freshstrawberries and whizz until they are smooth. Add the drained, soaked cashew nuts and blenduntil smooth.
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Finally add the coconut milk, coconut oil, maplesyrup and vanilla extract. Blend until the mixture is very smooth, depending onyour food processor this could take quite some time.
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Remove the base from the fridge. Slice severalfresh strawberries and place around the edge of the cake tin so that they arestanding up. Carefully pour the strawberry & vanilla cream over the base
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Place back in the fridge to set for 2 hours.Alternatively place the cake in the freezer and store it there until you areready to eat it. Just remove it 30 minutes prior to serving it to allow it todefrost.
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