I just wish I had always known how easy it is to make Vegan Strawberry Cheesecake..I would have never waited this long!!
I’m going to be honest with you – I dreaded the idea of creating a cream cheese-style cake made from cashews and coconut cream and coconut oil. It just sounded so exotic and a bit complicated, so I always put it off. I kept looking at pics of vegan-style cream cheese versions and I just could never help but envying these beautiful looking cakes and even more so, the much healthier philosophy behind it.
The magic of the vegan-style cream cheese lies within soaking the cashews. It’s important to soak your cashews for at least 4 hours or even overnight. Just cover them with warm, filtered water and let them sit for some hours. Soaking nuts make them not only easier to process, but it makes them easier to digest as well. Coconut oil will help firming the creamy cashew layer, as soon as the cake is chilled.
This vegan -style and paleo-friendly cheesecake is not only made from cholesterol-free ingredients, but the ingredients are raw, gluten-free and refined -sugar free. It’s an enzyme-filled rich dessert, that simply tastes beautiful. My husband is not a big dessert kind of guy, but he loved loved loved this newer and healthier ‘cheesecake’ version. You will notice how much less heavy and run down you feel afterwards.
Raw, gluten-free ingredients are less invasive on your digestion.
Don’t get me wrong, this vegan-style cheesecake does not taste exactly 100% like the traditionally-known cream cheese version, but it comes pretty close. It’s a much better trade for your health and waistline, and if you’re like me, you end up liking these type of desserts better than their traditional counterparts.
I used Maple Syrup in this recipe, but you can use raw honey or coconut sugar, as well.
1 cup pitted Dates, softened
1 cup Pecans
2/3 cup Coconut, shredded
1 tsp Coconut Oil
1-2 tsp Coconut Flour
2 cups raw cashews, soaked for at least 4 hours or overnight
1 cup Coconut Cream
1/4 Coconut Oil
1/2 Maple Syrup
1 tsp Vanilla
2 cups fresh Strawberries
Before you start, make sure your freezer has enough room to place your spring form evenly for a few hours.
For the Crust:
Line the bottom of a round spring form pan with parchment paper. I used a 8″ form, but you can pretty much use any size. If you use a smaller form ,the crust will be a bit thicker and higher, if you use the same amount of ingredients as listed in this recipe. It’s really whatever you personally prefer, or which baking form you have on hand at home. Brush the sides of the pan lightly with some coconut oil or coconut oil spray if you have on hand.
In a food processor, pulse and process dates. Then add pecans, coconut and coconut oil. Keep pulsing until you have a nice paste-like consistency.
Remove paste from food processor and press mixture into bottom of parchment lined form. Sprinkle paste with some coconut flour, it will help pressing it down smoothly and prevents sticking.
For the Cashew-Coconut Cream Layer:
Clean out your food processor.
Add soaked cashews, coconut cream, maple syrup, coconut oil and vanilla. Process until mixture is nice and creamy (mhh!)
Spread mixture over crust and place in freezer and chill while you’re washing and slicing your strawberries.
Take cake out of freezer, evenly spread it with fresh strawberries.
Cover with plastic wrap and freeze for at least 4 more hours or even better… overnight!
Before slicing, let cake thaw for about 20 minutes.