Description
This gluten free and vegan strawberry cheesecake is a dream come true! With a delicious strawberry sauce and oat crumble topping, it’s easy to make, no-bake, and absolutely delightful.
Ingredients
Units
Scale
- Crust:
- 2/3 cup pecans
- 1/3 cup walnuts
- 8–10 Medjool dates (see notes)
- 1/4 cup unsweetened coconut flakes
- 1/4 teaspoon kosher salt
- Cashew Cheese:
- 1 1/2 cups raw cashews, soaked in boiling water for 1 1/2 hours
- 1/3 cup pure maple syrup
- 1/2 cup oat milk (see notes)
- 1/4 teaspoon kosher salt
- 3 tablespoons coconut oil, at room temperature
- 2 tablespoons freshly squeezed lemon juice
- Strawberry Sauce:
- 2 heaping cups fresh strawberries, hulled
- 1/4 cup filtered water
- 2 tablespoons pure maple syrup
- 2 tablespoons coconut sugar
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon freshly squeezed lemon juice
- Oat Crumble (optional):
- 1 1/2 cups rolled oats
- 1 cup pecans
- 1/4 cup coconut sugar
- 1/4 cup plus 2 tablespoons coconut oil, melted
- 3/4 teaspoon ground cardamom
- 1/2 teaspoon kosher salt
Instructions
- Set the oven to 350°F and adjust the rack to the middle position. Line a baking sheet with parchment paper.
- Add cashews to a bowl, cover with boiling water, and let set for 1 ½ hours. Drain and rinse thoroughly.
- Combine oat crumble ingredients in a large bowl, then spread the mixture on the prepared baking sheet. Bake for 15-20 minutes until golden brown. Set aside.
- While the crumble is baking, line the bottom of a 6″ or 7″ springform pan with parchment paper and lightly oil the sides.
- In a food processor, combine the nuts for the crust and pulse until coarse. Add the remaining crust ingredients and pulse until it clumps together.
- Press the crust mixture evenly into the bottom of the pan. If sticky, wet your fingers with warm water. Set aside.
- In the food processor or blender, combine soaked cashews and other filling ingredients. Blend until smooth and creamy. Taste and adjust sweetness or lemon juice as desired.
- Pour the filling over the crust, tapping the pan to release any air bubbles. Cover lightly with plastic wrap and seal with aluminum foil. Freeze for 4-6 hours to set.
- For the strawberry sauce, combine all ingredients in a saucepan and simmer over low heat for 15-20 minutes until soft. Use an immersion blender or potato masher to break down the strawberries, leaving some chunks. Let cool before refrigerating.
Notes
- The oat crumble is optional but adds a nice texture to the cheesecake.
- Feel free to adjust the sweetness and lemon juice in the cashew cheese to your taste.
Nutrition
- Serving Size: 1 slice
- Calories: 427
- Sugar: 30g
- Sodium: 120mg
- Fat: 29g
- Saturated Fat: 5g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg