VEGAN: No-bake Strawberry Vanilla Bean Raw Vegan Cheesecake
An oven-free vegan cheesecake that will make your senses go alive.
Forget about worrying what to use for a cheesecake to make it a full vegan dessert. And forget about using an oven to make a killer cheesecake.
This recipe will make you get all excited about cheesecakes. This recipe will only need cashew cream to replace the cheese you need for the cake. And the best part is that you will not need to turn the oven on at all.
It is the perfect desert to serve during summer and I know that it is almost over for a lot of places but better late than never right? And I am pretty sure, both vegans and non-vegans will definitely enjoy this dish.
Check out the recipe below.
Strawberry Vanilla Bean Raw Vegan Cheesecake
For the crust
1½ cups (245 grams) pitted Medjool dates
1½ cups (225 grams) raw almonds
For the filling
3 cups (400 grams) raw cashew pieces, soaked overnight then drained
juice of 2 lemons (almost ½ cup)
⅔ cup coconut oil, melted
1¼ cup full-fat coconut milk
1 cup (335 grams) agave nectar
1 vanilla bean
For the fruit topping
2 cups (275 grams) strawberries, tops removed
1 tablespoon agave nectar
Soak dates in warm water for 10 minutes. Drain. Pulse in food processor until the dates form a paste. Remove from food processor and place in a bowl. Pour almonds into the food processor bowl (it doesn’t need to be clean), and pulse until finely chopped. Add the date paste back to the food processor bowl and pulse until the mixture comes together and forms a ball.
Press the crust evenly into the bottom of a 9-inch springform pan and place in the freezer while you prepare the filling.
Combine cashews, lemon juice, coconut oil, coconut milk, and agave nectar in a blender. Start on low speed, then gradually increase to the highest speed. Blend until very smooth and no chunks of nuts remain. Scrape the seeds from your vanilla bean into the blender and blend on low speed until the seeds have distributed throughout the mixture.
Pour the filling into the crust and return to the freezer while you make the fruit puree.
Clean your food processor bowl, then add the strawberries and agave nectar to the bowl. Process until smooth.
Pour over the top of the cashew cream layer of the cheesecake, and very gently spread it across the top with a rubber or offset spatula. Alternatively, you can “marble” the top by drizzling the fruit puree over the top, then run a knife through the surface to create a design.
Freeze until solid, at least 4 hours. Let thaw for 10 minutes before slicing and serving. (The longer you allow the cheesecake to thaw, the messier your cuts will be, but the creamier the texture. I like to cut when the cheesecake is still frozen, then allow each slice to thaw for 10-20 minutes.)
A very big thank you goes to siftandwhisk.com for this delicious vegan dessert.