Vegan Strawberry Dream Cheesecake

The Vegan Strawberry Dream Cheesecake sounds and tastes amazing. There will be no guilt in consuming such a tasty dessert, especially for vegans. The number of tools is not complicated at all, and the ingredients are reasonable as well. There will be three layers for this cake: the crust, the strawberry filling, and the strawberry topping on top of the dessert. Steps for making this Vegan Strawberry Dream Cheesecake are also not complicated to understand. You can easily prepare this by following the steps carefully. 4 hours and 25 minutes will be the duration for this cheesecake’s preparation in total.  You can make this dessert for celebrations, birthdays, events, occasions, family gatherings, as a special treat, or for tea time.

STATS:

• Prep time: 25 minutes
• Cook time: 0 minutes
• Chilling time: Four hours
• Cuisine: American
• Total time: 4 hours & 25 minutes
• Portion size: 1 slice
• Serving: 8 slices
• Number of calories: 210 kcal
• Course: Dessert
• Diet: Vegan

EQUIPMENT:

• Small saucepan
• Spatula
• Springform pan
• Measuring cups & spoons
• Mixing bowls
• Blender

INGREDIENTS:

CRUST:

• 1 cup digestive biscuits (vegan)
• 3 tbsp melted coconut oil
• One tablespoon of maple syrup

STRAWBERRY FILLING:

• ⅓ cups of maple syrup
• 1½ cups cashews (raw & soaked for four hours)
• ¾ cup coconut milk (full-fat)
• Half cup fresh strawberries (pureed)
• Two tablespoons of lemon juice
• 2 tbsp coconut oil (melted)
• One teaspoon of vanilla (extract)

STRAWBERRY TOPPING:

• Two tablespoons of maple syrup
• 1 cup fresh strawberries (chopped)
• One teaspoon of lemon juice

INGREDIENT NOTES:

VEGAN DIGESTIVE BISCUITS:

• The base of the cheesecake comes together with the utilization of digestive biscuits, but be sure that they are vegan for this dessert. You can blend some dates along with oats to make the base as well.

COCONUT OIL:

• This is important to make the base of the cheesecake, as it helps the crushed biscuits combine together. Vegan butter is a good option to consider, too.

MAPLE SYRUP:

• The sweet taste can be a part of the crust if we add maple syrup as well. Another syrup to consider as an alternative can be agave.

SOAKED CASHEWS:

• The basic creamy consistency comes from the blending of soaked cashews, especially in vegan recipes. You do not have to use any dairy cream cheese in this vegan dessert when cashews are a good alternative option.

FULL-FAT COCONUT MILK:

• We will be needing full-fat coconut milk in the cheesecake to add the rich feeling overall. A substitute can be cashew milk for this.

STRAWBERRIES:

• These are the core ingredient in this dessert. The color and the topping become nice with the use of strawberries. Mango can be an alternative choice.

LEMON JUICE:

• The extra amount of sweet taste can be removed when we include lemon juice to the cheesecake. Lime juice can also be an alternative idea.

INSTRUCTIONS:

1. First, you will need to make the crust of the cheesecake by blending the biscuits.
2. Then use the other 2 items to mix with the blended biscuits.
3. After making a complete mixture, arrange it in the pan.
4. Chilling duration is 20 minutes for the base of the cheesecake.
5. Then comes the making of the filling by blending the cashews first.
6. Include the other items for filling in the blender as well.
7. Blend the batter completely and transfer it to the chilled crust.
8. Be sure that you make the surface of the filling smooth from the top.
9. Finally comes the cooking of the items for the topping.
10. Cook them in the saucepan and rest for a while.
11. Spread the top layer over the cheesecake filling and then enjoy your dessert.

SERVING SUGGESTIONS:

• Eating this cheesecake in its cool form will provide you with the best feeling.
• Take some strawberries and slice them to decorate on top of the cheesecake.
• Another option to decorate your cake with can be mint leaves.

TIPS:

• Do not rush the soaking time for the cashews, as they will provide you with the basic creamy element in the dessert.
• You can extend the time for blending so that the filling becomes smoother.
• When using coconut milk, use the one with full-fat so that the consistency remains great.

STORAGE INFORMATION:

FRIDGE:

• Keep this cheesecake inside a sealed vessel so that you can refrigerate it for a maximum of four days.

FREEZER:

• One month can be the limit to keep this dessert; be sure to cut it up before you freeze it.

FAQs:

Is baking a part of this dessert?

• For this cheesecake, you will not need to bake any layer; this recipe only requires refrigeration.

If I do not have fresh strawberries with me, what should I do?

• Frozen ones can also work fine if you defrost them and then take out the excess amount of liquid.

NUTRITIONAL INFORMATION:

Calories: 210 kcal

Net carbs: 18 g

Total carbs: 22 g

Fiber: 4 g

Protein: 5 g

Fat: 13 g

Iron: 1.8 g

Calcium: 65 g

Vitamin A: 520 IU

Sodium: 90 g

Potassium: 210 g