Indulge your sweet tooth without the guilt with our delectable No Bake Strawberry Cheesecake that’s not only Paleo but also Vegan! This creamy, dreamy dessert is the perfect way to satisfy your cravings while sticking to your health goals. With just 20 minutes of prep time, you can whip up a luscious cheesecake that will impress your family and friends. Imagine a velvety strawberry filling resting on a crumbly, nutty crust—it's a treat that’s as beautiful as it is delicious! Ready to dive into this easy, no-bake wonder? Let’s get started!
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: Paleo Vegan
Serves: 8 servings
Ingredients
- 1 cup raw cashews, soaked
- 1/4 cup coconut cream
- 1/4 cup maple syrup
- 1/2 cup fresh strawberries, pureed
- 1 tablespoon lemon juice
- 1 cup almond flour for crust
- 1/4 cup coconut oil, melted for crust
- 1/4 cup dates, pitted for crust
Instructions
- Begin by soaking the raw cashews in water for at least 2 hours or overnight. This will help soften them, making it easier to blend into a creamy texture.
- Once the cashews are soaked, drain and rinse them under cold water. Place the soaked cashews into a high-speed blender or food processor.
- Add the coconut cream, maple syrup, pureed strawberries, and lemon juice to the blender with the cashews. Blend on high until the mixture is smooth and creamy. You may need to scrape down the sides of the blender a few times to ensure everything is combined well.
- Taste the filling and adjust sweetness if desired by adding a bit more maple syrup or lemon juice for tanginess. Blend again briefly to mix any additional ingredients.
- In a separate bowl, prepare the crust by combining almond flour, melted coconut oil, and pitted dates. Use your hands or a fork to mix until the mixture resembles a crumbly dough that holds together when pressed.
- Line an 8-inch round springform pan with parchment paper or lightly grease it with coconut oil. Press the crust mixture evenly into the bottom of the pan, making sure to create an even layer that covers the entire base.
- Once the crust is ready, pour the strawberry cheesecake filling over the crust in the springform pan. Use a spatula to spread the filling evenly across the top.
- Place the cheesecake in the refrigerator for at least 2 hours to allow it to set. If you want a firmer texture, you can refrigerate it overnight.
- Before serving, you can garnish the cheesecake with additional fresh strawberries or a drizzle of maple syrup if desired.
- To serve, carefully remove the cheesecake from the springform pan, slice into 8 servings, and enjoy your delicious No Bake Strawberry Cheesecake that is both Paleo and Vegan!
Tips
- Soaking Cashews: For the best texture, soak your raw cashews for at least 2 hours or overnight. This ensures they blend smoothly into a creamy filling.
- Adjusting Sweetness: Taste your filling before pouring it into the crust. If you prefer a sweeter cheesecake, add a little more maple syrup or a splash of lemon juice for extra zing.
- Crust Consistency: When mixing the crust ingredients, ensure the mixture holds together when pressed. If it’s too crumbly, add a touch more melted coconut oil.
- Chill Time: For a perfectly set cheesecake, refrigerate it for at least 2 hours. For a firmer texture, consider letting it chill overnight.
- Garnishing: Elevate your cheesecake presentation by garnishing with fresh strawberries or a drizzle of maple syrup just before serving.
- Serving: Use a hot knife to slice through the cheesecake for clean cuts. This makes for a more appealing presentation when serving your guests!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 22g
Protein: 8g
Fat: 25g
Saturated Fat: 12g
Cholesterol: 0mg
