Strawberry vanilla vegan cheesecake
makes 12-14 (2”x 2") mini cheesecakes
1/4 cup roasted almond
3/4 cup roasted walnut
5 Medjool dates, pitted
2 tbsp coconut oil
1/2 cup shredded coconut
2 tbsp cacao nips
1/8 tsp salt
2 cups raw cashew
2 cups dried strawberry
1 1/4 cups coconut cream
5 tbsp cacao butter
5 tbs coconut oil
10 tbsp agave nectar
2 tbsp lemon juice
1 tsp vanilla extract
1 pinch salt
Soak the cashews for at least 6 hours, preferably overnight.
For the crust: blend all ingredients together in a food processor until a crumbly, sticky paste is formed.
Press the crust evenly onto the bottom of the mold. About 1 tbsp per square.
For the filling: blend the cashews until smooth.
Add the rest of the filing ingredients, except the dried strawberries.
Blend until creamy.
Save about 1/2 cup of the filling to use for the frosting later.
Add the dried strawberries to the rest of the filing, blend until smooth.
Pour the strawberry filing into the mold, freeze until set. About 30 minutes or overnight.
Thaw for 5-10 minutes before serving.
Pipe on vanilla frosting and enjoy!
Good to know
You can use fresh strawberries instead of dried ones, but I don’t recommend doing so. Fresh strawberries are high in water content, which will give the cheesecake an icier, popsicle-like texture.
Always allow the cheesecake to thaw for at least 10 minutes before serving. This will bring out its soft and creamy texture.
Keep the cheesecake in the freezer until ready to eat.