Vegan Strawberry Cheesecake

This is one of my favourite recipes to make in the summer! It is a very versatile recipe, so feel free to change up the nuts or fruits! Instead of strawberry, I have also used matcha, spiruina, blueberries, maca powder and coconut. 

Here's how to make it:

Ingredients for crust

  • ¾ cup pecans (or granola)

  • 1/3 hemp hearts

  • 7 medjool dates

  • ¼ shredded coconut

Ingredients for filling

  • 1 cup raw cashews

  • 2 tbsp fresh lemon juice

  • ¼ tsp sea salt

  • 1 cup frozen berries of choice

  • ¼ raw honey

  • ¼ cup melted coconut oil

Method:

  1. Soak cashews for three hours in water. Remove pits from the dates and soak them for 10-15 minutes in warm water to soften them.

  2. In a food processor, add dates, pecans, hemp hearts, and shredded coconut. Mix until it forms a sticky consistency.

  3. Add in 2 tablespoons of the mix into each muffin template, and place in the freezer for half an hour.

  4. In a blender, mix in soaked cashews, raw honey, ½ cup berries, coconut oil, lemon juice, and sea salt. Mix until a creamy consistency forms.

  5. Add 2 tablespoons of the creamy filling on top of each muffin template.

  6. Take the other ½ cup of berries (best if melted, or use a non-frozen freezie) and mix in a blender. Take 1 tsp of blended berries and dollop on top of the cashew filling with a toothpick.

  7. That’s it! Keep them in the freezer for up to 30 days and enjoy.

Recent Posts

See All

Paleo Banana Bread

If you know me, you know that almond flour is my favourite ingredient to use in baking! So naturally, I added it into this bread to make a delicious, paleo banana bread. This has become a serious stap