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Vegan No-Bake Strawberry Crunch Cheesecake

Vegan No-Bake Strawberry Crunch Cheesecake

Delightful Vegan No-Bake Strawberry Crunch Cheesecake that's easy to make and perfect for any occasion.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 4 slices
Course: Dessert
Cuisine: Vegan
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 1 cup almond flour
  • 1/4 cup coconut oil (melted)
  • 2 tablespoons maple syrup
  • 1/4 teaspoon salt
Filling
  • 1 cup raw cashews (soaked for 4 hours)
  • 1/2 cup coconut cream
  • 1/4 cup maple syrup
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries (pureed)
Toppings
  • 1/2 cup fresh strawberries (sliced)
  • 2 tablespoons coconut flakes (toasted)

Equipment

  • Pie Dish
  • Blender or food processor
  • Mixing Bowl

Method
 

Preparation
  1. Combine almond flour, melted coconut oil, 2 tablespoons of maple syrup, and salt in a bowl; mix well.
  2. Press the mixture into the bottom of a pie dish to form the crust.
  3. In a blender or food processor, combine soaked cashews, coconut cream, 1/4 cup maple syrup, lemon juice, vanilla extract, and pureed strawberries; blend until smooth.
  4. Pour the cheesecake filling over the crust and smooth the top.
  5. Refrigerate for 30 minutes to set.
  6. Top with sliced strawberries and toasted coconut flakes before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 30gProtein: 5gFat: 22gSaturated Fat: 20g

Notes

This cheesecake is perfect for special occasions and can be stored in the refrigerator for up to five days.

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