I don’t know about you, but I get a cheesecake craving about once a week. lol. The hardest part for me when I went dairy-free was discovering I could no longer have strawberry cheesecake. I really think I said, WHAT no more cheesecake!!?! The Cheesecake factory knew me quite well. I had been on a search for something that would help satisfy my cravings, and I am telling you I have the biggest sweet tooth. Something about strawberries and cheesecake combined brings out the inner kid in me. I had to think of something quick – something that replaced dairy – oh and yeah a little thing called gluten. This is why I was so happy when I discovered that there were alternatives to dairy. Introducing, a no bake Gluten-Free Vegan Strawberry Cheesecake. I believe my husband (who is a HUGE cheesecake fan) said huh? Vegan cheesecake? umm how can you have cheesecake without the cheese? Read on and you shall see.
Well, it was his birthday this year and I decided to surprise him with this vegan strawberry cheesecake recipe. I think I was on a mission to prove to him that living a dairy-free lifestyle could actually taste good. When he saw me blending cashews, I swear his eyebrows must’ve nearly touched together when he made a stinky face to me. Fast forward to the final product, I CANNOT get him to stop asking me to make this cheesecake repeatedly over and over again. When I explained to him the ingredients after he took a bite (he is a fitness freak) his exact words were, wow I love it – this is amazing!! I literally had one piece of this strawberry cheesecake and he ate the rest all in one sitting. Yep, I guess you could say I won him over, and hope this wins you over too.
The ingredients are so fresh and the fact that it’s raw, gives you that feeling of pure raw nutrition. It is so mind blowing that it tastes so delicious without having to bake anything. This leaves you feeling like you didn’t just stuff your whole face and have food coma. It really is just too good for words and was so EASY to make. I won’t ever miss real strawberry cheesecake again.
- 1½ cups of organic figs (I used Woodstock Foods figs)
- 1½ cups of organic pecans (I used @woodstockfoods pecans)
- 3 cups organic cashews, soaked overnight then drained
- 1 cup (335 grams) agave nectar (I used Wholesome Sweeteners)
- 1 tbsp organic vanilla extract (I used Simply Organic)
- 2 organic lemons squeezed (½ cup juice)
- ⅔ cup organic coconut oil, melted (I used Nutiva)
- 1¼ cup full-fat organic coconut milk in a can
- 2 cups fresh organic unstemmed strawberries or raspberries
- 1 tbsp organic agave nectar
- 1. Soak figs in warm water for 10 minutes and then drain.
- 2. Pulse in a blender or food processor until figs turn to a paste. Set aside.
- 3. Blend pecans until finely chopped. Add the fig paste back into blender until well blended.
- 4. Take a 9 inch baking pan (you can use a springform pan for easiest assembly but a regular 9 in pan will do.) Spread and press the crust evenly into the bottom 9-pan and place in the freezer while you prep the filling.
- 5. Blend together: vanilla extract, cashews, lemon juice, coconut oil, coconut milk, and agave nectar. Blend until you achieve a smooth creamy texture and no nuts are apparent. Pour over the crust and place in the freezer while you prep the fruit puree.
- 6. With a clean blender, add strawberries and agave and blend until smooth.
- 7. Pour strawberry mixture over the top of the cashew cream layer of the cheesecake. Spread evenly.
- 8. Freeze for about four hours achieving a solid texture. Thaw for 15 min before slicing and serving. Any remainders place in the fridge.