No-bake strawberry cheesecake

The delicate, sweet and fruity cheesecake is the perfect vegan treat for a warm summer’s day. Made with fresh fruit & vegan-friendly ingredients, this vegan cheesecake is packed full of flavour & healthy ingredients.

vegan strawberry cheesecake

No-bake strawberry cheesecake

Recipe by Hedi Heart ( www.hedihearts.com)

Serves: 10 slices | Prep Time: 25 minutes | Chill Time: 6 hours freeze & keep in the fridge

Ingredients

For the base:

1,5 cups mixed nuts (I used almonds, hazelnuts, walnuts and cashews)
7 medjool dates, pitted from Buy Whole Foods Online
2 tbsp raw cacao powder from Buy Whole Foods Online
1 tbsp coconut oil from Buy Whole Foods Online
1 tsp cinnamon

For the cheesecake filling:

1 punnet strawberries (400g)
2 cups cashews nuts from Buy Whole Foods Online, soaked for 4 hours and drained
1 cup coconut butter
¼ cup brown rice syrup
Juice from 1 big lemon

Topping / Optional

Optional: Melted raw chocolate ( I used Chocolateeha)

Method

The day before: Soak the cashews overnight or for at least 4 hours.

Base:

To make crust pop the nuts in a food processor or blender and blend until finely chopped.
Add in the remaining ingredients and pulse until you get a sticky dough
Tip the mixture in your cake tin and press down firmly; I used the bottom of a glass to press the crust down, and it worked perfectly.

Filling:

To make the cheesecake topping pop all filling ingredients in a food processor and blend until smooth.
Just let it run for a few minutes; the texture should be nice and creamy.
Taste and adjust sweetness by adding more rice syrup if needed (I don’t like it too sweet)
Next pour the filling on top of base and spread out until smooth.
Pop in the freezer for minimum 6 hours or preferably overnight.

Topping: