Raw Strawberry Cheesecake (vegan)

Valentines Day is upon us, so I thought I’d share this easy to prepare low-fructose, gluten free raw vegan strawberry cheesecake.  Nothing says I love you like chocolate and strawberries…or this delicious, healthy dessert.

This vegan Raw Strawberry Cheesecake is a no-bake dessert that’s not only delicious but also super easy to whip up. With a nutty, chocolatey base and a creamy strawberry filling, it’s the perfect summer treat. Whether you’re hosting guests or treating yourself, this cheesecake is sure to impress. It’s also dairy-free, gluten-free and grain-free and suitable for vegan and paleo diets.

A treat that is also nourishing!

Yep, this is so healthy, you serve it up to your loved one for breakfast! The base is a combination of nuts and flaxseed for healthy oils, minerals and fibre. The cacao contributes antioxidant rich chocolate flavour and the coconut products are antimicrobial, anti-inflammatory and healing to the digestive system. The filling is a dairy free combination of cashew nuts (more essential minerals, protein, fats and fibre), highly nutritious coconut water and antioxidant-rich strawberries.

Ingredients

Hazelnut meal, flaxseed, cacao powder, desiccated coconut, coconut oil, rice malt syrup (or honey or maple syrup) for the crust. Raw cashews, fresh strawberries, chia seeds, vanilla extract, and coconut water form the cheesecake filling ingredients. This all comes together to create a luscious, refined-sugar-free raw dessert that tastes amazing.

How to make this vegan cheesecake

Start by preparing the base, mixing together your hazelnut meal, flaxseed, cacao, and coconut with coconut oil and sweetener until it forms a sticky dough. For the filling, blend soaked cashews, strawberries, chia seeds and coconut water in a blender or food processor  until it has a smooth, creamy texture. Layer the chocolate base in glasses, top with the creamy strawberry mixture, and chill until set! If you own a Thermomix, we’ve also included Thermomix instructions for this recipe.

Serving suggestions and how to store

Serve this raw cheesecake chilled, garnished with fresh strawberries or even some shaved dark chocolate for an extra indulgence. To make it extra decadent you could whip up some coconut cream to serve too. Store any leftovers in an airtight container in the fridge for up to 3 days.

Vary this raw strawberry cheesecake to suit

Substitute hazelnut meal with almond meal or swap cashews for macadamias for a different twist. If you’re vegan, stick to using maple syrup or rice malt syrup as your sweetener for a completely plant-based dessert. Check out the variations below the main recipe for tips on how to adapt it to your specific dietary needs.

For more delicious, healthy and easy to make wholefood treats, click HERE.

Raw Strawberry Cheesecake

Prep 15 minutes minutes

Chill 1 hour hour

Total 1 hour hour 15 minutes minutes

Serves: 4 small serves

This Raw, vegan Strawberry Cheesecake is a simple, healthy dessert that is sure to become a crowd pleaser. 

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Ingredients

Base

• 80 g hazelnut meal (½ cup)
• 15 g flaxseed (2 tablespoons) ground
• 15 g cacao powder (2 tablespoons)
• 15 g desiccated coconut (2 tablespoons)
• 30 g coconut oil (2 tablespoons)
• 65 g rice malt syrup, honey or maple syrup (3 tablespoons)

Strawberry cream filling

• 150 g raw cashew nuts (1 cup) raw and soaked for 2-3 hours in water and drained
• 150 g fresh hulled strawberries (the more flavoursome the strawberries, the better this will be)
• 1 tbsp chia seeds -preferably white
• 1 tbsp rice malt syrup, honey or maple syrup
• 1 tsp vanilla -powder, extract or essence
• 3 tbsp coconut water

Method

For the base

• In a bowl or food processor, combine your hazelnut meal, flaxseed meal, raw cacao and coconut. If using a Thermomix, 30 seconds speed 6.
• Add the coconut oil and rice malt syrup and mix until well combined and the mixture holds together when pressed. If using a Thermomix, 20 seconds, speed 4.

For the filling

• Process the soaked (drained) cashews until smooth and creamy. If using a Thermomix, 1 minute speed 6 (scraping the sides).
• Add the strawberries and process again. If using a Thermomix, 10 seconds speed 6.
• Add the chia, vanilla, and  coconut water and process until smooth. If using a Thermomix, 10 seconds speed 6.
• Assemble in a small glass by pressing the chocolate base into the glass and top with the strawberry cream.
• Chill until set, garnish with heart shaped strawberry halves and serve immediately.

Store

• Store in an airtight container in the fridge.

Variations

Another nut combo

You can sub the hazelnut meal for almond meal and macadamia nuts can sub the cashew nuts

Vegan

Choose rice malt or maple syrup as your sweetener.

 

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Course: Dessert

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