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Vegan Strawberry Cheesecake

No baking, zero nuts and no dairy, so everyone can enjoy a slice of fruity cheesecake!

Instructions

Crust

  • Tip the biscuits into a food processor and pulse until you have a crumb texture. Spoon in the melted coconut oil and pulse until combined. Press the mixture into a circular cake tin.

Filling

  • In a clean food processor or blender, combine the cream cheese, sugar, coconut oil, lemon juice, some zest and vanilla extract until smooth.

  • Add the strawberries and a dash of water to a saucepan over a high heat, simmer and mash with a fork to break down. Cook for 10 - 15 minutes or until the mixture has reduced and a sauce has formed.

  • Add the coconut cream and arrowroot to the saucepan and mix thoroughly. Bring to a gentle boil for 5 minutes or until thick.

  • Spoon the strawberry mixture to the food processor and blend until smooth adding the strawberry fruit powder for colour.

  • Pour the filling on top of the prepared crust, smooth the top and place in the fridge for 4 hours or until set. Top with fresh strawberries to serve.

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