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Gluten Free & Vegan Strawberry Cheesecake

Delicious Gluten-Free & Vegan Strawberry Cheesecake Bliss

This Gluten Free & Vegan Strawberry Cheesecake is a delightful dessert that’s creamy, no-bake, and guilt-free, perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 20 minutes
Setting Time 4 hours
Total Time 4 hours 50 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Vegan
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 1 cup Pecans Substitute with almonds if needed.
  • 1 cup Walnuts Can be replaced with any other nut of choice.
  • 10 pieces Medjool Dates Adjust quantity based on size.
  • 1/2 cup Unsweetened Coconut Flakes Can be omitted for a nut-free version.
  • 1/4 teaspoon Kosher Salt Use regular salt in the same quantity if unavailable.
Filling
  • 1 cup Raw Cashews Substitute with soaked silken tofu for a nut-free option.
  • 1/2 cup Maple Syrup Honey can be used if not strictly vegan.
  • 3/4 cup Oat Milk Almond or soy milk are great alternatives.
  • 1/4 cup Coconut Oil Can be replaced with vegan butter.
  • 2 tablespoons Lemon Juice Can swap for apple cider vinegar.
Sauce
  • 2 cups Fresh Strawberries Options like blueberries or raspberries can also be used.
  • 1/2 cup Filtered Water
  • 1/4 cup Coconut Sugar Brown sugar serves as a substitute.
  • 1 teaspoon Vanilla Extract Use almond extract for a delightful twist.
Oat Crumble
  • 1 cup Rolled Oats Can be replaced with gluten-free oats if necessary.
  • 1/2 teaspoon Ground Cardamom Cinnamon is a suitable alternative.

Equipment

  • food processor
  • high-speed blender
  • Springform pan
  • saucepan
  • baking sheet

Method
 

Directions
  1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare a baking sheet with parchment paper for the oat crumble.
  2. Soak the Cashews: Soak 1 cup of raw cashews in boiling water for 1.5 hours. Drain and set aside.
  3. Prepare the Oat Crumble: In a bowl, combine rolled oats, pecans, coconut sugar, melted coconut oil, ground cardamom, and a pinch of salt. Mix well and spread evenly on a baking sheet. Bake for about 15-20 minutes until golden brown.
  4. Make the Crust: Blend pecans and walnuts in a food processor until coarse. Add Medjool dates, coconut flakes, and salt; pulse until sticky. Press into a springform pan.
  5. Blend the Filling: Combine soaked cashews, maple syrup, oat milk, salt, melted coconut oil, and lemon juice in a blender. Blend until smooth, about 1-2 minutes.
  6. Assemble the Cheesecake: Pour the filling over the crust in the springform pan. Tap to release air bubbles. Freeze for 4 to 6 hours.
  7. Create the Strawberry Sauce: In a saucepan, combine strawberries, filtered water, maple syrup, coconut sugar, vanilla extract, and lemon juice. Simmer for 15-20 minutes, mash slightly, and let cool.
  8. Serve the Cheesecake: Before serving, allow to sit at room temperature for 10-15 minutes. Top slices with strawberry sauce and oat crumble.

Nutrition

Serving: 1sliceCalories: 290kcalCarbohydrates: 30gProtein: 5gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 150mgPotassium: 250mgFiber: 4gSugar: 12gVitamin A: 200IUVitamin C: 20mgCalcium: 50mgIron: 1.5mg

Notes

Ensure all filling ingredients are at room temperature before blending for a super smooth mixture. If crust feels dry, add more dates or a splash of water. Allow to thaw at room temperature for 10-15 minutes before slicing; this enhances the flavor.

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