If you are looking for crowd-pleasing Valentines’s Day dessert then look no further! This vegan strawberry cheesecake is all you will need! It is fresh, light and creamy!
Ingredients
CRUST
- 1 cup raw almonds
- 6 6 deglet noor dates
- dash salt
- 1/4 tsp cinnamon
CHEESECAKE FILLING
- 2 cups raw cashews (soaked for 2 hours)
- 8 medjool dates
- 2/3 cup refined coconut oil melted
- 2 tsp vanilla extract
- 2 tbsp lemon juice
- 1/4 cup bing cherries for color
- 2 cups strawberries
Servings: mini cheesecakes
Instructions
CRUST DIRECTIONS
- Process all ingredients until graham cracker-like consistency in the food processor. Firmly press crust mixture into the base of 2 small springform or 12 mini molds. Set aside.
CHEESECAKE FILLING DIRECTIONS
- Process all ingredients except for strawberries and cherries until even blended. Add remaining fruit until smooth, even consistency in the food processor. Evenly spread filling onto base. Set aside in freezer.
Recipe Notes
Helpful Hint: If you are unable to use fresh fruit, be sure to fully thaw your strawberries before adding them into the filling; otherwise the coconut oil will harden up and create a chunky looking texture.
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