Vegan Strawberry Cheesecake

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This delicious vegan and gluten-free cheesecake was served at one of our 2018 Wellness Lunches and the recipe was requested by several employees. So good!

 

Ingredients

CRUST

  • 1 c. pecans
  • 6 medjool dates
  • 1/4 c. shredded coconut
  • 1/4 tsp. sea salt

 

FILLING

  • 1 c. raw cashews, soaked in warm water, drained and rinsed
  • 1/4 c. agave nectar
  • 1/4 c. coconut oil
  • 2 Tbsp lemon juice
  • 1/2 c. strawberry slices

 

Directions

FOR THE CRUST

  1. Remove pits from the dates and soak the dates in warm water for ten (10) minutes.
  2. Drain and place the dates in a food processor along with the other crust ingredients.
  3. Process until the pecans are crumbled and the mixture is sticking together.
  4. Press 2 tsp. of the mixture into each cup of a small muffin tin.
    TIP: Place a strip of parchment paper across the bottom of the pan first so it will be easier to remove the mini cheesecakes when they are finished.

 

FOR THE FILLING

  1. Combine the first four ingredients in food processor, then pour over crusts.
  2. Puree the strawberries in food processor, put a dollop on each cake. With a toothpick, swirl the strawberry puree in the cheesecake.
  3. Freeze cheesecakes for 1-2 hours before serving.

 

Shared by Chef Peter Dingmann