These Healthy Raw Vegan Strawberry Cheesecake are made with wholesome raw ingredients and made into perfectly sized individual portions! Store them in your freezer and enjoy one whenever you like!
I love making heart-shaped desserts. Especially during February. I tend to make several heart shaped love related treats.
The beautiful of this vegan cheesecake is that it requires no cooking, and it can be stored in the freezer, ready to be served at any time you like, without worrying about eating it within 3 days, had it stayed in the fridge.
Naturally sweetened vegan cheesecake recipe. The base is made out of nuts and dried fruit. The perfect crunch and sweetness achieved with natural ingredients.
You can substitute the maple syrup in this recipe for date syrup if you like. You can also substitute the coconut milk for any other plant-based milk. (But the coconut milk is the creamiest!)
Ideally, you would use a silicon shape, but since I didn’t have any in hand, I simply put clingfilm underneath a flat-surfaced plate, put a heart shaped cutter and layered all the cheesecake filling inside. Once I had to take it out, I lifted the clingfilm and then used a bottle to push it from the bottom upwards!
too much work I know ) But it’s a lot easier than it sounds!
Do let me know how you found these Healthy Raw Vegan Strawberry Cheesecake if you do try them though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on Instagram, Pinterest, YouTube, or Facebook! I love seeing what my lovely readers think of my recipes!
How To Make Vegan Heart Shaped Cheesecakes:
Makes 3 heart-shaped cheesecakes
- 1/2 cup/70g almonds
- 1/2 cup/95g Medjool dates
- 1 cup/150g of raw cashews (soaked overnight, rinsed, and drained)
- 1/4 cup/55g of coconut milk
- 1/6 cup/53g maple syrup
- 2 teaspoons of lemon juice
- 1 tablespoon of coconut oil, melted
- 1 teaspoon vanilla extract
1/2 cup/85g of raspberries
In a food processor blend the almonds and Medjool dates together until it forms a sticky dough. (if your dough isn’t sticky enough to bind together, add a couple more dates.
Press the dough into the bottom of a silicone heart-shaped mould or any shape you like. And set the base in the fridge while you prepare the cheesecakes.
Blend the raw cashews, coconut milk, maple syrup, lemon juice, coconut oil, and vanilla together in a
high-speed blender until smooth and creamy. Pour half the mixture into the moulds, leaving the rest to make the strawberry layer. Freeze the first layer for 10 minutes before adding the second strawberry layer.
Add the raspberries to the blender with the remaining cashew cream and blend until smooth. Add the strawberry layer on top and place it in the freezer.
Leave it in the freezer for 2 hours then remove from freezer and serve.
Serve these frozen or let them thaw for 10 minutes for a creamy texture.
Store these cheesecakes in the freezer.
You can easily substitute the strawberries for raspberries, or any berry you prefer!
Ideally, you would use a silicon shape, but since I didn’t have any in hand, I simply put clingfilm underneath a flat-surfaced plate, put a heart shaped cutter and layered all the cheesecake filling inside. Once I had to take it out, I lifted the clingfilm and then used a bottle to push it from the bottom upwards! ( too much work I know ) But it’s a lot easier than it sounds!