Cheesecake is such a versatile dessert as you can change from season to season! For this delicious summery one, I decided to make a strawberry one as my garden is all red with them! The crust has delicious spices in it that pair beautifully with strawberries.
For this recipe, I used three of my favorite brands. The Nuts for Cheese Un-brie-lievable vegan cheese gives it the tart taste that cheese cake needs! The Yoso Coconut Yogurt keeps the creamy texture that you expect; and the Buddha Brands Coconut Nectar rounds out the sweetness profile. I really am enjoying the taste of the coconut nectar! It tastes like a mixture of molasses and maple syrup.
For the base, I decided to switch it up and use coconut chips instead of pecans in it, and it’s so good! When making the base, process it until it forms a ball. Press into two-three inch springform pans and freeze while making the filling.
The filling is really easy! Simply puree everything together until it’s creamy and smooth. For mine I did do layers. Omit the strawberries when mixing and pour half of the mixture over the base, and with the remaining half, add the strawberries, puree and then pour on top of the first layer. Freeze for four hours or until set. Make sure that you thaw it for at least thirty minutes before serving. This is a smaller recipe, but you can easily double it to make a full sized cheesecake!
Strawberry Cheesecake (Vegan)
Creamy and delicious
- 1 1/3 Cups Buddha Brands Coconut Chips
- 1 Cup Medjool Dates
- 1 tsp Vanilla
- 1/2 tsp Ground Cinnamon
- 1/8 tsp Ground Cardamom
- 120 g Nuts for Cheese Un-brie-lievable
- 3/4 Cup Yoso Unsweetened Coconut Yogurt
- 3 Tbsp Plant Based Milk
- 2 Tbsp Buddha Brands Coconut Nectar
- 1 tsp Vanilla
- 5 Strawberries
Pulse the coconut chips in a food processor until they are ground up. Add the rest of the ingredients and process until it forms a ball.
Press into 2 three inch springform pans and put in the freezer while making the filling. Do not press it in too firmly!
Blend everything together until smooth. Pour over the base and tap until all the bubbles come to the top. Freeze for 4 hours or until set. Thaw for 30 minutes before serving.