Description
A luscious Vegan Strawberry Cheesecake Delight layered with a crunchy crust, creamy cashew-coconut filling, and a sweet strawberry topping. It’s vibrant, refreshing, and perfect for warm-weather celebrations.
Ingredients
- Vegan graham crackers
- Vegan butter, melted
- Raw cashews (soaked)
- Coconut cream
- Maple syrup
- Vanilla extract
- Lemon juice
- Coconut oil
- Fresh strawberries
- Maple syrup (for topping)
- Cornstarch
Instructions
-
Make the crust by mixing crushed graham crackers with melted vegan butter and pressing into a pan. Chill.
-
Blend soaked cashews, coconut cream, maple syrup, lemon juice, vanilla, and coconut oil until creamy.
-
Pour over crust and refrigerate until set.
-
Cook strawberries, maple syrup, and cornstarch until thickened. Cool.
-
Spoon strawberry topping over the cheesecake and chill until ready to serve.
Notes
- Use fresh or frozen strawberries for the topping.
- Chill cheesecake for at least 4 hours before serving.
- Soak cashews in warm water for quick prep.
- Sweetness can be adjusted to taste.
- Top with extra berries or coconut flakes.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American