Description
This No-Bake Strawberry Crunch Cheesecake is a delightful, creamy dessert featuring a crunchy almond, date, and dried strawberry crust paired with a smooth, sweet cashew and coconut cream filling. Perfect for a refreshing treat without the need for baking, it’s vegan, naturally sweetened, and ready to enjoy after chilling.
Ingredients
Scale
Crust:
- 1 cup almonds
- 1 cup medjool dates, pitted
- 1/2 cup dried strawberries
Filling:
- 1 cup cashews, soaked for 4 hours
- 1/2 cup coconut cream
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
Instructions
- Prepare the crust: In a food processor, combine the almonds, medjool dates, and dried strawberries. Pulse until the mixture forms a sticky, crumbly dough that will hold together when pressed.
- Form the crust base: Transfer the mixture to the bottom of a springform pan. Use the back of a spoon to press and evenly spread the crust, ensuring it is compact and level.
- Make the filling: In a blender, combine the soaked cashews, coconut cream, maple syrup, and vanilla extract. Blend on high until the mixture is completely smooth and creamy, with no lumps remaining.
- Assemble the cheesecake: Pour the cashew filling over the crust in the springform pan. Smooth the top with a spatula to create an even layer.
- Chill to set: Place the cheesecake in the refrigerator and allow it to chill for at least 4 hours, or until it is fully set and firm to the touch.
- Serve: Once set, remove the cheesecake from the fridge, slice, and serve chilled for a delicious, creamy dessert.
Notes
- Soak cashews for at least 4 hours or overnight to achieve a creamy filling texture.
- If you don’t have dried strawberries, you can substitute with dried raspberries or freeze-dried strawberries.
- Use a food processor and blender with adequate power to get the right consistency for the crust and filling.
- To facilitate removal, run a knife around the edge of the springform pan before unlocking.
- Store leftovers covered in the refrigerator for up to 3 days.
- This cheesecake is naturally vegan and gluten-free.
