Going vegan doesn't mean being stuck with tasteless meals or "rabbit food", not at all. I created this light, tangy vegan strawberry cheesecake just to show that vegan desserts rock! And whenever I serve this dessert to guests, they're always surprised at how mouthwatering vegan food can be and I hope you'll find my vegan strawberry cheesecake just as tasty too!
Now, most raw cheesecakes keep like icebox cakes but not this one. In fact, you can chill this vegan cheesecake in the fridge and the taste or texture won't be altered at all. It's just like an ordinary cheesecake except it is dairy-free, gluten-free, vegan, and Paleo-friendly. My recipe yields a 6-inch cheesecake but if you want to create a larger cake, just double the ingredients. Also, the cashews have to be presoaked for at least a few hours to overnight.
You will need:
Step 1: In a food processor, combine all the base ingredients and process until the mixture takes on a coarse, crumbly form. Transfer the crust base into a springform pan, pressing down the sides and leveling the center using the back of a spoon. Stick in the freezer while working on the filling.
Step 2: To make the cheesecake filling, combine all filling ingredients in a blender and blend on high until you get a smooth, velvety consistency. You may need to pause and scrape the sides of the blender as you blend to get a uniform texture. Take the crust out of the freezer and pour the filling into it, spreading the filling evenly and smoothing the top using a spatula.
Step 3: Bring the cheesecake pan back in the freezer for about 1 to 2 hours to set. Then, transfer the cheesecake into the fridge. At this point, the cheesecake is ready to serve but if you have extra strawberries lying around the kitchen, slice the stems off and top the cheesecake with the berries.I like slicing cheesecakes with a slightly warmed blade because the filling is quite firm when it's fresh out of the fridge.