Gluten-Free Vegan Strawberry Cheesecake
Gluten-Free Vegan Strawberry Cheesecake might be just the dessert you are searching for. One serving contains 397 calories, 9g of protein, and 26g of fat. This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe serves 8 and costs $2.63 per serving. This recipe is liked by 309 foodies and cooks. It is brought to you by Simply Sugar and Gluten Free. Mother's Day will be even more special with this recipe. A mixture of strawberries, unsweetened coconut milk, raw cashews, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 2 hours and 30 minutes. All things considered, we decided this recipe deserves a spoonacular score of 95%. This score is amazing. Users who liked this recipe also liked Gluten-Free Vegan Walnut and Oat Brownies (Vegan, Gluten-Free, Grain-Free, Flourless, Dairy-Free, No Refined Sugar), No Bake Chocolate Peanut Butter Cheesecake Bars (Gluten Free, Refined Sugar Free + Vegan), and Baked Chipotle Sweet Potato and Zucchini Fritters (vegan, gluten-free) with Homemade Spicy Honey Mustard (gluten-free with vegan option).
Servings: 8
Preparation duration: 30 minutes
Cooking duration: 120 minutes
Ingredients:
3 tablespoons coconut oil
1 tablespoon freshly squeezed lemon juice
1 teaspoon grated lemon zest
3 tablespoons pure maple syrup
1/2 cup raw pecans, chopped
2 cups raw cashews, soaked for 30 minutes in warm water
1 1/4 cups certified gluten-free rolled oats
1 cup fresh, sliced strawberries
additional sliced strawberries, sliced
2 tablespoons unsweetened coconut milk
1 teaspoon pure vanilla extract
Equipment:
baking paper
food processor
blender
oven
frying pan
wire rack
Cooking instruction summary:
Preheat oven to 350 degrees. Prepare 8-inch springform cheesecake pan by lining the bottom with parchment paper. To make crust, place the oats and pecans in food processor or high-powered blender. Grind for 30 seconds. Add melted coconut oil and maple syrup. Continue to blend until combined. Press crust into bottom of prepared pan.Bake for 15 minutes, or until golden brown. Allow to cool completely in the pan on a cooling rack while you make the filling.Drain the soaked cashews. Add cashews, maple syrup, coconut oil, and coconut milk to food processor or high-powered blender. Blend on high for 1-2 minutes, until smooth and creamy, scraping down the sides as needed.Add sliced strawberries, lemon juice, zest, and vanilla. Blend for an additional minute or until no pieces of strawberries remain. Pour berry mixture into the pan over the cooled crust. Place in freezer for 1-2 hour or until set. Transfer cheesecake to refrigerator until ready to serve. Top with additional sliced strawberries.
Step by step:
1. Preheat oven to 350 degrees. Prepare 8-inch springform cheesecake pan by lining the bottom with parchment paper. To make crust, place the oats and pecans in food processor or high-powered blender. Grind for 30 seconds.
2. Add melted coconut oil and maple syrup. Continue to blend until combined. Press crust into bottom of prepared pan.
3. Bake for 15 minutes, or until golden brown. Allow to cool completely in the pan on a cooling rack while you make the filling.
4. Drain the soaked cashews.
5. Add cashews, maple syrup, coconut oil, and coconut milk to food processor or high-powered blender. Blend on high for 1-2 minutes, until smooth and creamy, scraping down the sides as needed.
6. Add sliced strawberries, lemon juice, zest, and vanilla. Blend for an additional minute or until no pieces of strawberries remain.
7. Pour berry mixture into the pan over the cooled crust.
8. Place in freezer for 1-2 hour or until set.
9. Transfer cheesecake to refrigerator until ready to serve. Top with additional sliced strawberries.
Nutrition Information:
covered percent of daily need
