No Bake Strawberry Cheesecake – No Cashews! (Vegan / Gluten Free / Low-Fat and sugar)
This healthy no bake strawberry vegan cheesecake has got it all! It’s soOo creamy and delicious and absolutely bursting with fresh strawberry flavour. Yet this cheesecake is healthy because it is low fat, has extra protein, and has reduced sugar (mostly refined sugar free)! This cheesecake is also sooo quick and easy to make. So in this case you really can have your cake and eat it too. 😉
This cheesecake is basically the epitome of summer for me, as I picked the strawberries with my relatives on a hot and sunny day, and then I created this sweet, refreshing and healthier dessert to enjoy the strawberry harvest. This cheesecake is perfect for a hot summer day to cool you down and satisfy your sweet cravings because this vegan cheesecake has serious ice cream cake vibes. It’s basically a frozen ice cream cheesecake. YUM.
No Bake Strawberry Cheesecake – No Cashews! (Vegan / Gluten Free / Low-Fat and sugar)
Ingredients
- 1 + ½ cups fresh ripe strawberries
- 200 g silken tofu
- 150 g plant based cream cheese at room temperature I used Oatly's Creamy Oat Spread Plain
- 1 + ½ tsp vanilla extract
- 1 or 2 tbsp fresh lemon juice
- ¼ cup maple syrup *
- small pinch of salt
For The Crust
- 10 digestive biscuits **see notes for gluten free/rsf
- 1 tbsp coconut oil
Instructions
- Prepare a small pie dish for the cheesecake (freezer safe).
- Mix all of the ingredients for the base in a food processor until it's a course sandy texture. If the crust isn't holding together at all, you can try adding a tad more coconut oil.
- Press the crust base into a small pie form so that it's level and completely smooth. You can use the bottom of a flat measuring cup or a glass to help press it down. Then set it aside.
- Mix all of the ingredients for the cheesecake filling in a food processor or high speed blender. Mix until perfectly creamy. Taste the mixture and add more lemon/maple syrup if desired.
- If you choose to decorate with strawberry halves as I did along the edge of the cheesecake, then you place them along the edges of the cake on top of the crust before pouring over the filling.
- Pour the filling over the base.
- Cover the cheesecake, then place the cheesecake in the freezer to set for an hour or so.
- Once the cheesecake has frozen to the point that the cake is firm, you can remove the cake from the freezer and decorate it with strawberry slices before serving.
- This no bake cheesecake stores really well in the freezer, if there are any leftovers that is! Enjoy!