Vegan strawberry cheesecake

Vegan strawberry cheesecake

Total: 20 hr 45 Min. | Active: 45 Min.
vegan, lactose-free, gluten-free
Nutritional value / piece: 338 kcal
, Fat: 22 g
, Carbohydrate: 26 g
, Protein: 8 g

This cheesecake doesn't require baking and contains no dairy products. This summer dessert is wonderfully creamy and the dates give it a natural sweetness. It is a personal favourite of mine in the summer and I make it with strawberries, raspberries, cherries or blackberries, depending on the season.

Ingredients

12 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Preparation

200g cashew nuts
1tin coconut milk (Blue Elephant, approx. 165 ml)

Base

150g ground almonds
120g dates, pitted
1tsp coconut oil

To melt the chocolate

80g vegan, white chocolate, finely chopped
1tin chickpeas (approx. 400 g)

Filling

1tsp agar-agar (morga)
400g strawberries
2tbsp coconut oil
¾dl rice syrup
1tsp lemon juice
1pinch salt

Decoration

100g strawberries
1tbsp coconut flakes
some edible flowers
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Utensils

One springform pan (approx. 20 cm in diameter), base lined with baking paper.

How it's done

Preparation

Soak the cashew nuts in water, cover and chill for approx. 12 hrs. or overnight along with the tin of coconut milk.

Base

Puree the almonds, dates and coconut oil in a blender. Spread the mixture in the prepared tin, press down flat, transfer to the freezer.

To melt the chocolate

Melt the chocolate in a thin-sided bowl over a gently simmering bain-marie. Drain the chickpeas, retain approx. 200 ml of the chickpea water (aquafaba).

Filling

Remove the hard part of the coconut milk (coconut cream) with a tablespoon (approx. 180 g). Combine 3 tbsp of this with the agar-agar in a small pan, bring to the boil while stirring and boil fast for approx. 1 min., allow to cool slightly. In a blender, puree the strawberries, drained cashew nuts, remainder of the coconut cream, chocolate, chickpea water, coconut oil, rice syrup, lemon juice and salt. Spread the mixture over the base, cover the cheesecake and freeze for approx. 8 hrs.

Decoration

Remove the cheesecake from the freezer approx. 2 hrs. prior to serving. Decorate with the strawberries, coconut flakes and blossom.

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