Vegan strawberry cheesecake

desserts summer Spring
Total: 20 hr 45 min. | Active: 45 min.
vegetarian, gluten-free

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.

Lara - Vanillacrunnch

Ingredients

for 12 pieces

Preparation
200 g cashew nuts
1 tin coconut milk (Blue Elephant, approx. 165 ml)
Base
150 g ground almonds
120 g dates, pitted
1 tsp coconut oil
To melt the chocolate
80 g white chocolate, finely chopped
1 tin chickpeas (approx. 400 g)
Filling
1 tsp agar-agar (morga)
400 g strawberries
2 tbsp coconut oil
¾ dl rice syrup
1 tsp lemon juice
1 pinch salt
Decoration
100 g strawberries
1 tbsp coconut flakes
some  edible flowers

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.

Show complete recipe