Creamy No Bake Vegan Strawberry Cheesecake Gluten Free Food
CREAMY NO BAKE VEGAN STRAWBERRY CHEESECAKE (GLUTEN FREE!)
Super creamy and easy vegan strawberry cheesecake that perfectly tangy, sweet, and full of fresh strawberries! Absolutely no cashews nor tofu, and just 7 simple gluten free ingredients make the perfect summer dessert!
Provided by thebananadiaries
Categories Dessert
Time 3h10m
Yield 16
Number Of Ingredients 8
Steps:
- Grease the outside edges and line the bottom with parchment paper. Weight out all ingredients to start.
- in a large food processor, pulse the oats until they reach almost a fine flour. Then add in the dates and cubed vegan butter to the food processor and pulse again until the mixture reaches a sticky but thick dough, about 1-2 minutes. Press the dough into the pan using a spoon or clean hands, and work the dough up the sides of the dish. Place the crust into the freezer while you prepare the filling.
- In a large food processor, blend the strawberries until smooth. Then add in the vegan cream cheese, coconut milk, and maple syrup, and puree until smooth.Remove the crust from the freezer and pour the filling into the crust. Smooth the top with a spoon or rubber spatula.
- for 2-3 hours, or until set. Remove from the freezer and allow the cheesecake to sit at room temperature for 10 minutes. Use a butter knife to run along the edges of the cheesecake in between the springform pan and carefully undo the springform pan.
- Plate the strawberry cheesecake and spread the strawberry preserves on top. Garnish with lime wedges and strawberries. Serve cold, and enjoy!
GLUTEN-FREE VEGAN STRAWBERRY CHEESECAKE
This cheesecake is free of dairy, gluten and soy. I like to minimize the amount of sugar, so I used only 1/2 cup for the filling, but you might want to increase it up to a cup. I hope you enjoy it! Fore more healthy gluten-free recipes, please visit my blog, www.InnerHarmonyNutrition.com.
Provided by InnerHarmonyNutriti
Categories Dessert
Time 1h10m
Yield 1 7-inch cake, 6 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, combine almond meal, sugar, and melted coconut oil and mix well. Put the mixture on the bottom of a 7-inch springform pan. Store in the freezer until the cheesecake filling is ready.
- Preheat the oven to 350°F/180°C degrees.
- In a blender, place 5 strawberries, yogurt, almond milk, sugar and flour and blend well. Pour in the springform pan.
- Bake for about 45 minutes. The cheesecake is still soft when you take it out of the oven, but it will get firm.
- When the cheesecake has cooled down, cover and store in the refrigerator overnight.
- Remove the springform pan and transfer the cheesecake to a serving dish. Garnish with strawberries and powdered sugar.
- Infuse love into the cheesecake, slice and serve!
Nutrition Facts : Calories 288.6, Fat 28.2, SaturatedFat 20.1, Sodium 9.1, Carbohydrate 9, Fiber 5.6, Sugar 2.7, Protein 4.2
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