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Easy Vegan No Bake Strawberry Crunch Cheesecake

A delicious and simple no-bake cheesecake made with strawberries, perfect for a vegan dessert.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dessert
Cuisine: vegan
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Crust
  • 1 cup almond flour
  • 2 tablespoons maple syrup
  • 1/4 cup coconut oil melted
Filling
  • 2 cups cashews soaked
  • 1/2 cup coconut cream
  • 1/4 cup maple syrup
  • 1 tablespoon lemon juice
  • 1 cup strawberries fresh or frozen

Method
 

Prepare the crust
  1. In a mixing bowl, combine almond flour, maple syrup, and melted coconut oil. Mix until well combined.
  2. Press the mixture into the bottom of a springform pan to form the crust.
Make the filling
  1. In a blender, combine soaked cashews, coconut cream, maple syrup, and lemon juice. Blend until smooth.
  2. Add strawberries to the blender and blend until combined.
Assemble the cheesecake
  1. Pour the filling over the crust in the springform pan.
  2. Refrigerate for at least 4 hours or until set.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 5mgPotassium: 200mgFiber: 3gSugar: 10gVitamin C: 15mgCalcium: 2mgIron: 4mg

Notes

For best results, soak cashews for at least 4 hours before using.

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