Description
This Gluten-Free & Vegan Strawberry Cheesecake is a delightful and healthy dessert that combines a nutty almond flour crust with a creamy cashew-based filling and a fresh strawberry topping. Perfectly sweetened with maple syrup and free from dairy and gluten, this cheesecake is a guilt-free treat that caters to vegan and gluten-sensitive diets.
Ingredients
Scale
For the Crust:
- 1 1/2 cups almond flour
- 1/4 cup shredded coconut
- 1/4 cup maple syrup
- 2 tablespoons coconut oil, melted
- 1/2 teaspoon vanilla extract
For the Cheesecake Filling:
- 2 cups raw cashews, soaked overnight and drained
- 1/2 cup coconut cream
- 1/4 cup maple syrup
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon coconut oil, melted
For the Strawberry Topping:
- 1 cup fresh strawberries, chopped
- 1/4 cup maple syrup
- 1 tablespoon lemon juice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper to ensure easy removal of the cheesecake later.
- Make the Crust: In a bowl, combine the almond flour, shredded coconut, maple syrup, melted coconut oil, and vanilla extract. Stir everything together until the mixture is well combined and holds together.
- Bake the Crust: Press the crust mixture evenly into the bottom of the prepared springform pan. Bake it in the oven for 10-12 minutes or until it turns golden brown. Once baked, remove the crust from the oven and allow it to cool completely.
- Prepare the Cheesecake Filling: In a high-speed blender, add the soaked and drained cashews, coconut cream, maple syrup, lemon juice, vanilla extract, salt, and melted coconut oil. Blend until the mixture is completely smooth and creamy, stopping to scrape down the sides as needed to ensure even blending.
- Assemble and Freeze: Pour the blended cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula to create an even layer. Place the entire cheesecake in the freezer for at least 4 hours, or until fully set.
- Make the Strawberry Topping: While the cheesecake is setting, combine the chopped strawberries, maple syrup, and lemon juice in a small saucepan. Cook over medium heat for 5-7 minutes, stirring occasionally, until the strawberries break down and the mixture thickens slightly. Remove from heat and let it cool to room temperature.
- Add the Topping: Once the cheesecake is fully set, remove it from the freezer and spread the cooled strawberry topping evenly over the surface.
- Serve: Slice the cheesecake and serve chilled. Enjoy this delicious and healthy gluten-free and vegan strawberry cheesecake!
Notes
- Be sure to soak the cashews overnight or for at least 4 hours for the creamiest cheesecake filling.
- If you don’t have a springform pan, you can use any round pan but line it well with parchment paper for easy removal.
- For a firmer crust, you can chill it in the fridge before baking.
- The strawberry topping can be made ahead and stored in the refrigerator for up to 3 days.
- This cheesecake is best served fresh but can be stored in the freezer for up to a week.
