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–+ servings

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 coconut oil melted
  • 2 tablespoons maple syrup
Filling
  • 2 cups fresh strawberries pureed
  • 1 cup cashews soaked
  • 1 tablespoon lemon juice
  • 1 tablespoon vanilla extract

Method
 

Prepare the Crust
  1. In a mixing bowl, combine almond flour, melted coconut oil, and maple syrup. Mix well until crumbly.
  2. Press the mixture into the bottom of a springform pan to form the crust.
Make the Filling
  1. In a blender, combine pureed strawberries, soaked cashews, lemon juice, and vanilla extract. Blend until smooth.
  2. Pour the filling over the crust in the springform pan.
Chill and Serve
  1. Refrigerate the cheesecake for at least 2 hours to set.
  2. Slice and serve chilled, garnished with fresh strawberries if desired.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 5mgPotassium: 200mgFiber: 4gSugar: 10gVitamin C: 50mgCalcium: 2mgIron: 4mg

Notes

This cheesecake is best served chilled and can be topped with additional fruit or coconut whipped cream.

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