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Vegan Strawberry Cheesecake

Servings: 12

  1. Preheat the oven to 325ºF (165ºC).
  2. Add the hazelnuts to a baking sheet and transfer to the oven. Bake for ten to 12 minutes, until toasted and fragrant. Transfer to a clean kitchen towel and shake vigorously to remove the skins.
  3. Transfer the hazelnuts, dates, cocoa powder, half the coconut oil, and salt to a food processor. Blend on high until the mixture comes together and is finely chopped.
  4. Add the dough to the bottom of a springform pan. Spread the dough evenly with your hands or with the bottom of a cup. Set aside.
  5. Add the drained cashews, coconut milk, lemon juice, maple syrup, strawberries, vanilla, and remaining coconut oil into a blender. Blend on high until completely smooth and creamy.
  6. Pour the cheesecake mixture on top of the crust. Smooth it out with a spatula, then transfer it to the freezer to set overnight, or for about eight hours. Let soften a little before slicing and enjoy!
  • 2 cups Hazelnuts (raw)
  • 1 cup Pitted Dates
  • 1/4 cup Cocoa Powder
  • 1/4 cup Coconut Oil (divided)
  • 1/2 tsp Sea Salt
  • 2 cups Cashews (raw, soaked overnight, rinsed)
  • 1 cup Canned Coconut Milk (full fat)
  • 3 tbsps Lemon Juice
  • 1/3 cup Maple Syrup
  • 2 cups Strawberries (chopped)
  • 1 tsp Vanilla Extract

Notes

Leftovers
Refrigerate covered or in an airtight container for up to five days. Freeze for up to three months.

Serving Size
An eight-inch (20 cm) springform pan was used for 12 servings. One serving is equal to one slice of cheesecake.

Additional Toppings
Top with extra sliced strawberries.

Short on Time
Soak the cashews in boiled water for at least 10 minutes.