No Bake Strawberry Cheesecake

As the warmer months approach, the strawberries are getting sweeter!! Which also happens to be my favorite fruit too :)…so strawberry cheesecake, and better: a no bake strawberry cheesecake was a must in my book! Let’s dive into it…

No Bake Strawberry Cheesecake Deets

The thing I love about this dish is that it’s simple, and not too many ingredients! The fresh strawberries are of course the star of the show – if you want extra, then you can add more!

• Cheesecake Base: For the base, I did a combination of a high fiber flour: almond flour, a healthy fat: coconut oil and natural sweeteners: maple syrup & pure vanilla extract. If you want to keep this completely added sugar free, feel free to use monk fruit maple syrup.
• Cheesecake Filling: As I mentioned, this is a vegan recipe, meaning there in no dairy in it at all! I personally thrive living dairy free, and don’t miss it! We use cashews to create a decadent, delicious flavor and they’re packed with healthy protein and fats. Another key part of the filling are the strawberries of course and the tapioca starch or flour, which helps to keep the texture perfect.

• No Bake! You know I love a good no-bake recipe! It’s important to ensure you utilize parchment paper when making this as well to ensure the cheesecake doesn’t stick to your pan. 
• Extras: Given the name, you know I had to include a decadent topping as well – the topping uses granulated monk fruit sweetener, a touch of coconut oil, water and tapioca flour to thicken it!

If you’re into this recipe, you may also check out my other cheesecakes: No Bake Apple Pie Cheesecake, Raw Blueberry Lemon Cheesecake or my Peanut Butter Chocolate Chip Cheesecake!

xoxo!!

Alysia (Purely) Pope

 

No Bake Strawberry Cheesecake

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Serves: 10 Prep Time: 25 minutes Cooking Time: 120 Minutes

Ingredients

• CRUST:
• 1 1/2 c almond flour
• 2 tbsp tapioca flour or starch
• 3 tbsp maple syrup
• 1/4 c coconut oil, melted
• 1 tsp pure vanilla extract
• CHEESECAKE:
• 2 c cashews
• 1/2 c strawberries, diced
• 1/4 c maple syrup
• 1/4 c coconut oil, melted
• 2 tbsp tapioca flour
• 1 tsp pure vanilla extract
• 1/4 tsp sea salt
• TOPPING:
• 3/4 c strawberries
• 1 1/2 tsp coconut oil
• 1 tbsp monk fruit
• 2 tbsp water
• 1 tbsp tapioca starch

Instructions

Strawberry Cheesecake Time!

1. Add cashews to a pot covered in water on high heat. Once boiling, turn off the heat and cover. Allow to sit for 15 minutes and then drain cashews.
2. Meanwhile, line your pie or baking dish (I used 8x8in) with parchment paper.
3. Add all crust ingredients to a mixing bowl and fold until well combined.
4. Take crust and spread evenly in your lined baking dish, pressing out with your hands. I use a piece of parchment paper in between my hands and the crust so that it’s easier and doesn’t stick.
5. Place crust in the freezer while you’re finishing the filling, for about 15 minutes.
6. Once cashews are drained and cooled, add cashews along with all other cheesecake ingredients in a blender or food processor until well combined.
7. Take crust out of freezer, then place filling over the crust.
8. Meanwhile, make your compote topping by adding coconut oil to a small sauce pan, then add monk fruit, strawberries, water and tapioca starch. Keep on medium/low heat until it thickens, then take off of the heat.
9. Allow compote to cool for a few minutes, then place the compote over the filling, and then freeze for 2 hours and enjoy!

Notes

Store cheesecake in the fridge.