No bake vegan cheesecake

I’ve already done a classic cheesecake recipe, which you can find here, but this one is different, this one is kind of healthy, but don’t worry, it’s still really, really tasty.
It’s vegan, dairy-free, and gluten-free. I’ve tried my hand at raw cakes before, but I’ve actually found them to sometimes be really complicated and take a lot of work, this doesn’t!
I don’t follow a vegan diet, and I’m neither lactose or gluten intolerant, but sometimes it’s nice to try something new, and I love the idea of eating something healthy that still actually satisfies my sweet tooth – this cheesecake does!
Also, my mom will not eat anything that has cheese in it, not even if you can’t taste the cheese, so this cake is perfect for her 🙂

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The decorations are a curtsy of my sweet 6-year-old cousin

Ingredients:

Crust:

  • 40 g (1.5 ounces) raw pecan nuts
  • 110 g (3.8 ounces) almond flour
  • 2 1/2 teaspoons of cinamon
  • 3 tablespoons of coconut oil
  • 1 teaspoon of salt or to taste

Filling:

  • 240 g (8.5 ounces) of raw cashew nuts
  • 3 tablespoons of lemon juice
  • 2 dl (6.8 liquid ounces) of coconut milk
  • 3 tablespoons of coconut oil
  • 1 tablespoon of vanilla extract 
  • 0.75 dl (2.5 liquid ounces) syrup
  • 250 g (8.8 ounces) of frozen or fresh strawberries

Directions: 

Put the cashews in water and leave for at least 4 hours! 

Crust:

  • Put all the ingredients for the crust in a blender or a food processor and pulse until it’s a smooth mix2018-06-08 22:50:07.084
  • Put the mixture into a greased or lined springformIt’s a little oily due to the coconut oil so you can use your fingers or a spatula to spread it out into a thin even layer.
  • Drain the cashews and put them in the blender
  • Put all the ingredients for the filling – except the strawberries – in the blender with the cashews and blend until smooth
    It takes around 3-4 minutes at high speed
  • Pour around 2/3 of the mixture over the crust and put it in the freezer for 10 minutes
  • Put the strawberries into the rest of the mixture in the blender and blend until smooth
    It takes 2-4 minutes

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  • Pour the rest of the mix over the cake and put it back in the freezer until it’s solid
    For me, it took 4 hours, but I left it in the freezer overnight
  • Take out the cake around 15 minutes before you want to serve it, and enjoy! 

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I hope you enjoy this recipe and I’d love to hear from you 🙂 

Lots of love, Anne

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