Ingredients
Crust:
1 cup almonds
1 cup medjool dates, pitted
1/2 cup dried strawberries
Filling:
1 cup cashews, soaked for 4 hours
1/2 cup coconut cream
1 tablespoon maple syrup
1 teaspoon vanilla extract
Instructions
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In a food processor, combine almonds, medjool dates, and dried strawberries. Pulse until a sticky, crumbly dough forms.
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Press the mixture into the bottom of a springform pan to form the crust. Use the back of a spoon to evenly spread it.
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In a blender, combine soaked cashews, coconut cream, maple syrup, and vanilla extract. Blend until smooth and creamy.
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Pour the cashew filling over the crust and smooth the top with a spatula.
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Refrigerate the cheesecake for at least 4 hours or until fully set.
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Serve chilled and enjoy!
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Notes
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Add Toppings: Top the cheesecake with fresh strawberries, crushed nuts, or a drizzle of fruit syrup for extra flavor and texture.
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Add Lemon Zest: For a citrusy twist, add a teaspoon of lemon zest to the filling.
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Fruit Mix: Swap dried strawberries for dried blueberries or raspberries for a different fruity flavor.
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Use Agave Syrup: Substitute the maple syrup with agave syrup or coconut nectar for a different sweetener.
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- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert, Vegan
- Method: No-Bake
- Cuisine: Vegan, Dairy-Free
- Diet: Vegan
