Description
Indulge in a creamy and vibrant Gluten Free & Vegan Strawberry Cheesecake made with oat milk. This delightful no-bake dessert is perfect for any occasion, from summer picnics to birthday celebrations. With a smooth filling crafted from soaked cashews and a crunchy, nutty crust, every bite offers a burst of fresh strawberry flavor topped with a luscious homemade strawberry sauce.
Ingredients
- Crust: pecans, walnuts, Medjool dates, unsweetened coconut flakes, rolled oats, coconut sugar, ground cardamom, kosher salt
- Filling: raw cashews, pure maple syrup, oat milk, coconut oil, lemon juice
- Strawberry Sauce: fresh strawberries, filtered water, maple syrup, coconut sugar, pure vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Soak cashews in boiling water for 1.5 hours; drain and rinse thoroughly.
- Combine crust ingredients in a bowl and bake for 15-20 minutes until golden brown.
- Blend soaked cashews and other filling ingredients until smooth.
- Press crust mixture into a springform pan and pour in the filling; freeze for 4-6 hours.
- Simmer strawberry sauce ingredients until soft; mash and cool before serving.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 330
- Sugar: 20g
- Sodium: 35mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg