I can’t believe I haven’t tried raw, vegan cheesecake sooner! It’s not only super delicious but also prepared in less than 15 minutes. You don’t even have to bother with heating the oven, whisking ingredients, or greasing a baking dish. All you need for this easy vegan strawberry cheesecake is a good food processor, almonds, dates, strawberries, and cashews.
You don’t need to have a Vitamix for this recipe. We have a OmniBlend V and it worked just great. It actually didn’t take much longer than a minute to blend the nuts into a creamy mixture. At first, I was a bit skeptical if a layer of soaked cashews could really taste like cheesecake, but to my surprise it really can!! It turned out so unbelievably creamy and you can use all different kind of flavors and add them to your cheesecake! I’m always a bit slow when it comes to these things; I hated tofu for years until I finally found out that it can be so yummy! And I’m even happier now that I finally found this incredibly delicious and vegan dessert!
For the base, I first crushed half a cup of almonds in my food processor. I then added the dates together with a tablespoon of popped quinoa, blended it again until it became pretty sticky, and pressed it into silicone muffin cups. Of course you can also use a round springform (double the ingredients for a 9 inch (18 cm) springform), I just think it’s great to have these mini vegan cheesecakes waiting for you in the freezer and you can just get one whenever you feel like it! It’s important to soak the cashews for at least 4-6 hours before blending them. If you are short on time, maybe you can also get away with soaking them for 1-2 hours when using hot or boiling water.
For six muffin cups, I used one cup of cashews and blended it together with half a cup of coconut milk, 6-8 strawberries, and a teaspoon of agave. Divide the filling evenly among the muffin cups and put it into the freezer for about 3 hours. Allow the vegan strawberry cheesecake to warm up for about 30-60 minutes before you serve it. You can store them in the freezer for up to two weeks.
- 1 cup cashews soak the cashews for 4-6 hours
- 1/2 cup coconut milk
- 1/2 cup almonds
- 1/2 cup dates
- 1 tablespoon popped quinoa
- 6-8 strawberries
- 1 teaspoon agave
- Soak the cashews for 4-6 hours.
- Place the almonds into a food processor and blend until they are nicely crushed. Then add the dates and the popped quinoa and blend again until a sticky mixture forms. Press it into six silicone muffin cups.
- Then make the cheesecake layer: Drain the cashews and put them together with the coconut milk in a food processor and blend until it becomes creamy and smooth. Then add the strawberries and blend for another minute.
- Pour it evenly on the base layer and freeze for about 4-6 hours.
- Allow the mini cheesecakes to warm up for 30-60 minutes before you serve them.