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Strawberry and Lemon Cheesecake

Ready in: 15 to 30 mins

Freezes Well Vegan Friendly

This strawberry and lemon cheesecake is the dessert of dreams! It’s raw, vegan, gluten-free and refined sugar-free, but has so much sweet taste and fresh flavour, you won’t miss a thing! The base is made predominately from oats to give that biscuit-like texture, while the creamy filling contains soaked cashews and coconut milk. Serve for a special dinner party for a real show-stopper!

Strawberry and Lemon Cheesecake Recipe: Veggie Magazine

Ingredients:

For the base:

250g oats
4 tbsp maple syrup
2 tbsp coconut oil
1 tsp vanilla extract
2 tsp cacao powder (optional)

For the filling:

300g cashews, soaked in water for at least 8 hours
2 tbsp coconut milk (the more firm mixture at the top of the can)
3 tbsp maple syrup
8 strawberries
juice of 1/2 lemon
finely grated zest of 1 lemon

method:

  • To make the base for the cheesecake, start by adding the oats to a food processor and blending, until a fine flour forms.
  • Add the remaining base ingredients (including the cacao powder, if using - this just adds an extra depth and flavour but is totally fine without). Blend until fully combined.
  • Press the base mixture into a lined cake tin. Place in the freezer to set whilst you make the filling.
  • Drain and rinse the soaked cashews, then add these to your food processor. Add the remaining ingredients, and blend, until super smooth and creamy.
  • Pour this mixture on top of the base, and return the whole cake to the freezer for three hours to set.
  • Remove from the freezer 10 minutes before cutting into slices and serving.
Print Recipe https://www.grapetree.co.uk/blog/post/strawberry-and-lemon-cheesecake-raw-vegan-gluten-free

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