Raw Vegan Strawberry Cheesecake
Raw Vegan Strawberry Cheesecake
- 30 minutes
- Vanilla Magic, Raw, Planet Protein
Bring health & delight this Strawberry month with this healing high vibe Raw Plant Based Strawberry Cheesecake.
Crust
- 1 Heaping Cup Pecans
- 1/2 Cup Almonds
- 10 Dates, pitted
- 3 tbsp @planet_protein Vanilla Magic
- 2 tbsp Mesquite Powder
- 1/4 tsp Himalayan Salt
Filling
- 1 1/2 Cups Raw Cashews, soaked for 1-2 hrs, then drained & rinsed.
- 1 1/2 Cups Frozen Strawberry
- 1 Cup Coconut Water
- 1/2 Cup Maple Syrup
- 1/4 Cup Coconut Oil
- 1/2 Lemon, juiced
- 2 tsp Vanilla Extract
- 1 tsp Stevia
Instructions: Crust
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Place all ingredients for the crust in a food processor and blend till a crumbly texture is reached.
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Line the bottom of a 9 or 12 inch pie springform pan with parchment paper. This makes it way easier to transfer your creation to a serving plate as well as making clean up time faster.
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Pour in your crust crumble into your lined pan, spread evenly, then begin to press down with hands, I like to press the crust up against the wall of the pan a bit but this isn’t necessary.
Instructions: Toppings
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Add all ingredients for the filling into a high speed blender, like a blendtec or vitamix, and blend till smooth and creamy.
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Pour your filling into your pan over the crust. It most likely spread evenly throughout the pie pan.
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Place in the freezer for a 3-4 hrs to allow the filling to firm up.
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Garnish with sliced fresh strawberries as desired. Other garnishing options that would pair nicely with this recipe would be finely shredded coconut flakes, cacao nibs or chocolate chips, banana slices, or berries.
For more recipes, nutrition tips and vegan lifestyle hacks, check out our Ultimate Plant-Based Starter Kit (it’s free!).
