RECIPE: Vegan Strawberry Cheesecake

If you love a good cheesecake but want one without the rich decadence of traditional dairy, this recipe is perfect for a spring time dessert. It's tangy and fruity with a creamy texture and a chocolatey base!

Recipe Card Included at the end bottom of the page.

INGREDIENTS

BASE

Cacao Hazelnut & Chia Protein Crunch 200gms

Dates 105gms

Hot Water 25gms

FILLING

Raw Macadamias 1.5cups

Maple Syrup 90gms

Coconut Oil 50gms

Lime Juice 70gms

Lime Zest 1 fruit

Vanilla Extract 5gms

Salt 5gms

Fresh Strawberries 1cup

METHOD

BASE

Soak the dates in the 25gms of hot water. Cover and set aside for 10 minutes.

In a food processor, blend the Protein Crunch granola until it becomes a fine crumb or soil.

Remove the blended Protein Crunch granola from the food processor and blend the dates and hot water to form a puree.

Combine the blended Protein Crunch and date puree, mixing well till a paste is formed. 

Press the mixture into the bottom of a 18cm mold. And leave in the fridge while preparing the filling.

FILLING

Cover macadamias in hot water and allow to soak for an hour. Drain and allow to drip dry for 10-15 minutes.

Blend macadamias with the rest of the ingredients until smooth.

Pour onto the Protein Crunch base and spread evenly. Wrap with clingwrap and allow to set for 4-5 hours in the fridge.

TOPPINGS/GARNISH

As desired. We used a cashew buttercream, assorted berries, Cacao Hazelnut Protein Crunch and mint leaves.