healthy vegan TRIPLE-LAYERED RAW STRAWBERRY CHEESECAKE

by | August 6, 2019

Looking for a light dessert to showcase some of those fresh summer strawbs?

This lovely strawberry cheesecake by health and wellness blogger and Raise Vegan intern, Madison Amirehteshami of Maddi Made Vegan, is a deliciously creamy dessert with a smooth cashew base.

Not only is this cake gluten-free and vegan — it’s fully raw and naturally sweetened. Try this recipe today to enjoy every layer of a dessert you can feel good about.

Triple-Layered Raw Strawberry Cheesecake

Ingredients:

Crust:

  • 1/2 cup pecans
  • 1/2 cup almond flour
  • 2 dates (pitted)
  • 2 tbsp coconut oil
  • 1 tsp cinnamon
  • 1/4 tsp sea salt

Cheesecake Filling:

  • 2 cups cashews (soaked in cold water overnight)
  • 1/2 cup canned coconut milk (shaken)
  • 1/4 cup coconut oil (melted and cooled)
  • 1/3 cup grade A maple syrup
  • 2 tbsp lemon juice
  • 1 tbsp alcohol-free vanilla extract or ½ tsp vanilla bean powder
  • 1/4 cup freeze-dried strawberries

Strawberry Layer:

  • 1 cup strawberries
  • 1 tbsp fresh lemon juice
  • 1 tbsp chia seeds
Raw Strawberry Cheesecake
(Source: Maddi Made Vegan)

Instructions:

  1. Line a 6-inch springform pan with parchment paper. You can trace a circle using the pan bottom as a template. If you don’t have a cheesecake pan, you’ll also need a strip of parchment to line the sides.
  2. Add the pecans, almond flour, pitted dates, coconut oil, cinnamon and salt to a food processor or high-powered blender and pulverize until a slightly sticky, but not smooth, mixture forms. Don’t over process.
  3. Press the crust evenly along the bottom of the parchment-lined pan.
  4. In the same food processor or high-powered blender, blend the filling ingredients, except for the freeze-dried strawberries, for about 2 minutes or until creamy.
  5. Once smooth, taste and adjust to your preference by adding more maple syrup, vanilla, or lemon juice.
  6. Pour 2/3 of the filling into the pan over the crust. Smooth out the top and tap the pan hard against the counter a few times to release any air bubbles. Place in the freezer.
  7. Add the freeze-dried strawberries to the remaining batter, and blend until fully incorporated. Evenly spread over the plain layer. Tap again and return to the freezer.
  8. In a clean blender, blend the fresh strawberries, lemon juice, and chia seeds until smooth. Pour on top of the other layers.
  9. Freeze for 3-4 hours or until completely firm to set.
  10. Let thaw at room temperature for 10-15 minutes before serving. You can run a knife under hot water and dry it for ease of slicing.
  11.  Store in the freezer, and enjoy!

You can find this recipe and more at the Maddi Made Vegan blog as well as on Madison Amirehteshami’s Instagram.

Have you tried Maddi’s strawberry cheesecake? Let us know what you thought in the comments below.

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