Vegan Strawberry Cheesecake (Edit recipe)

Yes this cheesecake is completely vegan, gluten, and refined sugar FREE! It's smooth, creamy, and SO delicious! It's got a nutritious nut & date base, and a gooey strawberry compote to compliment the silky cheesecake in between

15 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	317
Fat:	24 g
Carbohydrates:	20 g
Protein:	7 g
Cholesterol:	0 g
Sodium:	17 mg
Fiber:	3 g
Sugars:	11 g
Calculated per serving.

by colleenshealthylife

Serves: 10

Ingredients

Base

.66 cup Almonds, *
.33 cup Pecans, *
2 Tbsp Almond Butter
9 whole Medjool Dates, Pits removed

Cheesecake

1.5 cup Raw Cashews
.5 cup Almond Milk, *
3 Tbsp Coconut Oil, Soft/Solid
.33 cup Pure Maple Syrup
1.5 Tbsp Lemon Juice

Strawberry Compote

2 cups Strawberries, Frozen or fresh
2 Tbsp Pure Maple Syrup
1 tsp Lemon Juice
1 tsp Arrowroot Flour
.5 tsp Pure Vanilla Extract

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

-Begin for soaking your cashews in hot water for 1 hour
-Grease a 7" springform pan or line with parchment paper
-Process your crust ingredients together until finely crumbled, then press down into your pan. Mixture should be sticky and press down easily. If it doesn't adhere add 1-2 more dates
-Process your cheesecake ingredients together until smooth
-Pour overtop crust, lightly dropping on countertop to even out and remove any air bubbles
-Cover and freeze for 4 hours.
-Make strawberry compote by combining ingredients on stove top on low-medium heat for 15 minutes until strawberries have softened. Lightly mash to break apart the large strawberries into small bite sized chunks
Pour overtop your settled cheesecake layer
Let thaw 15-30 min before enjoying
Enjoy!
Keep stored in fridge