Vegan recipes

Recipe: Raw vegan strawberry cheesecake

The only cake I love is cheesecake. I don’t really have a sweet tooth (as you can see by the very few desserts on my blog). One of the few sweet things I sometimes crave is strawberry cheesecake.

I’m also completely in love with Ben & Jerry’s strawberry cheesecake ice-cream, it’s heaven! Unfortunately it contains lots of fat and dairy, so I stay away from it. I’ve noticed that a lot of vegan bloggers have put beautiful yummy cheesecake recipes online, one more colourful than the other. I’ve always been a little afraid of trying to make a vegan no bake cheesecake from scratch; I’ve never really used agar agar (a vegan gelatin substitute) and how do you make a crust that’s healthy but still tastes good?

This recipe took me about four tries, so it definitely wasn’t easy to come up with. I wanted to make a healthy, raw, vegan strawberry cheesecake, with little or no sugar, a whole-wheat crust and lots of taste! Also, I wanted it to be easy to make – so no baking and not too many ingredients. For the crust I used whole-wheat biscuits which contain a little sugar and for the filling I used sweetened strawberry soy yoghurt. Although a little sugar won’t hurt you, feel free to use unsweetened biscuits and yoghurt. In that case, I would recommend you add some pureed dates or another natural, healthy sweetener. I used unsweetened jam for the top, which is super sweet, but you can also put fresh strawberries on top. Unfortunately it isn’t strawberry season right now, but if you can get your hands on some fresh strawberries I definitely recommend using them to decorate the cake.

If you’re used to super-sweet non-vegan cheesecake, your taste buds might need to get used to this one. But it’s delicious and it won’t make you feel as bad after eating it. Literally though: after eating a regular cheesecake I always eat too much and get sick – with this cake that has never happened. Recipe for the best vegan cheesecake below!

vegan no bake cheesecake

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vegan no bake cheesecake

best vegan cheesecake recipe

raw vegan strawberry cheesecake

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Recipe: Raw vegan strawberry cheesecake
Best vegan cheesecake recipe
Course Dessert
Cuisine Vegan
Cook Time 3 hours
Servings
cake
Ingredients
For the crust
For the filling
For the topping
Course Dessert
Cuisine Vegan
Cook Time 3 hours
Servings
cake
Ingredients
For the crust
For the filling
For the topping
Instructions
  1. Break the biscuits into large chunks and put in a food processor. Process the chunks until you have a fine meal.
  2. Put the crushed biscuits in a bowl and add 3-4 tablespoons of melted coconut oil. Stir through well.
  3. Put the biscuit-mixture in a (greased) cake tin (24 cm) and press the mixture evenly into the cake tin with the back of a spoon or your hands. Put the tin in the fridge while you make the filling.
  4. Put a small saucepan on the stove (low heat). Add the water and the agar agar powder. Keep stirring until the water starts to boil and the agar agar dissolves. Add the yoghurt and the coconut milk and stir very well so the agar agar is spread evenly through the mixture.
  5. Remove the cake tin from the fridge and pour the yoghurt mixture on top of the crust. Put back into the fridge. Note: this mixture may be very fluid but don’t worry, it will become more solid after a few hours in the fridge!
  6. After about an hour, remove the cake from the fridge and check if the yoghurt has become firmer. Put a small saucepan on the stove (low heat) and add the strawberry jam. Let it simmer for a few minutes while stirring well, until it becomes more liquid.
  7. Pour the strawberry jam on top of the cake. With a spoon, evenly smooth the jam over the top of the cake (this is much easier to do after heating the jam).
  8. Put the cake back in the fridge for about two to three more hours.
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