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!