Vegan Strawberry Cheesecake

March 18, 2022

Meet the Vegan Strawberry cheesecake of your dreams! This incredibly smooth, rich, and creamy dessert was created by our friend Caitlin at plant.well. With just a few simple ingredients and our delicious Double Chocolate Granola Bars, you will soon have a delectable to share with your friends and family.

Ingredients

Author: Caitlin Connor

8 Bakery on Main Organic Double Chocolate Granola Bars
2 Cups Cashews (soaked)*
2/3 Cup Full-Fat Coconut Milk (from a can)
1/3 Cup Maple Syrup
1/4 Cup Coconut Oil, melted
3 Tbsp Lemon Juice
2 Tsp Vanilla Extract
Pinch Salt

Directions

Gently press granola bars into a lightly-greased 8×8 circle springform pan. Place in the freezer.**
In a blender, add the soaked cashews, coconut milk, maple syrup, coconut oil, lemon juice, vanilla and salt and mix until smooth and creamy. You may need to scrape down the walls a couple times depending on your blender.
Pour over crust and smooth out. Return to freezer.
To make your berry topping, add the berries and lemon juice to a pan over medium/low heat. Cook about 8-10 minutes or until reduced into a jam, stirring often.
Allow to cool a bit and then pour over cheesecake filling and evenly spread out.
Return to freezer for at least 4-6 hours, or overnight to set.
Let thaw on the counter for 20 minutes before serving, then remove sides of pan and cut into slices and enjoy!