Dairy-free Strawberry Cheesecake
This dessert is dairy-free, vegan, no-bake and delicious!
6-inch springform cake pan
food processor or blender
plus extra for topping
pitted (around 5-6 dates)
virgin coconut oil
soaked 2-6 hours
fresh or frozen, plus extra for topping
virgin coconut oil
Make the Crust
Grease the cake pan with coconut oil.
In a food processor or blender container, add the pistachios. Pulse to break down to small chunks but not into flour.
Add the dates and coconut oil. Process until thoroughly combined.
Place crust mixture into cake pan. Use the back of a wet spoon to press the crust mixture to the bottom of the pan, spreading evenly.
Place cake pan in the freezer while making the filling.
Make the Filling
Rinse the food processor or blender container.
Add the soaked cashews, strawberries, maple syrup and lemon juice into the food processor or blender container.
Process on high until everything is smoothly blended.
Add the coconut oil and process again until thoroughly incorporated.
Pour the mixture into the cake pan. Distribute evenly.
To release any air bubbles, carefully tap the side of the pan with your hand, or bang the pan up and down on a tabletop. Use a knife to make swirls on top of the cake.
Place pan on a flat surface in the freezer. Let freeze and set for at least 6 hours or overnight.
When solid, release cake from pan. Top with fresh or frozen strawberries and pistachio bits.
Keep in freezer until ready to serve. Place in the refrigerator 30 minutes before serving. Enjoy!
Use organic strawberries as much as possible. Strawberries are highly sprayed.
If there is any leftover filling, place in silicone baking cups and freeze to make mini-cheesecakes.
You can substitute almonds or sunflower seeds instead of pistachios for the crust.
Dairy-free Strawberry Cheesecake https://melissatorio.com/dairy-free-strawberry-cheesecake/