Description
This vegan cheesecake filling is made with cream cheese, raw cashews, coconut cream, coconut oil, strawberries, beetroot powder, lemon juice and sugar then poured into a gluten-free graham cracker crust and topped with a vegan sour cream topping for an easy, delicious gluten-free, vegan dessert!
Ingredients
Units
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Beet Lemonade
- 2 tsp beet powder, (I used Love Beets)
- 2 tbsp sugar
- 1/2 cup lemon juice (about 2.5 large lemons)
Cheesecake
- 2 graham cracker crusts, (pre-packaged and gluten-free OR your favorite crust recipe)
- 8 oz plain vegan cream cheese
- 1 can coconut cream (the solid part only)
- 1.5 cup raw cashews, boiled for 15 minutes
- 3/4 cup sugar*
- 1/4 cup raw cacao butter/coconut oil
- 1 tsp pure almond extract
- 1/4 cup arrowroot powder/starch
- 1/4 tsp salt
- 16 oz organic strawberries
Topping
- 12 oz vegan sour cream
- 4 tbsp sugar
- 1 tsp pure vanilla extract
- 1/4 tsp beet powder, (I used Love Beets)
- 2 tbsp coconut oil, melted
Instructions
- Preheat your oven to 350 degrees
- Boil your cashews (in water), for about 15 minutes. Drain and rinse
- While your cashews are boiling, prepare your graham cracker crusts and press into 2 9-inch tart pans (or alternatively you can make one 9×13 cheese cake. Place in the fridge while you make the filling
- Now make your lemonade by whisking/blending all lemonade ingredients together and set aside
- Add all cheesecake ingredients (EXCEPT strawberries) to a high speed blender/food processor, then add the cashews and beet lemonade. Blend until very smooth and no cashew chunks remain
- Pour the mixture into a large bowl
- Add your strawberries to the food processor and pulse them just to break them apart (not blended). You can alternatively smash them with a potato smasher in a large bowl
- Fold the strawberries into the cheesecake batter
- Pour the batter into the crusts and bake for about 45-50 minutes
- Remove from oven and allow it to cool at room temperature
- Place the cheesecake in the fridge overnight to set up completely
- 2-3 hours prior to serving, blend all your topping ingredients together and pour over top the cheesecakes and place back in the fridge for 2-3 hours until firm
- Serve with more fresh strawberries if desired
Notes
*you may substitue maple/agave syrup for the sugar, although this recipe has not been tested with such
- Prep Time: 20 minutes
- Chill time: 24 hours
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 2 9-inch cheesecakes