Strawberry Cheesecake –

a classic among all cheesecakes!

Maybe you’ve started to notice my love for cheesecakes already. There are a lot of them on this blog. So there was no excuse to make this super classic one. Strawberry Cheesecake was one of my favorites before I became vegan. But a few days ago I was determined to create a recipe that was definitely as good as the original – if not even better. So there I was: recipe testing in my kitchen. And what I came up with was the most delicious cookie crust, filled with the creamiest cream and I topped it with fresh strawberries. ? Usually I don’t eat while shooting but this time I could hardly restrain myself. And you don’t need to wait any longer. I’ll share it right with you!

What you’ll need:

For one cake – ⌀ 20cm / 8 Inch

For the base:

210 g cashewnuts
55 g white almonds
50 g melted coconut oil
30 g shredded choconut

For the cream:

200 ml coconut milk (from the can, well shaken)
200 g Cashews (soaked in filtered water for about 6 hours, preferably over night)
75 g maple syrup
1 tsp vanilla powder
1 tsp maca powder (optional)

Say Cheese!

Start by adding the dry ingredients for the base to your food processor and pulse a few times until everything has broken down into small pieces. Add the melted coconut oil and pulse again. The “cookie dough” should be soft yet thick.
Take your cake pan an press the dough into it until it’s spread out evenly (have a look at the picture above).
Wash the food processor and add all the ingredients for the cream. Blend well until it turns super creamy.
Fill the cream onto the dough and place the cake into the freezer for at least 6 hours.
Defrost 30 minutes prior to eating and decorate with fresh berries.