Mother’s Day is just around the corner and this year it will be here in Germany on May 9th.
Do you already have something nice for your dear mothers? I always think that just one day a year doesn’t do justice to what mums do. As a mother of 2 cute dwarfs, I can sign it myself. That’s why I always make my mother so happy, simply because I love doing it so much. How is it with you?
Perfect for Mother’s Day
Of course, I created a cake recipe for the occasion. It’s already done and waiting in the freezer for its big performance on Sunday. I always find that so very practical about these no bake cheesecakes. These can be stored in the freezer or in the freezer without any problems. And when you feel like it, you can simply get a piece out of the freezer.
For my shoots, I always let the whole cake thaw so that I can cut and decorate it. At the end I always cut 6-8 pale-sized pieces and freeze the whole thing until the next occasion. So you don’t have to cut a frozen cake and you can always get as many pieces as you need. When your best friend or someone else comes by, you can easily turn it into a cake date. I’ve done that so often. Since the selection is quite large for me (search for “cheesecake” here on the blog “), there is usually a colorful selection and the visit is full and happy afterwards.
But now back to Mother’s Day and this super easy strawberry cheesecake. I used fresh strawberries for this. you can also use frozen strawberries. But then you have to do without the strawberry edge. And since I loved this idea, it had to be fresh strawberries. How great that the strawberry season has just started. They look great in this vegan cheesecake.
I always ask myself if these cakes are not getting under the tarts. What do you all mean? Put all thoughts and ideas in the comments.
And then on to the recipe. You can soak the cashew nuts right away. They have to be soaked in water for one night so that our vegan cheesecake becomes creamy and cheesy, like with real cream cheese “.
Strawberry cheesecake without baking – vegan & gluten-free, perfect for Mother's Day. Click here for the complete RECIPE
- 150 g almonds for the bottom
- 25 g desiccated coconut for the bottom
- 4 pitted dates for the bottom
- 200 g cashew nuts – soaked in water for 8 hours for the filling
- 200 + 100 g fresh strawberries for the filling
- 150 g plant-based milk of your choice – I used oat milk for the filling
- 125 g maple syrup for the filling
- 40 g lemon juice for the filling
- 2 tbsp coconut oil for the filling
- 1/2 teaspoon vanilla powder for the filling
Line the bottom of a round baking pan Ø 20 cm ( 8 inches) with parchment paper.
Put all the ingredients for the base in the mixer and mix until you have a dough-like mixture. If necessary, add 1-2 tablespoons of water.
Spread the mixture in the baking pan and press down evenly.
Wash the blender. Drain the cashew nuts.
Wash the strawberries and remove the greens.
Cut 1/3 of the strawberries into long stripes and line the "putside" of the baking pan as shown in the photo. I also spread a few strawberries on the floor.
Now put all the ingredients for the filling, including the remaining strawberries, in the blender and mix until you have a smooth mixture.
Put the filling on the bottom. and place the cake in the freezer for at least 6 hours. Preferably overnight. Take out 1-2 hours before consumption and decorate with fresh strawberries and optionally with fruits of your choice.
Once frozen, the cake can be kept in the freezer for up to 6 months.
Don't forget to #therawberryeats over on instagram and tag me @therawberry if you remake this one. I'd love to see your recreations.
Thank you very much for stopping by and have fun with this vegan strawberry cheesecake! You are welcome to share your creations on Instagram and tag me. I’ll be happy to share it then!
Have a wonderful day