No-Bake Vegan Strawberry Cheesecake

Ingredients

Cookie Crust:
• 16 medjool dates (about 1 cup)
• 3 cups almond flour
• 6 tbsp coconut oil, melted
Strawberry Jam:
• 2 cups strawberries, diced
• 2 tbsp maple syrup (a bit more or less, according to how sweet your strawberries are)
• 1 tbsp cornstarch
• 2 tbsp cold water
No-Bake Cheesecake:
• 1/2 cup coconut oil, melted
• 1/2 cup full-fat coconut milk
• 1/4 cup lemon juice, freshly squeezed
• 1/2 cup maple syrup
• 2 cups raw cashews
• 1 tsp vanilla extract

Instructions

Cookie Crust:
1. If your dates are dry, make sure to soak them prior to starting, until they become very soft.
2. Process all ingredients in a food processor until completely blended. If the crust is dry, consider adding an extra teaspoon or so of coconut oil, until you obtain a consistency that clumps together when you pinch it between your fingers.
3. Line a 8x8” or 9x9” cake pan with parchment paper.
4. Pour crust on the bottom of the pan. Press it down with your hands to evenly distribute and pack the crust all over the pan.
5. Place cake pan in the freezer while you make the cheesecake.
Strawberry Jam:
6. Mix strawberries and maple syrup in a saucepan. Bring to a boil over medium heat. Reduce heat to medium-low. Stir constantly while you let the strawberries cook, for about 20 minutes.
7. Mix cornstarch and water together in a small bowl.
8. Add mixture to the strawberries, stir while you cook briefly to let the jam get thick.
9. Pour it in a bowl. Keep it in the fridge until it cools down completely.
No-Bake Cheesecake:
10. Start the night before, or a few hours prior, by soaking the cashews.

11. If starting the night before, simply soak the cashews in some room temperature water and let them sit on the counter soaking overnight.

12. If starting a few hours before, soak cashews in hot water for at least 1 hour.

13. Drain cashews.

14. Place all ingredients except for the beet crystals in a food processor.

15. Process for a few minutes. I like my cheesecake very creamy so I process mine for about 4 minutes. It will depend on how powerful your food processor is.

16. You might want to scrape the bowl of the food processor in between blending.

Assemble:
17. Pour cheesecake batter over crust.
18. Spoon jam on top.
19. Use a knife or spatula to swirl jam in the cheesecake batter.
20. Place it in the freezer for 6 hours, or overnight.
21. Let it sit at room temperature for about 10 minutes before serving.
Storage:
22. Store in the freezer, well packaged for up to 2 weeks.
23. Store in the refrigerator for a few days.

Notes