By Sara McGlothlin
Grain-free, plant-based cheesecakes are one of my favorite desserts to make. Not only because I love them personally, but they even wow those with an insatiable sweet tooth. The recipe below has a cassava coconut crust that tastes like a cookie, making this recipe almond-free as well (for those of you with an almond intolerance!). Top with fresh berries for presentation, and eat them alongside for a natural hint of extra sweetness.
Strawberry Chocolate Cheesecake {Grain-Free, Vegan}
Who says chocolate and strawberries are only for Valentine's Day? Enjoy this delicious plant-based cheesecake any time of the year. The strawberry flavor is complemented with subtle hints of cacao in every bite. Grain-free and vegan.
Equipment
- High-speed blender or food processor
- hand mixer or stand mixer
- 8-inch Spring Form Pan
Ingredients
For the crust
- 1 1/4 cup almond flour
- 1/4 cup coconut sugar
- 2 tablespoons tapioca starch or arrowroot starch
- 1/3 cup melted coconut oil
For the filling
- 1 1/2 cups raw cashews soaked 4-6 hours or overnight
- 1 1/2 cups strawberries stems removed and halved
- 1/2 cup full-fat coconut milk
- 1/2 cup coconut cream
- 1 8 oz package vegan cream cheese
- 1/2 cup maple syrup or coconut nectar
- 1/4 cup raw cacao powder or unsweetened cocoa powder
- 2 tablespoons tapioca starch or arrowroot starch
Instructions
- Preheat the oven to 350°F. Spray an 8-inch round springform cake pan with cooking spray.
- Make the crust. In a large bowl or stand mixer, mix the almond flour, coconut sugar, and tapioca flour. Stir to blend. Start beating on medium speed, slowly incorporating the melted coconut oil, increasing the speed and continuing to beat until a crumbly dough is formed. Gather the dough and press it firmly in the bottom of the cake pan (it should feel like damp, course sand).
- Bake the crust for 10 minutes, then set aside until ready to use.
- In a high-speed blender, add the soaked cashews, strawberries, coconut milk, coconut cream, vegan cream cheese, maple syrup or coconut nectar, raw cacao powder or cocoa powder, and tapioca flour or arrowroot starch. Blend until creamy, using the tamper as you need to get the blender going and until everything is smooth.
- Pour the filling into the cake pan with the crust. Bake for 50 to 55 minutes until edges have started to turn golden brown and “pullaway”from the edges of the cake pan (cheesecake should still “jiggle”and the middle may appear darker, but will set as it cools). Allow the cake to cool at room temperature for at least 2 hours before transferring to the refrigerator for 4 to 6 hours to completely set.
Notes
Storage: Store the cheesecake in the refrigerator, covered or uncovered, for up to 5 days.
Plan Ahead Tip: The night before, soak the cashews in water, and place a can of coconut cream or coconut milk upside down in the refrigerator (doing so will allow any liquid to remain at the bottom when turned right side up, leaving the solidified cream at the top). Reserve the liquid for smoothies or freeze in an ice cube tray for later use.
