Vegan Strawberry Cheesecake – Organic & Gluten-Free

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Cheesecake is a well-loved dessert around the world. It is made with layers of crust, cheese, and fruit. While many assume that it has its origins in New York, due to its popularity there, it actually dates back to 4,000 years ago in Ancient Greece! Cheesecake was considered to be a good source of energy, and there is astonishing evidence that it was served to athletes during the first Olympic games in 776 B.C. Cheesecake was also used as a wedding cake in Greece.

Today’s raw vegan strawberry cheesecake recipe uses a combination of pecans and walnuts for the crust while the “cheese” layer is made from cashew nuts.


This strawberry cheesecake is organic and gluten-free. Enjoy as much cheesecake as you want without the guilt of consuming too much sugar, unhealthy fats, and calories.

Ingredients:

Crust:

• 1 cup of raw pecans
• 1 cup of walnuts
• ¼ tsp ground sea salt
• ¼ cup of pitted dates

Cheese Layer:



• 2 cups of raw cashew nuts, soaked overnight
• 2 tbsp water
• 1 tsp vanilla extract
• 2 tbsp lemon juice
• ⅓ cup of raw coconut nectar
• ¼ cup of melted coconut oil

Fruit Layer:

• 2 cups of strawberries
• 3 tbsp raw coconut nectar

Instructions:

This recipe takes about 30 minutes to make. The cheese layer needs to freeze for 30 minutes. The cheesecake needs to set in the fridge for 4 hours. Serves 6 to 9.

To make the crust, put pecans, walnuts, and ground sea salt in a food processor and pulse just until you get a crumbly texture.
Add dates and blend until smooth.
Firmly press the crust on the bottom of a 7″ x 11″ baking dish, then set aside until the cheese layer is ready.
To make the cheese layer, drain soaked cashew nuts and put it in a food processor.
Pulse until crumbled up.
Add water, vanilla extract, lemon juice, and coconut nectar.
Blend until you get a smooth texture.
Continue blending while adding melted coconut oil until smooth.
Evenly spread cheese layer on top the crust.
Freeze for 30 minutes.
To make the fruit layer, put strawberries and coconut nectar in the food processor.
Blend until smooth.
Evenly spread on top of the cheese layer.
Refrigerate for 4 hours before serving.

Ideas And Tips:

• You may use mangoes, blueberries, peaches, blackberries or raspberries to replace strawberries.

• You can melt the coconut oil in the food dehydrator or on the stove but make sure the temperature does not exceed 104°F.

Vegan Strawberry Cheesecake - Organic & Gluten-Free
images – https://www.youtube.com/watch?v=Fnvltzn14fA


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