Strawberry “Cheesecake”

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This no-bake Strawberry “Cheesecake” is free of added fat and sugar, yet still tastes creamy and delicious. I know, you’re asking, “How can that even be possible?” The secret is in the cashews and the dates! Both are whole, plant-based foods that pack flavour and a nutritional punch!

We have had much to be grateful for this past week, so that calls for celebration. With a celebration usually comes something sweet. Have you noticed that? This dessert allows your body to celebrate along with your taste buds!

Our friends, whose daughter was gravely ill in ICU at the Vancouver Children’s Hospital, arrived home last Monday. She is recovering well. (Hallelujah) They love desserts, so we took them over this fresh, Kelowna grown, Strawberry “Cheesecake” to help them get their strength back. 🙂

I modified my old traditional no-bake cheesecake recipe that contains cream cheese, eggs, butter, added sugar and oil.

I used to make traditional cheesecakes often when my girls were really young. In fact, it was kind of my signature dessert. It seemed like everytime we entertained I was serving a cheesecake laden with saturated fat, hormones, sugar, oil and a good dose of cholesterol! Oops. Now that I know better, I do better!

I am so excited that there is a way to change up the ingredients and actually make a healthy cheesecake!! This “cheesecake” recipe contains no cholesterol, no dairy, no oil, no eggs and zero added sugar.

Just a teensy note on dates…

Dates are high in fibre, antioxidants and are anti-inflammatory and anti-microbial. In one study, dates showed the ability to inhibit growth of cancer cells in a petri dish. In an Israeli study, the scientist purported that dates may be considered an almost ideal food, providing a wide range of essential nutrients and potential health benefits.

A little information on cashews…

“Cashews are low in sugar and rich in fiber, heart-healthy fats, and plant protein. They’re also a good source of copper, magnesium, and manganese — nutrients important for energy production, brain health, immunity, and bone health. Cashews are low in sugar, a source of fiber, and contain almost the same amount of protein as an equivalent quantity of cooked meat“. Click here for a link to the article. So, for any of you stressing out your well meaning family members that you might become protein deficient, (even though all protein initially comes from plants), you can rest easy.

So bring it summer, with your barbeques, pool parties, fun in the sun and bikinis… We are so ready! (Well, maybe we’re not really ready for the bikini part! 😉 This dang Covid is turning us all into bakers!)

Now when you get an invitation to social distance in someone’s backyard for July 1st and soak up the sun, you can bring this oozy doozy of a cheesecake to share. Its bright colors make it look like a Canada Day celebration on a plate. And, you won’t have to feel guilty about raising your friends’ cholesterol levels! 😉

Strawberry "Cheesecake"

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Serves: 10+

Nutrition facts: 200 calories 20 grams fat

Ingredients

• CRUST:
• 1 cup almond flour
• 1/2 cup walnuts
• 8 Medjool dates
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• FILLING:
• 2 cups soaked cashews (soak in hot water while you are working on the rest of the cake)
• 1 cup coconut milk (can be the thick or the thin portion of the can)
• 5 dates
• 3 tablespoons of lemon juice
• 2 tablespoon of plant milk (almond, soy, oat, cashew, etc)
• 2 teaspoons of lemon zest
• 2 teaspoons of vanilla extract
• 1/4 teaspoon of salt
• STRAWBERRY SAUCE:
• 2 cups of strawberries
• 5 Medjool dates
• 1 tablespoon of lemon juice

Instructions

1. Place 2 cups of cashews in a bowl and cover with hot water.  Allow them to sit while you work on the rest of the recipe. 
2. Place almond flour and walnuts in a food processor and pulse into a flour. 
3. Add the dates, vanilla and salt and process until it starts to stick together.
4. Press the crumble mixture firmly into a greased 8 inch cake pan or springform pan.  
5. Drain the cashews and add all filling ingredients into a high speed blender and blend until smooth.  
6. Pour the filling into the pan covering the crust.  Place in the freezer for a couple of hours.
7. Rinse out the blender and add the strawberries (keeping about 4 to decorate the cheesecake with).  Add the dates and the lemon juice and blend until smooth.
8. Once the filling has frozen enough, pour the strawberry sauce on top.  
9. Decorate with sliced strawberries. 
10. Remove from freezer 10 minutes before serving.  You can serve as is, or add a dollop of coconut whip cream if desired. 

 

www.thevibrantveggie.com

If you have a sweet tooth and are on the lookout for more spring inspired vegan/plant-based recipes you might like this Strawberry Rhubarb Crisp.

If you have a hankering for some chocolate with no nuts or gluten, check out this Chocolate Mousse recipe. It can be served as a mousse, or frozen and served as little mini cheesecakes!

Happy eating! If you do make this cheesecake, please leave me a note.