Strawberries and Cream Cheesecake

My go-to dessert for celebrations and entertaining is a yummy plant-based cheesecake, which besides being very delicious and satisfying, is incredibly easy to make. Make your loved ones happy with this wholesome and sophisticated treat without spending your day in the kitchen. This particular cheesecake keeps things simple with a vanilla filling, brightened up by a whole bunch of fresh strawberries. The date/hazelnut crust adds in a delightful layer of texture. The recipe is below:

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5.0 from 1 reviews
Strawberries and Cream Cheesecake
Prep time
Total time
Recipe type: Dessert
Cuisine: Vegan
Serves: Serves 8
  • 10 medjool dates, pitted
  • 2 tablespoons cocoa powder
  • 1 teaspoon vanilla extract
  • 1 cup hazelnuts
  • pinch of salt
Vanilla Cream
  • 2 cups raw cashews (preferably soaked in water for 4 hours or overnight)
  • ¾ cup coconut cream
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • ½ cup maple syrup
  • About 2 dozen strawberries to cover the top
  1. Put the dates, hazelnuts, vanilla, cocoa powder and salt in a food processor and grind until you get a sticky dough-like consistency. Don't over-process though, make sure you retain some texture.
  2. Line a cake mold with parchment paper (I used a 6" (15cm) diameter round mold with release).
  3. Lay the crust mix on the bottom of the mold and press with your hands to make it firm.
Vanilla Cream
  1. Put all the vanilla cream ingredients in a high speed blender. Blend until smooth. Pour the mixture on top of the crust. Tap the mold on the counter a few times to release any trapped air bubbles.
  2. Loosely wrap the cake with stretch film and place in the freezer for 4 hours. You can store it in the freezer for up to 1 month.
  3. Thaw at room temperature for at least 15 minutes and top with fresh strawberries before serving.

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