This Raw Vegan Strawberry Cheesecake was so unbelievably simple to make, as long as you have a blender this will be a snap. This recipe consists of components to past recipes I’ve posted lately, showing that making too much of something is never a bad thing.
What You’ll Need for the Granola Crust:
1 Cup Walnuts
1 Cup Sunflower Seeds
1 Cup Oats
8 Pitted Dates
1/5 Cup Melted Coconut Oil
4 Tbsp Maple Syrup
What You’ll Need for the Cream Filling:
1 block of Firm Tofu (16 0z)
1.5 Cups of Raw Unsalted Cashews
3 Tbsp Maple Syrup
3 Tbsp Lemon Juice
3 Tsp Cinnamon
Strawberry Jam Top Layer:
Let’s get this Party Started:
Dust off your blender and get it ready for some heavy use. To Create the crust take all ingredients needed, pack into blender and let mix for 1 minute.If there seems to be some large chunks or unchopped nuts, etc. than mix around with a spoon so top goes to bottom and bottom mixture goes to top. Blend for another minute and you should have a nice crunchy texture.
In a 9×1.5 Inch Pan pack down the homemade granola so there is no spaces or pockets.
Now let’s clean out the blender and get started on the Cream Cheese Filling. Add all ingredients to the blender listed under the Cream filling. Mix in the blender for 1 Minute. Than with a spoon, move mixture on top to the bottom, and mixture to the bottom to the top. Blend for another minute to guarantee a smooth, creamy texture. When finished Take Cream Cheese out of the Blender and pack firmly on top of the Granola Crust.
Again, let’s wash out the blender so it’s ready to make the strawberry too layer. You truly just need 8 fresh strawberries, blend them until they make a natural liquid jam. Pop open the Blender and smooth over the Cream Cheese layer like frosting.
Now that you have a finished masterpiece, place in freezer for at least 4 hours so cake gets a wonderfully firm and creamy texture. Take the time to do some yoga, take a bath, and continue your YOU time with some dessert!