💾 Archived View for gmi.noulin.net › cooking › 114.gmi captured on 2022-04-29 at 12:27:44. Gemini links have been rewritten to link to archived content

View Raw

More Information

⬅️ Previous capture (2021-12-03)

-=-=-=-=-=-=-

No bake RAW STRAWBERRY CHEESECAKE

Author: Audrey @ Gluten-Free Vegan Love

PREP TIME: 20 MINS COOK/CHILL TIME: 2 HOURS READY IN: 2 HOURS 20 MINS

MAKES: 8-12 SERVINGS

into a thin 9" cake would work too.

INGREDIENTS

Base Ingredients:

1 cup almonds

2 tbsp coconut oil, liquified

3 soft medjool dates

1 tsp pure vanilla extract (or a small pinch of raw ground vanilla bean)

Cheesecake Filling:

2 cups raw cashews, presoaked for at least a few hours or overnight

6 tbsp coconut oil, liquified

juice of 1 lemon

1 tsp pure vanilla extract (or another pinch of raw ground vanilla bean)

cup liquid sweetener of your choice (I used maple syrup)

1 medium ripe banana

2 cups strawberries, hulled

Optional: extra strawberries for decorating

INSTRUCTIONS

Place all base ingredients into a food processor and process until a coarse

crumbly mixture forms. Transfer mixture into a springform pan and press down to

form a very thin base layer and edging. I worked my mixture a little higher up

the wall sides to create the rustic effect you see in the image. To get that,

be sure to spread it around evenly, but also thinly. Alternatively, you can

also forget about the edging and just press the entire mixture down evenly

along the base for a flat gluten-free cheesecake crust. Once the base is in

place, place the pan into the freezer while working on the next step.

Place all cheesecake ingredients into a blender (I find putting them in the

order listed helps them to blend easier), and process until the mixture is

smooth and uniform. You may need to pause and scrape the sides down or stir the

mixture a little to help it blend through if you're not using a high-speed

blender (I used my Vitamix for this recipe). Transfer the mixture into the

springform pan on top of the crust and spread it out evenly, smoothing out the

top.

Place the cheesecake back in the freezer and freeze for a 1-2 hours to allow it

to set. Then transfer the cake into the fridge, garnish with extra strawberries

on top if you'd like, and enjoy! Note: if you let this cake freeze fully,

you'll need to thaw it out a little to slice it as it gets very, very firm. If

you keep it in the fridge it should slice nice and easy. Enjoy!