Satisfy your sweet tooth with the luscious flavors of this plant-based strawberry cheesecake from the UPMC Catering Department.
Sweetened with agave nectar and enriched with coconut milk, this dessert offers a perfect balance of indulgence and wholesome goodness.
The crust’s delightful blend of dates and walnuts provides the perfect nutty base for the velvety-smooth cheesecake filling. And the fresh strawberry slices on top provide bliss with each mouthwatering bite that'll have you coming back for more.
Enjoy the guilt-free pleasure of this vegan strawberry cheesecake and savor the taste of nature's bounty.
What You Need to Make Plant-Based Strawberry Cheesecake
- 6 oz. dried, pitted dates.
- 1 cup shelled walnut halves and pieces.
- 1-1/2 cup raw whole cashews.
- ½ cup agave nectar syrup.
- 2/3 cup canned unsweetened coconut milk.
- 1 lemon, juiced.
- 1/3 cup organic coconut oil.
- ¼ cup fresh sliced strawberries.
How to Make Strawberry Cheesecake
- Add dates to a food processor and blend until small bits remain.
- Add nuts and process into a meal.
- Lightly grease a standard 12-slot muffin tin.
- Scoop in heaping, 1 Tbsp. amounts of crust and press with fingers.
- Add all filling ingredients to a blender and mix until very smooth.
- Divide filling evenly among the muffin tins. Tap a few times to release any air bubbles, then cover with plastic wrap.
- Freeze until hard – about 4 to 6 hours.
- Once set, remove from muffin tin and top with strawberry slices to serve.
Plant-Based Strawberry Cheesecake Nutrition Facts
Yield: 12
Portion: 1 serving
- Calories = 329 kcal.
- Carbs = 29.6 gm.
- Protein = 5.5 gm.
- Fat = 23.4 gm.
- % Cal./Fat = 60.0%.
- Chol. = 0 mg.
- Sodium = 6 mg.
- Fiber/Dietary = 2.4 gm.
- Calcium = 25 mg.
