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Strawberry Cheesecake

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

  1. Add dates to a food processor and blend until small bits remain.
  2. Add nuts and process into a meal.
  3. Lightly grease a standard 12-slot muffin tin.
  4. Scoop in heaping, 1 Tbsp. amounts of crust and press with fingers.
  5. Add all filling ingredients to a blender and mix until very smooth.
  6. Divide filling evenly among the muffin tins. Tap a few times to release any air bubbles, then cover with plastic wrap.
  7. Freeze until hard – about 4 to 6 hours.
  8. 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.