The Best Vegan Strawberry Cheesecake ★★★★★2 reviews

Ingredients

For the Crust:

• 1 1/2 cup graham crackers crumbs
• 1/2 cup rolled oats
• 1/4 cup walnuts
• 5 Tbsp coconut oil

Filling:

• 1 1/4 cup raw cashews; soaked in water for 8 hours or overnight
• 8 oz vegan cream cheese; softened
• 1 cup coconut cream
• 1/2 cup cane sugar + 2 Tbsp
• 2 Tbsp lemon juice
• 1 Tbsp coconut oil
• 2 tsp vanilla extract
• 3 Tbsp cornstarch
• pinch of salt
• For the Fresh Strawberry Swirl

Topping:

• 2 cups fresh strawberries
• 6 Tbsp cane sugar

Method

1. Preheat oven to 190 C / 375 F
2. Place all the ingredients for the crust into a high powered blender or food processor and blend until completely combined.
3. Place the crust mixture evenly into a well-greased spring foam pan. Bake for 15 – 20 minutes. Set aside when done.
4. Adjust oven and heat to 160 C / 325 F
5. Next place all the ingredients for the cheesecake filling into a high powered blender or food processor, and blend until smooth and creamy.
6. Pour the cheesecake mixture into the springform pan.
7. In a blender or food processor, puree the strawberries until completely smooth. Press the mixture through a mesh strainer, discarding the seeds and pulp. In a small bowl stir in the cane sugar. Spoon the strawberry mixture on top of the unbaked cheesecake, with a few dollops at a time. Use a toothpick or skewer to swirl the mixture as much or as little as you like.
8. Bake cheesecake on 160 C / 325 F for 50- 60 minutes.
9. Allow to cool in refrigerator 6-8 hours OR overnight before serving.

**Use the leftover fresh strawberry topping on cheesecake slices before serving**