Vegan Strawberry Cheesecake
Are you looking for a light and airy dessert for warm summer nights? A sweet seduction that is not too filling? I just say - vegan strawberry cheesecake! This vegan version of the classic cheesecake will completely convince not only you but also your guests. The cheesecake is also lactose-free, naturally sweetened and super easy to prepare!
Equipment
- springform pan
- blender
Ingredients
cake bottom
- 75 g spelt flour organic
- 50 g coconut blossom sugar organic
- 40 g coconut oil melted organic
filling
- 200 g strawberries, greens removed organic
- 475 g soy yoghurt organic
- 55 g birch sugar organic
- 150 ml coconut milk
- 40 g potato starch
- 1 tbsp lemon juice organic
Instructions
- Preheat the oven to 180° Celsius (I actually switched on the air circulation, but my lower heating rod only works sporadically)
- Grease the springform pan with coconut oil or other oil.
- Mix flour, coconut blossom sugar & melted coconut oil in a bowl & press on the bottom of the springform pan to form a cake base.
- Wash strawberries, remove greens & puree finely with soy yoghurt in a mixer.
- Add all remaining ingredients & mix the filling well. Pour the filling into the springform pan.*
- Cover in the oven (I just put my baking foil over it) and bake for 60 minutes.*
- Leave to cool in the fridge for at least 3-4 hours, preferably overnight.
Notes
*make sure to stir the filling very well, like that no starch clumps can form. Alternatively, you can dissolve the starch in 2-3 tbsp water and then add to the filling.
*please note that depending on your oven, baking time can vary. The cheesecake should be firm on top and not have a runny inside. You can check using a toothpick.
Tried this recipe?Mention @velvetandvinegar or tag #velvetandvinegar!