Gluten Free Vegan Strawberry Cheesecake Recipes

EASY VEGAN STRAWBERRY CHEESECAKE

Steps:

• In a food processor, combine the ingredients for the crust until the dough sticks together and is mostly smooth. Don't over blend it! The crust is better when it is slightly coarse in texture.
• Line an 8" by 8" baking dish with parchment paper. Press the crust dough into the baking dish then set aside.
• Begin by soaking the cashews in boiling water for about 1 hour until they are soft. Once the cashews are soft, drain the water.
• In a food processor, blend the cashews until they become a pulp.
• Heat the maple syrup and coconut oil on the stove to room temperature. Then slowly incorporate the warm maple syrup and melted coconut oil into the cashews while blending. Puree this mixture until completely smooth!
• Heat both coconut milks to room temperature (If they were refrigerated). Then combine with the cashew mixture.
• Add the vanilla and salt to the filling and finish blending until 100% smooth. Then pour the filling over the crust.
• In a blender or food processor, puree the strawberry preserves until they become a bright red liquid.
• To make the swirls, pour four diagonal lines of strawberry liquid across the cheesecake. Then take a toothpick and drag it vertically across the top of the cheesecake. As you do this, it will drag the strawberry preserves into a retro pattern.
• Freeze the cheesecake until it is solid. It will still be soft enough to eat, so you don't have to worry about over freezing it. Freezing times vary depending on the type of freezer, but I recommend freezing it for 3-5 hours.

GLUTEN-FREE VEGAN STRAWBERRY CHEESECAKE

Steps:

• In a bowl, combine almond meal, sugar, and melted coconut oil and mix well. Put the mixture on the bottom of a 7-inch springform pan. Store in the freezer until the cheesecake filling is ready.
• Preheat the oven to 350°F/180°C degrees.
• In a blender, place 5 strawberries, yogurt, almond milk, sugar and flour and blend well. Pour in the springform pan.
• Bake for about 45 minutes. The cheesecake is still soft when you take it out of the oven, but it will get firm.
• When the cheesecake has cooled down, cover and store in the refrigerator overnight.
• Remove the springform pan and transfer the cheesecake to a serving dish. Garnish with strawberries and powdered sugar.
• Infuse love into the cheesecake, slice and serve!