10 min Prep
A raw, vegan strawberry cheesecake with a chewy brownie base
- Brownie Base
- Strawberry Cheesecake
Soak 100g of cashews in water for at least 4 hours, you can also leave to soak overnight.
For the brownie base: blend dry cashews in food processor until they are fine crumbs (don't worry if there are a few little chunks)
Add the medjool dates and maple syrup, blend until it starts to come together in a big gooey ball, yum! (If your medjool dates are on the dry side or your processor is on the weak side, soak in warm water for 5 -10 mins)
Add remaining brownie ingredients and blend until thoroughly mixed.
Line your cheesecake pan with baking paper and push brownie dough into bottom with fingers. Pop it in the freezer!
For the cheesecake: drain and rinse soaked cashews and then chuck all cheesecake ingredients into your blender. This took around 1-2 minutes in mine.
Pour the cheesecake into the cheesecake pan, cover and refrigerate. If you need it to set faster put it in the freezer for at least 1 hour.
This will make a mini cheesecake measuring 11cm by 11cm, double or even triple for a traditional cheesecake size.
Serving Size 168.8 g
|Amount Per Serving|
|Calories 69 cals||3%|
|% Daily Value*|
|Kilojoules 286.8 kJ||3%|
|Fat 0 g||0%|
|Sodium 16.9 mg||1%|
|Carbohydrate 17.6 g||6%|
|Protein 0.2 g||0%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|