Name: No-Bake Strawberry Layered Cheesecake
Prep time: 10 min
Total time: 10 min
Cuisine: Keto
Ingredients: 1/3 cup (60g) nuts/seeds, roasted; 1 tbsp coconut oil; 2 tbsp maple syrup (I use Lakanto Maple Syrup which is sugar-free); 1 tsp cinnamon; 1/2 tsp cardamom; 2/3 cup raw cashews, soaked for at least 3 hours; 13.5 fl oz Organic Coconut Cream; 1/4 cup allulose; splash of vanilla; dash of salt; 1 cup strawberries

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This creamy and dreamy quick and easy Keto Vegan Strawberry Layered Cheesecake requires only a couple of ingredients and only a handful of minutes. By simply creating a crunchy crust and topping it with a soft and creamy cheesecake layer followed by a lusciously sweet strawberry layer, this Vegan, Paleo or Keto dessert is the perfect "make-ahead" dessert.

I was at the local farmer's market this weekend and stumbled upon a half flat of strawberries for only $8.99!

Cheap right?!

Since it is strawberry season here in Florida, it is not uncommon to get strawberries for a reasonable price.

My dilemma was more with whether or not they would taste as good as their ruby red colour looked.

I am sure you have all had the same situation whereby you purchase the most delicious looking strawberries only to be disappointed by how dull they taste.

Well, that was not the case with this flat!

Delightfully sweet, these strawberries were the best strawberries I have had in a long time.

Since I had a surplus of these precious little gems, I knew a strawberry dessert recipe was in order!

What makes this Keto Vegan Strawberry Layered Cheesecake so perfect?

it can easily be made ahead of time
it requires very few ingredients
it only takes under 10 minutes of actual "hands-on" time
it is vegan, keto and gluten-free
it can easily be made paleo as well

What ingredients do you need to make this Vegan Strawberry Layered Cheesecake?

For the Crust:

⅓ cup (60g) nuts or seeds, roasted
1 tablespoon coconut oil
2 tablespoon maple syrup (I use Lakanto Maple Syrup which is sugar-free)
1 teaspoon cinnamon (optional)
½ teaspoon cardamom (optional)

For the cheesecake:

⅔ cup raw cashews, soaked for at least 3 hours
13.5 oz coconut cream
2-4 tablespoon sweetener, depending on how sweet you like it (I used Allulose which is 70% as sweet as sugar and used 4 tbsp)
splash of vanilla
dash of salt
1 cup strawberries

* if you can not find concentrated coconut cream, simply place a can of full-fat coconut milk in the fridge overnight which will cause the thick coconut cream to separate from the liquid. Use ONLY the thickened cream part and save the liquid for another recipe *

What is Allulose and why you should use it in this recipe

also known as D-psicose, is technically classified as a rare sugar because it can naturally be found in just a few foods, such as kiwi, raisins and figs.
chemically, it's similar to fructose, the type of natural sugar found in fruit.
however, unlike fructose or other types of sugar, your body doesn’t process it the same way and therefore has no effect on blood sugar
it is virtually calorie-free
it has around 70% of the sweetness of regular table sugar whereas stevia is about 200 times sweeter than table sugar
therefore, if you want to replace sugar with allulose, remember that for every 1 cup of sugar, you will use 1 ⅓ cup of allulose
unlike other keto and low carb sweeteners, allulose does not crystalize when it cools making it great for certain desserts such as custards, pudding and marshmallows

How do you make this Creamy Vegan Strawberry Layered Cheesecake?

In a glass measuring cup, place the cashews and cover with water.
Let sit for a minimum of 3 hours
Prepare crust by breaking down the nuts and stirring in all the remaining crust ingredients
Divide the mixture equally between 2 4-inch spring-form pans and press firmly, making sure that the crust has been properly compacted.
Place coconut cream, drained cashews, vanilla, salt and sweetener in a high-speed blend
Blend until smooth
Taste mixture and add any additional sugar and salt depending on your taste.
Pour mixture in a large glass measuring cup and set in the fridge to firm. This will eventually be divided to form the two distinct layers
Remove ⅓rd of the mixture and set aside.
Pour remaining mixture equally over the 2 crusts and set the crusts in the freezer.
Add the strawberries to the remaining cashew mixture in the high-speed blender and blend until smooth.
Carefully pour the strawberry cream over the cheesecake layer.
Place in the freezer to harden.
OPTIONAL - reserve 1 tablespoon of the crust and crumble it on the top of the low carb cheesecake as decoration

How do you serve this Vegan Strawberry Layered Cheesecake?

Remove the cheesecakes from the freezer 10-20 minutes before serving

How far ahead can you make this Vegan, Paleo and Keto strawberry dessert?

This dessert can easily be made at least a week ahead of time and up to a month if stored in the freezer.

How do you store this creamy strawberry dessert?

Keep these mini cheesecakes in the freezer.

Once the cheesecakes firm up, you can easily slice them into sections and place them in a container in the freezer. When you get a late-night craving, simply remove a slice from the freezer and set it on the counter until the desired consistency is reached.

Tips and Tricks

Line the bottom of the spring-form pan with cling wrap
Feel free to only make 1 cheesecake using a 6-inch spring-form pan instead
You can also make this in a pie pan but double the ingredients
This dessert can easily be made ahead of time as well as in different phases
Taste the mixture along the way and adjust the sweetness level

If you like this super easy Vegan Strawberry Layered Cheesecake recipe, you may also enjoy:

Vegan and Keto friendly, this no bake dessert is perfect for all your guests this summer.

No-Bake Strawberry Layered Cheesecake

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Print Recipe

Total Time: 10 minutes
Yield: 8 slices 1x

Instructions

Generously grease a 4-inch springform pans and set aside.
In a high-speed blender or coffee grinder, pulse nuts or seeds until they get broken down. There should be some small chunks along with a powder-like consistency. Do not blend too much or you will end up with nut butter. If you don't have a blender, you could use a mortar and pestle place them in a ziplock bag and use a meat mallet to crush the seeds or nuts.
In a small bowl, combine crushed nuts/seeds, maple syrup, cinnamon, cardamom and flax meal. Stir everything together and press mixture into the greased springform pan. Set it aside
In a high-speed blender, combine all the cheesecake ingredients (except for the strawberries) and blend until creamy.
Remove ⅔rds of the mixture and set aside. Add strawberries to high-speed blender with leftover cheesecake and blend on high until strawberries are fully pureed.
Add ½ of the cheesecake mixture and spread it over the crust. Place it in the freezer to firm (about 30 minutes).
Add strawberry cheesecake layer, and freeze again for 3 hours
Allow the cake to thaw slightly before serving.

Notes

See posts for tips, tricks and substiutions
* if you can not find concentrated coconut cream, simply place a can of full-fat coconut milk in the fridge overnight which will cause the thick coconut cream to separate from the liquid. Use ONLY the thickened cream part and save the liquid for another recipe *

Author: Cat
Prep Time: 10 minutes
Category: Dessert
Cuisine: Keto, Low Carb, Gluten Free