Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegan and Keto friendly, this no bake dessert is perfect for all your guests this summer.

No-Bake Strawberry Layered Cheesecake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

  • Total Time: 10 minutes
  • Yield: 8 slices 1x

Ingredients

Units Scale

For the Crust:

  • 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

For the cheesecake:

  • 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

Instructions

  1. Generously grease a 4-inch springform pans and set aside.
  2. 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.
  3. 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
  4. In a high-speed blender, combine all the cheesecake ingredients (except for the strawberries) and blend until creamy.
  5. Remove 2/3rds of the mixture and set aside.  Add strawberries to high-speed blender with leftover cheesecake and blend on high until strawberries are fully pureed.
  6. Add 1/2 of the cheesecake mixture and spread it over the crust.  Place it in the freezer to firm (about 30 minutes).
  7. Add strawberry cheesecake layer, and freeze again for 3 hours
  8. 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

Nutrition

  • Serving Size: 1 slice
  • Calories: 159
  • Sugar: 1.6 g
  • Fat: 14.6 g
  • Carbohydrates: 5.4 g
  • Fiber: 1.1 g
  • Protein: 2.8 g

Find it online: https://mycrashtestlife.com/creamy-vegan-strawberry-layered-cheesecake-paleo-keto/

Scroll Up