Vegan Strawberry Cheesecake (Paleo)

By nnlester

Ingredients

• 2 cups raw almonds
• 6 large dates pitted
• 5 tablespoons coconut oil melted or softened
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon sea salt
• 3 cups raw cashews soaked 3 hours
• 2/3 cup full-fat canned coconut milk
• 1/3 cup fresh lemon juice
• 1/2 cup pure maple syrup
• 1/4 teaspoon sea salt
• 1 teaspoon pure vanilla extract
• 2 cups fresh strawberries chopped
• 2 tablespoons lemon juice
• 3 tablespoons pure maple syrup
• 1-1/2 tablespoons chia seeds

Details

Servings 12
Preparation time 90mins
Cooking time 90mins
Adapted from theroastedroot.net

Preparation

Step 1

Instructions

Prepare the Crust:

Add the ingredients for the crust to a food processor and process until a thick dough has formed - you may need to stop the food processor several times to scrape the sides.

Line the bottom of a 9-inch spring form pan with parchment paper. Pour the crust mixture into the pan and press it firmly to create an even layer of crust. Refrigerate at least 1 hour before using.

Prepare the Strawberry Chia Seed Jam:

Add all ingredients for the strawberry jam swirl except for the chia seeds to a saucepan. Cover and bring to a full boil. Cook, stirring occasionally, until strawberries begin to soften, about 5 minutes. Reduce the heat and mash the strawberries using a fork or potato masher. Cover and continue cooking until thick, about 15 minutes. Add the chia seeds, stir well and allow strawberry mixture to cool to room temperature. Refrigerate in a sealed container at least 1 hour before using.

Prepare the Cheesecake Filling:

Soak the cashews for 3 to 8 hours in water. Drain, rinse, and add to a high-powered blender. Add the remaining ingredients for the filling to the blender and blend until completely smooth - this will take 1 to 3 minutes of blending.

Assemble the Strawberry Cheesecake:

Pour half of the cheesecake filling into the prepared pie crust and smooth into an even layer. Pour half of the strawberry mixture and swirl into the cheesecake mixture. Repeat with remaining filling and strawberry mixtures.

Place the cheesecake in the freezer and freeze 3 hours or until completely set up. When ready to serve, thaw the cheesecake 8 to 10 minutes. Slice and serve!