No-Bake Strawberry Swirl Cheesecake (vegan, gluten-free

• Vegan
• Gluten free

• Produce

  • 1 cup Strawberries, organic

• Canned Goods

  • 1 can Coconut milk

• Condiments

  • 1/4 cup Lemon juice
  • 7 tbsp Maple syrup

• Baking & Spices

  • 1/4 scant tsp Cinnamon
  • 2 tbsp Oat flour, gluten-free
  • 2 tsp Vanilla

• Nuts & Seeds

  • 1/3 cup Almonds, organic
  • 1 cup Cashews, organic
  • 1/3 cup Walnuts, organic

Found on whereyougetyourprotein.com

Description

Ingredients

• 1/3 cup organic almonds
• 1/3 cup organic walnuts
• 2 Tablespoons oat flour, gluten-free
• 2 Tablespoons maple syrup
• 1 teaspoons vanilla extract
• 1/4 scant teaspoon cinnamon
• 1 can coconut milk, only the cream*
• 1 cup organic cashews, soaked
• 4 Tablespoons maple syrup
• 1/4 cup lemon juice, 1-2 lemons
• 1 teaspoon vanilla extract
• 1 cup organic strawberries, greens cut off
• 1 Tablespoon maple syrup

Directions

• Soak cashews overnight. _Or for a quick soak, boil about 1 cup of water. Turn the fire off and toss in the cashewsAllow the cashews to soak while you make the crust.
• Line the bottom of a 6” springform pan with parchment paper. (I cut mine to fit the bottom of the pan)
• Add the walnuts and almonds to your food processor.
• Process until finely chopped.
• Add the remaining crust ingredients to your food processor. Process until well combined.
• Add the crust mix to your springform and gently press it down in the pan until evenly spread out.
• Place in the freezer to set.
• Drain and rinse your cashews, then pat them dry.
• Rinse out your food processor and add in the last 4 ingredients (leaving out the coconut cream): cashews, maple syrup lemon juice and vanilla extract.
• Blend until smooth and creamy.
• Add in the coconut cream and blend again until the base is whipped and fully combined.
• Take the crust out of the freezer and pour in the cheesecake base. Using a spatula, level the top.
• Set aside while you make the strawberry swirl.
• Again, rinse out your food processor.
• Then, add the strawberries and maple syrup.
• Process until there are no strawberry chunks left.
• Taste and adjust the sweetness if needed.
• Spoon 6-7 dollops on the cheesecake. Using a chopstick or bamboo skewer swirl in the dollops. I used figure 8’s, zig zags, and waves to give the cheesecake an even swirl.
• Add a few more dollops in areas that might need more, but don’t swirl it in too much or you will end up with a pink strawberry top.
• The key is to really swirl in the initial 6-7 dollops. Then go back and gently swirl in a few more dollops to give your cheesecake darker areas of strawberry swirl.
• Place the cheesecake in the freezer for 2-3 hours before serving.
• Allow to thaw at least 15 min before joining me in cheesecake bliss!