No-Bake Strawberry Cheesecake (Vegan, all-natural)

It’s been a rain-filled few days here in Los Angeles. While we are in dire need of it due to an on-going drought, it also means a red-carpet drenched Oscars. Crews have been working overnight to clean up the red carpet, erect roofs and lay out plastic covers to protect Oscar.

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Rain or shine the show will go on, but the weather could impact red carpet fashion. Join us to see if anyone shows up in their raincoat as we live tweet the arrivals and the awards show. Follow us @TheBodyBook.

In the meantime, check out our 5 Tips for Hosting the Perfect Viewing Party.

If you’re still looking for the perfect Oscar-worthy dessert, look no further. This No-Bake Strawberry Cheesecake recipe comes from Diana of Happy Body. Strawberries are amazing. They’re not only beautiful, but they’re packed with antioxidants like Vitamin C.


NO-BAKE STRAWBERRY CHEESECAKE

Base:

  • 1/2 cup walnuts
  • 1 cup raw cashews
  • 2/3 cup soaked pitted medjool dates (soak in warm water for 1 hour)
  • 1/4 cup shredded coconut
  • 1.5 teaspoon lemon zest
  • pinch of pink Himalayan sea salt
  • pinch of cinnamon

Filling:

  • 3 cup raw cashews soaked overnight (soak for at least 8 hours)
  • 1/3 cup melted coconut oil
  • 1/4 cup freshly squeezed lemon juice
  • 1 tablespoon vanilla extract
  • 1/2 cup maple syrup
  • ¼ block extra firm tofu

Topping:

  • 1.5 cups frozen strawberries
  • 1/2 cup pitted dates
  • ½ cup sliced fresh strawberries for garnish (cut the green stems off and put them in the freezer the night before)
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Directions: Find a round springform pan, anywhere between 7 – 10 inches in diameter, and line it with cooking paper.

Base:

Combine all of the ingredients for the base in a food processor except the dates. When the mixture appears like bread crumbs add the dates until you have a texture that sticks together. It doesn’t matter if it’s a little bit crumbly, but you want moisture in the base so your cheesecake is intact when ready to serve.

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Your base mix is ready! Transfer the mixture from the processor to the springform pan. I like to use my hands, but feel free to use a spoon or a measuring cup like a more civilized member of society. Now it’s best to use a spoon to create a smooth even base so wet the back of a medium sized spoon and spread the base out. When you feel the base sticking to the spoon dip it in water again. Trust me, wet the spoon. I learnt the hard way and it wasn’t pretty. Cover the springform pan with plastic wrap and leave in the fridge while you move onto the next step – le filling!

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Filling:

Wash the food processor and add the filling ingredients (make sure you add melted coconut oil – this doesn’t take long if you melt it in a sauce pan over low heat for 30 seconds). Keep watching the texture of the filling as it processes, if you feel it’s too thick add a little water. You want it to be smooth and not lumpy. Once you’ve got a nice texture taste your filling – with good quality maple syrup it should taste like butterscotch and simply divine. Take the springform pan out of the freezer and and transfer the mixture. Spread the mixture evenly and wa-la! Cover with plastic wrap again and back to the freezer it goes (for approximately 1 hour).

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Topping:

Soak 1/2 cup of pitted dates in hot water for 10 minutes. Wash your food processor one more time, and add 1.5 cups of frozen strawberries. Blend up until you have an amazing mousse texture – at this stage you really should do a taste test. This will blow your mind! Add the dates and blend up.

You will be ready to add the topping after the cheesecake has been in the freezer for an hour. Cover with plastic wrap and freeze for at least 2 hours before serving.

If you’ve had the cheesecake in the freezer for a few days set it out for at least a few hours before serving.

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Thank you, Diana for this tasty and stunning dessert!

What are your plans for tonight’s Academy Awards? Post your pics to Twitter and Instagram so we can see your menu.


Photos: Oscars SignalSCV, Cheesecake Happy Body

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