You'll never believe this light and creamy vegan strawberry cheesecake is made with chickpeas! Not only do they add protein and fiber to this classic dessert, but you can't taste them at all. Just 8 ingredients needed!
📖 Recipe
Vegan Strawberry Cheesecake
You'll never believe this light and creamy vegan strawberry cheesecake is made with chickpeas! Not only do they add protein and fiber to this classic dessert, but you can't taste them at all. Just 8 ingredients needed!
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Servings: slices
Ingredients
Base
- 230 g cookies gluten-free if needed
- 115 g refined coconut oil, melted
Filling
- 230 g coconut cream the thick part on top of a can of coconut milk
- 240 g chickpeas from a can, drained and rinsed ~1 can
- ¾ cup maple syrup
- 1 teaspoon vanilla extract
- Pinch salt
- ⅓ cup lemon juice
- 260 g raw cashews boiled for 15 minutes then drained
- ½ cup refined coconut oil, melted so it doesn’t have a coconut taste
For the strawberries
- 500 g stawberries fresh or frozen
- ⅓ cup maple syrup
- 2 tablespoon corn starch mixed with 2 tablespoon cold water
Step-by-step imagesScroll back to find detailed recipe photos!
Instructions
- Layer a piece of parchment paper or aluminum foil to a 9-inch springform pan (for easier removal later).
- To a food processor or a high-speed blender, add the cookies and blend until you have fine crumbs. Then add the melted coconut oil and pulse for a little bit to mix.230 g cookies, 115 g refined coconut oil, melted
- Pour the mixture into the prepared pan. Using a rubber spatula, press down the crumbs firmly into a tight crust. Freeze for 10 minutes.
- To a high-speed blender, add all of the ingredients for the filling. Blend until smooth and creamy and no chunks remain. Pour the mixture over the cookie crust. Transfer to the fridge and refrigerate for 6 hours or overnight.230 g coconut cream, 240 g chickpeas from a can, drained and rinsed, ¾ cup maple syrup, 1 teaspoon vanilla extract, Pinch salt, ⅓ cup lemon juice, 260 g raw cashews, ½ cup refined coconut oil, melted
- In the meantime, make the stewed strawberries. Add the strawberries and maple syrup to a small saucepan. Bring to a gentle simmer over medium heat and cook for 10 minutes, or until the strawberries are soft and juicy, and some of their liquid has evaporated.500 g stawberries, ⅓ cup maple syrup
- Stir the cornstarch and water together. Add it to the strawberries and mix. Cook for 2 more minutes or until thickened. Remove from the heat and let cool to room temperature. Top over the cheesecake before serving.2 tablespoon corn starch
Nutrition
Serving: 1slice | Calories: 683kcal | Carbohydrates: 60g | Protein: 9g | Fat: 48g | Saturated Fat: 30g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Sodium: 91mg | Potassium: 500mg | Fiber: 5g | Sugar: 31g | Vitamin A: 33IU | Vitamin C: 34mg | Calcium: 74mg | Iron: 4mg
Nutrition information is a rough estimate calculated with third-party calculations without including the optional ingredients.
Tried this recipe?Leave me a rating and a comment telling me how it went. Or tag me at @sunglowkichen and hashtag #sunglowkitchen on Instagram!
Just says
Tastes only of coconut :/ 🙁
Petra says
Hi Just, sorry to hear about that! Did you use refined coconut oil? This is very important for your cheesecake to not taste like coconut.