Vegan Strawberry Cheesecake

Vegan chickpea cheesecake topped with stewed strawberries.

2 from 1 vote

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!

Prep Time20

Cook Time0

Resting time6

Total Time6 20

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: slices

Calories: 683kcal

Author: Petra

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

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