Vegan Strawberry Cheesecake

Strawberry No Bake Cheesecake Bars 8 1


  • 1 1/2 cups raw cashews
  • 1 1/4 cups raw almonds
  • 3/4 cup organic granulated sugar
  • 1 (13.5-oz.) can coconut cream
  • 1/4 cup melted and cooled coconut oil
  • 1 1/4 cups pitted Medjool dates
  • Zest and juice of 1 lemon
  • 1/4 tsp. sea salt


  1. Put cashew nuts in a saucepan and cover with 5 cm of water. Bring to boil, reduce heat and simmer until tender, about 20 to 25 minutes. Drain, rinse with cold water, and let dry on parchment paper. 
  2. Put the almonds, dates, and salt in the food processor. Blend for 2 minutes until everything is well mixed. Pour almond and date mixture into the prepared pan and press down evenly. 
  3. Combine the cashew nuts, coconut cream, sugar, coconut oil, lemon peel, and juice in the food processor; blend until smooth. Pour the cashew mixture over the almond shell and freeze it for about 5 hours until it is firm.
  4. As soon as the cheesecake feels firm, spread the So Delicious Dairy Free Cocowhip topping and garnish with fresh strawberries.