Dessert, Food, Vegan / July 5, 2017

Strawberry Lemonade Cheesecake – Raw Vegan

Hi Friends! I hope you guys had an amazing 4th of July weekend, I know I did. It was our anniversary this weekend and I made this strawberry lemonade cheesecake as a treat for my boo and I. We are celebrating 2 years of love with this very special dessert, and it was SO good I just knew I was going to have to share this recipe on the blog! I decided to make this flavor because it is one of Willie’s favorite drinks; when we first started dating every time we went out to eat he would order a strawberry lemonade. Also I LOVE LOVE LOVE lemon flavored desserts, so this was truly a win win for everybody.

As of lately I have been eating no dairy at all and i’m trying to cut out refined sugars in my diet, so I am happy that I can easily switch all my favorite desserts for healthier vegan dessert options like my vegan cheesecake bars, or my black bean brownies, and now this strawberry lemonade cheesecake. I’ll start adding more raw and vegan dessert recipes as the summer progresses. As usual this raw cheesecake is packed with dates, nuts, a creamy cashew base, with tons of delicious fruit flavor!

strawberry lemonade cheesecake

You can decorate the cheesecake like I did with more fresh berries on top or maybe add some candied lemons (that would be so yummy). Whatever you do you seriously will LOVE the taste of this amazing cheesecake.

strawberry lemonade cheesecake

This strawberry lemonade cheesecake is the perfect summertime dessert; it’s light, creamy, and full of fruity flavor. You guys should definitely try this out for your next cookout, or maybe make it for a friends birthday. I’ve shared this cake with family and friends and none of them could believe it was completely vegan! (oh how I love that). If you make this cake please tag me if you take a picture, we love seeing you recreations. Happy cooking friends!

I’m going to be slightly annoying and add a photo of my two favorite beings. I’m so grateful to have somebody like him in my life to keep me on track and taste test all my food. (I also love my dog’s face in this photo lol)

STRAWBERRY LEMONADE CHEESECAKE

  • Prep Time:3h
  • Total Time:24h

Ingredients:

Crust:

  • 1-1/3 cup rolled oats
  • 2 cups walnuts
  • 15 Medjool dates, pitted
  • pinch of salt
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon water (optionally)

Lemon Layer:

  • 2 cups raw cashews, soaked for at least 2 hours
  • 1/2 cup maple syrup or agave nectar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground turmeric (for color)
  • 1/2 cup almond milk
  • 3 tablespoons coconut oil, melted
  • juice of 3 lemons
  • zest of 3 lemons

Strawberry Layer:

  • 1 cup raw cashews, soaked at least 2 hours
  • 3/4 cup full fat coconut milk
  • 15 ripe strawberries
  • 2/3 cup maple syrup or agave
  • 2 teaspoons vanilla extract
  • 3 tablespoons coconut oil, melted

Instructions

  1. In a food processor add your dates and process until a ball forms. Remove the date ball and add the walnuts, salt, cinnamon and oats, pulse until ground then add back in the date ball and pulse until a dough forms. If you feel as though your dough is not sticking enough slowly add in 1-2 tablespoons of water while pulsing until the dough sticks together. Form your crust in a 8 or 9 inch springform pan and place into the freezer while you make your lemon batter.
  2. To make the lemon batter add your cashews, sweetener, extract, almond milk, zest, juice, and coconut oil to a high-speed blender. Blend for 1-2 minutes on high or until your batter is silky smooth. Pour your batter onto your crust and lightly tap on the counter to pop any air bubbles inside the batter. Freeze for 2-3 hours before adding the next layer.
  3. After your cheesecake has been in the freezer for 2-3 hours make your strawberry cheesecake layer just as you previously made the lemon layer. Pour the strawberry layer over the lemon layer and again lightly tap on the counter to release all air bubbles. Spread the top out evenly with an offset spatula or spoon and freeze again for 4-6 hours or optimally overnight.
  4. The next day remove your cheesecake from the spring form pan and let sit for 10-15 minutes before cutting with a hot wet knife to serve the cake.
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