This gluten free and vegan strawberry cheesecake is an absolute dream with the strawberry sauce and oat crumble on top. It is no bake, easy to make, vegan and absolutely delicious.
2/3 cup pecans
1/3 cup walnuts
8-10 Medjool dates see notes
1/4 cup unsweetened coconut flakes
1/4 teaspoon kosher salt
1 1/2 cups raw cashews soaked in boiling water for 1 1/2 hours
1/3 cup pure maple syrup
1/2 cup oat milk see notes
1/4 teaspoon kosher salt
3 tablespoons coconut oil at room temperature
2 tablespoons freshly squeezed lemon juice
2 heaping cups fresh strawberries hulled
1/4 cup filtered water
2 tablespoons pure maple syrup
2 tablespoons coconut sugar
1/2 teaspoon pure vanilla extract
1 teaspoon freshly squeezed lemon juice
Oat Crumble (OPTIONAL!):
1 1/2 cups rolled oats
1 cup pecans
1/4 cup coconut sugar
1/4 cup plus 2 tablespoons coconut oil melted
3/4 teaspoon ground cardamom
1/2 teaspoon kosher salt
Set the oven to 350 degrees and adjust the oven rack to the middle position. Line a baking sheet with parchment paper.
Add cashews to a bowl and cover with boiling hot water. Let set, uncovered, for 1 1/2 hours. Rinse and drain thoroughly.
In a large bowl, combine the oat crumble ingredients together. Pour onto the prepared baking sheet and bake for 15-20 minutes until golden brown throughout. Remove from the oven and set aside.
While the crumble is baking, line the bottom of a 6" or 7" springform pan with parchment paper (cut out a circle) and lightly oil the sides to make it easier to remove once the cheesecake has set.
Combine the nuts in a food processor and pulse until you get a coarse mixture. Add the rest of the crust ingredients and pulse several times until it starts clumping up and forming together.
Transfer the crust mixture into the pan. Press down with your fingers to pack it evenly into the bottom of the pan to create an even base. If it starts to get sticky, lightly wet your fingers with warm water. Set aside.
Add drained cashews and the rest of the filling ingredients to the bowl of your food processor or into a high speed blender pitcher. Process or blend until creamy and smooth throughout, scraping down the sides as needed. *Taste and adjust accordingly. Be sure to add more lemon juice if it's too sweet, more maple syrup if it isn't sweet enough or a pinch more of salt for more balance!*
Pour the filling over the crust. Tap on the counter a couple of times to release any air bubbles that may have formed. Cover lightly with plastic wrap and seal the top with aluminum foil. Let it set in the freezer for 4-6 hours.
Prepare the strawberry sauce by adding all of the ingredients to a medium saucepan and simmering for 15-20 minutes over low heat until very soft throughout. Using an immersion blender or a potato masher, break down the strawberries but leave some chunks. Let cool before transferring to the refrigerator to completely cool.
When ready to serve, pull out the cheesecake and allow it to sit at room temperature for about 10-15 minutes before slicing and serving. Top off with strawberry sauce and oat crumble.
Depending on the size of your Medjool dates, you may need more or less than 8-10. You want the texture of your crust to be sticky. You should have the ability to easily push it with your fingers into the side of the food processor bowl and have it stick together.
Be sure to bring all of your filling ingredients to room temperature before you begin. Otherwise, your filling will not be smooth!