Essential Living Blog

Vegan Swirly Strawberry Cheesecake

1 cup almonds or macadamia nuts
1/4 cup pitted, packed dates
Pinch salt
1 teaspoon water
In a food processor grind the almonds.
Chop the dates and add to the almonds with the salt. Grind again into crumbs.
Add the water and zap again until the mixture turns into a moist dough that holds together when pressed.
Press into the bottom of an 8″ spring form pan, mini pans, or small silicone muffin cups.¬†Set aside.


3 cups diced strawberries
1 1/2 cups cashews
1/4 cup coconut nectar
1/4 cup lemon juice
1/2 teaspoon vanilla
1/8 teaspoon himalayan salt
3-4 drops stevia
1/2 cup melted coconut oil

Blend all but the coconut oil until smooth and creamy in a high speed blender.
Add the oil and blend to incorporate.
Pour over the crust. Drizzle strawberry sauce on the top using a squirt bottle and use a chopstick to swirl it in.
Chill in the fridge for at least 12 hours.

Vegan Swirly Strawberry Cheesecake By:


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