Vegan strawberry cheesecake

Total time: 20hr 45m
Preparation Time: 45m

For 12 piece


Lara - Vanillacrunnch

Nutritional Information

Contains 338 Kcal, 8g Protein, 26g Carbohydrates, 22g Fat


  • Preparation
  • 200 g cashew nuts
  • 1 tin coconut milk (Blue Elephant, approx. 165 ml)
  • Base
  • 150 g ground almonds
  • 120 g dates, pitted
  • 1 tsp coconut oil
  • To melt the chocolate
  • 80 g vegan, white chocolate, finely chopped
  • 1 tin chickpeas (approx. 400 g)
  • Filling
  • 1 tsp agar-agar (morga)
  • 2 tbsp coconut oil
  • 1 tsp lemon juice
  • 0.75 dl rice syrup
  • 400 g strawberries
  • 1 pinch salt
  • Decoration
  • 100 g strawberries
  • 1 tbsp coconut flakes
  • some edible flowers
  • Utensils
  • One springform pan (approx. 20 cm in diameter), base lined with baking paper.

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  • Preparation

    Soak the cashew nuts in water, cover and chill for approx. 12 hrs. or overnight along with the tin of coconut milk.
  • Base

    Puree the almonds, dates and coconut oil in a blender. Spread the mixture in the prepared tin, press down flat, transfer to the freezer.
  • To melt the chocolate

    Melt the chocolate in a thin-sided bowl over a gently simmering bain-marie. Drain the chickpeas, retain approx. 200 ml of the chickpea water (aquafaba).
  • Filling

    Remove the hard part of the coconut milk (coconut cream) with a tablespoon (approx. 180 g). Combine 3 tbsp of this with the agar-agar in a small pan, bring to the boil while stirring and boil fast for approx. 1 min., allow to cool slightly. In a blender, puree the strawberries, drained cashew nuts, remainder of the coconut cream, chocolate, chickpea water, coconut oil, rice syrup, lemon juice and salt. Spread the mixture over the base, cover the cheesecake and freeze for approx. 8 hrs.
  • Decoration

    Remove the cheesecake from the freezer approx. 2 hrs. prior to serving. Decorate with the strawberries, coconut flakes and blossom.

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