Easy vegan strawberry cheese cake - no bake
My aim was to create a cake that's easy to make and that doesn't use cashews or any usual vegan suspects like coconut cream. I admit I have also been a bit over reliant of the amazing cashew nuts but I like to push myself, try new methods and ingredients and develop new recipes that are amazing and easy to make. And this vegan strawberry cheese cake ticks all the boxes, it also has this beautiful light pink colour (all natural, by blending strawberries).
The other good thing is that I haven't used any oil and that didn't have an impact on the flavour. So it's not just delicious but high in protein and omega 3 thanks to the walnuts and has a light strawberry cheese cake topping that tastes just divine.
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If you don't like baking then this vegan strawberry cheese cake will be perfect for you. Super easy to make, beautiful looking and tasted great! Perfect for when you have guests over.
This is one of my favourite photos of it. It was the perfect slice!
I have to say I was a bit surprised myself how well the cake turned up. It held together amazingly well and the taste was so yummy too!
All you have to do is let the cake firm up in the fridge for a couple of hours. There is no need to heat up your kitchen by switching on the oven. Phew!
That was my breakfast yesterday! So delicious! I let my vegan cheese cake firm up in the fridge overnight (it should only take around 2 hours though) and then filmed it and took photos of it in the morning. Yummy! ;-)
Cake base ingredients:
- 150g walnuts
- 100g oats
- 25g cacao powder
- 6 tbsp agave syrup
- 1 tsp vanilla extract
Strawberry cheese cake cream ingredients:
- 500ml plant-based milk (soy, almond,...)
- A handful of strawberries
- 4 tbsp agave syrup
- 75g corn starch
- 2 tsp vanilla essence
- Strawberries for decoration
- Mint leaf (optional)
Add all cake base ingredients into a food processor and process for roughly 30 seconds until you get a nice dough.
Line a baking tin with baking paper and transfer the dough into the tin. Push down and even out with a spoon so you get a nice flat surface.
For the strawberry cheese cake cream add all ingredients from this step into a blender and blend until you get a smooth texture. If you add a few more strawberries you can get a darker pink.
Pour the cream into a pan, heat up and stir constantly (that's important as the cream burns easily). After a while (it takes 5-10 minutes depending on your hob) the cream will thicken all of a sudden (basically the starch turns into a liquid jelly).
Pour the thickened cream into the cake tin and even out with a spatula or a spoon. Place strawberries on top for decoration. You can also add a mint leaf for the extra wow-factor.
Let it cool down in a fridge for the cream to set. This will take around 2 hours (check if it has cooled down completely though).
Take out of the fridge, remove the tin and cut yourself a nice and refreshing slice. Enjoy!
And if you like this recipe also check out myvegan creme brulee recipe here.
More Baking, Desserts & Vegan Ice Cream