Easy vegan Wimbledon cheese cake with strawberries
This recipe is so simple, the only kitchen equipment you need is a blender!
INGREDIENTS (for a 21cm springform):
- 1 1/2 cup oats
- 1 1/2 cups ground roasted hazelnuts
- 1/3 cup melted coconut oil
- 1 tsp vanilla extract
- 4 tbsp agave sirup
Creme cheese ingredients:
- 1 1/2 cups cashew nuts
- 2x 250 ml coconut cream
- 4 tbsp lemon juice
- 5 tbsp icing sugar
- 1 tbsp ground arrowroot
Preheat the oven to 200C.
Take half of the oats and ground in a blender into a flour. Repeat the process. Add them to a large bowl and add all other ingredients. Mix well to make a dough. You might have to add a bit more coconut oil to make it stick together well.
Line the bottom of a springform tin with baking paper and then add the base. Make sure you push it down to create an even surface. Put it into the oven and bake for 15 minutes. When done take it out, let it cool down a bit and turn the oven down to 180C.
In the meantime add the cashew nuts, lemon juice and 1x 250ml coconut cream into a blender. Only use the thick coconut paste, drain the excess coconut liquid into a glass. Blend until smooth. If it doesn't blend well add a bit of the coconut liquid.
Now add the paste to a bowl and add all other creme cheese ingredients including the other 250ml of coconut cream (drain the excess liquid again) and mix together well (the arrow root and baking process will help it to become a bit more dense). Pour the creme cheese on top of the base in the spring form and put it into the oven again for 25 -30 minutes at 180C. The top layer of creme cheese will tan a bit, but that has no impact on taste.
Take out, let cool down and then put in the fridge to chill. I served almost immediately as I was so excited about it but it tastes nicer when it's chilled. Serve with fresh strawberries. Enjoy!
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