Going Nuts

If you’re a dessert loving [mainly] plant-based human like myself, chances are you’ve come across a variety of vegan cheesecake recipes across the interwebs. If that’s the case, then it is likely you have also noticed that most of them call for A LOT of cashews, or nuts in general.

This is not a bad thing; nuts in moderation have wonderful health benefits and those recipes taste amazing! (Lemon cheesecake recipe, coming soon ;) ). The issue for me, personally, is that I already consume a decent amount of nuts on the reg, and eating them in excess can jumpstart feelings of heaviness and inflammation.

In Ayurveda, nuts are considered a heat-producing food, and too much heat in the body can lead to adverse side effects like skin irritations, indigestion, and more. So, as the saying goes, sometimes too much of a good thing can end up being a bad thing.

Baked vs. No-Bake

That being said, I wanted to try out a vegan cheesecake recipe that didn’t call for quite as many nuts in the ingredient list. This vegan AND keto-friendly spin on the classic New York cheesecake is where it’s at.

I found this recipe from Chocolate Covered Katie and followed it pretty closely to her original recipe for the cheesecake itself. Usually I like to switch things up more, but knowing how finicky cheesecakes can be I wanted to do this one right.

On my first attempt at making it, I tried the baked version. While the flavor was amazing, something about it didn’t turn out quite how I expected - a bit runny and just not quite the right consistency or texture overall.

This second time around, I opted for the no-bake version with better results! Both versions were delicious but I personally enjoyed the no-bake version more. Plus, with no-bake you don’t have to worry about the water bath, cracks in the cheesecake, and other issues that may arise with baking it.

With a Strawberry On Top

To jazz this recipe up a bit more, I incorporated vanilla bean paste and extra vanilla extract in the cheesecake batter, and also used vanilla flavored coconut yogurt to make it a vanilla cheesecake. Take a spoonful of the batter for a quick taste before chilling and you’ll see how heavenly the flavor is!

For the crust, I used blanched almond flour this time around. The result was less coarse than the pulsed almond/pecan blend I used the first time. I personally preferred the more coarse blend, but use whatever you have on hand! Both options are super tasty.

Finally, to really tie it all together, I recommend serving this recipe with plenty of fresh strawberries and a super simple healthy strawberry sauce. To make the strawberry sauce, you literally just put some strawberries in a blender with a dash of keto maple syrup (or regular maple syrup) and coconut cream. Pulse until desired consistency is achieved and pour right on to your slice of cheesecake and get to eating.

The combination of vanilla and strawberries gives a strawberries n’ cream vibe that is just to die for! Impress your friends with this healthy alternative to the traditional cheesecake, or just keep it in the fridge and enjoy it one slice at a time as a special treat for yourself.

Vegan No-Bake Vanilla Cheesecake with Strawberries

Ingredients

*Note: I recommend using organic ingredients whenever possible

Crust - Option 1

2 1/2 cups almond flour
1/4 tsp sea salt
4 tbsp coconut oil

Crust - Option 2 (recommended)

2 1/2 cups almonds and/or pecans, pulsed in food processor
1/4 tsp sea salt
4 tbsp coconut oil

Filling

24 oz vegan cream cheese (I used Tofutti brand)
1.5 cups unsweetened vanilla non-dairy yogurt (I used So Delicious coconut milk yogurt)
1/2 cup coconut oil, melted
1 tbsp vanilla extract
1 tbsp vanilla bean paste (optional)
1 tbsp lemon juice
2/3 cup monkfruit sweetener (I used Lakanto’s Keto Maple Syrup)
1/4 cup gluten-free flour

Toppings (optional)

Sliced strawberries
Easy strawberry sauce:
- handful of strawberries + dash of Keto maple syrup (or other sweetener) and coconut cream - pulse in blender or food processor and pour over cheesecake
Stevia powder for dusting

Instructions

Take out vegan cream cheese and yogurt - bring to room temperature.
Prepare crust:
- Option 1: Mix ingredients together and press evenly into base of a 9 inch springform pan. Mixture should stick together to form solid base.
- Option 2: Pulse nuts in a food processor to desired level of coarseness. Mix together with other ingredients. Press evenly into base of a 9 inch springform pan. Mixture should stick together to form solid base.
Prepare the cheesecake. Mix all ingredients together in a large mixing bowl using a whisk or hand mixer (on low). Option to use a blender instead.
Pour cheesecake batter into springform pan over the prepared crust. Cover and allow to chill in the fridge overnight.
For the strawberry sauce, add strawberries, keto maple syrup (or regular maple syrup) and coconut cream to blender. Pulse until desired consistency is achieved.
Pour strawberry sauce over individual cheesecake slices and serve with fresh strawberries.
Enjoy!