Vegan Lemon and Strawberry Cheesecake (gluten and soy free)
This delicious Vegan Lemon and Strawberry Cheesecake has a crunchy biscuit base and creamy filling, with a sweet strawberry topping. Great for friends with allergies as it is soy and gluten free. Perfect for entertaining and summer parties.
Servings: 16 slices
Calories: 318kcal
Ingredients
Biscuit Base
- 120 g oats / quinoa flakes use gluten free oats to make it fully gluten free
- 130 g almonds
- 50 g coconut palm sugar / caster sugar
- 1 teaspoon salt
- 40 g milled linseed / flaxseed
- 80 g coconut oil / coconut butter, melted vegan margarine will also work
Cheesecake filling
- 210 g cashews
- 50 g coconut oil, melted
- 110 g sugar caster sugar will keep a whiter colour, but any sugar will work fine
- 150 ml coconut cream either buy a tin of coconut cream or put a tin of coconut milk in the fridge for at least 4 hours so you can scoop the cream off the top
- 2 lemons juice and zest of
Strawberry jelly topping
- ½ teaspoon agar
- 50 g sugar
- 250 g strawberries
- 50 ml water
Instructions
To make the biscuit base
- Preheat the oven to 180°C / 350°F / Gas Mark 4 and line the bottom of a spring form tin with some greaseproof paper.
- Blend up all the ingredients, except the coconut oil, until you have a fine(ish) crumb.
- Transfer the blended mixture to a bowl, and mix in the melted coconut oil.
- Spoon the mixture into the spring form tin (or other tart dish), and press down with a spoon so it's nice and compact.
- Bake for 10 minutes (or 15 minutes for a crunchier base). Once done, leave to cool.
To make the cheesecake filling
- Place all the cheesecake filling ingredients in a blender.
- Blend until nice and smooth.
- Pour the mixture on to the cheesecake base (as long as it has cooled).
- Place the whole cheesecake in the fridge for at least 5 hours to set.
- Once the cheesecake is set, you can add the strawberry topping! Don't try to add it on before it sets or it will just sink into the cheesecake.
To make the strawberry jelly topping
- Remove the stalks from the strawberries and chop roughly
- In a saucepan, gently heat the sugar, water and strawberries until the sugar dissolves and the strawberries start to break down.
- Add the agar and stir gently, simmer for 2- 3 minutes.
- Allow the jelly to cool for about 10 minutes. Stir occasssionally so it does not start to set yet.
- Once cooled, gently pour and spread over the now set cheesecake.
- Return to the fridge to allow the strawberry layer to set, this will take about half an hour.
- To serve - run a knife around the edge of the tin, then release. Either serve on the tin base, or carefully move to a plate!
Notes
This cheesecake needs to be kept in the fridge until you are just ready to serve!
Nutrition
Calories: 318kcal | Carbohydrates: 26g | Protein: 6g | Fat: 23g | Saturated Fat: 11g | Trans Fat: 1g | Sodium: 149mg | Potassium: 246mg | Fiber: 3g | Sugar: 15g | Vitamin A: 2IU | Vitamin C: 10mg | Calcium: 40mg | Iron: 2mg