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Vegan Strawberry Blueberry Cheesecake

This Vegan Strawberry Blueberry Cheesecake is a tasty dairy free treat you’ll be smitten with. Lusciously creamy and silky smooth, this no-bake vegan cheesecake is made with cashews and berries and can be made ahead and frozen until you are ready to enjoy it with family and friends.

A Dairy-Free Strawberry Blueberry Icebox Cashew Cake

When my daughter was a toddler, her favorite nut (other than myself) was the mild cashew nut.
If I gave her a bowl of cashews and berries, she was one happy camper! Back then, I had no clue that cashews came from cashew apples! Actually, I don’t recall even knowing what a cashew apple was, when I found out where cashews came from! I thought they might have something in common with Wood apples, which were plentiful in Sri Lanka; but, good ol’ Google told me I was wrong. I’ve looked for cashew apples in grocery stores I frequent, but, just like wood apples, they seem ever elusive.

Strawberry and Blueberry "Cheese-like" Cake

Over the years, I have fueled my daughter’s love of cashews by making trail mixes, stir fries, and curries, for her.
But, a couple of years ago, I stumbled on cashew cream. Cashew cream is made in many different ways, but, the way I make it is to blend soaked cashews with some almond or cashew milk and voila – a delicious and versatile dairy free “cream”. I’ve experimented with cashew cream and made curries with it as well as chocolate pudding.

 Dairy-Free Strawberry Blueberry CheeseCake-like Cake @RunninSrilankan


And today, I used cashew cream as the beginning foundation of this dairy free, gluten free, ice box, Vegan Strawberry Bluerry cheesecake! This is the perfect dessert for any picnics or get togethers during these last few weeks of summer. This luscious, yet healthy cake, is jam packed with strawberries and blueberries, in addition to cashews. Coconut oil, sugar and vanilla are the only other add-ins. This dairy free, gluten free cake stores well in a freezer or a cooler, till it’s time to eat up!

a-Cashew-Cake-Dairy-Free-Like-Cheesecake-@RunninSrilankan

When I first made it, I froze it and took these pictures after about 30-40 minutes of thawing. I refroze a few slices and they thawed out wonderfully too.

[Tweet “Dairy Free, No Bake, Cheesecake-like Cake @RunninSrilankan “]

This recipe first appeared on Food Fanatic. For more recipes and inspiration, please visit Food Fanatic online.

Dairy-Free Strawberry Blueberry CheeseCake-like Cake @RunninSrilankan

Vegan Strawberry Blueberry Cheesecake

Yield: 12
Prep Time: 15 minutes
Additional Time: 2 hours 1 second
Total Time: 2 hours 15 minutes 1 second

This Vegan Strawberry Blueberry Cheesecake is a great dairy free treat you'll be smitten with. It can also be made ahead and frozen until ready to enjoy.

Ingredients

  • 4 cups Cashews, Soaked overnight and divided between the blueberry layer and strawberry layer

For the Blueberry Layer:

  • 1/2 cup Unsweetened Cashew Milk, Heated up for 40 seconds in microwave
  • 2 cups soaked and drained cashews
  • 1 1/2 cups Fresh Blueberries
  • 2 tablespoons Granulated Sugar
  • 1 teaspoon Pure Vanilla Extract
  • 1/2 cup Coconut Oil, Melted

For Strawberry Layer:

  • 1/2 cup Unsweetened Cashew Milk, Heated up for 40 seconds in microwave
  • 2 cups soaked and drained cashews
  • 1 pound Fresh Strawberries
  • 1 teaspoon Pure Vanilla Extract
  • 3 tablespoons Granulated Sugar
  • 2/3 cup Coconut Oil, Melted
  • For Garnish:
  • White Chocolate Chips

Instructions

  1. Begin by warming your overnight-soaked cashews in the microwave for 40 seconds. You will divide them in half, using 2 cups in the blueberry layer, and 2 cups in the strawberry layer.

For the Blueberry Layer:

  1. Place 2 cups of heated cashews, heated cashew milk, fresh blueberries, sugar, vanilla and melted coconut oil together in a powerful blender. Pulse until well incorporated and creamy.
  2. Pour into a foil-lined cake pan and freeze for 30 minutes.

For the Strawberry Layer:

  1. When the blueberry layer is frozen, make the strawberry layer.
  2. Place 2 cups of heated cashews, heated cashew milk, one pound of fresh hulled strawberries, vanilla, sugar and melted coconut oil together in the blender and pulse until creamy.
  3. Pour the strawberry layer on top of the blueberry layer in the cake pan. Allow the cake to freeze for an hour.

To Serve:

  1. Top with berries and white chocolate chips, cut and enjoy.
Nutrition Information
Yield 12 Serving Size 1
Amount Per Serving Calories 485Total Fat 19gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 19gCholesterol 1mgSodium 289mgCarbohydrates 24gFiber 4gSugar 17gProtein 15g

Nutrition information is provided as a courtesy and should be considered an approximation only. Savory Spin makes no guarantees to the accuracy of this information. Please do consult a professional nutritionist for more accurate information. Please do keep in mind that prep times, cooking times, etc, are provided as guidelines as there are so many variables at play.

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