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
- 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:
- 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.
- Pour into a foil-lined cake pan and freeze for 30 minutes.
For the Strawberry Layer:
- When the blueberry layer is frozen, make the strawberry layer.
- 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.
- Pour the strawberry layer on top of the blueberry layer in the cake pan. Allow the cake to freeze for an hour.
To Serve:
- Top with berries and white chocolate chips, cut and enjoy.
Nutrition
Serving: 1g | Calories: 485kcal | Carbohydrates: 24g | Protein: 15g | Fat: 19g | Saturated Fat: 13g | Polyunsaturated Fat: 19g | Cholesterol: 1mg | Sodium: 289mg | Fiber: 4g | Sugar: 17g
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