Strawberry Serenity: A Guilt-Free Vegan Cheesecake Adventure
Hey there, dessert devotees! Ready for a slice of heaven that won't derail your healthy eating goals? I've been on a mission to create the ultimate oil-free vegan cheesecake, and let me tell you, the results are in, and they're berry delicious!
Forget those heavy, guilt-inducing cheesecakes of the past. We're diving headfirst into a world of creamy, dreamy, strawberry goodness that's as kind to your body as it is to your taste buds. This isn't just any vegan cheesecake; it's a light-hearted, flavorful journey that celebrates fresh, seasonal ingredients.
I confess, I have a bit of a thing for cute, miniature desserts – there's something about a perfectly formed little treat that just makes my day. But sometimes, you need a slice of something substantial, something that says, 'Yes, I deserve this!' And that's exactly what this strawberry cheesecake is – a celebration of flavour and balance, in a (not-so-tiny) package.
So, let's get baking, shall we?
Ingredients You'll Need:
For the Crust:
- 20 juicy dates, pitted and ready to be transformed (think of them as nature's caramel).
- A pinch of salt, just to keep things interesting.
- 1 cup of almonds, because crunch is key.
- 1 ½ tablespoons of raw cacao powder (optional, for a hint of chocolate magic)
For the Cheesecake Filling:
- 1 cup of cashews, soaked and ready to get their creamy on.
- 600g of ripe strawberries, destemmed and bursting with flavor.
- 5-6 tablespoons of maple syrup, adjust to your sweet preference.
- 7 ½ level teaspoons of agar agar flakes, our magical setting agent.
- ½ cup of chilled coconut cream (the thick stuff from the top of the can).
- ½ cup of reduced aquafaba (that's chickpea water, for the uninitiated, reduced to a syrupy consistency) . It's like a secret weapon for amazing vegan baking!
Optional Decoration:
- Chocolate shavings (because, why not?).
- Fresh strawberries, for that extra pop of colour and freshness.
Let's Get Baking
- First, line your baking tin. I use a 16 cm spring form, if you have a bigger one, double the recipe
- Crust Time: Pulse almonds in a food processor. Mash the dates to a paste in the same processor, and add the cacao and pinch of salt. Mix this to create your base, mould it to the tin and chill in fridge.
- Cheesecake Magic: Heat agar, aquafaba and coconut cream till boiling and then simmer for 15 minutes
- In your blender, start with the maple syrup, then add strawberries, then soaked cashews. Blend until smooth, and then pour in the activated agar mixture. Blend again to make silky smooth
- Pour the mixture into your crust, smooth it over and gently tap it on the worktop to get rid of air bubbles. Chill in the fridge or leave at room temperature and let it set.
- Decorate with fresh fruit and a shaving of chocolate, as desired
Tips and Tricks for Cheesecake Success:
- Make sure that you use proper coconut cream or your agar agar may struggle to set this recipe.
- Don't skip the step of simmering the agar mixture - it's essential to activate it!
- If you're using agar powder instead of flakes, use 2.5 teaspoons (it's more powerful) and hydrate it in the liquid for 10 minutes before heating it up.
- The cheesecake will set in the fridge or at room temperature, so don't worry if it's not as firm when you pour it into the crust - the magic happens as it cools.
Why This Cheesecake is Awesome:
- It's Guilt-Free: Made with whole foods, plant-based ingredients, and no oil.
- It's Delicious: The perfect balance of sweet, tangy, and creamy.
- It's Versatile: Feel free to experiment with other seasonal fruits – mango, raspberry or even peach would be divine.
- It's Easy: Despite sounding a bit complicated, this recipe is super easy. No fuss, no complicated steps. Just pure plant-based goodness.
So, there you have it – a vegan strawberry cheesecake that's as good for your body as it is for your soul. Give it a try, and don't forget to tag me in your creations – I can't wait to see your masterpieces!
Happy baking, lovely people!