Guest post by Lenny from @vegamelon

Hi! I'm Lenny, a 17-year-old, watermelon-loving kid from sunny Southern California. I began sharing my recipes with the hope to show the community that vegan food is not only delicious but beautiful -- and I think this cake I made today really embodies these qualities! It's simple to make but still very elegant, and, as always, my favorite part of it is the oat-based crust! ;)

Chewy Oat Base. Creamy Ice Cream Filling. Berry Sweet Tartness.

vegan strawberry cheesecakevegan strawberry cheesecakevegan strawberry cheesecake

Vegan Strawberry Cheesecake

(Makes two 4-inch cakes)
  • 1/2 cup cashews
  • 1/3 cup coconut cream
  • 1 frozen banana
  • 1 cup frozen strawberries
  • 1-2 tbsp maple syrup, to taste (based on sweetness of fruit)
  1. Before making: soak the dates and cashews in water for at least 3 hours.
  2. When ready, combine the crust ingredients in a food processor, then blend into a moist, sand-like mixture. 
  3. Transfer the crust into a cake or tart tin and press well. 
  4. Add all the filling ingredients in a food processor. Blitz until smooth and creamy. **If needed, add some water to help with blending and adjust sweetness with maple syrup.
  5. Pour the filling into the prepared crusts, then transfer the cakes to a freezer to set for at least an hour.
  6. Let it thaw for 10 minutes before serving. Enjoy!
Make sure to hashtag @vegamelon,  @mylklabs and #NutsForOats to be featured. Enjoy!
vegan strawberry cheesecake

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