Vegan Chocolate Strawberry "Cheesecake" Squares

Vegan Chocolate Strawberry

Vegan Chocolate Strawberry "Cheesecake" Squares

low sugar & gluten-free

This is one of our favorite Summer dessert recipes that we love indulging in! This healthier and vegan version of strawberry cheesecake is light, fluffy and guilt-free! Enjoy and tag us in your photos if you make it!


Vegan Chocolate Strawberry "Cheesecake" Squares

Cookie Crust
  1. If your dates are dry, make sure to soak them prior to starting, until they become very soft.
  2. Process all ingredients in a food processor until completely blended. If the crust is dry, consider adding an extra teaspoon or so of coconut oil, until you obtain a consistency that clumps together when you pinch it between your fingers.
  3. Line a 8x8” or 9x9” cake pan with parchment paper.
  4. Press crust on the bottom of the pan with your hands to evenly distribute and pack the crust all over the pan.

"Cheesecake" Filling"

  1. Start the night before, or a few hours prior, by soaking the cashews (If starting the night before, simply soak the cashews in some room temperature water and let them sit on the counter soaking overnight. If starting a few hours before, soak cashews in hot water for at least 1 hour)

  2. Drain soaked cashews.


  3. Place all ingredients except for the beet crystals in a food processor.


  4. Process for a few minutes. I like my cheesecake very creamy so I process mine for about 4 minutes. It will depend on how powerful your food processor is.


  5. You might want to scrape the bowl of the food processor in between blending.

Assemble:

  1. Pour cheesecake batter over crust.

  2. Spoon jam or berries on top and Use a knife or spatula to swirl jam in the cheesecake batter.

  3. Place it in the freezer for 6 hours, or overnight.

  4. Let it sit at room temperature for about 10 minutes before serving.

  5. Optional- can drizzle melted chocolate on top of squares for added deliciousness.


Storage:

  • Store in the freezer, well packaged for up to 2 weeks.

  • Store in the refrigerator for a few days.

Recipe adapted @sofabfood