**The Ultimate Game-Changer: Raw Vegan No Bake Strawberry Cheesecake**
Listen up, because it’s about to get real. I’ve stumbled on not just a recipe, but a movement. That’s right, a movement. And I’m not talking about the kind that needs you to follow trends or what Hollywood’s eating this week. I’m talking about the Raw Vegan No Bake Strawberry Cheesecake. This isn’t your grandma’s cheesecake; it’s an evolution.
Now, before you roll your eyes and click away, hear me out. This isn’t about hopping on some vegan bandwagon. It’s about power. Control. Dominance over what you put into your body. This cheesecake? It’s a statement. A bold one. You think you need to compromise taste for health? Think again.
Let’s get into the weeds, where champions are made.
**The Crust**: Not your ordinary, butter-laden, coma-inducing layer. We’re talking toasted almonds and pepitas, maple syrup, coconut oil, a pinch of salt, and dates. This crust doesn’t mess around. It’s here to lay the foundation of what’s about to be the most epic cake you’ve ever laid your eyes on.
**The Light Filling**: This is where the magic starts. We’ve got the zest and juice of one lemon, cashew nuts that you’ve had the foresight to soak overnight like a winner, strawberries for that knockout flavor, coconut oil, a bit of salt, stevia, and maple syrup. This isn’t just a filling; it’s an experience. A creamy, dreamy, conquer-the-world-one-slice-at-a-time kind of experience.
**The Darker Filling**: Think you were done? Not even close. More strawberries, coconut oil, a dab of salt, and a scoop of the light filling to bind it all together. This layer isn’t just darker; it’s deeper. It adds a complexity that’ll have your taste buds in a headlock, begging for mercy.
So, what’s the big deal? It’s simple. This cheesecake isn’t just about indulging. It’s about mastering the art of indulgence while fueling your body with what it needs to keep winning. Every ingredient has been chosen for a purpose. Functional. Nutritional. Tactical.
And let’s not forget – this is a no bake cheesecake. No oven. No heat. Just pure, raw power. Why? Because efficiency is key. Why waste time baking when there are empires to build, battles to win, and goals to crush?
This cheesecake is for the go-getters, the achievers, the ones who don’t settle for second-best. It’s for those who understand that what you eat fuels not just your body, but your ambition. It’s not just a dessert; it’s fuel for the relentless.
So, to the doubters, the naysayers, the skeptics: Try it. Embrace it. Let this cheesecake be the catalyst that propels you to the next level. Because, in the end, it’s more than just a cheesecake. It’s a testament to what you stand for.
Make it. Eat it. Let it fuel your drive. Show the world that you’re not just eating differently; you’re living differently. Raw. Vegan. Powerful. Unstoppable.
Never settle. Not in life. Not in cheesecake.
Summarized Steps
Ingredients
For the Crust (7 inch)
* 65 g toasted almonds
* 65 g toasted pepitas
* 1 tbsp maple syrup
* 1 tbsp coconut oil
* 1 pinch salt
* 4 dates
Light Filling
* 1 lemon juice and zest
* 240 g cashew nuts soaked in cold water over night
* 180 g strawberries
* 70 g coconut oil melted and cooled down to room temp
* 1/4 tsp salt
* 3 tbsp stevia
* 2 tbsp maple syrup
Darker Filling
* 180 g strawberries
* 2 tbsp coconut oil
* 1 pinch salt
* 3 tbsp filling from above
Instructions
* Toast the nuts and seeds in a pan without oil until fragrant and let cool. Combine in a food processor with all other ingredients and blend into a chunky paste.
* Line a 7 inch springform pan with baking paper and press crumb mix onto the bottom. Chill in the freezer while making the filling.
* Zest and juice the lemon. Drain and rinse the cashews. Place into your Vitamix with the rest of the ingredients for the light filling and blend until very smooth. Pour onto the chilled crust, making sure to leave in a bit for the next layer. about 3 tbsp filling should be in there if you pour without scraping the sides and bottom. Place in the freezer to set for about 30 minutes.
* Add the ingredients for the upper layer to the mix remaining in the Vitamix and blend until very smooth. Check if the light layer has set sufficiently and pour the darker layer on top. Chill in the freezer for about 4 hours. Then take out of the freezer and let the cake sit on the kitchen counter for about 20 to 30 minutes depending on the temperature. It should cut easily.
* Decorate the cake with edible flowers and fresh berries and enjoy.
Recipe Notes
* Make sure all your ingredients for the vegan strawberry cheesecake filling have about the same temperature.
* Do not forget the salt! It really brings out the flavors in the fillings.
* I use my Vitamix for the fillings which makes for the perfect smooth texture. A high-speed blender is definitely the way to go here.
* I decorated my vegan cheesecake with edible flower but coconut whipped cream and pumpkin seeds and sliced strawberries would look great too.
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Source Cinnamon and Corriander
You think you need to compromise taste for health? Think again. I’ve stumbled on not just a recipe, but a movement. That’s right, a movement. And I'm not talking about the kind that needs you to follow trends or what Hollywood’s eating this week. Raw. Vegan. Powerful. Unstoppable. Never settle. Not in life. Not in cheesecake.
