Strawberry Cheesecake Recipe

Graham cracker crumbs: These form the base of the crust, providing a sweet and crunchy foundation.

Coconut oil: Used to bind the graham cracker crumbs together for the crust.

Cashews: Soaked overnight to soften and then blended into the creamy filling.

Coconut cream: Adds richness and a smooth texture to the filling.

Maple syrup: A natural sweetener that enhances the flavor of the filling.

Lemon juice: Provides a hint of acidity to balance the sweetness.

Vanilla extract: Adds a warm, aromatic flavor to the filling.

Strawberries: Fresh and sliced, these top the cheesecake for a burst of fruity flavor.

When blending the cashews for the filling, make sure they are soaked overnight to achieve a creamy texture. If you're short on time, you can soak them in hot water for at least an hour. This will help them blend more smoothly and create a velvety consistency for your cheesecake.

• graham cracker crumbs - Substitute with digestive biscuit crumbs: Digestive biscuits have a similar texture and flavor, making them a great alternative for the crust.

• coconut oil - Substitute with vegan butter: Vegan butter can provide a similar binding effect and richness to the crust.

• cashews - Substitute with macadamia nuts: Macadamia nuts have a creamy texture when blended, similar to cashews, and can be used to create a smooth filling.

• coconut cream - Substitute with silken tofu: Silken tofu provides a creamy consistency and can be blended to achieve a similar texture to coconut cream.

• maple syrup - Substitute with agave nectar: Agave nectar has a similar sweetness and consistency, making it a good alternative for sweetening the filling.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and tanginess, which helps balance the sweetness in the cheesecake.

• vanilla extract - Substitute with almond extract: Almond extract can add a different but complementary flavor to the cheesecake, enhancing its overall taste.

• strawberries - Substitute with raspberries: Raspberries offer a similar tartness and vibrant color, making them a suitable alternative for the topping.

• Ensure the strawberry cheesecake is completely chilled before storing. This helps maintain its structure and flavor.
• For short-term storage, cover the springform pan with plastic wrap or aluminum foil and place it in the fridge. This will keep the cheesecake fresh for up to 5 days.
• If you prefer to store individual slices, use airtight containers. Place a piece of parchment paper between each slice to prevent them from sticking together.
• To freeze the cheesecake, first chill it in the fridge until firm. Then, wrap the entire cheesecake or individual slices tightly in plastic wrap, followed by a layer of aluminum foil. This double wrapping helps prevent freezer burn.
• Label the wrapped cheesecake with the date to keep track of its freshness. Frozen cheesecake can be stored for up to 2 months.
• When ready to enjoy, thaw the cheesecake in the fridge overnight. This gradual thawing process helps maintain its creamy texture.
• Avoid thawing the cheesecake at room temperature, as this can cause condensation and make the crust soggy.
• For an extra touch of freshness, add the sliced strawberries just before serving, especially if the cheesecake has been frozen. This ensures the strawberries remain vibrant and juicy.

• Place the strawberry cheesecake in the fridge to thaw for a few hours if it was stored in the freezer. This will help maintain its creamy texture.
• Preheat your oven to 250°F (120°C). Wrap the cheesecake in aluminum foil to prevent it from drying out.
• Place the cheesecake on a baking sheet and heat it in the oven for about 15-20 minutes. Keep an eye on it to ensure it doesn't overheat.
• Alternatively, you can use a microwave. Place a slice of cheesecake on a microwave-safe plate and heat it on medium power for 20-30 seconds. Check the texture and heat in additional 10-second increments if needed.
• For a quick and easy method, let the cheesecake sit at room temperature for about 30 minutes to an hour. This will bring it to a pleasant, slightly chilled temperature without compromising its flavor or texture.

• Blender: To blend the soaked cashews, coconut cream, maple syrup, lemon juice, and vanilla extract until smooth.

• Springform pan: To press the graham cracker crust into and to hold the cheesecake filling.

• Mixing bowl: To mix the graham cracker crumbs and melted coconut oil.

• Spatula: To smooth the top of the cheesecake filling.

• Refrigerator: To chill the cheesecake for at least 4 hours.

• Knife: To slice the strawberries for topping.

• Measuring cups: To measure out the ingredients accurately.

• Measuring spoons: To measure the lemon juice and vanilla extract.

• Food processor: Optional, can be used instead of a blender to blend the filling ingredients.

Prepare the crust ahead: Blend graham cracker crumbs and coconut oil the night before and store in the fridge.

Quick soak cashews: If you forget to soak cashews overnight, boil them for 15 minutes instead.

Use a food processor: A food processor can blend the filling faster and smoother than a blender.

Pre-chill the pan: Place the springform pan in the freezer for 10 minutes before pressing in the crust.

Ready-made coconut cream: Buy coconut cream instead of making it from scratch to save time.