This classic vegan strawberry New York-style baked cheesecake with a graham cracker crust is really, really good. Give it a try ASAP!
- 8 oz graham crackers (gluten free or regular)
- 5 tbsp vegan butter, melted
- 2 tbsp cane sugar
- 1 cup raw cashews (soaked for 1-2 hours in room temp water)
- 1 cup coconut cream*
- 14 oz vegan cream cheese
- 3/4 cup agave nectar
- 2 tbsp lemon juice, freshly squeezed
- 2 tsp lemon zest
- 1 tbsp vanilla extract
- 3 tbsp arrowroot powder or cornstarch
- 1/8 tsp sea salt
- 16 oz of fresh or frozen strawberries, halved or quartered
- 2 tbsp water
- 1 tbsp lemon juice
- 2 tbsp sugar
- 1/2 tbsp arrowroot powder
- Preheat oven to 300˚F.
- In a food processor, pulse graham crackers, melted butter and sugar until they form a fine crumb mixture. Press into the bottom of a springform pan. Use the bottom of a measuring cup to press down firmly in an even layer.
- Add cashews, coconut cream and cream cheese to a blender and blend well. Add remaining filling ingredients and blend until smooth and creamy. This may take more than one blend cycle depending on your blender.
- Pour filling on top of crust, place cheesecake pan on a baking sheet (to prevent leaks) and bake for 1 hour. After 1 hour, turn off the oven and leave the cheesecake in for another 30-45 minutes.
- Remove from oven and let cool to room temperature. Refrigerator for a few hours until completely chilled and set (3-5 hours).
- To make strawberry sauce, add all ingredients to a saucepan and simmer for 5 minutes. Gently mash strawberries with a spoon. Remove from heat and let cool before topping cheesecake.
*Coconut cream is found in a can. Only use the top cream layer, not the liquid underneath. Can sub with full fat coconut milk, but again, only use the top layer of cream.
You can substitute agave nectar with maple syrup.
- Category: Dessert
- Method: Oven
- Cuisine: American
Keywords: baked vegan cheesecake