Vegan Strawberry Cheesecake with Coconut Basil Whipped Cream!

There is something so special and sweet about strawberry season 🍓While we haven’t been able to pick our own this year due to Covid-19, we are still able to enjoy nature’s bounty!

This frozen delight is filled with strawberry goodness, yet is gluten-free, dairy free! I hope you enjoy this guilt-free pleasure!

1/2 Cup Walnuts
3/4 Cup Oats
1 TBS Maple Syrup
2 TBS Vegan butter or coconut oil

1 Cup strawberries
1 1/2 Cup cashews (soaked in boiling water for an hour)
1/3 Cup maple syrup
1/2 Cup oat milk
2 TBS lemon juice
1/4 tsp pink Himalayan salt
1tsp vanilla extract

1 can coconut milk or coconut cream
Handful of fresh basil
2 tbs organic powdered sugar or sweetener of choice

In a food processor, add walnuts, vegan butter, and maple syrup. Blend until mixture binds together. Press into a springform pan and refrigerate for a half hour.

Blend the filling ingredients until smooth. Pour over crust. Freeze for 4 hours. You can whip the cream and add the layer during that time and it will be uniformly frozen with the filling.

If you would rather serve it with freshly whipped cream on top, wait until just before serving. It’s a good idea to keep your coconut milk in the refrigerator overnight and when ready to whip, scoop out the solid part. Add basil to food processor with a little bit of the coconut milk left in the can. Blend until there are just specks of basil. Add the cream, sugar and basil mixture to a bowl, and whip with a hand mixer. If it fails to whip enough as mine did 😝, add it to the top of the filling and it will freeze into a delicious basil coconut cream layer instead of whipped topping. Apparently there are better brands of coconut milk for whipping than others. I think Minamalist Baker did a post about it, so you may want to research that if you want truly whipped cream!

Top with whole and sliced strawberries, basil and flowers from your yard!

Buon Appetito!

Sara ~ Fresh Foodie Mama~

Strawberries from Home Sweet Farm


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